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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.

Ferran Adria

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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Wake
Senses
Excited
Expect
Proposals
Fine
Dining
Find
Proposal
Restaurant
Restaurants

More quotes by Ferran Adria

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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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You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
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If I don't have pressure, I don't function.
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When a customer receives a dish, they get food and design at the same time.
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In an avant-garde cooking restaurant, it's the experience that's the difference.
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I don't worry about the things I can't change.
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Remember that a very good sardine is always preferable to a not that good lobster.
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We didnt create dishes. We create preparations to create many dishes.
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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 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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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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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.
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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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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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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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What you feel like eating at any given moment is what you should have.
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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.
Ferran Adria
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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.
Ferran Adria
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I cant live without activity I cant be sedentary.
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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