Ferran adria : a creative man

Creativity in the kitchenCreativity in the kitchen

• Spanish expertise in cuisineSpanish expertise in cuisine• culturally bounded culturally bounded

• quality ingredientsquality ingredients• best chefs and most innovativebest chefs and most innovative

restaurants in the worldrestaurants in the world

FERRÁN ADRIÁ

Awarded with three "Michelin Stars"

He ran the famous restaurant "El Bulli"

He has more than 50 awards.

Research about textures and effects

of ingredients

His techniques

siphon recipient

Culinary Foam

concentration of air bubbles on the surface of a liquid

AIR

WARM JELLY

(ESFERIFICACIONES)

It consists on making solid spheres out of a liquid

Basic

Inverted

It consists on making solid spheres out of a It consists on making solid spheres out of a liquidliquid

(ESFERIFICACIONES)

Freeze drying

Liquid Nitrogen, frozen in temperatures below 196 ºC

Using “deconstruction” in an Asturian restaurant

A real experience of “deconstruction” in an Asturian restaurant

DECONSTRUCTION: an example

Traditional “fabada asturiana” (beans stew)

My family restaurant

“fabada” reconstructed

THE PROCESS OF THE RECONSTRUCTION OF THE DISH

THE PROCESS

1.- We place eight beans in a linear way.2.- We season them with a black pudding mousse.3.- Over the beans with mousse, we also pour some crunchy powder, this powder is made out of the typical spanish pork sausage called “chorizo”

THE PROCESS

4.- We fry some streaky bacon, cut into small dace and we put it next to the beans.5.-In the bottom of the plate, instead of soup,which is the traditional way, we add some tomato jelly. 6.- And over this tomato jelly, we place another, created out of some lettuce

THE PROCESS

7.- Finally, we put thin slices of chives.

Traditional and modern “fabada”

THANK YOU!