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Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.
Ferran Adria
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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
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More quotes by Ferran Adria
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.
Ferran Adria
What you feel like eating at any given moment is what you should have.
Ferran Adria
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran Adria
I cant live without activity I cant be sedentary.
Ferran Adria
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.
Ferran Adria
I don't worry about the things I can't change.
Ferran Adria
You need an entire life just to know about tomatoes.
Ferran Adria
If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?
Ferran Adria
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.
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
If I don't have pressure, I don't function.
Ferran Adria
I'm not a materialist, I don't care for things. I don't like cars, I hate things that can be exploited. I live a simple life. The only luxuries I have in my life are travel and food.
Ferran Adria
People wouldn't think of making avant-garde cuisine at home. When people play basketball at home, they can't play like Michael Jordan.
Ferran Adria
When a customer receives a dish, they get food and design at the same time.
Ferran Adria
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.
Ferran Adria
Remember that a very good sardine is always preferable to a not that good lobster.
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 good thing.
Ferran Adria
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
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.
Ferran Adria
If you think well, you cook well.
Ferran Adria
