
El Bulli: Historia de un sueño
Ez a tartalom a lejárt jogok miatt nem érhető el
Epizódok
1. ÉVAD, 1. EPIZÓD – Episode 1 (1963-1986)
2010. október 1.55 minIn 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 2. EPIZÓD – Episode 2 (1986-1991)
2010. október 8.56 minFerran 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...Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 3. EPIZÓD – Episode 3 (1991-1993)
2010. október 15.56 minAfter 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 4. EPIZÓD – Episode 4 (1994-1996)
2010. október 22.56 minThe 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 5. EPIZÓD – Episode 5 (1996-1999)
2010. október 29.55 minelBulli 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 6. EPIZÓD – Episode 6 (1999-2002)
2010. november 5.56 minInvesting 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 7. EPIZÓD – Episode 7 (2003-2005)
2010. november 12.56 minelBulli 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 8. EPIZÓD – Episode 8 (2005-2007)
2010. november 19.56 minThis 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 9. EPIZÓD – A day at elBulli
2010. november 26.60 minFilming 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 10. EPIZÓD – Episode 10 (2007-2009)
2010. december 3.56 minThere 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 11. EPIZÓD – Chapter 11 (2009-2011)
2018. április 30.55 minThe 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 12. EPIZÓD – The Last Waltz
2011. december 9.53 minThe 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 13. EPIZÓD – Chapter 13 (2011-2014)
2010. május 3.54 minThe 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.Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 14. EPIZÓD – Chapter 14 (2014-2017)
2018. április 30.56 minAfter 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).Ez a tartalom a lejárt jogok miatt nem érhető el1. ÉVAD, 15. EPIZÓD – Documenting Documenta
2011. december 6.1 h 19 minIt 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.Ez a tartalom a lejárt jogok miatt nem érhető el