We ATE the MIND BENDING 30 course MICHELIN menu from WORLD FAMOUS, El Bulli Chef, Albert Adria

Hi S3 family!

As always, thanks for tuning in 🙂 Thanks for your patience, we know it’s been a while since our last post, we have some exciting things coming your way this year 🙂

Our website: www.S3Lifestyle.com
Instagram: www.instagram.com/s3_lifestyle_
TikTok: https://www.tiktok.com/@s3lifestyle1
Business Inquiries: Laila@S3lifestyle.com

Come say hi on Instagram –
#bestrestaurants #michelinrestaurant #chef #restaurantreview #worlds50best #finedining #foodiecouple #tastingmenu

welcome to Enigma and the 
extraordinary world of Albert  Adria
Pioneer of the Avant Guard movement 
in Molecular Gastronomy [Music] [Laughter] [Music]
I’m Adrian I’m Laila and this is 
S3
entering Enigma immediately transports you into Adria’s world of creativity
as you walk to your table through the $3.5 million dollar custom designed space   
you see a cloud ceiling and steel mesh glimmering colorful arrays of lights
walls, floors and counters cast in sintered stone
floor to ceiling glass panels and tables and chairs in clear reinforced resin  
tonight’s 220 Euro menu consists of 30 courses in three parts
they offered two wine pairings and we chose the Old World wines at 165 Euro
immediately out of the gate
you’re greeted with a tableside presentation of an El Bulli Classic, spherification 
this time reimagined using Earl Grey tea, grape and lemon an ice cold burst of flavor to start the show
Peter Jakob Kuhn this super aromatic and fruity grape… 2018 vintage
ecologic and biodynamic
fresh local uni over a crispy chestnut cracker
with sweet potato crem fresh puree
along with cold Mandarin gelee
topped with saffron
picked from the flower tableside that’s only In bloom for 3 weeks
I’ve never tasted saffron that pungent and strong before
we saw the uni come fresh this morning and we saw it getting prepared
you can caste that freshness
really really nice
the the cloud… I thought it 
was going to taste like cotton candy
where it almost melts immediately in your mouth. It had a little bit of bite to it
with an incredibly smooth interior of corn and a little kick of spice…wonderful
the tableside showmanship continues with an ice cold spherical mescal and lime cocktail shot
when I put it in liquid nitrogen it’s going to be really crispy
you’ll have a crispy exterior and a soft inside
Fontanasanta Nosiola which is an ancestral grape of Dolomiti
so mineral so salty
the caviar sequence was deceptively simple showcasing the Japanese Katsuramuki technique
part one, a coconut jelly topped with Kaluga caviar balancing sweetness and salinity
accompanying a fresh paper thin coconut marinated in ham fat for a deep rich flavor
part two, reinvented eggs and 
caviar, a fried crispy egg white base
topped with a concentrated creamy egg yolk and Greek caviar 
from Epirus
Sea Cucumber has two parts
Holothuria part is the body and here we have Espardenyes
tender, kind of almost sashimi grade sea cucumber texture
a little bit of rubber, but in a good way
and then boom like cold acid tomato
little bit of chili… gorgeous…ice cold
I really like this
Foie Gras, which we’re going 
to cure in anchovy salt,
then after 8 minutes, i’ll be back
one ingredient,
the mozzarella water make mozzarella souffle
it is moving around on this dish
it’s the lightest cloud barely tastes like mozzarella
just a bit of salt
one of the most iconic wine makers for burgundy
Leflaive & Associes Bourgogne Blanc..so subtle
after 8 minutes Martino returned to present the foie gras brushed with olive oil
very intense… it is salty… it is foie gras forward, it’s a little bit much for us personally
the thing that kind of strikes me the most is usually when you’re on this sort of bleeding edge of creativity
every dish is flavor first creative second
and it’s surprising to be 
honest because you don’t sacrifice one for the other
in 1987 alongside his brother Ferran
Chef Adria helped pioneer techniques that would later form an evolution in Molecular Gastronomy
at the hallowed El Bulli,
a restaurant that redefined fine dining and helped birth a revolution in modern Cuisine
placing Adria among culinary royalty
now reopening for only 8 months post Covid
Enigma continues to amaze
[Music]
the creatively plated first main
looked like an anchovy swimming under a thinly sliced squid
plated to look like undulating water and brushed with olive oil and red miso
we have Champagne..Pinot Noir, of course Blanc de Blanc
finally, red wine added for the final blend
more characteristic style of Ruinart, one of the most famous maisons
soppressata tartare
wagyu beef, but we cut with a knife
the fat part of the soppressata
we are going to serve what we call pancake for the bed
typical to eat the soppressata with honey
so we wanted to give a voice to the tradition
so that’s why we’ve caramelized the top
of the pancake with honey
that base is aerated
nothing inside
it’s just the crispy, very very thin exterior shell
it’s like they extracted the fat out of the soppressata
you don’t taste soppressata per se
you just taste the flavor of soppressata in the fat
very interesting, i actually really enjoyed that
continuing with cava,
now we are in finesse
almost 20 years of sparkling on the glass
baby, one year, two year, four year
each sauce made from the head of each prawn
the young is a lot more supple and it just tastes a bit fresher
versus the old one just tastes a bit more aged
we watched in amazement as 5-6 staff took over an hour
to precisely craft ravioli shells from thinly sliced black truffle
and artichoke leaves
each shell was then filled with it’s opposite,
truffle inside artichoke, and artichoke inside truffle
Rioja, 2011, smooth in tanins, crispy, soft profile
risotto
but instead of rice we use zucchini seeds
chicken skin, incredible broth, little chili flake
oh God that is good, yes!
to pair with the next three dishes showcasing their love of using hare during hunting season
we had a 2017 valpolicella
from Monte Lodoletta
with a classic construction, with balsamic and chocolate tasting notes
the first course was a play on surf and turf
Hare and crab Ragu covered by a gelatin made of Hare with Hare consume
more technical Wizardry
using a thin Japanese paper wafer called obulato to seal a grilled Hare loin to its rib bone
this taste reminded us of a grilled Street Market 
kebab and complemented nicely with a side of  
rich mole with red currant flavor
delicious
the final dish in the triad, a nod to another El Bulli creation
from 1999, foie gras flan topped 
with Hare sauce
this was a cold flan, texture and taste of creme caramel
powerful foie gras undertones
the sauce was quite gamey providing contrast
oxidized Quince, in its reduced juice 
topped with a creamy Catalan Buffalo mozzarella
I really like the combination of this funky cheese with a very caramelized almost balsamic vinegary production
we’re going to serve this sherry sour
we’re using some sherry wine, orange liquor and orange juice
now on top we’re going to use 
this hot sour foam
different textures and also different temperatures
crunch reduced raspberry toile
topped with sweet Yuzu Ginger and yogurt for acid
and a kimchi persimmon sauce for spice
I loved it
70% chocolate Coco mousse
it used the cocoa mucilage or white fleshy pulp
giving it a beautiful acidic undertone
a sentimental final course
serving the same petit fours they served 
at El Bulli in the 1990s
the first plate of four bon bons included chocolate bread and olive oil
rosemary ganache with rosemary flour, lemon,
and chocolate peanut and honey
finally a six chocolate truffle box with liquid balsamic vinegar interior
that we got the opportunity to see being created earlier that day
see our newly launched website
for a full review using our new ranking system
for this and all 47 Michelin stars we ate at in 2023