News

11/11/11.
LYOSABORES SEMINAR IN MADRID
On 4th and 5th November a seminar of Pastry and Chocolates with LyoSabores was given at the School C...
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11/11/11.
10 GERMAN PROFESSIONALS VISIT OUR CLASSROOM
On November 9th we had the visit from a German group of 10 professionals in our Solé Graells ...
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13/10/11.
TEXTURAS SEMINAR IN SINGAPORE
On last September 5th and 6th there was a demonstration of Textures in Singapore. The distributor ...
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10/10/11.
TEXTURAS ALBERT Y FERRAN ADRIÀ SEMINAR
Last October 3rd, the new "Texturas Albert y Ferran Adrià 63 Recipes" DVD was prese...
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10/10/11.
APPLICATION OF LYO SABORES FOR PASTRY AND CHOCOLATES SEMINAR
The next october 24th and 25th a seminar of Applications of Lyo Sabores for pastry and chocolates wi...
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03/10/11.
NEW 63 RECIPES DVD
After several releases of new products that have increased the Texturas Albert y Ferran Adrià...
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03/10/11.
NEW NATUR CROQUANTER
We would like to inform you about the new launching of Natur Croquanter. This new product will be a...
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19/09/11.
SILIMOLS
Our INGENIOS line is increasing day by day in order to offer you the finest products for the best el...
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21/07/11.
NEW TEXTURAS: SPARKYS AND CHOCOSPARKYS
Once again, Texturas Albert and Ferran Adriá expands its product range with two new textures ...
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20/09/10.
DEMOSTRATION OF TEXTURAS ALBERT Y FERRAN ADRIÀ IN FOOD & HOTEL THAILAND 2010
Between 13 and September 17 there have been demonstrations of Texturas Albert and Ferran Adrià...
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20/09/10.
LECTURE FERRAN ADRIÀ AT HARVARD
On September 7th took place at Harvard University (Boston), the conference: Science and Cooking: A d...
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17/09/10.
Presentation of book Natura in StarChef
Albert Adrià will attend the 5th Annual StarChef in New York(September 20th to 22nd) which wi...
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17/09/10.
Course of Dessert for Restaurant with Texturas Albert y Ferran Adrià
The next september 20th a monographic course of Dessert for restaurant and Petit Fours will be held ...
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08/07/10.
New Lyo-Sabores
Increasing the range of Lyo-Sabores: LyoMaíz y LyoHigo are the lastest additions to the long...
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30/06/10.
NEW DISTRIBUTOR IN TURKEY
Following the policy of global expansion that characterizes Texturas Albert y Ferran Adrià, a...
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16/06/10.
APPLICATION OF TEXTURES TO NEW MODERN MIXOLOGY COURSE
Last Monday, June 14th, APPLICATION OF TEXTURES TO NEW MODERN MIXOLOGY COURSE was held in the Sol&ea...
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01/06/10.
FIRST CONGRESS OF TOURISM AND GASTRONOMY
The past May 24th and 25th was held the First European Congress of Tourism and Gastronomy in Madrid....
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21/05/10.
NEW TEXTURAS: AZULETA and MANITOL
As a result of continuous study and rechearch of new Texturas, Albert and Ferran Adrià presen...
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21/05/10.
NEW LYO SABORES: APRICOT IN SYRUP & WHOLE STRAWBERRY
With the aim of extending the line of lyophilized created by Albert & Ferran Adrià come A...
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21/05/10.
NEW LINE SUGGESTIONS: NECTARS SOBOGAARD
With Suggestions line, Albert and Ferran Adrià show us a range of biological nectars of Danis...
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21/05/10.
TEXTURAS DEMONSTRATION IN SHANGHAI
On 26 May, and as a result of the Spanish presence in the Shanghai EXPO 2010, will be a Master Class...
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21/05/10.
NEW DVD OF RECIPES
Soon will see the launch of the new DVD of Texturas recipes by Albert and Ferran Adrià. The D...
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21/05/10.
SUCCESS OF THE NEW PRODUCTS IN ALIMENTARIA EXHIBITION
Between 22nd et 26th of last March, as every two years, ALIMENTARIA EXHIBITION was held at the showg...
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21/05/10.
SCHEDULE OF NEXT EXHIBITIONS
- Summer Fancy Food Show 2010 from June 27th to 29th in New York. / - 5th Annual Star Chefs Interna...
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28/09/09.
New distributors
Albert & Ferran Adrià products are now available at India, China, Korea, Iceland and Mexi...
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28/09/09.
Exhibitions 2009
Solé Graells wil take part of the following exhibitions: LO MEJOR DE LA GASTRONOMIA, Alicante...
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13/10/11.
TEXTURAS SEMINAR IN SINGAPORE
On last September 5th and 6th there was a demonstration of Textures in Singapore. The distributor of Texturas Albert and Ferran Adrià in Singapore "Classic Fine Foods", organized this show in one of the most prestigious schools in Asia, AT-Sunrice (Global Chef Academy) . This event was attended by over 150 chefs from top restaurants and hotels, who could enjoy the Texturas preparations of Chef Alain Devahive, accompanied by the Chefs Alejandro Luna and Andres Lara.

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