Opening today at the Espacio Fundación Telefónica in Madrid is a new exhibition dedicated to the groudbreaking work of Ferran Adrià and his team at cult restaurant elBulli, which closed in 2011. Photography: Fernando Maquieira

我需要明白是什么把我们带到了现在的地方。“我想知道什么是埃尔布利的真正DNA，”加泰罗尼亚著名厨师费伦·阿德里亚解释说。他试图通过一个新展览“Ferran Adrià：审计创作过程”来探讨这个主题，该展览今天在马德里的Espacio Fundación Telefónica开幕。

展览记录了elBulli 25年的传奇历史，描绘了餐厅创作过程的“特点和演变”。阿德里亚解释说：“我所做的就是回顾分析和我们采取的每一步。”“一旦我认为我的问题有了答案，我就意识到这些问题可能对其他人有用，所以是时候分享这些问题了。”

阿德里亚在餐厅任职期间制作了1，846道菜肴，其中展出了1000多张照片、素描、模型和工作簿等图像，同时还展示了一段令人印象深刻的视听作品。

他说：“我们已经到了一个与elBulli作对的地步。”他回忆起近三年前，他宣布关闭他在国际上有影响力的餐厅的那一刻。“这家餐馆不再是真正的挑战了。是时候停下来了。“

这一消息是在2010年世界上最重要的美食盛事马德里福森会议上宣布的，令聚集在新闻发布会上的观众大吃一惊。但这位被誉为最伟大的在世厨师的人-他重新定义了烹饪的极限-有一个深思熟虑的计划。

阿德里亚很快就沉浸在一个庞大的研究项目中，这个庞大的研究项目最终会积累在这个庞大的展览中。他解释说，这一切都是关于创造力和创新的。这就是我们与众不同的原因。我们做饭是为了给[客人]惊喜，使他们震惊，使他们怀疑。然而，对观众来说，毫无疑问，阿德里亚-阿德里亚重新想象了美食的语言。

Curated by Adrià, pictured here in front of a projection of his various workbooks, the exhibition explores the creative practices behind the restaurant's phenomenal success. Photography: Fernando Maquieira

Over 1,000 pieces of ephemera such as photographs, drawings, models and workbooks are on display, alongside an impressive audiovisual piece showcasing all 1,846 dishes that Adrià created during his tenure at the restaurant. Photography: Fernando Maquieira

Covering 1000 sq m, Adrià has been researching for the expansive show since 2010, after announcing the planned closure of elBulli. Photography: Fernando Maquieira

'It was all about creativity and innovation. That is what made us different,' says Adrià of his 23 years at the helm of the restaurant. 'We cooked to surprise [guests], to shock them and to make them doubt'. Photography: Fernando Maquieira

A graphic map outlines the restaurant's creative process

Explaining the concept behind the exhibition, Adrià says: 'I needed to understand what had taken us to where we were. I wanted to find out what was the real DNA of elBulli.' Photography: Fernando Maquieira

'Ferran Adrià: Auditing the Creative Process' runs until 1 March 2015. Photography: Fernando Maquieira

keywords:Ferran Adrià, elBulli, food, restaurant, molecular gastronomy

关键词：费尔德阿德里，埃尔布利，食品，餐馆，分子美食