deconstructing food

no one does it better than the maestros themsleves. the adria brothers who keep their restaurant el bulli open for 6 months in the year. the other 6 months they are in their laboratory deconstructing food. making pasta from parmesan and olive oil and not from maida. or ice cream made from foie gras. flavours they work on are so intense that they literraly burst in to your mouth. if you even try and reserve a table dont expect anything better from the hostess than "the best i can offer you sir is 2010 july lunch" thats why they have the hottest tables in the world. eat. understand and enjoy.