A Quote by Ferran Adria

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

Ferran Adria

Quote Topics

Avant-Garde Change City Cuisine Each Each Year Hard Menu Need Restaurant Very Whole Year You Need To Change

Quote Author

Ferran Adria
Spanish - Chef
Born: May 14, 1962

Ferran Adria

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.

Ferran Adria

In an avant-garde cooking restaurant, it's the experience that's the difference.

Ferran Adria

The design of a restaurant should embrace the identity of the chef, the nature of the cuisine, and the context of the restaurant itself.

David Rockwell

In each restaurant, I develop a different culinary sensibility. In Paris, I'm more classic, because that's what customers like. In Monaco, it's classic Mediterranean haute cuisine. In London, it's a contemporary French restaurant that I've developed with a U.K. influence and my French know-how.

Alain Ducasse

I am, it seems, an avant-garde dramatist. It would even seem obvious since I am present here at discussions on the avant-garde theatre. It is all entirely official. But what does the term avant-garde mean?

Eugene Ionesco

The majority of people probably think that Damien Hirst is avant-garde. Look at the amount of people who say 'What is this rubbish? Who is running our galleries? Why are they spending all this money on the avant-garde?' That doesn't make it avant-garde to me.

Vic Reeves

If you try consciously to be avant-garde, it's a little dangerous, like the present state of modern painting, where dealers try to be avant-garde, and under this pretext, painters take some old scraps and call it avant-garde.

Simone de Beauvoir

I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.

Ryan Holmes

I think a lot of people overlook the importance of the menu as a marketing tool and a way of communicating to the customer what the ambition of their restaurant is. Not only the typeface and the design, but what is it printed on? Is it cheap-looking? Is it the right kind of paper for that restaurant?

Joe Bastianich

The best meal at my restaurant is the whole right side of the menu.

Junior Seau

The menu de degustation is the finest expression of avant-garde cooking.

Ferran Adria

When you do a menu at a restaurant, you have to be the engineer of that menu. It has to be a crowd-pleaser.

Jean-Georges Vongerichten

An avant-garde man is like an enemy inside a city he is bent on destroying, against which he rebels; for like any system of government, an established form of expression is also a form of oppression. The avant-garde man is the opponent of an existing system.

Eugene Ionesco

We will have to create an avant-garde.... We could have a Union for the enlarged Europe, and a Federation for the avant-garde.