You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it. — Ferran Adria Copy Share Image
There is not a good or a bad cuisine, just the one you like the best. — Ferran Adria Copy Share Image
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 Copy Share Image
Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects… — Ferran Adria Copy Share Image
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For… — Ferran Adria Copy Share Image
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos,… — Ferran Adria Copy Share Image
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring… — Ferran Adria Copy Share Image
Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If… — Ferran Adria Copy Share Image
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For… — Ferran Adria Copy Share Image
Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our… — Ferran Adria Copy Share Image
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… — Ferran Adria Copy Share
In an avant-garde cooking restaurant, it's the experience that's the difference. — Ferran Adria Copy Share
You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with… — Ferran Adria Copy Share
There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands… — Ferran Adria Copy Share
I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook. — Ferran Adria Copy Share
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… — Ferran Adria Copy Share
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you… — Ferran Adria Copy Share
Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs… — Ferran Adria Copy Share
Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There… — Ferran Adria Copy Share
