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“Explain as much as possible with as little as possible.” Albert Adrià demonstrates the power of sauces.
The chef at Enigma showcases some of his liquid creations, which are the undisputed stars of many of his dishes
Recognised as one of the most influential figures in gastronomy, Albert champions a ‘direct and austere’ style of cooking characterised by the use of minimal ingredients. This is why his sauces, stocks and other liquid creations are so important, often serving as the basis for a dish. ‘My obsession is to avoid denaturing ingredients at all costs, to extract their maximum flavour and capture their purest essence,’ he says.
To achieve this, he employs respectful techniques and tools, ‘the result of my 40 years of experience, without shying away from tradition and drawing on influences such as Japonism, as seen in the use of dashi’. He has been experimenting with various techniques, such as creating protein emulsions with sea urchin or lobster to make dishes like king crab salad or mayonnaise and caviar cloud, freeze-drying to make unroasted almond milk powder to thicken tiger's milk at the diner's table using a Japanese whisk, and nitrogenisation to make frozen parsley or spinach powder to emulsify broths.
He also demonstrates the traditional blending method for making tasty sauces from grilled milk caps to prevent moisture loss, as well as reductions, such as extracting juice from grilled and white wine-cooked chicken wings or creating an original Peruvian-style lomo saltado sauce by lightly grilling the meat before boiling it with 50% water and using brewer's yeast as a flavour enhancer.
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