And then we started to talk to the barman, who just happened to be a former cook himself and had work at el Bulli with Ferran Adria. He told us about his plans of opening a innovative cocktail place using some of el Bulli techniques. Then David the cook and the barman engaged in an improvised exercise of prototyping vodka caviar and amazing caipirinhas. The barman closed only for us the place. Sebastien passed out.
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