Generally favorable reviews - based on 17 Critics What's this?

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  • Summary: Three-star chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for half a year – time for Adrià and his team to retire to his Barcelona cooking laboratory to create the new menu for the coming season. Anything goes – except copying oneself.(Kino Lorber) Expand
Score distribution:
  1. Positive: 9 out of 17
  2. Negative: 1 out of 17
  1. Reviewed by: Owen Gleiberman
    Aug 10, 2011
    El Bulli becomes a haunting celebration of the human desire to turn food into art - even if the results are consciously insane.
  2. Reviewed by: Kirk Honeycutt
    Jul 30, 2011
    The film never quite pins the chef down about any of this but in his menu introduction to the staff or off-hand remarks to long-time colleagues you begin to understand the mindset. "The more bewilderment, the better," he declares. He is not joking.
  3. Reviewed by: Wesley Morris
    Aug 25, 2011
    Wetzel's challenge is to film the experiments so that the process itself is legible. 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.
  4. Reviewed by: Jesse Cataldo
    Jul 25, 2011
    A unique restaurant like El Bulli probably deserves a more creative documentary than El Bulli: Cooking in Progress, a static portrait that comes off as less than inspired by its unusual subject.
  5. Reviewed by: Kate Stables
    Jul 19, 2012
    Scrupulous but ponderous, this documentary account of avant-garde Spanish über-restaurant El Bulli's annual stint creating ker-aazy new recipes piques your interest but not your taste buds.
  6. Reviewed by: Alissa Simon
    Jul 26, 2011
    The immaculately crafted documentary doesn't reveal much about Adria the man, other than that he insists on quiet in his kitchen.
  7. Reviewed by: Jeannette Catsoulis
    Jul 26, 2011
    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.

See all 17 Critic Reviews

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