El Bull - The History of a Dream
"El Bulli - The History of a Dream" tells the amazing story of how Ferrán Adrià, a boy with a modest background with no interest in cooking, became the most influential chef in modern history and one of the world's most disruptive thinkers of our times. His legendary restaurant El Bulli changed forever the way we eat, pioneering a dialogue between gastronomy, art, design and science.
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"El Bulli: The Story of a Dream" tells the amazing story of how Ferrán Adrià, a boy with a modest background with no interest in cooking, became the most influential chef in modern history and one of the world's most disruptive thinkers of our times. His legendary restaurant El Bulli changed forever the way we eat, pioneering a dialogue between gastronomy, art, design and science.
- Ep 1
1.Episode 1 (1963-1986)
02-10-201055mIn 1956, the Schilling family buys some land in the Montjoi Cove. In 1963, El Bulli takes its first steps as a restaurant business. In 1981, Juli Soler takes over the position of d...
- Ep 2
2.Episode 2 (1986-1991)
09-10-201056mFerran Adrià remains as the only chef in 1987. That year, he decides to step away from the cookbooks and pursue his own style. He finds it by taking inspiration in the traditional...
- Ep 3
3.Episode 3 (1991-1993)
16-10-201056mAfter a few years of autochthonous-based cuisine, a more personal style started making way. This path was bond to avant-garde cuisine and to the intention of conquering absolute cr...
- Ep 4
4.Episode 4 (1994-1996)
23-10-201056mThe technical and conceptual research begins, which is probably the most important turning point for El Bulli. Ferran Adrià and his team point towards the research of new technique...
- Ep 5
5.Episode 5 (1996-1999)
30-10-201055mEl Bulli earns its third Michelin star. In the technical and conceptual research field, a new caramelisation technique is found, leading to the development of new pastries, warm ge...
- Ep 6
6.Episode 6 (1999-2002)
06-11-201056mInvesting in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, el Bulli's business HQ. Also, the menu is eliminated, leaving...
- Ep 7
7.Episode 7 (2003-2005)
13-11-201056mEl Bulli offers a huge variety of new concepts, techniques and executions: air foams, spherification, liquid nitrogen, cru technique and freeze-drying. Morphings are shown on...
- Ep 8
8.Episode 8 (2005-2007)
19-11-201056mThis period is highlighted by the starring of Ferran Adrià in the Documenta12 art showcase. In 2007, the unifying thread along El Bulli's history since the late fifties broke: Mark...
- Ep 9
9.Episode 9 (A Day at El Bulli)
27-11-201060mFilming of an entire day, following cooks, waiters and diners, from dawn until the last customer decides to leave. This depicts in the most realistic image how this restaurant...
- Ep 10
10.Episode 10 (2007-2009)
04-12-201056mThere is a wide consensus about El Bulli and Ferran in many fields, not only in the culinary world. Along with several awards from Restaurant Magazine, they receive design awards...
- Ep 11
11.Episode 11 (2009-2011)
11-12-201055mThe last two years at El Bulli restaurant. Ferran and Juli decide to transform El Bulli and announce in Madrid Fusión 2010 the closure of El Bulli restaurante with the purpose of t...
- Ep 12
12.The Last Waltz
18-12-201053mThe 30th of July 2011, El Bulli - five-time winner of the World's Best Restaurant award - shut its doors to be transformed, in 2014, into a Foundation. Its chef, Ferran Adrià, orga...
- Ep 13
13.Episode 13 (2011-2014)
25-12-201054mThe exposition promoted by Palau Robert about the history of El Bulli restaurante makes us reconsider the initial project to expand the future Foundation's mission to preserve the...
- Ep 14
14.Episode 14 (2014-2017)
01-01-201156mAfter three years of work, El Bulli foundation achieves its goals based on three pillars: Sapiens (El Bulli foundation methodology), La Bulli grafía (visitable archive) and El Bull...
- Ep 15
15.Documenting Documenta
08-01-201179mIt collects the testimony of artists, museum directors and curators that for the first time reflect on the place of avant-garde cuisine in the world of modern art.
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