Remember that a very good sardine is always preferable to a not that good lobster. — 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
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 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 those chefs… — Ferran Adria Copy Share Image
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 Image
