Innovation, being avant garde, is always polemic.

I cant live without activity; I cant be sedentary.

In my early days, I copied the great French chefs, like most chefs do. Copying is not bad. Copying and not recognizing that you are copying is bad. For me, when I go to a restaurant and am served a dish influenced by something we created at elBulli, if it's well done, it makes me extremely happy.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

When a customer receives a dish, they get food and design at the same time.

Creativity means not copying.

You need an entire life just to know about tomatoes.