A recipe by Ferran Adrià, taken from A Day at elBulli


Pineapple batons

1 x 650 g (1 lb 7 oz) pineapple

1. Slice off both ends of the pineapple and cut off the skin.

2. Cut into 40 5 x 1.2 cm (1/2 in) batons.

3. Refrigerate.

Pineapple infused with fennel and star anise

40 pineapple batons, previously prepared

1 handful fresh fennel fronds

5 star anise seeds

1. Wash the fennel thoroughly in cold water.

2. Put the fennel and star anise in a container.

3. Place the pineapple batons over the fennel and star anise, leaving space between them so that they will be completely infused with the aroma. Then cover the pineapple with another layer of fennel and star anise. 

4. Cover the container with an airtight lid and refrigerate for 7 hours.


1. Just before serving, open the container and separate the pineapple batons.

2. Take some fennel sprigs from the container and fill 10 black bowls.

3. Arrange 4 pineapple batons in each bowl so that they nestle among the fennel and do not touch one another.

4. Finish by placing 3 star anise seeds between the fennel and the pineapple.

5. Serve on a slate accompanied by silver tweezers.

There is another version of this dish using peach instead of pineapple and fresh lavender instead of fresh fennel.


Silver tweezers.


A Day at elBulli, Classic Edition is an exclusive look behind the scenes at elBulli, voted 'Best Restaurant in the World' and into the mind of Ferran Adrià, the most creative chef working today.

With two million requests for reservations every year, elBulli was notoriously difficult to get a table at. A Day at elBulli, Classic Edition opens the doors to everyone and reveals the inner workings of the kitchen and the gastronomic innovations that have helped create the spectacular food. Illustrated with over 1,000 colour photographs, the book includes recipes and innovative inserts explaining the creative methods and food philosophy, the reservations policy, the history of elBulli and the life of Ferran Adrià.