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Status
Released
Original Language
EN

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

Balanced on the edge of what is visible, everything comes from nothingness and returns to nothingness. Strands of consciousness trying to convene with each other. Forms of personal significance in a time of crisis, set free into random motion through chance operations. Recurring details point towards a center.