Andoni Luis Aduriz
"Foodpairing turns very useful for us. For example, we resolved via Foodpairing a dessert we had been long time thinking about. It was, nutmeg, cauliflower and grape (mainly the tannins of the skin). It is amazing!"
Considered one of the best restaurants of the world and described as tireless enterprising cook, Andoni Luis Aduriz has carried out a singular philosophy around the natural conditions of the landscape where Mugaritz restaurant is located.
He also has developed an important research work in collaboration with scientists and artists in order to go beyond the culinary experience in search of the slightest stimuli for guests.
Mugaritz develops currently an important collaboration activity with different universities and food research centres being part of several European and Spanish investigation programmes.
Understanding science and technology as the best but riskiest allies for a cook he supports the coherent use of the most actual tools to improve the quality of all ingredients.
However, culture, art and creativity are indispensable part of this nonconformist project that grows unstoppable towards the limits of the culinary performance.
Andoni has published numerous articles and books combining Mugaritz philosophy and actual culinary theories.