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New Doc Gives Behind-the-Scenes Look at El Bulli

Perennially recognized as the gold standard of gastronomy
Spains Michelin three-star El Bulli will shutter its doors on
July 30th and prepare for its transformation into a culinary research
foundation and think tank (at least until 2014). For the mass of foodies never
fortunate enough to take in chef Ferran Adrià’s mastery of molecular gastronomy—only a few thousand palates are so lucky
every year—a peek into his world of foams, mousses and nouveau hybrid dishes
can still be had via the silver screen.

Bulli: 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 for
Adrià’s journey from his experimentation
lab in Barcelona—El Bulli closes for six months every autumn so its chefs can
invent the following year’s menu—to the launch of a new season at the world’s
most renowned restaurant on the Costa Brava.
Adrià’s imaginative methods are on full display as he deploys
thermo-mixing, vacuumizing, de-juicing, blanching and a vast range of other cooking
techniques 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.

for a full list of tour dates and cities.

Nate Storey is a research assistant at Travel + Leisure

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