Sotheby’s to auction off elBulli meals

Sotheby's to auction off elBulli meals
Culinary exhibits at an exhibition dedicated to the creativity of elBulli and Ferran Adrià in 2012. Photo: Robert Palau
Leading sales house Sotheby's is auctioning off two meals by top Spanish chef Ferran Adrià who ran Catalonia's world-famous elBulli restaurant until it closed its doors in July 2011.

"The meals will be served up at Barcelona's Tickets restaurant ," Matthew Floris of Sotheby's told The Local.

Floris said the winning bidders would have to make their own way to Barcelona to enjoy the meals.

Sotheby's is flogging off two meals for four people by the chef of the now-closed elBulli. The starting bid for the opportunity to feast with the world-famous chef Ferran Adrià is a tasty 5,000 (€3,800).

Sotheby's were coy on just how high bidding for the two meals might go.

The main course of the ElBulli  auctions, to be held in Hong Kong and New York in April, is actually the contents of  elBulli´s famed wine cellar. 

Over the two sales, 8,807 bottles of plonk will go under the hammer.

Also up for grabs are side orders including four elBulli chefs jackets signed by Adrià (starting price: $1,000 per jacket) and elBulli Chocolate Boxes, (opening bid: US$1,000).

If your pockets aren't quite as deep as that, you might want to raise your hand for a selection of Petit Fours Crockery especially designed for elBulli. The opening bid for these is a more digestible US$50.

Proceeds of the sales above are going into research by the elBulli Foundation which investigates the frontiers between cookery and other disciplines.

The elBulli was a phenomenally popular three-star restaurant in the Catalonian town of Roses. It opened for several months a year, before closing again so that new recipes and cooking techniques could be developed.

The restaurant received up to two million reservation requests a year.

In 2004, Time listed head chef Adrià as one of the 100 most influential people in the world and a year later Madrid's Universidad Camilo José Cela created a Ferran Adrìa Chair of Cultural Gastronomy and Food Sciences. 

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