Inside Out: Ferran Adria

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At home, he likes 'very simple food; fresh fish and vegetables mainly. People think that because I do avant-garde cuisine, that avant garde must rule the other aspects of my life. But I am actually a very normal person.'

Adria's latest book, A Day at elBulli, explores the elBulli phenomenon, by 'communicating to people what our philosophy is all about'. Only open for six months of the year, Adria and his team create a tasting menu of 28 to 35 original dishes each season. He doesn't worry about running out of inspiration. 'My creative ego has already been fulfilled,' he explains. 'If it ends, I will look back on what I have done and be happy.'

Who would join you for a sofa supper?
The artist Richard Hamilton and Vicente Todoli, the director of Tate Modern. They are fascinating company.

What's on the menu?
Galician seafood: crabs, oysters and barnacles. We would eat with our hands.

What is for pudding?
Macaroons by Pierre HermÈ.

And to drink?
Gosset champagne.

What is on the television?
I would switch it off. Talking to Richard Hamilton is like having a conversation with Picasso.

What are your five favourite places to eat around the world?
Tetsuya Wakuda of Tetsuya's Restaurant in Sydney is one of the best chefs in the world. He blends traditional Japanese influences with his own brand of cuisine. I am a regular at Inopia in Barcelona. It does authentic Spanish tapas. Le Yacout in Marrakech has got a magical atmosphere. It is a real discovery. The best sushi in the world is at Sukiyabashi Jiro in Tokyo. Finally, I love El Bajio in Mexico City. I think it was the best Mexican I've ever had.

A Day at elBulli is out now (Phaidon Press, £29.95)