As if I don’t talk enough about my own el bulli, Guinness, this is the most appropriate time to include a photo of him since I just scored a signed copy of the elBulli Book, “A Day at El Bulli”, which is a day in the life of head chef, Ferran Adria and the entire restaurant.

First things first, the restaurant uses an icon of the Frenchie as it’s logo.  I didn’t know that ‘el bulli’ actually meant French bulldog until very recently. The original owners names the restaurant after their beloved bulldogs and there’s a spread in the book about them. 

My good friends, Jen Hluska and David Capon, were nice enough to tip me off on the book signing at The Cook’s Library on Third Street in Hollywood. Not only did they tip me off, they got me my own signed copy with a personal dedication. It was held in two sessions and there were tons of people waiting in line. People in front and behind them were overheard as being sent as agents for the likes of Suzanne Goin and other well known LA chefs. Everyone wanted a piece of the action, even if they couldn’t leave their demanding posts to do so. This is exciting for me and instills hope that LA will continue to better its gastronomical choices.

From the looks of these photos, it was quite a bustling and ethereal event, with soft glows and disco lights in the parking lot making even the long wait look like good times. The Cook’s library has been around for 18 years and is owned and run by Ellen Rose.  I just signed up on the shop’s event notifier.  Looks like I also missed a signing for the “Platter of Figs” book by Chez Panisse chef David Tanis. Bummer. I have yet to leaf through my copy that I pre-ordered on Amazon a few weeks back.

The elBulli book is not a collection of recipes, but rather a documentation as to how things are done at elBulli, which has been voted for three consecutive years as the ‘Best Restaurant in the World’. Wow. The world. No small feat considering the numerous restaurants in one small town let alone one state or country for that matter. Best in the entire world.

The leaflet on the front of the book clearly states the prestige in getting to eat here. Only 8,000 guests are served a year though 2 million reservation requests are received. That doesn’t sound like very good odds to me. I went online to check out what the bookings looked like. They are accepting requests for 2009, but that was mid-October which has since come and gone. I have no idea when I will be in Spain next but I would make a trip just to go here. Looks like I have a couple years to plan my trip as this book is only going to get the restaurant even more widespread popularity.

David eagerly waiting to get copies signed. I think one of those large tomes is mine!

Mission accomplished.

In short, from what I have read and seen, the laboratory approach is the foundation for the concoctions they dream up here. Experimental, fussy, molecular gastronomy at it’s finest.  My only hope is the day I can actually try elBulli, I can stomach the winding road of death that leads up to it, since I am very prone to getting car sick. I will cross that bridge when it comes and for now I will dream up an impressive reservation request, something like a photo editorial of French bulldogs and food, that will hopefully secure me a spot for dinner in 2013, the year I turn, cough cough, 30. The same number of courses they serve. What a coincidence. I sure am a planner. 

A big thanks to Jen and David for thinking of me while I was chained to my computer at work and also for applying the Barbara Walter’s glow on everyone. They all look ever so lovely and years younger.