Two conceptions of gastronomy
Thanks to Telemadrid we have been able to enjoy these days ago, through the questions of German Yanke and Marta Reyero, of interviews with two of the monsters of the current national kitchen: Abraham García and Ferrán Adriá.
The interest of these interviews does not lie only in the conversations themselves, but rather in comparing them and discovering two opposite poles of the gastronomic conception.
Abraham García bets on a traditional cuisine with avant-garde results. Thanks to its fabulous culture, García's kitchen is full of cosmopolitan ingredients that the chef himself knows and knows how to work with, avoiding current fashion techniques and achieving impossible pairings that result in great dishes. He hates what he defines as "froth and symphony" cuisine and you will never see an air of anything in his menu ... his conception of his place abounds more in hedonism than in exclusivity. Adriá is talent, creativity, but above all daring. It is committed to giving a character to the kitchen halfway between science and art and to configure its own space for gastronomy within the human endeavor that gives it its own autonomy, which does not seek only to be another complementary activity of others. His cosmopolitan vision is more commercial and fills his mouth with pride when describing the movement that he leads and that has Spanish cuisine at the top of the world podium.
In my opinion, these are two very legitimate ways of understanding a business and an activity that, thanks to its growing prestige, already has a great presence in the media and a certain capacity to generate debate, which is what I propose: From what point of view do you Are you left with that of the cultivated artisan or with that of the leader of the vanguard?
En Directo al Paladar l Abraham García Abraham Boca, eat, chat and experience Ferrán Adriá's culinary revolution
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