El Bulli: Historia de un sueño
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- சீ1 எ1 - Episode 1 (1963-1986)1 அக்டோபர், 201055நிமிIn 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.Prime-இல் சேருங்கள்
- சீ1 எ2 - Episode 2 (1986-1991)8 அக்டோபர், 201056நிமிFerran 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...Prime-இல் சேருங்கள்
- சீ1 எ3 - Episode 3 (1991-1993)15 அக்டோபர், 201056நிமிAfter 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.Prime-இல் சேருங்கள்
- சீ1 எ4 - Episode 4 (1994-1996)22 அக்டோபர், 201056நிமிThe technical and conceptual research begins, which is probably the most important turning point for elBulli. Ferran Adrià and his team point towards the research of new techniques, concepts and executions that would lead to a vast number of recipes. The settlement of the sweet-and-salty symbiosis takes place, along with the birth of the deconstruction and minimalism.Prime-இல் சேருங்கள்
- சீ1 எ5 - Episode 5 (1996-1999)29 அக்டோபர், 201055நிமிelBulli earns its third Michelin star. In the technical and conceptual research field, a new caramelisation technique is found, leading to the development of new pastries, warm gelatin, warm foams and iced powder.Prime-இல் சேருங்கள்
- சீ1 எ6 - Episode 6 (1999-2002)5 நவம்பர், 201056நிமிInvesting 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.Prime-இல் சேருங்கள்
- சீ1 எ7 - Episode 7 (2003-2005)12 நவம்பர், 201056நிமிelBulli 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.Prime-இல் சேருங்கள்
- சீ1 எ8 - Episode 8 (2005-2007)19 நவம்பர், 201056நிமிThis 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.Prime-இல் சேருங்கள்
- சீ1 எ9 - A day at elBulli26 நவம்பர், 201060நிமிFilming 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.Prime-இல் சேருங்கள்
- சீ1 எ10 - Episode 10 (2007-2009)3 டிசம்பர், 201056நிமிThere is a wide consensus about elBulli and Ferran in many fields, and not only in the culinary world. Along with several awards from the Restaurant Magazine, they receive design awards and honoris causa degrees. Ferran Adrià goes on a world tour for the presentation of his book A day at elBulli. The Alicia Foundation is created.Prime-இல் சேருங்கள்
- சீ1 எ11 - Chapter 11 (2009-2011)30 ஏப்ரல், 201855நிமிThe 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.Prime-இல் சேருங்கள்
- சீ1 எ12 - The Last Waltz9 டிசம்பர், 201153நிமிThe 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.Prime-இல் சேருங்கள்
- சீ1 எ13 - Chapter 13 (2011-2014)3 மே, 201054நிமிThe 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.Prime-இல் சேருங்கள்
- சீ1 எ14 - Chapter 14 (2014-2017)30 ஏப்ரல், 201856நிமிAfter 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).Prime-இல் சேருங்கள்
- சீ1 எ15 - Documenting Documenta6 டிசம்பர், 20111 ம 19 நிமிடம்It 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.Prime-இல் சேருங்கள்
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