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Kitchen king Ferran Adrià is serious about eating.
He doesn’t just sample and sip, he scoffs like Homer Simpson, and you can see for yourself in Gereon Wetzel’s documentary EL BULLI: COOKING IN PROGRESS.
Regular winner of the San Pellegrino ‘World’s Best Eatery’ award, Adrià’s restaurant closed in 2010 and was converted into a non-profit organisation promoting culinary creativity.
EL BULLI spans fifteen months of hectic behind-the-scenes footage, covering the conception of a menu for El Bulli’s notoriously brief and exclusive open season.
Short on interview or explanation, Wetzel’s celebration of a cooking master is a vicarious feast of food fetishism and kitchen choreography, which will leave you with a rumbling belly and a deeper appreciation of the genius behind El Bulli..