The deconstruction chef

A pioneer of molecule gastronomy, an anarchist, a deconstructionist. And yet, a down-to-earth chef who claims it is healthy to get bored once in a while. Ferran Adrià’s innovative gastronomy has been an inspiration for a whole new generation of chefs in Spain and worldwide. Recognized as the best chef in the world, Adrià received us in his El Bulli restaurant in Cala Montjoi with scenic views over Costa Brava. While supervising how a show of 31 fantasy dishes was being conceived and meticulously put together for diners, Adrià sat down to explain why his cuisine has been accused of elitism and food games.
Published in Helsingin Sanomat in 2008.

photo by stefano buonamici