The Tomatometer rating – based on the published opinions of hundreds of film and television critics – is a trusted measurement of movie and TV programming quality for millions of moviegoers. It represents the percentage of professional critic reviews that are positive for a given film or television show.
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The Tomatometer is 60% or higher.
The Tomatometer is 59% or lower.
Movies and TV shows are Certified Fresh with a steady Tomatometer of 75% or higher after a set amount of reviews (80 for wide-release movies, 40 for limited-release movies, 20 for TV shows), including 5 reviews from Top Critics.
Percentage of users who rate a movie or TV show positively.
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.
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.
I wasn't necessarily expecting Blumenthal's ridiculously theatrical flourishes in El Bulli, but a little joy or wonder would have been nice. Instead, we are treated to visuals of lots of pretty looking food, eaten stoically by [Chef] Adria.
You can't help but appreciate the food's visual beauty -- and the physical, mental and emotional energy that went into creating it -- but you don't come away feeling you have to taste any of AdriÓ's food before you die.
[VIDEO] Gereon Wetzel's documentary study of chef AdriÓ's studious process of creation is generally a fly-on-the-wall affair that might seem dry to some audiences because it doesn't give into the television-styled editorial crutches you might expect.
Anyone looking for the lowdown on haute cuisine will be sorely disappointed: devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull.