Flavour Cape Unclaimed

Kim Maxwell: What is your opinion of the label molecular cuisine, as some describe your food?Ferran: Molecular cuisine does not exist. It’s a lie! I’m asked this question in every interview. Whatever you ate yesterday, the concept was started in 1994 or 1995. So it’s not new or even recent. This label is harmful for me, because people who are anti my cuisine use this term to fight me. Nobody eating at El Bulli doesn’t know exactly how the food is cooked. What is important instead is the result. It doesn’t matter if the food is machine-made or hand-made; what matters is that it is there. People always think this type of food is very complicated, but sometimes it’s very simple. Take the oyster leaf I served with the hare jus and red jelly in your meal. People don’t know the leaf so they think it’s from a machine, but it’s only a new European plant tasting like an oyster.