I am not a multimillionaire. I don't own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple. Ferran Adria ferrariflatlive Change image and share on social
Risk is to do something that 99 percent of the time would be a failure. Ferran Adria failurepercentrisk Change image and share on social
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 who want to do avant-garde cuisine, should they be finding their income in a restaurant? Ferran Adria avantchefcuisine share on social
If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage. Ferran Adria bloodcustomerdish Change image and share on social
When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes. Ferran Adria avantblogcuisine Change image and share on social
For 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 Adria doubleeatenjoyment Change image and share on social
I believe that if you eat well, you work even better. Ferran Adria eatwork Change image and share on social
Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food. Ferran Adria adriaaspectchallenge Change image and share on social
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. Ferran Adria beefbellcarpaccio share on social
