“El Bulli-Cooking in Progress” is the documentary that is widely considered the best and most innovative chef in the world. Yes, the chef Ferran Adrià awarded three stars in the Michelin Guide, now comes to the big screen. His restaurant, El Bulli, only opened half a year and the rest remained closed, where Ferran Adrià, Oriol Castro and Eduard Xatruch are recruited in a laboratory kitchen in Barcelona to create the new menu next season.
The documentary is a close look at the search, from initial experimentation to the premiere of the final dish. During this process, is examined in a completely new, a number of ingredients. What new product can result from a yam? It systematically analyzes flavor and texture by boiling, roasting, frying, steam treatment, discharge air, spherification, or drying the cold, then taste. Sprout ideas are discussed and finally the results are documented in detail in a laptop that sits next to the bucket, good or bad. Usually, ideas do not fall from the sky, evolve in the kingdom which is diffused between intention and accident, and experience the unknown.
In the blink of an eye, voilà, summer arrives. An abandoned restaurant for six months starts per share of about thirty-five new chefs from around the world that takes them to the Costa Brava in unknown culinary territory.
What will be the appearance of each dish? How do you serve? and, above all, in what order? What will the ravioli filling, whose pulp is disintegrated while immersed in water? Where do the small ice cubes, with the tiny tangerines, mushrooms or hazelnut oil vacuum?
Premiere: March 30, 2012
Country: Germany
Duration: 108 minutes
Director: Gereon Wetzel
Genre: Documentary / Kitchen
Studio: A counter Films