history

the period that mapped our future

1994
The birth of the concept of the creative team.

1994
The birth of technique-concept cuisine.

1994
Courses at Cala Montjoi.

1995
The birth of elBullicatering.

1995-1996
Talaia, a prototype workshop.

1995
National and international distinctions.

1996
Support from Robuchon, a vital factor in our career.

1997
The workshop in the Aquarium.

1997
Three Michelin stars.

1997
Tableware for our "follies".

1995. National and international distinctions. 1995 saw the publication of the Lo mejor de la gastronomía guide, which since then has become one of the most prestigious guides in Spain. In that edition, the critic, Rafael García Santos, decided to award elBulli a score of 9.75, the highest score yet. Furthermore, 1995 saw an occurrence that made us particularly proud. The French Gault & Millau food guide gave us a score of 19, which put us at the same level as the great restaurants of France, thus endorsing abroad the recognition we had been receiving in Spain. The reason we were particularly proud of this was because the two people responsible for this guide were those who over twenty years previously had coined the term nouvelle cuisine and had supported the type of cuisine that Michel Guérard, Paul Bocuse, the Troisgros brothers and other chefs had nurtured in France.

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