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The menu de degustation is the finest expression of avant-garde cooking.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Menu
Garde
Avant
Menus
Finest
Cooking
Expression

More quotes by Ferran Adria

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When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
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I use the kitchen as a pathway to achieve this happiness.
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I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
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If I don't have pressure, I don't function.
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Remember that a very good sardine is always preferable to a not that good lobster.
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If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
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El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.
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Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
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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.
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We opened El Bulli there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
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Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
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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.
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I don't worry about the things I can't change.
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We knew the time would come that we'd have to step down because we'd been winning Oscars for 15 years. I discovered this one day when I got home, my mother was reading a newspaper and she said, 'Again? What are you doing in the papers?' And I realized if my mother thought that of me, what would my enemies think?
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When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.
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I had a very normal childhood, and my mother cooked very normal food.
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What you feel like eating at any given moment is what you should have.
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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 good thing.
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I cant live without activity I cant be sedentary.
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My idol was Johann Cruyff (a Dutch soccer player) and I wanted to be like him. But when I realized that I would never be, I decided to do something else. I met the kitchen by chance and quickly became completely enamoured by it.
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