Topic: Ferran Adria

AFP Global Edition | 2010-03-04 17:10:42

Spain on Thursday launched a new campaign featuring famed chef Ferran Adria in a bid to revive its crisis-battered tourism industry. Tourism authorities launched their "I need Spain" campaign which they hope will be seen by 400 million people in 40 countries. "The essence of the campaign is the Spanish lifestyle, which attracts more than 50 million tourists a year ...

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AFP Global Edition | 2010-02-22 14:10:38

The famed elBulli, the Spanish restaurant repeatedly crowned the world's best, is to become a non-profit foundation from 2014, its avant-garde chef Ferran Adria announced Monday. The Michelin three-star restaurant will become a "foundation for all avant-garde gastronomy lovers.., a breeding ground for new ideas and for new talents," he told a news conference at a culinary fair in ...

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AFP Global Edition | 2010-02-22 14:10:37

elBulli, the Spanish restaurant repeatedly crowned the world's best, is to become a non-profit foundation from 2014, its avant-garde chef Ferran Adria announced Monday. elBulli will become a "foundation for all avant-garde gastronomy lovers.., a breeding ground for new ideas and for new talents," he told a news conference at a culinary fair in the northwestern city of Santiago ...

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AFP Global Edition | 2010-02-22 14:10:34

The famed elBulli, the Spanish restaurant repeatedly crowned the world's best, is to become a non-profit foundation from 2014, its avant-garde chef Ferran Adria announced on Monday. The Michelin three-star restaurant will become a "foundation for all avant-garde gastronomy lovers.., a breeding ground for new ideas and for new talents," he told a news conference at a culinary fair ...

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Culinary art of Spain in the spotlight

Miami Herald | 2010-03-10 19:09:37

I NEED SPAIN, New Campaign and Logo

The NewsMarket | 2010-03-09 05:32:31

At the nexus of food, art, and soul

Boston Globe | 2010-03-05 13:52:20

elBulli Goes Nonprofit

Culinology | 2010-02-24 14:46:31

Ferran AdriĆ  Announces Plans to Hang Up His Apron

Harvard Magazine | 2010-02-18 12:33:11

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