Ferrán Adriá, “The most influential chef in the world”, is a man with a mission that does not involve running a restaurant. Catalan, whose restaurant “El Bulli” was named five times the best on the planet, a record in the gastronomic community, he is willing to show that the wildly experimental dishes of the one who pioneered there still impress.

In the seven years since the famous closed unexpectedly restaurant on the Costa Brava in Spain with 3.000 people still on the waiting list for a table, the kitchen simpler has become fashionable. But the father of molecular gastronomy, who brought the idea of ​​"Mandarin air" to the world, eating smoke, caramelized quail, trout egg tempura, and any number of foams and emulsions, says he hasn't stopped.

I have not stopped working or experimenting ”- he says - since“ El Bulli ”closed, with a maximum of three Michelin stars.

Back then, Adria admitted she was feeling a little tired, but, as she explains in a new 15-part documentary series about her incredible rise from dishwasher to culinary superstar, “El Bulli: Story of a Dream“Which airs on Amazon Prime.

It doesn't make sense for me to open a restaurant", He says. “Why should I do that? Almost all of the best chefs in the world, with a few exceptions, no longer cook. They savor, direct and conceive.

However, Adria helped her brother Albert open six stores in Barcelona, ​​of which "Enigma" she described as "El Bulli baby".

I would say that 95 percent of restaurants Those I've helped have been successful, he says.

Adria, who is only 56 years old, is also working in a gastronomic innovation center on the site of the old El Bulli in Cala Montjoi, which will open next year, five years late.

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Instead of kitchen molecular you prefer to call your kitchen "Techno-emotional".

They say I'm old-fashioned, that nobody foams [their mousses of light like air] anymore. But thousands of restaurants all over the world now use siphons, "says the man the Guardian once called" the most imaginative generator of high kitchen in the planet.

Ferrán Adriá: a man with a great plan

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He says his mission at El Bulli was to discover "the limits of the gastronomic experience." In 17 years there he created 1.846 recipes, including a “crunchy liquid”, a white bean and sea urchin mousse and foie gras powder. He also says he hopes the Amazon series, based on an earlier TV series about his work, will help demolish some of the myths about "El Bulli," which sparked controversy over the use of chemical additives.

Salt is much worse for health than any stabilizer - he says.

Another of his new passions is a project that he calls his "Bullipedia", a huge gastronomic encyclopedia for which the self-taught has immersed himself in the study of 400 years of French cuisine.

It's one of my great sources of inspiration ”right now, he says, along with Chinese, Mexican, Peruvian and Japanese cuisine.

While the British and American press likes to see Adriá as a symbol of the new hegemony of Spanish haute cuisine over French, they say that he is a "son of the new French cuisine", citing Michel Guérard, the Troisgros clan, Paul Bocuse and Alain Capilla.

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Original article : Lifestyle

I am a dreamer and in my dreams I believe that a better world is possible, that no one knows more than anyone, we all learn from everyone. I love gastronomy, numbers, teaching and sharing all the little I know, because by sharing I also learn. "Let's all go together from foundation to success"
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