Explore Quotes by Ferran Adria

When we're ill, one of the last things we have that we can enjoy is food.

We never have business meals at El Bulli. If it's about business, you're probably not paying much attention to the food.

I don't read books regularly, because I'm always writing them. I've written 30 books, thousands of pages.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

Risk is to do something that 99 percent of the time would be a failure.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.

We didnt create dishes. We create preparations to create many dishes.

The menu de degustation is the finest expression of avant-garde cooking.

Innovation, being avant garde, is always polemic.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

I don't worry about the things I can't change.

Remember that a very good sardine is always preferable to a not that good lobster.