Quotes from Ferran Adria

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.

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

I have a drivers licence, but the truth is that I hardly ever drive. I prefer to get around by taxi.

Our kitchen is a kitchen that makes food designed to be tasted with the five senses and it requires concentration to appreciate all that we want to express.

Everywhere the sky is blue. There are a multitude of cuisines and dishes. I think of them as the languages and dialects of food.

In a city, it's very hard to do a restaurant, an avant-garde-cuisine restaurant, where each year you need to change the whole menu.

Monkeys don't enjoy or appreciate flavours. Experts have told us that human beings are the only beings that can appreciate food at this higher level and the only living beings that cook.

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.

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

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

Food is about being happy - at a table, thats probably where we spend most of our happiest hours.