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Broj 27 Listopad 2011.
Hrvatski zečji mozgovi
U srpnju ove godine, dok je tjednik velikoga hrvatskog izdavača objavio pet stranica o Ferranu Adriji i zatvaranju njegova kultnog restorana El Bulli (na osnovi podataka s interneta i uz nepotpisane /!?/ agencijske fotografije), naš stalni suradnik Velimir Cindrić nakon višemjesečnoga pregovaranja dobio je za nas termin u zadnjem tjednu postojanja El Bullija. Upravo zato u ovom broju i možete pročitati veliki intervju s tim iznimnim chefom. Ferran nas je dočekao s rečenicom: Vi ste prvi hrvatski novinari koje primam u El Bulliju te je, pogledavši svoga partnera Julija Solera, uz smiješak dometnuo…. i zadnji!
Već nakon treće rečenice dao je kompliment da se veseli pitanjima koja pokazuju znanje onoga koji intervjuira, još je dvaput tijekom razgovora pohvalio novinara te na kraju rekao da je to bio jedan od najboljih intervjua koji je dao zadnjih godina! O istinitosti navedenoga provjerite sami čitajući intervju.Na kraju razgovora pročitajte ekskluzivne komentare samo za Iće&piće četiri svjetska chefa o posljednjoj večeri El Bullija (50 gostiju, 50 jela), od kojih su trojica Ferranovi učenici: Massimo Bottura (4), Grant Achatz (6), Daniel Boulud (11) i José Andrés (brojevi u zagradi znače poziciju na listi The World's 50 Best Restaurants Awards).
Posjetili smo Gironu u blizini Barcelone, dom slavnoga gastrohrama trojice braće Roca El Celler de Can Roca. Pročitajte i veliku priču o slatkovodnoj ribi i ribi list – specijalitet (ne samo) zapadne Istre. Ali i raznovrsne teme kao što su portret vinarije Galić, baranjski riblji paprikaš,keksi, svježi sir, voda, grenache crni, slovenski vinar Batič, škola kuhanja s Marinom Sanguinetti, futuristička kuhinja, peti okus – umami, gastronomija u Chabrolovim filmovima...
P. s. Neki zli jezici iz Hrvatske puštaju glasine da je Adrià zatvorio El Bulli jer za svoj restoran nije mogao dobiti natpis Španjolska autohtona kuhinja (navodno zbog zečjih mozgova koji nisu tradicionalno španjolsko jelo). Uvjeravamo vas da je to potpuna izmišljotina hrvatskih zečjih mozgova ljutitih što u zbilji još ne postoje ploče s natpisom španjolska, francuska ili talijanska autohtona kuhinja.