What you feel like eating at any given moment is what you should have. — 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
Remember that a very good sardine is always preferable to a not that good lobster. — Ferran Adria Copy Share Image
I had a very normal childhood, and my mother cooked very normal food. — 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
Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects… — 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
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
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
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
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
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
We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food… — 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
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feel at home. When they… — Ferran Adria Copy Share Image
In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing… — Ferran Adria Copy Share 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… — Ferran Adria Copy Share Image
I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I… — 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
The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no… — 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
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
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
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 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
We didnt create dishes. We create preparations to create many dishes. — 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
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
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
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
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 Image
In an avant-garde cooking restaurant, it's the experience that's the difference. — 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 lived with… — Ferran Adria Copy Share Image
What you feel like eating at any given moment is what you should have. — 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 are thousands… — 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
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 Image
