How One Chef Uses ‘Food Synergy’ When Plating His Dishes
Renowned chef Albert Adrià believes food synergy – the balance and interaction of different foods – makes a dish stand out. In the latest episode of Chef’s Cut, an online video series on The Art of Plating, Adrià reveals his tactics on creating the perfect dish.
Consider Adrià a decorated culinary veteran. The Barcelona-based chef got his claim to fame at his spot at world-famous restaurant elBulli, which was located near Roses, Catalonia, in Spain and run by Adrià’s brother Ferran. Though the post closed down in 2011, Adrià moved onto other projects – such as tapas bar Tickets, Japanese-Peruvian spot Patka, traditional Spanish-style Bodega 1900, and Mexican eatery Yucaran.
Director Aiala Hernando, a lifestyle photographer and videographer whose previous work has appeared in Conde Nast Traveler and the like, tells Adrià’s story with an aesthetic approach. Intense and contemplative, the short video features beautiful overhead views of each dish as it is delicately prepared.
For example, while making the Ensalada de Albahaca, two hands gently spoon a pistachio foam topping on a stracciatella base, a molecular gastronomy technique pioneered at elBulli. In another scene, the Coconut Sphere (above) is made in a hypnotizing process, with a large balloon-wrapped sphere being repeatedly rolled over hot water before being opened and sprinkled with curry powder.
Between shots of preparation, Adrià reveals his arrangement inspirations: the character and energy of each restaurant. “I’m more interested in the conception of a dish, the matrix, how that dish has been created,” he says. He respects what he calls, “That magical instant when you have the idea, transmit it, and the dish is born.”
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