Inspiration talk at Stanton Williams. (English)
This article sums up the lecture given at the Stanton Williams Architects´office in London on the 22th February 2012. Ferrán Adriá and his restaurant, El Bulli, have been considered during the last few years the best chef and the best restaurant in the world. Adriá has been the inventor of a new way of cooking, the molecular gastronomy . Throughout a very complex creation process , taking into account textures, flavors, contrasts and sensations, he has showed to the world a new way of enjoying the gastronomy. There are many similarities between the gastronomy and the architecture, as we can distinguish three types of gastronomy: - The day to day gastronomy : The aim is to feed us in the most simplistic and tasteful way as possible in the shortest period of time of food preparation. - The gastronomy for special events: When we try to use a better quality products in a more sophisticated way of cooking than in the day to day gastronomy. - The avant-ga