El Bulli: Cooking In Progress NR

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Plot Summary

Pictures are taken down and cutlery wrapped up in cellophane foil, as a delivery van is loaded with machines and boxes. In the tiny cove of Montjio below, waves pound the beach. We are at El Bulli, witnessing the closing of probably the most famous restaurant in the world. No, it’s not forever, just until next season. Each winter the restaurant closes, and Feran Adria, Oriol Castro and Eduard Xatruch cloister themselves in their experimental kitchen in Barcelona for half a year, to create their new menu for the following season. “Creativity means not copying.” Ferran Adria and his team have made Jacques Maximin’s aphorism the motto of their everyday pursuits. The film El Bulli: Cooking in Progress is the close observation of that quest, from initial experimentation to the premiere of the finished dish.