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… — 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… — 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
When a customer receives a dish, they get food and design at the same time. — 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
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
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
We need to think about what cooking is, what context it takes place in and what its relationship to the world of… — 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
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
I had a very normal childhood, and my mother cooked very normal food. — 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 is not a good or a bad cuisine, just the one you like the best. — 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 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 we're ill, one of the last things we have that we can enjoy is food. — 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
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
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
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
