There are a lot of products still to be discovered in the world and experimentation, for example with seafood and fish. There are thousands of products that we're not eating right now that maybe will be cultivated in a good… — 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
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
