Posted 14 December 2004 - 11:09 AM
Posted 16 December 2004 - 10:06 AM
Regarding textures, I can make an asparagus soup which will taste more like an asparagus than the actual product. This is my dream, and sometimes I get it. Many people have a wrong perception about what is pursued through texture changes.
Not everything is wrong with people who follow my path. There are people in Spain, doing long tasting menus amazingly. Ten years ago or so, we were almost nothing culinarily speaking. Now, everyone is looking at us. I’d say that I have to do something with that.
Edited by Ferran Adrià, 19 December 2004 - 03:18 PM.