If I were a customer, and I was given a dish with peppers, I would hate it. I also don't like blood sausage.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

I don't dream at night; life has given me the stuff I need to be able to dream during the day. I'm very lucky.

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

I wanted to take nouvelle cuisine further, to the point where we were breaking down the essence of taste and sensation, reconfiguring food as a series of really intense hits on the tongue.

Ferran Adria making hamburgers... some thought it was crazy. But getting them perfect was a challenge. Plus I'm fascinated by all aspects of food.