Quote

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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Ferran Adria
Age: 62
Born: 1962
Born: May 14
Businessperson
Chef
Cook
Writer
Hospitalet
Ferran Adria
Food
Linked
Moving
Producing
Process
Chairs
Around
Area
Gastronomic
Anything
Designer
Gastronomy
Work
Connected
Dining
Something
Areas
Vans
Move
Chair

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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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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.
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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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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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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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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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At one point cinema and photography weren't treated as art. Now it's crazy to think they're not. The key question is What is art today? The most important artists of the last 20 years are Steve Jobs and Jonathan Ive, because the influence they have had is incredible and they've changed the world. That is art.
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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.
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I had a very normal childhood, and my mother cooked very normal food.
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I think my virtue was I never thought This is impossible.
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Could you imagine people eating a painting - if they could introduce a painting into their bodies? It's probably the artist's dream, and we have the opportunity to do so.
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If you think well, you cook well.
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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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We didnt create dishes. We create preparations to create many dishes.
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I cant live without activity I cant be sedentary.
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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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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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The menu de degustation is the finest expression of avant-garde cooking.
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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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