New lots added to El Bulli auction

Sotheby’s has added additional lots to the El Bulli cellar auction next month.

Come dine with me? Dinner with Ferran Adrià has been added to the El Bulli cellar auction

Come dine with me? Dinner with Ferran Adrià has been added to the El Bulli cellar auction

In addition to the likes of Pingus, Vega Sicilia, L’Ermita, Beaucastel, Yquem, all five first growths and 124 bottles of DRC, bidders will also have the chance to win dinner with Adrià.

A range of memorabilia and equipment that was used in the three Michelin-starred restaurant’s kitchen has also been added to the auction.

Round one of the auction, which has generated much hype, takes place on 3 April in Hong Kong and round two in New York on 26 April.

The Hong Kong sale features 445 lots estimated to sell for HK$6-8 million.

Top lot? Two bottles of La Tâche 2003 signed by Adrià

Top lot? Two bottles of La Tâche 2003 signed by Adrià

All of the wines in the sale will feature a “specially designed” El Bulli sticker with many of the bottles signed by Ferran Adrià and business partner Juli Soler.

One of the top lots in the Hong Kong auction is three bottles of La Tâche 2003 signed by Adrià, which are expected to sell for HK$70,000-100,000.

Nearly 9,000 wines, including 2,000 bottles of Spanish wine such as rare Oloroso from 1830, and 1,400 bottles of Burgundy, including 28 bottles of DRC Montrachet, will go under the hammer at the auction.

Proceeds from the auction will benefit the El Bulli Foundation – a culinary think tank, where Adrià, 50, will investigate and develop new cooking techniques.

The restaurant near the town of Roses, 160km north of Barcelona, closed its doors last July, having operated at a loss since 2000.

Due to open next year, the El Bulli Foundation will grant 20-25 scholarships annually for chefs to spend a year working with Adrià on new creations, the results of which will be posted online.

Voted the best restaurant in the world by Restaurant magazine a record five times, El Bulli pushed the boundaries of contemporary cuisine for more than two decades with its off-the-wall dishes created using molecular gastronomy.

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