Dom Pérignon has joined Telefónica and Lavanzza supporting elBullifoundation; a project lead by Ferran Adrià that intends to organize the gastronomic knowledge, relating it to different fields, becoming a tool to protect and emphasize creativity and innovation.
In this regard, Dom Pérignon and elBullifoundation want to “decode and explore the mechanisms of the creative process and find the creation’s genome”, deepening in the characteristics that make Dom Pérignon different to improve the user experience of the champagne and achieve innovative conclusions that can be applied to different areas that confluence in elBullifoundation.
To explore new ways of tasting and wine-pairing new proposals are going to be proposed. Palo Alto (Barcelona) was the selected location for this experience to take place. A total of 40 specialized journalists (by night and for a total of 3 nights) were invited to taste more than 30 snacks from el Bulli, presented in 4 acts. Each act explores a concept of the champagne genome, for example “Minerality” accompanied by some snacks that have been designed specially to emphasize the concepts.
The experience was developed in a dynamic space that transformed trough-out the soirée, which allowed the journalists to experience the tasting process alone and in company, making the tasting menu a social act among the attendants.
Before the 4 acts began, the journalists were seated in individual spaces divided by sills, were a bottle of champagne and an empty glass awaited them. The waitresess served the champagne and at a determined moment a screen lowered from the ceiling isolating the guests so they could taste the champagne intimately.
After a few minutes the screen was withdrawn and the guests were guided to an adjoining room divided into different spaces by mirror tables. In this new scenario is where the 4 acts took place and their respective snacks were served, all the snacks were finger-food and edible in a maximum of two bites.
The scenario changed for each act: the walls moved creating a new spaces, allowing different guests to see each other, until the last act were the space opened up and everyone could see each other. To finish the experience, the diners returned to the original room, where the curtains had transformed it into a more relaxed space, where the final act took place.
Ferran Adrià was head of kitchen, while Chef Eugeni de Diego led the team and orders. Also Albert Raurich (chef of el Bulli for 10 years) participated, alongside many more well-known el Bulli participants such as Fernando “Pisha” working at the plonge or Lluís García and Lluís Biosca in the room.
The dinnerware selected for this project were the wrinkled caps from el Bulli –developed by the designed team since 2002-, in this case plated in gold, to mimic the champagne color. The rest of the plates, over 15 different models, were created by Luesma & Vega; some of them were specially designed for this experience, meeting its special needs and helping to emphasize the particular underlying discourse of every gastronomic creation that form part of the proposed experience. This project will be held in Japan next May.