Adria's recipe for innovation, he says, is "cold and methodical." Adria starts with "information, information, information" — garnered by traveling, tasting and above all reading. He has an extensive gastronomic library installed in his new "laboratory workshop" in nearby Barcelona, and claims to have memorized thousands of tastes on his "psychological palate." He says, "What I hate most is monotony." He doesn't have to worry. Says superstar chef Paul Bocuse: "He's doing the most exciting things in our profession today."
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Name: Ferran Adria Why critics are taking note: El Bulli has become a pilgrimage site for foodies the world over, who brave a dizzying drive for the experience. |
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El Bulli
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