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
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
