Adrià’s cocktails are equally
inventive and fun. A rum and tarragon cocktail is served frozen
into cubes and his piña colada is served on a spoon in
the form of foam, jelly and sorbet using the deconstruction approach
Adrià has made so popular.
man behind deconstruction, foams, airs and mists continues to
blaze trails with Fast Good—his take on
fast food. But, great tasting food served fast is only a part
of the larger picture as Adrià’s main goal in creating
the concept is to introduce healthier quick-service options to
the increasingly hefty European public.
“Obesity is a problem in Europe, too,” says Adrià
in response to America’s alarming obesity epidemic. “Nobody
works-out here. Portion size is not a problem like in America,
but we don’t exercise.”
Europe’s general lack of physical activity, combined with
the infiltration of American junk food, has created a problem.
And Adrià’s hoping to incite change serving hormone-free
veal burgers and unprocessed fries at Fast Good, as well as through
educating younger generations.
“Education is important,” says Adrià. “We
must tell young people that health is important. Great chefs can
do this—they can influence youth.”
Fast Good has been open about a year and is showing signs of acceptance
among Spain’s public. Next, Fast Good is moving to South
America, and it will eventually head north, perhaps to a location