“Mine is a “tepid” cuisine, a cuisine of whispers, a cuisine where I seek inspidity in every sense. Diners at Mugaritz have to tune themselves in, to make more of an effort to understand than has been asked of them up until that moment.
It's a new tone, as if the melancholy of the products was emerging. It's a tremendously subversive exercise.
Many people think that what gets attention is shouting. It's not. To whisper is subversive. I love these plants that are melancholic, that whisper”.
Ah, pure genius from one of the world's greatest chefs... “the melancholy of the products...”.