El Bull - The History of a Dream

"El Bulli: The Story of a Dream" tells the amazing story of how Ferrán Adrià, a boy with a modest background with no interest in cooking, became the most influential chef in modern history and one of the world's most disruptive thinkers of our times. His legendary restaurant El Bulli changed forever the way we eat, pioneering a dialogue between gastronomy, art, design and science.

1. E1. Episode 1 (1963-1986)

   Oct 2, 2010 · 55m

   In 1956, the Schilling family buys some land in the Montjoi Cove. In 1963, El Bulli 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.

2. E2. Episode 2 (1986-1991)

   Oct 9, 2010 · 56m

   Ferran 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, and garnishes.

3. E3. Episode 3 (1991-1993)

   Oct 16, 2010 · 56m

   After 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.

4. E4. Episode 4 (1994-1996)

   Oct 23, 2010 · 56m

   The technical and conceptual research begins, which is probably the most important turning point for El Bulli. 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.

5. E5. Episode 5 (1996-1999)

   Oct 30, 2010 · 55m

   El Bulli 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.

6. E6. Episode 6 (1999-2002)

   Nov 6, 2010 · 56m

   Investing in creativity yields results. A permanent workshop is founded in Barcelona. Later, they open Bullicarmen, el Bulli'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.

+9 more episodes — open all seasons to browse every episode.