You may say, "Oh, no. You can't touch a traditional recipe." But we ask: why can't you? Back in 1350, a vinaigrette was a stew, so we ask, why not? This can be applied to any kind of cooking, and that's the shocking part of it. It kind of bends all the traditions. It's a good thing.

When I go to a fine dining restaurant, I'm excited and I do expect to find proposals to wake my senses.

I think my virtue was I never thought "This is impossible.

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.

Friends are really important, especially when you've had the successes that I've had. I've gone really far in my career, so they're the ones that keep you humble, keep your feet on the ground.

I don't do my mother's cooking. Because I am a professional and she isn't. Even if she is a better cook.

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