El Bulli's farewell banquet - in pictures

El Bulli's Ferran Adrià, the best chef on the planet according to Joël Robuchon Photograph: Howard Sooley The steps outside perhaps the greatest restaurant in the world Photograph: Howard Sooley Ten chefs prepping oysters. All prep is done to a time clock, people join or leave as the task goes on Photograph: Howard Sooley El Bulli is named after the original owners' dog, seen here with Salavador Dalí and a bulldog Photograph: Howard Sooley Hospital equipment for haute cuisine Photograph: Howard Sooley Preparation takes fifty chefs a full five hours, including sorting peas for perfect size and removing kernels from pinenuts Photograph: Howard Sooley Peas perfectly and painstakingly graded by size for 'Peas 2011' Photograph: Howard Sooley Adrià and his team: like a general sending his troops to war Photograph: Howard Sooley Air baguette: an 'empty' crust larded with Iberico, a playful take on a classic Spanish sandwich Photograph: Howard Sooley Simple barnacles are dressed with caviar Photograph: Howard Sooley Injecting barnacles with 'essence of the sea' Photograph: Howard Sooley Adrià tasting his dishes Photograph: Howard Sooley 'Apple Rose': apples cooked with apple juices and served with apple essence spheres Photograph: Howard Sooley Each chef adds an element to the dish as it passes along the production line Photograph: Howard Sooley Fifty courses for 50 people, all arriving at different times Photograph: Howard Sooley Each chef is focused on their own allotted task, cogs in a beautiful machine Photograph: Howard Sooley 'Mimetic peanuts': peanut shapes waiting for injection of flavours Photograph: Howard Sooley The importance of dressing the plate correctly Photograph: Howard Sooley Dozens of saucepans needed for the 2,500 dishes served Photograph: Howard Sooley