Innovation, being avant garde, is always polemic.

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

You can't please everyone, especially if you're doing very radical things at the vanguard of cooking. That's life; it's a polemic I've lived with since I started cooking.

I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.

You need an entire life just to know about tomatoes.

If you go off the edge, it's not cooking anymore, so you have to push it to the limit... What are the limits?