Spanish Avant-Garde Cuisine: Why It’s Less Known Than French Cuisine — and Why That’s a Mistake
French cuisine is the foundation, but it was Spain that transformed the gastronomic world. The avant-garde culinary movement born in the 1990s redefined the very approach to product, texture, and presentation — all thanks to Spanish chefs.
Ferran Adrià, the Roca brothers, Andoni Luis Aduriz, Dani García — these names stand behind a revolution where technique and flavor go hand in hand. In Spain, cuisine is a laboratory, a game, and a philosophy.
Why is it still talked about less? Because Spanish cuisine is more modest in its PR, yet deeper in its substance. And because you can’t truly understand it without practice. That’s why internship programs in Spanish restaurants are an opportunity to experience a living gastronomic culture, not just learn “how to make a sauce correctly.”
Ferran Adrià, the Roca brothers, Andoni Luis Aduriz, Dani García — these names stand behind a revolution where technique and flavor go hand in hand. In Spain, cuisine is a laboratory, a game, and a philosophy.
Why is it still talked about less? Because Spanish cuisine is more modest in its PR, yet deeper in its substance. And because you can’t truly understand it without practice. That’s why internship programs in Spanish restaurants are an opportunity to experience a living gastronomic culture, not just learn “how to make a sauce correctly.”