I quote Feran Adria: "They say the food at elBulli was complicated and that something like pa amb tomàquet is simple. But if you grow the wheat, mill it, raise and bake it, if you grow the tomatoes and garlic to spread on it, crush the olives to make the oil, then isn’t it far more complex?” For me, those thoughts remind me that using great ingredients in the simplest of dishes (what i think of as refined rustic cuisine), is the epitome of contemporary good eating.
Posted on: Tue, 02 Jul 2013 13:28:09 +0000
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