Quote

In an avant-garde cooking restaurant, it's the experience that's the difference.

Ferran Adria

Change background

T
T
T

Change font

TAGS & TOPICS

Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Difference
Differences
Experience
Garde
Avant
Restaurant
Restaurants
Cooking

More quotes by Ferran Adria

Image
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
Image
I cant live without activity I cant be sedentary.
Ferran Adria
Image
The menu de degustation is the finest expression of avant-garde cooking.
Ferran Adria
Image
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?
Ferran Adria
Image
I use the kitchen as a pathway to achieve this happiness.
Ferran Adria
Image
If you think well, you cook well.
Ferran Adria
Image
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
Image
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
Image
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
Image
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.
Ferran Adria
Image
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
Image
Food is about being happy - at a table, thats probably where we spend most of our happiest hours.
Ferran Adria
Image
I think my virtue was I never thought This is impossible.
Ferran Adria
Image
If I don't have pressure, I don't function.
Ferran Adria
Image
I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.
Ferran Adria
Image
We didnt create dishes. We create preparations to create many dishes.
Ferran Adria
Image
Remember that a very good sardine is always preferable to a not that good lobster.
Ferran Adria
Image
What you feel like eating at any given moment is what you should have.
Ferran Adria
Image
You need an entire life just to know about tomatoes.
Ferran Adria
Image
When a customer receives a dish, they get food and design at the same time.
Ferran Adria