Innovation, being avant garde, is always polemic.

I had a very normal childhood, and my mother cooked very normal food.

For me to go to a restaurant and eat something that is not only good, but totally new, is a double thrill. Double the enjoyment.

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

I use the kitchen as a pathway to achieve this happiness.

What's wrong with transforming food?