Oriol Castro Self as Self. Eduard Xatruch Self as Self. Eugeni de Diego Self as Self. Aitor Lozano Self as Self. Toni Morago Self as Self. Eduard Bosch Maurell Self as Self.
Andrea C. Correa Self as Self. Marc Cruspinera Self as Self. Gereon Wetzel. More like this. Watch options. Storyline Edit. Add content advisory. User reviews 8 Review. Top review. The strength of "El Bulli: Cooking in Progress" was that it gave you a very good idea of what it would be like to work there.
There was extended footage of the restaurant in operation, but more time was spent observing the creative process of Adria's team as they spent 6 months in their Barcelona laboratory, experimenting with food stuffs and techniques as they developed the menu of new creations for El Bulli's next season. The significant weakness of the film was that the director failed to take advantage of this unique opportunity to explain Adria's philosophy and genius.
While you came away with an understanding of some of that genius, you came away with way too much time spent watching Adria as he tasted and made notes on the many experiments. But still, for the majority of us who never ate at El Bulli, it was a great opportunity to experience the place and its food preparation and presentation, at least visually, from ringside seats!
Details Edit. Release date September 15, Germany. Official site Official site Germany. Catalan French Spanish English. The following statement should be wildly controversial but is not: The El Bulli restaurant in Spain is the most famous restaurant in the world. Despite all the justly famous gourmet restaurants around the globe, few in the culinary world would dispute that designation. The Bottom Line A fascinating observational doc about the most famous restaurant in the world.
The film will play various theatrical, museum and culinary venues throughout the country following its debut at the Film Forum in New York. If you looking for interviews or commentary by food critics and diners or insights into the origin of what has been called molecular gastronomy, then the film will disappoint.
When an hour of this fly-on-the-wall observations ends and the crew decamps once again for the picturesque seaside restaurant overlooking a small cove, the actual meal prep and service are strangely anti-climatic. Maybe a viewer, munching on stale popcorn, is just jealous of everyone on screen savoring the result of all the high-tech magic. And so it goes. Experiments are checked first for color and appearance; flavor and intensity will come later. Photos are taken and recipes and reactions carefully logged in computers.
The filmmakers deliver loving close-ups of the plates and follow chefs to local markets to buy food in amounts as small as five grapes. The vendor is appalled. The search for the startlingly new is never easy so traditions must be discarded as quickly as they are established. A hard drive has crashed, wiping out recipes and notes. When the team departs Barcelona for Ell Bulli for its June 16 opening, his top lieutenants quickly assemble a new staff and acquaint everyone with the dishes.
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