#FOODMISSION 2022 - EPISODE 6 - Dabiz Munoz, Madrid, Spain

"Avant-garde means to open new ways, new paths no one has opened before. To cook avant-garde doesn’t mean that you are better or worse. It’s just another way of cooking, another way of running a restaurant. It’s indeed difficult because you can be creative, you can be original and modern, but not necessarily make avant-garde. " Dabiz Muñoz Dabiz Muñoz, Madrid, Spain Partner in Crime - Perlage Water Dressed by Le Nouveau Chef