Lamb Brains With Its Juices

With absolute assuredness, Ferran Adrià’s cuisine has never been so imaginative or perfect. After a dinner at El Bulli in mid-September, the month in which the year’s work culminates and reaches its zenith, we can confirm that out of the 34 dishes that we were served, 30, more or less, were superb. You have to experience it yourself to believe it.
Thirty dishes that qualify for Dish of the Year in a single tasting menu! And make no mistake, we do not offer such a boastful statement in simple recognition of Ferran’s magnanimous culinary harvest this year. In the book El Bulli 06, you will be able to taste and analyze for yourself. Two dishes in this section are perfect as a testimony to the current situation, among which we chose the lamb brains with juices. Why? Because it employs the most remarkable technique of the season, and one which marks an era: the spheres. Melon-apple caviar, olives… and now an infinity of versions. Spherification in this case is conceived as an entity with different textures: gelatinous membrane, liquid interior and a buttery piece of meat at the center giving body to the evanescent sensations. This culinary magic, this interstellar technique, which alone receives a 10 for its boldness, complexity, texture and color… preserves the flavor of the brains and reinforces it with further lamb flavor. Essence of lamb and brains in three different consistencies, dressed with, as always, genius touches: Dijon and Colman’s mustard, Worcester sauce, tender almonds, mint leaves in vinegar and daisy buds.