Ferran Adria Cooking Quotations

In an avant-garde cooking restaurant, it's the experience that's the difference.

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

You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

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

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

I use the kitchen as a pathway to achieve this happiness.

If you go off the edge, it's not cooking anymore, so you have to push it to the limit.... What are the limits?

If a child plays sport early in childhood, and doesn't give it up, he will play sport for the rest of his life. And if children have a connection with, and are involved in the preparation of, the food they eat, then it will be normal for them to cook these kind of meals, and they will go on cooking them for the rest of their lives.

There is not a good or a bad cuisine, just the one you like the best.

If you think well, you cook well.