...the Gran Reserva wine better and then, when you've been in the restaurant two hours, you're ready for the salad and the Txakoli wine," he explained. The reasoning behind this is of overwhelming logic. Why haven't we thought of this before? Because we ... creativity of chefs. They gave Andoni Luis Aduriz a taste of the result. "The machine has given some good ideas, but behind it there is a great chef. He can complement anyone's talent, not replace it". Fortunately.