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.

Risk is to do something that 99 percent of the time would be a failure.

In more day-to-day restaurants, things have undergone a seismic change towards informality and sharing, which has been years in the making. Nowadays, people don't want just one dish; they want to order lots of things and they want to do it in fun places, places that give them an experience. The experience that a restaurant needs to offer is no longer just based around the food.

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.

The person who's receiving the food cooks as much as the chef. They have a very important role to play... There's no other activity that the person who receives it can destroy the work, can participate in how it's being done. It's emotional. Sometimes journalists are going to have to start talking more about the diners than the chefs.

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.

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.