How do you balance the informality of fun and the precision of fine dining at Disfrutar?
It’s about conveying the values behind our cuisine and the emotions that inspired its creation. Disfrutar is a creative restaurant that is always searching for new techniques and concepts. But it’s also grounded in strong traditions. It plays with all senses— touch, smell, and textures.
How much of an influence is El Bulli in your food now? It is said you were the brains behind the molecular gastronomy at El Bulli.
We’re not huge fans of the term ‘molecular gastronomy’. We don’t really support that name. It sounds too scientific. It makes it seem like it’s not the chefs cooking, but the scientists. The scientists helped us understand how certain ingredients work…and we, the chefs, cooked. At El Bulli, it was always said that ‘molecular gastronomy’ wasn’t our term—we called it ‘techno-emotional cuisine’. It was more about technique and emotion.
El Bulli is very important, it has a big influence. Because El Bulli taught us a way of working and some working methodologies. Disfrutar has its own identity, it’s not El Bulli. But El Bulli greatly influenced the way we work. And it is a part of our DNA.
Is this your first visit to India? What culinary inspirations have you drawn or have planned to explore here?
It is my first visit to India. Thanks to Culinary Culture, the Oberoi Hotel and Don Julio. Being here is very, very important. To be able to share my knowledge… and about the restaurant, Disfrutar. And also, to take back some of the culture, history, and food of India.
I have only spent one day in India so far. But I’ve visited markets where I discovered fantastic ingredients. I also had dinner at a restaurant called Bukhara, which was incredible. And seeing the tandoori technique was amazing. The story and history behind Indian breads is also very unique.
Today, I also had a South Indian breakfast with fantastic dishes like fermented coconut bread—appam.
Have you ever felt fine dining fatigue? You were at one of the world’s most coveted restaurants at El Bulli and now helm the world’s number one restaurant?
No. We are not burned out, we are not tired. Because we have done this type of cooking all our lives. This is the cuisine we’ve always loved. What motivates us is the fact that every day, we can do something different and keep evolving.
Eating at Disfrutar is an experience. But do you aim for the experience or do you aim for flavour? Does one get compromised at the cost of another?
No, flavour must always come first. Everything must taste exceptional. The experience comes after. The food has to be great, then the rest can follow.