Ferran Adrià Creates Olives Using Sphereification


Ferran Adrià, a Spanish Catalan chef, is considered one of the best chefs in the world. He is head chef of the El Bulli restaurant in Roses on the Costa Brava. Chef Adrià is often associated with “molecular gastronomy,” although the Catalan chef does not consider his cuisine to be of this category.

Instead, he has referred to his cooking as deconstructivist. [source]