Molecular cuisine of Ferran Adrià: Famous Spanish chefs take a stand
After the declarations of the leader Santi Santamaria on the dangerousness of the molecular cooking of Ferran Adrià, the controversy continues in Spain. Thursday, May 21, Fermi Puig, Star Chef of Drolma, restaurant of the famous Hotel Majestic Barcelona in Barcelona, said on RAC1, an Iberian radio, that the attitude of Santi Santamaria towards Ferran Adria had been "gross".
On May 13, Santi Santamaria, chef at the Can Fabes restaurant (Barcelona, 3 Michelin stars) challenged the molecular cuisine in the Spanish press, a specialty of Ferran Adrià, also credited with three stars for his restaurant El Bulli ( Rosas, Spain).
In the columns of the Catalan daily The VanguardiaSanti Santamaria wondered about the health effects of the chemical ingredients used by Ferran Adrià, "who fills his dishes with gelling agents and laboratory emulsifiers".
Since the beginning of the controversy, other leaders have decided to defend Ferran Adrià. In a statement, Spanish members of the association Euro-Toques, including Pedro Subijana (3 stars) and Juan Mari Arzak (3 stars) refute the "serious accusations" brought by the leader of Can Fabes.
They also recall that the new gelling agents and other ingredients pointed out by Santi Santamaria are perfectly legal and healthy because "used in the daily diet for many years"
Recently, Ferran Adrià's restaurant was crowned the best table on the planet for the third year in a row by the British magazine Restaurant Magazine.
