When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.
Ferran AdriaOur kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.
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 AdriaItโs very hard to be an innovator at the highest level in any discipline. For some chefs itโs merely about combining ingredients, but thatโs something you can do with your eyes closed.
Ferran Adria