And Why Does It All Smell So Fishy?

CNN profiles Ferran Adria of "Spanish" restaurant El Bulli:

Bright green truffles, carrot-flavored foam and liquid that tastes like olives may sound like odd dishes, but they are among those that have helped Spanish restaurant El Bulli earn its reputation as one of the best in the world.

For chef Ferran Adria, creating these unusual dishes requires him to be a scientist and chemist as much as a cook, combining science, art and haute cuisine.

The gastronomic innovator and his team serves diners a 27-course meal full of weird-sounding food.

To start there is "pistachio truffle cooled in liquid nitrogen" or "air of carrot," a beautifully presented dish of frothy carrot foam.

For something a bit more filling, there is butter ravioli wrapped in a gelatin of marine water, and for dessert, there is "finely spun caramel," or a course simply called "liquid," which is peach dipped in liquid hydrogen.

I wonder if he serves "Bunch of Arse."