There's a little treat I like a lot called Bollycao. It's like a brioche with chocolate inside, but industrial.

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.

It’s very hard to be an innovator at the highest level in any discipline. For some chefs it’s merely about combining ingredients, but that’s something you can do with your eyes closed.

There's so much information that there is disinformation.

People need to understand. If they go to a show on Broadway and find seventy people working but only fifty spectators, how much would the ticket cost? That's what El Bulli's about. There are seventy actors who are playing for just fifty spectators. Is the price expensive? It's relative. How much does a normal dinner at a five-star hotel restaurant cost? Four hundred dollars. It's the same as El Bulli. But you can also think of it this way: How much would it cost to eat something that nobody else is eating?

The menu de degustation is the finest expression of avant-garde cooking.

If you think well, you cook well.