While high-quality ingredients were used, the focus was on manipulating them to surprise the diner.
Adrià’s philosophy relied heavily on cognitive dissonance. A dish might look like a savory fried egg but taste entirely of tropical fruits (mango yolk and coconut white). The kitchen toyed with extreme temperatures, serving hot and cold elements within a single spoonful, forcing diners to actively think about what they were eating. 4. Freeze-Drying and Micro-pastry el bulli 2005 to 2011 pdf
Visual maps showing how one idea in 2005 branched out into dozens of different iterations by 2011. While high-quality ingredients were used, the focus was