1. Christopher Cardo Noriega says:

   March 24, 2010 at 19:53

   No doubt the genius of Ferrand Adria and is paving the way for the modern cuisine. But I think it is very clear on what you want as a goal of his "culinary laboratory" in principle laboratory does not have much else has modern kitchen, large beautiful, bright, excellent working environment for a chef, but not longer cooking. I'm an expert in quality control laboratory food and I want to say. Study a Master in Gastronomic Sciences in Peru, and also opens a pioneering way of experimentation. We present an authentic culinary laboratory, half laboratory itself, experts in food quality: in fish, coffee, wine, etc. and half chef as experts and specialists friends. Fisheries Engineer by profession I worked for SGS, directing, planning quality control laboratories in physical and sensory analysis, chemical and microbiological. Now I do research for the University San Martin de Porres, Lima - Peru and I can cooperate with Adria and his team of experts at any time.

2. Lucia says:

   January 28, 2010 at 21:39

   I sincerely believe that Mr. Ferran is a "magician" and as such almost always surprising.
   When I was given the job of planning this year 2010 I thought "I'll be really alive until December," making plans for me in two years would seem like "magic" strategy and illusion.
   For now demand more visibility and have already been fulfilled, we will see more fulfilled.
   And beyond all these "illusionism" a reality their good work and creating El Bulli in Roses do not miss it.

   Lucia

If you want to say, here you can leave your comment.