ElBulli: cooking in progress is a documentary from 2010 by the German director Geron Wetzel, who, in a reportage of 108 minutes, reveals all the behind-the-scenes secrets of the restaurant belonging to Ferran Adrià.
For more than a year, and in 12 different moments, the troupe followed the chef as he directed his brigade, during the six months a year that the kitchen was kept closed to the public, giving Ferran Adrià the time to create new dishes and new menus. «One important question for us was if he had any secrets he didn't want to disclose,» explained the director, Geron Wetzel. «His answer was: no. And "no" it was, and we could move freely the whole time and film whatever we wanted.»
The documentary hits the United States on 27 July. For all the details on the program and schedule, click here.
Image of the poster is photo courtesy Alive Mind Cinema
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
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