Throughout the history of el Bulli, there have been many changes in its organisation or philosophy. This is another one of those moments. There will be risk, and freedom, and creativity. But there won't be opening hours, or reservations, or routines.

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

You cannot get an influence from the cuisine of a country if you don't understand it. You've got to study it.

Creativity means not copying.

There is not a good or a bad cuisine, just the one you like the best.

When you talk about avant-garde cuisine, the surprise factor is really important. For example, I love looking at blogs and the photos, but I'm not that keen on other people taking photos of my dishes.

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