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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
Menus
Finest
Cooking
Expression
Menu
Garde
Avant

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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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People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
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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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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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If you think well, you cook well.
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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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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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You need an entire life just to know about tomatoes.
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What you feel like eating at any given moment is what you should have.
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I use the kitchen as a pathway to achieve this happiness.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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Remember that a very good sardine is always preferable to a not that good lobster.
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I don't worry about the things I can't change.
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I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.
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When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People think chemistry and physics are science, but the scientific method is something else.... It's the science that the world of cooking generates: science of butter science of the croissant.
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If I don't have pressure, I don't function.
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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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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.
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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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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.
Ferran Adria