Above: Albert Adrià © Moisés Torne @moitorne_food
Above: Rasmus Munk © Jens Honoré
Above: Ferran Adrià © Juancho Everman
For four days this February, the innovative culinary talents of Albert and Ferran Adrià will converge with Rasmus Munk’s holistic approach at Alchemist in Copenhagen for SINERGIA. This special event will feature three exclusive dinners and a cutting-edge culinary symposium that’s open to the public.
Ferran Adrià, the renowned Spanish chef, joined elBulli in 1983, and his brother, Albert, followed suit in 1985. Meanwhile, Rasmus Munk, born eight years later in rural Denmark, became enamored with elBulli’s creativity, inventiveness and scientific approach during his time at Culinary College. Munk, who graduated around elBulli’s closure in 2011, regretted never securing a table at the legendary restaurant but immersed himself in its heritage through Albert Adrià’s past and present restaurants in Barcelona, such as the acclaimed Enigma.
In February, Rasmus Munk will finally fulfill his dream of bringing some iconic elBulli dishes to his own restaurant. Approaching Ferran and Albert with the idea, Munk was thrilled when they agreed and even more delighted that they would participate in an open symposium, allowing the industry, the public, and students to engage.
“I was very nervous when I approached Ferran and Albert about the idea. They had both been to Alchemist and were positive about the experience, but still, they are the closest you can get to ‘culinary royalty’ in this business. I was, of course, over the moon when they said yes. I am also delighted that they have generously agreed to be a part of our open symposium, where both the restaurant industry, the public, and restaurant students will have a chance to participate,” says Rasmus Munk.
Hero: The planetarium dome at Alchemist © Søren Gammelmark @gammelmarkphoto
Above: Anchovy with squid slices and wheat miso at Enigma © Moisés Torne @moitorne_food
Last month, in preparation for the SINERGIA event, Rasmus Munk and his research team visited the site of elBulli in Roses, north of Barcelona, which has now become a museum showcasing its history and the extensive culinary research of the elBulli Foundation. During his trip to Spain, Rasmus Munk also visited Albert Adrià’s restaurant Enigma, which has inherited much of elBulli’s DNA, mindset and techniques.
“The elBulli philosophy was based on passion, effort, freedom, respect, sharing, honesty, and gratitude. Undoubtedly, Alchemist represents these values at their best. I am sure this synergy will be unique. Rasmus embodies creativity in its purest form and a way of understanding the gastronomic experience like never seen before,” says Ferran Adrià about the event.
The dinners, due to take place at Alchemist on 2, 3 and 4 February, will showcase an extensive menu from Alchemist and Enigma, with both kitchen teams recreating historical elBulli dishes. Due to high demand, Alchemist organized a ticket lottery for the limited seats. The symposium, titled Beyond the Plate 2024, which will take place on 1 February, aims to connect culinary creativity from the past to the future and is open to 1000–1500 guests, including students from Danish culinary schools. Tickets can be obtained here.
“For three days at Alchemist the universal language of cuisine will come together in an experience of creative freedom, demonstrating that in gastronomy there are many languages but only one way to go,” says Albert Adrià.
Above: Hunger, a dish featuring rabbit and harissa at Alchemist © Claes Bech Poulsen
Above: 1984, a dish featuring butternut and caviar at Alchemist © Claes Bech Poulsen
Above: Chestnut, sea urchin and white truffle at Enigma
© Moisés Torne @moitorne_food