Innovation, being avant garde, is always polemic.

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

Creativity means not copying.

If I don't have pressure, I don't function.

In an avant-garde cooking restaurant, it's the experience that's the difference.

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.

Chefs have only been able to work in restaurants, high-end cuisine. Why? Why haven't they been able to find other scenarios? For those chefs who want to do avant-garde cuisine, should they be finding their income in a restaurant? These are the kind of questions we are asking ourselves. So the new scenario will allow them to do whatever they want to do, whenever they want to do it.