One of the great regrets of my life is that I ’ll never have the chance to sample a meal at El Bulli , the now - shut Spanish restaurant considered by very many to be the best in the cosmos , where chef Ferran Adrià push the frontiers of food . This documentary by Gereon Wetzel will in all probability be as confining as I get to experiencing a meal there .
El Bulli : Cooking in Progressis a form of Behind The Music of a repast . It takes you backstage over the path of a twelvemonth , into the kitchen where you get to hang out in an intimate scope with Adrià and his staff , even joining them for meals . But largely , it helps you get into Adrià ’s thought process as he spend six month preparing for the next time of year , planning everything around just an approximation . From the approximation , the flick follows chefs through a lab stage setting and trial kitchen to last display . It is food - as - science experiment , and although it drag a bit in parts , if you ’re fascinated by Adrià and the effect he ’s had on spherical cuisine , this is a must - see .
Be warned , it ’s In Spanish Catalan * with English subtitles , so you ’ll have to learn how to read . [ Netflix ]
- And I patently postulate to learn a 2d words .
cookery
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