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El Bulli: Cooking in Progress (2010)

Unrated  |   |  Documentary  |  15 September 2011 (Germany)
6.3
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Ratings: 6.3/10 from 833 users   Metascore: 61/100
Reviews: 7 user | 47 critic | 17 from Metacritic.com

For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed ... See full summary »

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Cast

Cast overview:
Ferran Adrià ...
Himself
Oriol Castro ...
Himself
Eduard Xatruch ...
Himself
Eugeni de Diego ...
Himself
Aitor Lozano ...
Himself
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Storyline

For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a tasty peek at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!" Written by Anonymous

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Documentary

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Release Date:

15 September 2011 (Germany)  »

Also Known As:

El Bulli  »

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Box Office

Opening Weekend:

$12,754 (USA) (29 July 2011)

Gross:

$230,188 (USA) (10 February 2012)
 »

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User Reviews

 
Some Great Footage but Failed to Explain the Genius
29 December 2011 | by (boston mass. usa) – See all my reviews

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!


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