{"id":98485,"date":"2024-11-18T10:30:38","date_gmt":"2024-11-18T09:30:38","guid":{"rendered":"https:\/\/temporada-alta.com\/?page_id=98485"},"modified":"2025-02-24T16:42:07","modified_gmt":"2025-02-24T15:42:07","slug":"2003-edition","status":"publish","type":"page","link":"https:\/\/temporada-alta.com\/en\/2003-edition\/","title":{"rendered":"2003 Edition"},"content":{"rendered":"
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Cooperation with the Catalan Government<\/strong><\/h3>\n\n\n\n

After eleven years we receive the support of the Catalan Government for the first time. The Catalan government acknowledges our importance as a gateway for international stagings in Catalonia and the results of the work performed with regard to the production of shows. Once again we offer high-quality programming. There are performances by Llu\u00eds Pasqual, Eduardo \u201cTato\u201d Pavlosku, Patrice Ch\u00e9reau, Peter Stein, Peter Brook, Merc\u00e8 Sampietro and Vicky Pe\u00f1a, among many others.<\/p>\n\n\n\n

Shows: 42<\/strong> (+ cinema)
Co-productions: 8<\/strong>
Premi\u00e8res: 21 <\/strong>
Spectators: 23.843 <\/strong>(total) \/ 91,80%<\/strong> (tickets sold)
Halles: 4 <\/strong>(+ cinema)
Budget: 523.762,65<\/strong> \u20ac<\/p>\n\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n\n
\n

Poster\u00a02003, Ferran Adri\u00e0 – Francesc Guillamet <\/strong><\/span><\/h2>\n\n\n\n

Ferran Adri\u00e0<\/strong> is one of our most internally renowned chefs thanks to his creative, unexpected, original and vanguard proposals. Trained in many kitchens, it wasn\u2019t until the 80s that he joined the team of Juli Soler in the restaurant \u2018El Bulli\u2019, where he was to become the first head chef and where he was eventually to obtain recognition for his effort and work when the restaurant was awarded three Michelin<\/em> stars.
Adri\u00e0\u2019s creative cuisine is presented to us through the photographs of Francesc Guillament, a photographer from the Empord\u00e0 who specializes in gastronomic photography (the author of the photos that illustrate Ferran Adri\u00e0\u2019s recipe books). His work is full of intensity, contrasts, and sensations.
As regards Ferran Adri\u00e0\u2019s elaboration for the Temporada Alta poster, he manages to unite theatre with cuisine, as both are ephemeral arts. It is a cake called a nuvol, with mint, coconut, curry and tamarind. Everyone who has strolled through the Girona Fair has, at some point, seen these large sugar cakes, and as usual, Adri\u00e0 has surpassed himself by presenting this delicacy for sweet-toothed adults.<\/p>\n\n\n\n

<\/p>\n<\/div>\n<\/div>\n\n\n\n

Download poster<\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

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