Yum, yum: love the mousse. But is it art?
08 July 2009
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Joanna Pitman talks to Ferran Adrià, widely hailed as the world’s greatest chef and named as one of the 100 most influential people on the planet. He doesn’t think he is Picasso
‘People go to El Bulli for a life-changing gastronomic experience,’ says Todoli. ‘I remember my first meal there, and nothing was ever the same again. Invisible rooms of flavour appeared that I didn’t know existed... Artist or not, he is a creative genius.’
Adrià says he does it to make people happy and to give them something to think about. ‘Every year I invent new dishes. Last year we worked on very light and strongly flavoured mousses, and I did for example, parmesan air with muesli. It was sort of weird but fun. This year I am experimenting with water, making ice diamonds, very crunchy dishes... I want people to enjoy not just the food and its smells and textures and sounds, but the whole experience. I can see it in my customers’ eyes at the end whether they have liked it or not. The eyes do not lie. I hope that they will never forget what they ate at my restaurant.’
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