El Bulli: Cooking In Progress
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For six months of the year, renowned Spanish chef Ferran AdriÓ 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 AdriÓ himself puts it, "the more bewilderment, the better!" --(C) Alive Mind

Available Online

Rotten Tomatoes Score: 60%

Critic Reviews from Rotten Tomatoes

"For those of us who don't have an deep interest in freeze-drying, 'El Bulli' is astonishingly, sub-'Masterchef' dull."
‑ Tom Huddleston, Time Out
"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."
‑ Peter Rainer, Christian Science Monitor
"Not only does the food look barely edible but the film is remarkably unilluminating about the history of the restaurant, the characters or those who ate there."
‑ Henry Fitzherbert, Daily Express
"There are enough outbreaks of culinary weirdness to keep true enthusiasts distracted."
‑ Donald Clarke, Irish Times
"The dishes stream past our eyes and noses, exposing one of the film's two deficiencies. We need scratch'n'taste cards for all this, don't we?"
‑ Nigel Andrews, Financial Times
"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."
‑ Moira MacDonald, Seattle Times
"Offers a fascinating glimpse behind the scenes at the Spanish restaurant hailed as the most influential eatery in the world."
‑ Mark Olsen, Los Angeles Times
"The result is hypnotic rather than instructive and, like TV cookery programmes, it's a cinematic experience resembling lap dancing overseen by a duenna."
‑ Philip French, Observer [UK]
"As an advertisement for the restaurant, this works well, but the issues - the art of cuisine and cuisine as art - are not discussed very thoroughly."
‑ Peter Bradshaw, Guardian
"Chopping, frying, tasting... A snooze-bouche."
‑ Jessica Holland, Little White Lies
"If you're passionate (and open-minded) about food, you'll be fascinated."
‑ Walter V. Addiego, San Francisco Chronicle
"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."
‑ Wesley Morris, Boston Globe
"There is no doubting that even this overlong examination of culinary expertise and experimentation will become a classic."
‑ Derek Malcolm, This is London
""Make it magical," AdriÓ often urges his acolytes, and it's advice Wetzel would have done well to heed."
‑ Robbie Collin, Daily Telegraph
"Offers a fascinating glimpse into the world of culinary science and it's hard not to marvel at the skill and expertise on display, but the fly-on-the-wall style strips the film of context and it ultimately becomes a little dull."
‑ Matthew Turner, ViewLondon
More reviews for El Bulli: Cooking In Progress on Rotten Tomatoes

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