EL BULLI - COOKING IN PROGRESS

Water, salt and oil are the simple ingredients of the most outrageous avant-garde cookery in the world. Under Ferran Adrià, the founder of molecular gastronomy, they are served as “Oilwater,” “Ice Vinaigrette” and “Disappearing Ravioli” at the El Bulli restaurant. For six months of the year the three-star eatery closes and the illustrious Head Chef and his team develop their new food creations for the coming season. Foodstuffs are frozen into crystals and dissolved into mist. In the most astonishing of combinations their true flavours reveal themselves._EL BULLI is a meticulous film about the alchemy of creation. Thoughts and tastes are transformed into extremely sensual images.