2024年10月8日，西班牙，圣塞巴斯蒂安 （San Sebastian，Spain）。

“更多的创造力，更少的废话”。Andoni Luis Aduriz在演讲中为改变秩序的重要性辩护，承认在Mugaritz，美食不是一切。

Mugaritz，在镜子的另一边。Andoni Luis Aduriz（Mugaritz**、Errenteria、Gipuzkoa）为一场讲座选择了“看不见的东西”的标题，这场讲座一如既往地试图通过反思来打动观众。

这次演讲是他通常在烹饪和其他创意论坛上发表的演讲的“混合”。“相邻可能”是最早出现的概念之一，因为“所有的进步都在那里，因为它们都是时间上可能发生的变化，而不是时间之外的变化”。厨师的灵感来自Mugaritz的首批菜单之一和更现代的菜单，其中开胃菜、肉和鱼没有分开，菜单以不同的方式呈现。

他解释说：“我们不会过多考虑美食，而是考虑其他类型的提议。”他拯救了“穆加里茨烟斗”，“它不是烟斗”。他解释说，“我们没有第一道菜、肉类和甜点，我们称之为‘贡品’、‘不寻常的视角’或‘失落的结局’，以这种方式工作会改变一切。”他以一种非常特殊的顺序解释道，有些人可能会将其理解为一种障碍。“最终，我们只是因为这种顺序而做不同的事情，”他继续说道。

例如，当Mugaritz庆祝成立20周年时，他们决定让食客在两种名称不同的菜单之间做出选择，一种更诗意，另一种更直白，但食谱相同。

一种是情绪，另一种是愤怒

这是Mugaritz和Andoni Luis Aduriz用不同的视频和烹饪作品解释了这一点，例如，突出了章鱼头的皮肤或Mugaritz过去25年的建议，这是对母亲最广泛意义上的致敬，将质地、温度和许多细微差别与拉撒羊奶、干草和一粒盐结合在一起。这位来自Guipuzcoa的天才总结道：“有人激动地哭了，也有人想揍我们。当你冒险时，你会意识到这些人也帮助你理解，我们看到的不是事物的本来面目，而是我们的本来如此。”。

Aduriz还谈到了Itzgarmu，这是一场与舞者Jon Maia和作家Harkaitz Cano合作的季末（季初）活动，将体验更进一步：“这是一个非常特殊的动作，在日常生活中是不可想象的”，他补充道。

四年来，在BCBL的帮助下，68名男孩和女孩试图揭示Mugaritz的创造力秘诀，其中一个结论是它没有规则或所有者，但它有梦想。也许这就是Aduriz在最后留下最后宣言的原因：“更多的创造力，更少的废话”。

Mugaritz, where creativity has no rules or owners, but dreams do

"More creativity and less nonsense". This is how Andoni Luis Aduriz ended a speech in which he defended the importance of changing the order, acknowledging that good food is not everything at Mugaritz.

Mugaritz, on the other side of the mirror. What is not seen" was the title chosen by Andoni Luis Aduriz (Mugaritz**, Errenteria, Gipuzkoa) for a lecture that, as always, sought to move the audience through reflection.

The talk was a "mix" between the talks he usually gives in cooking and other creative forums. The 'adjacent possible' was one of the first concepts to come to the fore, because 'all the advances are there, because they are all the changes that can happen in time, but not outside of it'. The chef has taken inspiration from one of the first menus at Mugaritz and a more modern one, where starters, meat and fish are not separated and the menu is visualised in a different way.

We don't think so much about good food, but about other kinds of proposals," he explained. He rescued the 'Mugaritz pipe', 'which was not a pipe'. 'We don't have first courses, meats and desserts, we call them 'tributes', 'unusual perspectives' or 'lost endings', and working in this way changes everything', he explained, in a very particular order that some people might understand as a disorder. "In the end, we do different things just because of that order," he continued.

For example, when Mugaritz celebrated its 20th anniversary, they decided to give diners a choice between two menus with different names, one more poetic and the other more literal, but with the same recipes.

Emotion in one, anger in the other

A world of subtleties, of craftsmanship, of goldsmith's art... This is Mugaritz and Andoni Luis Aduriz has explained it with different videos and culinary creations, highlighting, for example, the skin of the octopus head or this proposal that accumulates the last 25 years of Mugaritz, which wants to be a tribute to mothers in the broadest sense, bringing together textures, temperatures and many nuances in a mousseline with latxa sheep's milk, hay and a grain of salt. There were people who cried with emotion, and there were people who wanted to punch us. When you take risks, you realise that these people also help you to understand that we don't see things as they are, but as we are,' concluded the genius from Guipuzcoa.

Aduriz also spoke about Itzgarmu, this end-of-season (and beginning-of-season) event in collaboration with dancer Jon Maia and writer Harkaitz Cano, to take the experience one step further: 'It's a very special action that would be unthinkable in everyday life', he added.

For four years, with the help of the BCBL, 68 boys and girls tried to reveal the recipe for creativity in Mugaritz, and one of the conclusions was that it has no rules or owners, but it has dreams. Perhaps this is why Aduriz left a final proclamation at the end: "More creativity and less nonsense".