Nate Storey
July 27, 2011


Perennially recognized as the gold standard of gastronomy
,Spains Michelin three-star El Bulli will shutter its doors onJuly 30th and prepare for its transformation into a culinary researchfoundation and think tank (at least until 2014). For the mass of foodies neverfortunate enough to take in chef Ferran Adrià’s mastery of molecular gastronomy—only a few thousand palates are so luckyevery year—a peek into his world of foams, mousses and nouveau hybrid dishescan still be had via the silver screen.

ElBulli: Cooking in Progress debuts at New York's Film Forum tonight, the kickoff of a 10-city tour. The film pulls back the curtain and invites viewers along forAdrià’s journey from his experimentationlab in Barcelona—El Bulli closes for six months every autumn so its chefs caninvent the following year’s menu—to the launch of a new season at the world’smost renowned restaurant on the Costa Brava. Adrià’s imaginative methods are on full display as he deploysthermo-mixing, vacuumizing, de-juicing, blanching and a vast range of other cookingtechniques en route to a nightly 30-course-plus dinner menu. For many, it will be the first and last opportunity at a glimpse inside an eatery that's stamp on modern cuisine will never fade.

Clickhere for a full list of tour dates and cities.

Nate Storey is a research assistant at Travel + Leisure

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