—Ferran Adrià, from this article on his restaurant in The New York Times.

Mr. Adrià is the executive chef of El Bulli, an interesting restaurant experience located outside Barcelona. I’m becoming more and more fascinated with what Adrià and his team are doing there and their experiments in molecular gastronomy. This is the cutting edge stuff in the culinary world.

Anyway, El Bulli is only open a few months each year but will go on a two year hiatus in 2012 and may or may not reopen in 2014.