You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.
Ferran AdriaThere's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.
Ferran AdriaFor me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.
Ferran AdriaChefs 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 who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.
Ferran Adria