Due to open in 2014, the elBullifoundation is the next stage in expanding the ideas that Ferran Adria and his team have been developing over the past 25 years

2010年，明星厨师费伦·阿德里亚(Ferran Adria)宣布，他将关闭加泰罗尼亚餐厅elBulli的大门-该餐厅以其极具创意的菜肴和无法买到的餐桌而闻名-2010年，他在美食界掀起了一波哀悼浪潮。

这三家米其林星级餐厅在30道菜的菜单上配上了帕尔玛棉花糖和甜瓜鱼子酱等菜肴，多次被评为世界上最好的餐厅，因此，我们满怀期待地等待着这位烹饪术士接下来会做些什么。

在最近一次由西班牙电信巨头Telefónica主持的晚宴上，阿德里亚公布了他建立一个新的美食实验室的计划，该实验室已经在人们的关注下慢慢酝酿了一段时间。西班牙电信巨头西班牙电信公司(Telefónica)是他的品牌大使。厨师解释说：“我们不是要关门，而是要改造。”他告诉我们，他确实考虑过出售这家餐厅，但他觉得这并不是它应得的，他希望这一遗产在某种程度上继续下去。

由于在2014年开业，elBulliFoundation是扩展Adria和他的团队在过去25年中开发的想法的下一个阶段。由于雇用了多达30人的团队(其中15人已经存在)，这座新建筑很快就在原来餐厅的工地上成形了。这家餐厅位于加泰罗尼亚海岸的‘El Parc Natural de Capde Creus’，这是加泰罗尼亚最大的自然保护区之一。它由巴塞罗那的建筑师，Cloud 9的Enric Ruiz Geli设计，并包含了一个以当地山岩为特色的材料调色板，它将是一个与景观相结合的平实结构。

完全自给自足，生态友好型综合体将包括四个主要部门，连接和周围有一个足智多谋的花园。“头脑风暴”室和“Ideario”将是创意中心的核心，也是团队成员的第一个要求，他们将每天开会，概念化，然后提出自己的想法。这些信息将被上传到“工作共享”空间供公众访问，而一个新的仓库将存放大量的奖项和不断增长的elBulli工具。

elBulli的最后一站是永久安装，预计将在餐厅的家乡Roses。地点仍有待决定，但博物馆将存放自20世纪60年代初汉斯和马凯塔·希林(Marketta Schling)在一片一度荒芜的海滩上构思以来，这座建筑的历史档案馆。

最近，一本名为“斗牛士”的艺术杂志称赞费伦·阿德里亚是西班牙的国宝。这本杂志突出了elBulli的历史，以及Adria无数的创造性成就和包括基金会在内的未来计划，是一份图形化的出版物，让我们更好地了解这家曾经是世界上最有名的餐厅的运作情况。

The new building, designed by Enric Ruiz Geli of Cloud9 and inspired by the rocky natural surroundings, is swiftly taking shape on the site of the original restaurant, which is tucked away on the Catalan coast in ‘El Parc Natural de Cap de Creus’, one of the largest natural reserves in Catalonia

Completely self-sufficient, the eco-friendly complex will comprise four main departments, linked and surrounded by a resourceful and considered garden

The ‘Brainstorming’ room and the ‘Ideario’ will be the core of the creative centre and the first point of call for team members who will meet every day to conceptualise and then generate their ideas

This information will then be uploaded for public access in the ‘Worksharing’ space, while a new warehouse will house the considerable collection of awards and ever-growing elBulli paraphernalia

The 'Brainstorming room'

The 'Ideario', where team members will put their ideas into practice

The 'Ideario', where team members will put their ideas into practice

Ferran Adria has recently been venerated in a lustrous art magazine called ‘Matador’, highlighting the history of elBulli along with Adria’s myriad creative achievements. The magazine is a graphically executed publication that gives us a refined insight into the workings of the restaurant

A spread featuring detailed plans on the elBullifoundation

A spread from the chapter on the execution of el Bulli's food. The image (right) features pieces of clay that emulate different products. These forms are used to decide the position and dimensions of the ingredients

Left: the clay version of 'Las Semillas' (the seeds), a dish that was designed in 2006. Right: the real version of the dish, which comprises seeds and various sprout products

This spread from the chapter titled 'Evolutionary Map', is Adria's method to creativity, a test he believes can be applied to any activity

From left: French marigold capsules and Galician alegae, by artist and filmmaker Hannah Collins, who followed the chef's ingredients for one year

The elBulli workshop located in a small XVIII century palace in the Calle de al POrtaferrissa in Barcelona

A spread taken from the chapter on design, featuring a variety of spoons used in the restaurant

keywords:architecture, design, modern architecture, architecture practice, Spain

关键词：建筑，设计，现代建筑，建筑实践，西班牙