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

I had a very normal childhood, and my mother cooked very normal food.

There's so much information that there is disinformation.

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

We'll work with any designer producing something linked to gastronomy. So a chair for the dining area, a van to move food around. Anything that's connected to the gastronomic process.

El Bulli was created by 2,000 people that passed through it. And we didn't know that something big was happening. It was like a game in a way. You didn't really know how it was going to end up, and people who would leave, they would take a piece of it with them, but they would leave another piece behind.

What's wrong with transforming food?