Quotes for All
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don’t want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant … Read more
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi. Ferran Adria
Friends are really important, especially when you’ve had the successes that I’ve had. I’ve gone really far in my career, so they’re the ones that keep you humble, keep your feet on the ground. Ferran Adria
It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed. Ferran Adria
We’ll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that’s connected to the gastronomic process. Ferran Adria
In an avant-garde cooking restaurant, it’s the experience that’s the difference. Ferran Adria
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality. Ferran Adria
Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won’t be opening hours, or reservations, or routines. Ferran Adria
You can see it on the Internet now. New society demands that people share their knowledge. It’s asking multimillionaires to share their money and creative people to share their creativity. Whoever doesn’t share their wealth, be it knowledge, money, or creativity, will be dead. Ferran Adria
You may say, \”Oh, no. You can’t touch a traditional recipe.\” But we ask: why can’t you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that’s the shocking part of it. It kind of bends all the traditions. It’s a … Read more