Famous for his “molecular gastronomy” Ferran Adria’s restaurant El Bulli takes reservations for the year on one day in mid-Novermber, and within hours he is full. His now-famous food is all about flavours reduced and intensified to the extreme, to purity, but repackaged as foams, jellies and whimsical bites. It’s a gastronomic adventure, and apparently a satisfying one, though tiring. A typical meal consists of a dozen and more intense courses that demand a certain amount attention. Most of us who like good food also like much of our food to be comforting, to offer the reassurance of the known. There is a natural balance at work when El Bulli is so expensive and a seat so scarce – its not an experience for the everyday.