El Bulli

This is Ferran Adria. Many people think he is right now the best chef in the world with his restaurant north of Barcelona, El Bulli.

这位是Ferran Adria，公认的当今世界上最好的厨师，他的餐馆位于Barcelona北部的El Bulli。

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But why, some ask, would you bother with El Bulli?

但一些人就会问了，为什么非要费那么大劲儿去阿布衣吃饭呢？

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In the video clip above, we see Ferran Adria, the owner of El Bulli ( ranked the best restaurant in the world in2008), making an "artificial" olive by using olive juice and alginate.

在上面的录像片段里，我们会看到萨尔瓦不多利（2008年世界最棒的餐厅）的主人费兰亚德里亚正用橄榄汁和藻酸盐做“人造的”橄榄。

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He went from school to a world-class restaurant in France and from there to El Bulli.

他毕业后就去了法国,在一家世界顶级的餐厅工作,随后又去了斗牛士餐厅.

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The first-and most misleading-impression on reaching El bulli is how ordinary it all seems.

来到阿布衣的第一印象非常具有误导性是它似乎再平常不过了。

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He is well-versed in the topic of molecular cuisine, and has dined at El Bulli with his wife.

他对分子美食主题非常熟悉，并曾在埃尔布利餐馆与他的妻子共进晚餐。

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El Bulli's hardline reservations policy, if you could call it a" policy", won me over long before I knew much about its extraordinary cuisine.

早在深入了解阿布衣餐厅无与伦比的菜肴之前，它强硬的预订政策（如果可以将其称为政策的话）就已赢得了我的好感。

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El bulli probably spends much of the 60 it charges for a meal, or rather banquet, on labour and ingredients.

这一餐，或者说盛宴，价格160欧元，阿布衣也许将其中大部分花在了人工和配料上。

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In his view, the humble Chinese tofu is just as much a feat of molecular gastronomy as anything in El Bulli's kitchen.

在他看来，简单的中国豆腐同样可以是多样性的，与埃尔布利餐馆的分子美食不相上下。

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