“Remember that a very good sardine is always
preferable to a not that good lobster.” - Ferran
Adrià
I could not agree more. What I particularly like about
this piece of advice is that anyone can understand without explanation. That is
what I call a good and remarkable advice.
In haute
cuisine, quality is usually measured by the freshness of the food and not for its
price, just like home cuisine. You realize he chose sardine and lobster for
greater understanding. He could instead have picked any other combination but
he did not. One can see the contrast between a sardine and lobster, easily. That
was the point.
Looking for
information about sardine recipes, I found “Espeto de sardinas” means sardines
on the spit, are a typical Málaga dish. I’ve never been to Spain so I have
never tasted but pictures look delicious.
And now I am
hungry.
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