El Bulli - Cooking in Progress
At the end of July 2011, the last dish was served by extraordinary chef Ferran Adrià and his team at El Bulli.
At the end of July 2011, the last dish was served by extraordinary chef Ferran Adrià and his team at El Bulli. In spite of the long waiting list, the top-restaurant closed his doors. The three-star business made room for a culinary research centre. No cooking school, but a pond with the biggest culinary talents. A place where they develop their culinary talents in an undisturbed environment.
This beautiful phenomenon is recorded in the documentary: ‘El Bulli - Cooking in Progress’, which was released in Dutch cinemas at the 1st of September.
It takes one into the kitchen of Ferran Adrià, one of the most creative chefs ever, and gives an impression what his way of working means for him and his team of chefs. The six-month retreat into the kitchen laboratory, systematic analysis of ingredients and cooking techniques and experimentation on end. This until it is time to open the doors of the restaurant again.
Koksgilde (Dutch Chefs Guild Group), together with a few sponsors within the Dutch gastronomy, organised the launch of this movie in The Hague. Les Grand Café Des Deux Villes, the cinema’s restaurant, was transformed into a space where all invited guests could be welcomed.
During the event there also was the opportunity to present the guests with some products. A chance for Koppert Cress to introduce three new cresses (Kikuna Cress, Red Mustard Cress en Persinette Cress) and two new edible flowers (Baroony Blossom, Purple Delight). For the chefs’ responses, including Paul Fagel (President Dutch Chefs Guild Group), a short impression below.