Kat's 9 Lives

Has it really come to an end? Is the dream over? If you are not at El Bulli right now, then you have missed your last chance. This legendary restaurant will be closing its doors forever and be turned into the El Bulli Foundation where they will guide the bright and talented future. I am so fortunate that all Ms. Lin Guide’s effort paid off and we were allowed to experience a meal of a lifetime. What better way to commemorate the mind-blowing success of El Bulli than show casing their grand finale of desserts.
Parting is such sweet sorrows, so we will have to treat our eyes to some mouth-watering desserts!
To clear our palettes they served us the "Pond" that they also refer to as the "Frozen Lake". This ice lake is crafted carefully and delicately atop a chilled glass bowl. In my mind I can picture Charlie Brown skating across the icy surface with a big smile on his face.
First they carefully tap the brown sugar over icy mint surface that is followed by the drops of matcha powder.
Everything came together and was super refreshing. This was a great way to lead into the dessert portion by clearing the mind, body, and soul. Brr. It felt like a reboot of my system, which meant I am ready for another 48 courses after this!
Starting off light and fresh, we were served the "Yoghurt Blini". I loved the delicate swirl of honey atop and romantic spring feel that the tiny flowers emanated.
Tucked in between the airy shells was a dollop of yoghurt. The exterior felt like mini meringue pancakes that slowly disintegrates inside your mouth. I enjoyed the light texture with a hint of tang from the yoghurt. You could easily inhale a bunch of these in a blink of an eye.
Next came a small taste of Catalan with the "Coca de Vidre - Crystal Cake" that many refer to as a glass flatbread. They used anise, pine nuts, and sugar create these crunchy morsels. There's only a small hint of anise and the pine nuts flavor really stands out.
These hollow puffed up shells looked like a crystalline structure that should be handled with caution as they can break apart at any moment. So enjoy the moment and crunch! Where beauty emerges, chaos will follow.
Enter the darkness as we gaze upon the "Mini-Donuts". Encased in these solid mini tires, donuts, was coconut cream. As you can tell from the photos that they used dark chocolate that was as black as night. The simple sweetness of coconut was enhanced by the bittersweet chocolate.
The last dessert before the beautiful red box was the "Strawberries Carpaccio". I really do enjoy the refined service. Everything that's served feels like an incomplete canvas that will be beautifully painted in front of your eyes. A perfect example was the plate they laid before us. It was just a simple plate with fresh cut strawberries strewn out in a circle with a dollop of yogurt and a few shavings of lime peel.
Slowly they come around the table one by one to drizzle the refreshing strawberry purée onto the plate and adding color to the overall canvas. Like a jar of oil, the purée seeped through every pore of the dish and formed a perfect circle around the center piece.
As the pièce de résistance, they come around again to add bits of freeze dried strawberries atop the yogurt. I love the blend of pure white intermixed with drops of red that just popped out at you. Not only was the dish presented artistically, there was a lot of thought put into each dish. There were three preparations of strawberries in this one dish. Not only were they each flavored differently, they also add a new texture and level to the whole dish. It's definitely a very refreshing spring flare to end the dessert courses.
My favorite part of dinner are the mignardises! I was eagerly awaiting the beautiful dark red box! It might sound silly, but I was afraid that we were one of the last tables and they would run out of the treasures hidden in the box. Of course they replenish the boxes after each table, so don't worry. First they plop the huge box that's closed tightly. Then the magic begins as they open the top and start pulling out the side drawers with more hidden goodies! If I wasn't carrying such a tiny LV purse, I would have stuffed it full of the yummy treats!
So what treats were hidden there? I tried to take detailed notes as they quickly explained the treats. There were eucalyptus mint chocolates, liquor tangerine chocolates, hazelnut & dried fruits chocolates, passion fruit with hazelnut chocolates, soy in white chocolates, green tea chocolates, strawberries & yogurt chocolates, pistachio & beans chocolates, passion fruit with yogurt, chocolate covered corns, white chocolate covered strawberries, white chocolate with sesame, chocolate covered dried cherries, chocolate covered coconuts, and chocolate that look like corals. Whew! That was a long list but worth it!
I thought the whole box was designed and showcased wonderfully. It really isn't just great food but an exploration of creativity. The coral chocolates were cleverly crafted. After one bite I thought of umami right away. I thought this was very reminiscent to the flavor of soy sauce and found it very interesting.
Hidden in the box was a little reminder of the sea. They had coral shaped chocolates next to the little group of sponges made out of passion fruit and yogurt. This had a very interesting texture because it was so porous. As soon as it touches your tongue, you feel a slight popping and fizzing in the mouth as it dissipates.
They really loved to use freeze dried fruits in many of the dishes. That would also include the white chocolate covered strawberries. A crisp texture that is different from your normal fresh strawberries covered in chocolate.
Everything in the box focused on the strong elemental flavor paired with the chocolates. Even if you did not remember which chocolate was which, one bite will tell all. After all, a true master does not need many ingredients to impress. They can take a simple ingredient and make it something memorable. Like the white chocolate with sesame just filled your mouth with the wonderful aromatic flavor of sesame and lingered in your mouth.
Even though I love mignardises, it is always send to think that this is the end of the road. Of course it has been a wonderful and exotic journey, but all good things must come to an end. It was way past the stroke of midnight and my fairy godmother's magic had ended. The carriage has reverted back into a pumpkin and it was time to return to reality. Of course they did not let you leave empty handed as each guest receives a signed menu from the Master Chef Ferran Adria that is individually numbered!
Alas I bid thee farewell and I feel honored to have experienced the best of the best.

On a gloomy afternoon, while wasting the day away my cell phone suddenly rang. Ms. Lin Guide ecstatically screamed the news that we have reservations to El Bulli, the Impossible Dream! Neither rain nor snow will stop us from the ultimate foodie journey. Thus began the crazy planning of a last minute European getaway!
Now months later, I have strapped myself down to bring the tantalizing tale to life on Kat’s 9 Lives. El Bulli is tucked away in the beautiful city of Roses. We were very fortunate in getting a special taxi van to escort us through the windy roads to El Bulli. After reading all the trouble people have with the transportation to and from the restaurant, we were lucky to have a taxi that charged us a flat rate of 120€.
It took about 30-45 minutes from the hotel to the restaurant. With the sun slowly setting we were whisked away from our hotel for a magical evening. On this scenic drive, we saw many things ranging from breath-taking views of the Costa Brava to immense foliage. Little did I know that the roaming cow I saw would be on my mind the entire night! The cow even haunts and teases me in my dreams.
After a bumpy and windy car ride, we finally reached our destination. We pull into El Bulli’s gravel drive way where we were eager to jump out of the car and begin our food exploration. All of us kept guessing at how many courses we would be tasting for the night. Before getting lost in the moment, make sure to secure your ride back for the night and take advantage that your driver, someone outside of your dinner party, is there. Ask them to take some memorable shots in front of the infamous sign before they disappears for the night.
Take a deep breath and soak in the atmosphere. Close your eyes and let the sounds of the waves crashing onto the shore soothe your soul. Ignore you giddy entourage for a second and just take a moment to realize that you are finally here. Now start slowly walking up the steps to a cave of wonders.
As you enter, the staff greets you with a warm smile and guides you through the entry way. You can’t help but notice all the adorable bull dog figurines. El Bulli was originally named for the French bull dogs that Dr. Schilling and his wife had, the original owners.
Before beginning with the aperitifs, they asked if we would like a tour of the kitchen and we were eager to see where all the artful creations are made. Immediately we are greeted by the legendary chef himself, Chef Ferran Adrià. With a friendly smile and a hearty handshake, he warmly welcomed our entire party. As you can imagine I was clicking away at capturing every moment possible and sneaking as many photos as I can in the allotted time. The staff here is super friendly and immediately asked if we would like to take photos with Chef Ferran Adrià. It was a crazy foodie paparazzi experience.
They kindly explained that they have 45 Chefs manning the helm on any given night. Everyone was busy with preparations and working hard at their stations. The kitchen was super clean and had a very modern feel. Of course with the innovative ideas that Chef Ferran Adrià comes up with, the kitchen must also be able to keep up. If you look closely, you will also see that they have a huge glass window/wall in the back looking out to a wall of rocks that I found interesting. It was a very spacious kitchen that feels bigger than the dining area.
As more and more people started to arrive for a fantastical night, all the chefs started moving from station to station. After a bunch of photos with our party, Chef Ferran Adrià diligently went back to command his crew in preparation for the many courses ahead. We were given the option to look at the menu, but they would rather have us all be surprised and give us the menu at the end of the meal. What mouthwatering dishes were to come? We were on the edge of our seats to see what The Master, Chef Ferran Adrià, had in store for us.
After the wonderful tour and paparazzi shoot in the kitchen, we were guided out to the patio dining area where we would enjoy some aperitifs. With a breathtaking view of the water, we took our seats in comfortable cushioned wooden chairs. You can smell and hear the water rushing to the shores with the wind in your hair. This was not your ordinary night of enjoying drinks with friends outside. The aperitifs were done Chef Ferran Adrià style.
Who’s up for some Piña Colada? Well how about a Pillow Like A Cocktail? Everyone was oohing and aahing at the very unique take of a classic drink. Encased in a light fluffy candy was a deconstructed Piña Colada. We were told to break it with our fingers and to enjoy. Tucked inside were chunks of freeze dried pineapple, rum ice cubes, and dippin’ dot like coconut ice cream.
The sweet cotton candy shell acted a crunchy exterior. It was sticky but super fun. Certain bites bursted with rum flavor. The key to success is to eat it fast just have fun with it. I couldn’t have asked for a better way to start the evening. Another serving please!
The night was young and next was the Mojito and Apple Flute. Layered in between the airy and delicate bread was a blended mint Mojito slush. They asked that we use two hands to pick up the aperitif sandwich. Sink your teeth into this delicate treat. The porous bread melts in your mouth instantly. This was very similar to the cotton candy except the exterior of the bread had a Styrofoam feel. As soon as it hits your tongue, it all comes together as a smooth and refreshing explosion of flavors.
All the plates used here are created especially for El Bulli. They are all very unique and artistic. Everything they do here is very precise and extremely creative.
Next was their secretive Gin Fizz. The ice cold gin with lemon zest was placed in front of us. Then came the secret foam that will give you a delightful surprise. Take a sip and enjoy the mixture of flavors. Surprise! The foam on top is warm! First your lips are warmed over by the foam, and then come the icy gin. A delectable aperitif that’s fun and smooth.
So where’s the garnish for this drink? Well don’t worry because they’ve definitely got you covered. Placed at the center of the table was a helping of Spherical Olives and a lovely jar for those who would want a little more of these wonderful treats. They ask that you finish this in one bite. Normally I am not a huge olive fan but I am now a believer! They were soft bubbles that contain a huge burst of flavor within. Shaped and designed perfectly like an olive that’s filled with a memorable bubble of olive flavor.
“Please, sir, I want some more.” Lucky for us, we were already graced with a jar full of more spherical olives! There was enough inside for an extra taste for each of us.
After having so many delightful aperitifs, we had to finish this part of the meal off with some light snacks. We were served Mimetic Peanuts that they asked us to finish in 2 bites. They weren’t kidding when they said that these were delicate. If you don’t pick them up at just the right pressure or angle then they will shatter between your fingers. They were essentially perfectly smooth peanut butter stashed inside a transparent candy shell.
Parallel to the Mimetic Peanuts was a tray of Pistachio with Her Shell. Each piece is to be consumed in one bite. Hidden within the similar translucent candy shell was the pistachio nut and oil that pop as the shell is crushed by your teeth. The powerful flavor fills your mouth with its delicate texture.
Slowly we moved from aperitifs to sweet and now onto light salty palette. The Parmesan Cheese “Porra” that resembled a parmesan baguette. Porra comes from a type of churro in Spain that is often long and thick. There’s a translucent layer that encumbers the crisp piece of parmesan. This dish reminded me of a very thing piece of fried pig skin, chicharrón. I could sit here for hours just snacking away at these. After all, I adore cheese and for it to be like a cheese crisp is simply divine.
The last snack presented out in the open air was the Parmesan Cheese “Macaron”. They were like big clouds of marshmallows shaped like a macaron. It was fluffy and light. Not sure if I am a fan but I love the ingenious ideas and thought that is put into every dish. Personally I like the crispier texture but this was fun take on a classic.
Thus concludes the outside portion of the meal. After we were finished with the last course we were graciously escorted into the main dining room, which will be the next installment. I shall leave the readers eager in anticipation for what is next to come. Through the small doors of Alice’s Wonderland we went for an amazing presentation of culinary exploration. An evening totaling of 48 courses that will send your tastebuds reeling had only just begun. Stay tuned for the next part of my journey.

Taking a short break from Vegas to post about today's dinner to warn people. Happy Bastille Day to All! ^_^ If only we were all in Paris to see the beautiful celebration at the Eiffel Tower! I happened to come across rave reviews for Pescadou Bistro in Newport Beach and they have a special Tour de France menu with an extra special Bastille Day Pre-Fixe. Since today's a celebration they have a pre-fixe for $45 per person and the rest of the Tour de France is a $39 per person pre-fixe. The food looked decent and the reviews were so wonderful that I told Tofu about it and he wanted to try it. He just returned from the Bay Area earlier today and we drove out for a nice dinner. UNFORTUNATELY, it was a HUGE let down!
We started the night out with some Apperitifs because I was in a good mood and wanted to have a nice dinner with great food. Sadly... No. I ordered the Bellini, which was Sparkling Wine and Peach Nectar. Tofu ordered the Boissiere, which was Sweet Vermouth. They were both sweet. Mine was light on the palette and you could barely taste the alcohol, which is the way I like it. Tofu's was very sweet and more alcoholy, but still good. The "amuse bouche" for the night was Assiette de Charcuterie. It's Country Style Pate, Duck "Rillettes" & "Saucisson", served with Cornichons and Nicoises Olives. They bring out a small plate that made me nostalgic to Paris. I think this was the first time that Tofu had liver and they did a decent enough job that he ate it. The flavors were good and the textures were nice. I didn't really like the bread they brought out though, because it lacked the crisp & delectable texture of French bread. It was very difficult to butter the bread. If the bread is not robust enough to withstand buttering, then you should serve butter at room temperature so that it can glide across.
For our starter, we both chose the Soupe a L'Oignon Gratinee. It's Onion Soup garnished with Croutons and melted Gruyere Cheese. If you know me, I LOVE my cheese! So when I ordered this I asked for extra cheese and they said, "Sure no problem!" They were very friendly here, but that can NOT make up for the food. The soup was decent. It's definitely not the best and not the worst I have had. The flavor was a little too light for me. I overheard the owner talk to a customer and commented that they used more chicken in the soup than beef. Once they said that I realized why it wasn't flavorful enough. The cheese was disappointing because it lacked any Gruyere flavor that I love so much! Based on the above, I wouldn't recommend the soup.
Everything just started going down from there! For my main course, I decided to try the Cotes d'Agneau Grillees Aux Herbes. It's Grilled Lamb Chops with Provencale Roasted Tomato and Pommes Frites. At first I was very impressed to see that they had lamb on the pre-fixe so I knew exactly what dish I wanted. I mean how can you go wrong with lamb? Well thy probed me WRONG! When lamb is bad it's REALLY BAD! First, I asked for it Medium-Rare to Rare and it came out almost Medium-Well Done. This made the texture extremely rough and it did not help that the meat was flavorless! All you could taste was the bitter grill. I was sorely disappointed and was VERY tempted to send it back, but then I thought they are so nice and that would be mean. Tofu should have slapped some sense into me to send it back! I even lied to them when they asked how was everything, I said it was good. I have sinned! Albeit, my palette is way experienced for someone my age. Still, I can appreciate good food or average food. So to check my reviews and thoughts, I asked Tofu what he thought. He even admitted that his palette is not as complex and he thought the lamb was HORRIBLE. I seriously didn't even eat any ofthe main course! I was hoping that the french fries would be good and I can survive on that... but NO... it was way over-fried and lacked any flavor. Sigh! This just ruined my whole night and it was NOT a cheap meal... >_<### Luckily Tofu decided on another dish. At first he was debating between the lamb and the Boeuf Bourguignon. It's Braised Beef in Red Wine with Aromatic Vegetables, White Mushrooms, Carrots, Pearl Onions, and Potatoes. Tofu has made this dish before and I was there to see the whole show. I tried a little bit and it was not bad, but I agree with Tofu that it's almost like the one he made. It was decent but nothing to blow you away. He said he wanted to try this dish to see what a traditional French preparation would be like. I commented later to him that this is NOT the place to compare and he agreed. The flavor was strong but not too over-powering and the sauce was thick.
For dessert the server adamantly suggested that we get the Crème Brûlée. It was actually pretty good, especially compared to everything else! The texture was soft and delicate yet flavorful. There definitely was a strong egg crème flavor. The crystallized sugar was very good and really complimented the whole thing. I would definitely get this again. It's not the best crème brûlée I've ever had but pretty solid.

All in all the food was EXTREMELY DISAPPOINTING. The service was very friendly and homey. Our meal ended up being about $70 per person with everything and we definitely did not enjoy it. I was thinking about going to McDonald's later and get something that actually tastes good and is fulfilling! The owners were there and they seem French, but don't they know what good French food tastes like??? I am sorry if I sound snobby, but I went to the top restaurants in Paris and it surely did NOT taste like this. Even the small whole in the walls or local places did not mess up like this. Before going there today I was already thinking about going every week to try their Tour de France pre-fixe, but now... HECK NO!

Pescadou Bistro