{"id":6292,"date":"2018-03-05T11:20:34","date_gmt":"2018-03-05T11:20:34","guid":{"rendered":"http:\/\/jospergrill.com\/albert-adria-y-josper-13-experiencias\/"},"modified":"2019-05-17T16:32:10","modified_gmt":"2019-05-17T16:32:10","slug":"albert-adria-and-josper-13-experiences","status":"publish","type":"post","link":"https:\/\/jospergrill.com\/nl\/albert-adria-and-josper-13-experiences\/","title":{"rendered":"Albert Adri\u00e0 and Josper, 13 experiences"},"content":{"rendered":"\n

The surname\nAdri\u00e0 will forever be etched in the history of cuisine and gastronomy. We can\nundoubtedly confirm that the contribution of the El Bulli team marked a before\nand after in the way of understanding the kitchen and the relationship between\nthe creations and diners. The start of this era was marked by its visible\nleader, Ferran Adri\u00e0, and by an extraordinary team of professionals who\nexplored all their curiosities in this laboratory on the Costa Brava, in Cala\nMontjoi, Roses.<\/p>\n\n\n\n

Part of that\nteam and a key member was Albert Adri\u00e0, an individual who defines himself as a\nchef \u201cby chance\u201d. At the age of 15 he started at El Bulli; his brother was head\nchef at 22. According to Albert Adri\u00e0, the 3 pillars of the kitchen are: the\nproduct, the technique and the chef, although the key is emotion\u2014 that\nexperience that is awakened in the diner and cannot be described in words. The\nemotion that goes from the palate to the subconscious, passing through the\nrecord of life, bringing us closer to that memory which takes on a life of its\nown when we taste a dish.<\/p>\n\n\n\n

In line with\nthe emotion that gastronomic coals bring to the product and based on charcoal\ngrilling techniques, the relationship between Josper and Albert Adri\u00e0 has been\ngrowing over the last 5 years. Going from the San Sebastian Gastronomika 2013\ncongress, where it all started, to the kitchens of Barcelona’s elBarri project,\nthe experience at the White Rabbit Restaurant, the Four Seasons Hotels and\nResorts and the PIR Expo in Moscow in October 2016. Shared experiences that\ncontinue to bear fruit, such as the 13 capsules we are presenting in the coming\nweeks on Josper’s social media profiles.<\/p>\n\n\n\n

The product, the technique, the chef and the appliance, with the Josper charcoal oven being the first accomplice to Albert Adri\u00e0’s cooking\u2014 all used to reach those intangible emotions while also being expressive in the mouth and mind of the diners. Enjoy them as much as we have, with the help of the great team at El Barri and Josper.<\/p>\n\n\n\n

\"Ostra
Ostra asada en el Josper por Albert Adri\u00e0<\/em> y su equipo de elBarri<\/em><\/figcaption><\/figure>\n\n\n\n

Lista de v\u00eddeos:<\/p>\n\n\n\n

Smoked mackerel<\/h3>\n\n\n\n
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