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Where to watch "El Bulli historia de un sueño"
15. Documenting Documenta
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It 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.
14. Chapter 14 (2014-2017)
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After three years of work, elBullifoundation achieves its goals based on three pillars: Sapiens (elBullifoundation methodology), LaBulligrafía (visitable archive) and elBulli1846 (a place in Cala Montjoi to study and explore the efficiency of the creative process).
13. Chapter 13 (2011-2014)
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The exposition promoted by Palau Robert about the history of elBullirestaurante makes us reconsider the initial project to expand the future Foundation's mission to preserve the essence and legacy of elBulli. ElBulli's universe, Ferran Adrià, Juli Soler, Albert Adrià continue expanding the myth and manage to transcend the gastronomy world towards the world of innovation.
12. The Last Waltz
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The 30th of July 2011, elBulli – 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, organized one last and spectacular dinner surrounded by those that are now the best chefs in the world.
11. Chapter 11 (2009-2011)
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The last two years at elBulli restaurant. Ferran and Juli decide to transform elBulli and announce in Madrid Fusión 2010 the closure of elBullirestaurante with the purpose of taking some time to reflect on how they will reopen it in 2014 as a creative center. Albert Adrià decides to start his own new challenge in Barcelona.
10. Folge 10 (2007-2009
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elBulli und Ferran erhalten Zustimmung aus unterschiedlichen Richtungen und nicht nur aus der Welt des Kochens. Neben mehreren Preisen vom Restaurant Magazin erhalten sie auch Design-Preise und Ehrendoktorwürden. Ferran Adrià geht mit seinem Buch "Ein Tag im elBulli" auf Welttournee. Die Alicia-Stiftung wird gegründet.
9. A day at elBulli
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Filming 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 in Roses works on a daily basis. Also, the movie El Bulli: story of a dream, offers the story of elBulli in a reduced format.
8. Episode 8 (2005-2007)
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This period is highlighted by the starring of Ferran Adrià in the Documenta12 art showcase. In 2007, the unifying thread along elBulli's history since the late fifties broke: Marketta Schilling, founder of the restaurant, dies at age 87.
7. Episode 7 (2003-2005)
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elBulli offers a huge variety of new concepts, techniques and executions: air foams, spherification, liquid nitrogen, cru technique and freeze-drying. Morphings are shown on the menu, while the industrial design contribution focuses on the kitchen and the table.
6. Episode 6 (1999-2002)
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Investing in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, elBulli's business HQ. Also, the menu is eliminated, leaving the tasting menu as the sole option. In the kitchen, a new breading is developed and CO2 siphons are used to create carbonated beverages.
5. Folge 5 (1996-1999)
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elBulli bekommt den dritten Michelin-Stern. Auf technischem und konzeptionellen Forschungsgebiet entsteht eine neue Karamellisierungstechnik und daraus entwickeltn sich neue Nachspeisen, warme Gelantine, warmes Schaum und vereister Puder.
4. Folge 4 (1994-1996)
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Es beginnt die technische und konzeptionelle Forschung, ein Wendepunkt für elBulli. Ferran Adrià und sein Team konzentrieren sich auf die Erforschung neuer Techniken, Konzepten und Verfeiernerungen, die zu einer riesigen Menge an Rezepten führen. Die Symbiose von süß und salzig wird etabliert, zusammen mit der Geburt von Dekonstruktion und Minimalismus.
3. Episode 3 (1991-1993)
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After 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 creative freedom. The first creative processes are born. The structure of the menu highlights the appearance of the tapas and the change of the dessert cart in favor of plated desserts.
2. Episode 2 (1986-1991)
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Ferran 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 cuisine in his environment, its products, cooking techniques, sauces, garnishes...
1. Episode 1 (1963-1986)
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In 1956, the Schilling family buys some land in the Montjoi Cove. In 1963, elBulli takes its first steps as a restaurant business. In 1981, Juli Soler takes over the position of director. Two years later, Ferran Adrià joins as a stager.
