El Bulli: Cooking In Progress (2011)


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Movie Info

For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli 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 tasty peek at some of the world's most innovative and exciting cooking; as Adrià himself puts it, "the more bewilderment, the better!" --(C) Alive Mind

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Ferran Adrià
as Ferran Adria
Oriol Castro
as Oriol Castro
Eduard Xatruch
as Eduard Xatruch
Eugeni de Diego
as Eugeni de Diego
Aitor Lozano
as Aitor Lozano

Critic Reviews for El Bulli: Cooking In Progress

All Critics (45) | Top Critics (16)

For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull.

Jul 24, 2012 | Rating: 2/5 | Full Review…

You leave "Cooking in Progress" with respect for a man who followed his vision, and with fascination at the idea of food as artistic expression.

Dec 1, 2011 | Rating: 2.5/4

If you're passionate (and open-minded) about food, you'll be fascinated.

Nov 10, 2011 | Rating: 3/4 | Full Review…

If your idea of fine dining is pumpkin meringue sandwiches, bone marrow tartare with oysters, tea shrimp with caviar anemones, and ice vinaigrette with tangerines and green olive, then by all means make haste to El Bulli.

Sep 30, 2011 | Rating: B+ | Full Review…

Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world.

Sep 29, 2011 | Rating: 4/5 | Full Review…

We're made to marvel at slow-cooked, freeze-dried, unappetizingly bagged food, the way some mushrooms, when delicately sliced, evoke fruit and some crustaceans resemble side-sleeping snooze-bar slappers.

Aug 23, 2011 | Rating: 3/4

Audience Reviews for El Bulli: Cooking In Progress


Taking the word "documentary" incredibly literally, EL BULLI: COOKING IN PROGRESS is a document of the food development process at a cutting edge Spanish restaurant. The chef closes the restaurant for six months so he and his team can create the molecular gastronomy wonders that makes his restaurant so strange and popular. But because the film is unfiltered by the filmmaker in any way, he just points the camera at them and watches, very little emerges, except for the fact that this food seems very strange, and as far as I can tell, kind of off-putting. There's time spent in the lab, then time spent at the restaurant premiering the dishes, but all I learned is that weird food can be served in tiny little bites and still look beautiful but sort of inedible. In the end it left me wanting to cook some Kraft Macaroni & Cheese and watch CAPTURING THE FRIEDMANS - food and a documentary, American style.

Jeff Talbott
Jeff Talbott

Super Reviewer

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