We didnt create dishes. We create preparations to create many dishes. — Ferran Adria Copy Share Image
In an avant-garde cooking restaurant, it's the experience that's the difference. — 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
The menu de degustation is the finest expression of avant-garde cooking. — Ferran Adria Copy Share Image
When we're ill, one of the last things we have that we can enjoy is food. — Ferran Adria Copy Share Image
I had a very normal childhood, and my mother cooked very normal food. — Ferran Adria Copy Share Image
We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food. — Ferran Adria Copy Share Image
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… — Ferran Adria Copy Share Image
When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses. — Ferran Adria Copy Share Image
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood… — Ferran Adria Copy Share Image
There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial. — Ferran Adria Copy Share Image
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
Food is about being happy -- at a table, thats probably where we spend most of our happiest hours... — Ferran Adria Copy Share Image
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 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
Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why… — Ferran Adria Copy Share Image
Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at… — 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
When people think science and cooking, they have no idea that it's not correctly expressed. We're actually applying the scientific method. People… — Ferran Adria Copy Share Image
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merely about combining ingredients,… — 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
If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his… — 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
In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays,… — Ferran Adria Copy Share Image
A chef is a chef, a cook is a cook; a lorry driver is a lorry driver and a designer is a… — Ferran Adria Copy Share Image
I don't have a favorite cooking tool. In the kitchen, I always have my pencil and notebook in my hand. I cook… — Ferran Adria Copy Share Image
There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There… — Ferran Adria Copy Share Image
What you feel like eating at any given moment is what you should have. — Ferran Adria Copy Share Image
Remember that a very good sardine is always preferable to a not that good lobster. — Ferran Adria Copy Share Image
When a customer receives a dish, they get food and design at the same time. — Ferran Adria Copy Share Image
For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill.… — Ferran Adria Copy Share Image
Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate… — Ferran Adria Copy Share Image
I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity… — Ferran Adria Copy Share Image
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole… — 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
