Ferran Adrià is the mastermind behind El Bulli, a Michelin 3-star restaurant in Catalonia, Spain. The legendary establishment is closed for six months out of the year so that an expert team of chefs can develop an avant-garde menu of impressive alchemy. Foams, dehydration, rehydration—they transform solid foods into textures you didn’t know existed. Meticulously, the chefs photograph and record every attempt, keeping a diary of variations. Adrià whisks through the kitchen, sampling a spoonful of this and a dollop of that, as expectant chefs wait for one of two responses: raised eyebrows and a nod or a wince and tense shake of the head. The grand result of this trial-and-error hibernation is a 30-course meal that some diners wait a lifetime to experience. Raviolis that literally melt the moment they hit your tongue. An orange sauce dotted with rough ice. Juniper branches dipped into a bath of complementary liquor. Prepare to be dazzled.  ST