Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.

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.

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

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

We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.

Like all disciplines where information is shared and work contributes to their advancement, cuisine should be no different. The kitchen is our life, and we are available to share. We want to share our work so that future generations can cook and create a more efficient, easy and unquestionable quality.

Salt is the only product that changes cuisine. There's a big difference between food that has salt and food without it. If you don't believe that, ask people who can't eat salt.