The starred chef Ferran Adrià is known as the best, most innovative and craziest cook in the world. Every year, the restaurant closes for six months and Adrià and his creative team retire to their cooking laboratory in Barcelona—this time with documentary cameras in tow.
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Nouvelle cuisine or molecular gastronomy is not everyone's cup of tea. But for those open to sensory exploration, witnessing the toil and wonder of the creative process at Adrià's lab is a treat. Led by the industrious head chef Oriol Castro, the failures are just as illuminating as the flashes of ingenuity. El Bulli may have closed its doors, but Wetzel's film inspires further experimentation in our own kitchens.
For those interested in the cooking itself. No-nonsense extended clips of the chefs at work, both during methodical investigations in the laboratory and at the restaurant. Simple but effective story arch following a full cycle at El Bulli, with a magnificently understated 30+ course ending.
A chance to see the creative process of the team of one of the most prestigious and inovative restaurants in the world. We get to see the development of new courses, as experiments in a lab, during the months the restaurants is closed, up to the point they are taught by the chefs to the cooks, and then first served to the excited clients. Captures in proximity, the process, the conversations, the complexity, the art.
C'est bien autre chose que de la cuisine gastronomique, même très élaborée : c'est une performance artistique (et scientifique), produite par une équipe (plus de chefs cuisiniers que de clients), chorégraphiée dans l'espace – du lab au restaurant à la table à l'assiette – et dans le temps – annuel, saisonnier, journalier, enfin du repas lui-même. Une utopie fourriériste. Le restaurant devrait rouvrir en 2018…