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.

There's so much information that there is disinformation.

I am not a multimillionaire. I dont own a yacht or a Ferrari. I live in a 60-square- metre flat. My needs are simple.

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

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

I use the kitchen as a pathway to achieve this happiness.

I never cook at home. After 15 hours at work, I don't have much of a desire to cook at home. I do eat at home, but it's always something simple. Raw nuts. Almonds, hazelnuts, pine nuts--these are marvelous products. I am, however, the type that likes to go out to eat a lot. I never tire of it.