For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- 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 rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"
Reviews from Rotten Tomatoes
Anyone looking for the lowdown on haute cuisine will be sorely disappointed: devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull.Jeannette Catsoulis, New York Times, 07.26.2011
El Bulli becomes a haunting celebration of the human desire to turn food into art - even if the results are consciously insane.Owen Gleiberman, Entertainment Weekly, 08.10.2011
Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world.Mark Olsen, Los Angeles Times, 09.29.2011
"What matters is that it's magical, that it opens up a new path," Adria reminds. Cooking in Progress is, in fact, all magic and no pathKarina Longworth, Village Voice, 07.26.2011