Time: 6:30 pm – 8:30 pm
Location: Centre Céramique, Maastricht
Language: English spoken
Tickets: €7.50 (students) / €15 (regular tickets)

Ferran Adrià (born 1962) is the world-famous head chef of the restaurant El Bulli in Roses, Spain which closed in 2011. In the late 1990s and the first decade of the 21st century, El Bulli was legendary. It was awarded three Michelin stars and was given the accolade ‘best restaurant in the world’ by Restaurant Magazine five times in a row. Adrià was a pioneer of molecular gastronomy and developed nearly 2,000 new dishes with his staff, along with a huge amount of new table and kitchen ware and cutting, mixing, freezing and mixing methods. The taste of the food he served could not be predicted by the eye. The restaurant was only open six months a year. Adrià spent the rest of the year secluded in a lab in Barcelona devising new dishes. Guests were served up to thirty dishes a night and often enjoyed the culinary performance until well past midnight. For a long time, El Bulli stood alone at the top. Each year, the restaurant was sold out for the entire season even before it opened. Presidents, authors and other celebrities came to eat there, and many chefs came to learn from the innovative methods of El Bulli. El Bulli can rightly be regarded as the founder of modern experimental cuisine. Since the closure of El Bulli, the Catalan chef has been engaged in research on creativity. With the assistance of a team of researchers, designers and professionals from numerous other disciplines, he is trying to map out the creative process. For this research, he continually draws on his rich past at El Bulli. Ferran Adrià is in Maastricht for the exhibition Ferran Adrià: Notes on Creativity in Marres, House of Contemporary Culture. This exhibition is a homage to Ferran Adrià’s quest for creativity and how it led to his revolutionary, innovative cuisine. It is filled with hundreds of colourful drawings, sketches, Plasticine models, collages, photos, provocative recipes, wonderful menus, unique cutlery – such as the soup fragrance spoon – and unusual cooking utensils. The highlight of the exhibition is a specially designed hall of mirrors, with an infinite landscape of over one hundred floating, delectable objects: glass tumblers in all possible forms, metal amuse bouche serving dishes, plates made from slate and glass, and Plasticine models indicating the size of dishes. In Centre Céramique, the master chef will talk about his current practice and answer questions from the audience, which will largely consist of students and talented young chefs.