El Bulli used to close from October to June, up to the start of the new season. But being closed did not not mean everything stopped there. During those months, in fact, the creative team behind the restaurant that was voted the best in the world for five consecutive years worked tirelessly, with Ferran Adrià at the helm, you will discover why the chef and his team changed the concept of cooking.
Gereon Wetzel found a way into what had been, up to then, the secret, holy of holies to bring us a documentary that reveals the creative processes behind the dishes served up at El Bulli. And so we have El Bulli: Cooking in Progress, an exposé not just “of the members of a team (Adrià, Oriol Castro and Eduard Xatruc) who have worked together for a number of years, and enjoy a very close and creative relationship“.
This intimate portrayal, giving close-ups on the ingredients, their textures and their colours, offers the viewer a chance to discover the secrets of the restaurant and its team, and “its everyday operations, rather than its philosophy“, explains Wetzel.
Although the documentary is being premiered now, when we know that El Bulli is to stop being restaurant and become a foundation, it was thought up and made without any knowledge of the closing date. Its director affirms that the film “conveys the spirit of El Bulli, which is something that will not end with the restaurant, but will continue into the foundation“.