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In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year yo
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Ferran Adria:
We never have business meals at El Bulli. If it's about business, you're probably not paying much aFerran Adria:
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like bloodFerran Adria:
I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence ofFerran Adria:
It's very hard to be an innovator at the highest level in any discipline. For some chefs it's merelFerran Adria:
I never even dreamed of being a chef, and that's fundamental.Ferran Adria:
Risk is to do something that 99 percent of the time would be a failure.Ferran Adria:
When we're ill, one of the last things we have that we can enjoy is food.Ferran Adria:
When people arrive at El Bulli, everybody goes through the kitchen. It's a way of making them feelFerran Adria:
I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. MFerran Adria:
For me to go to a restaurant and eat something that is not only good, but totally new, is a double