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Seasons
15. Documenting Documenta
December 7, 2011
It 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.
14. Chapter 14 (2014-2017)
May 1, 2018
After three years of work, elBullifoundation achieves its goals based on three pillars: Sapiens (elBullifoundation methodology), LaBulligraf
13. Chapter 13 (2011-2014)
May 1, 2018
The 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 Adri
12. The Last Waltz
December 10, 2011
The 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 Adri
11. Chapter 11 (2009-2011)
May 1, 2018
The last two years at elBulli restaurant. Ferran and Juli decide to transform elBulli and announce in Madrid Fusi
10. Episode 10 (2007-2009)
November 4, 2010
There 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 Adri
9. A day at elBulli
November 27, 2010
Filming 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.
8. Episode 8 (2005-2007)
November 20, 2010
This period is highlighted by the starring of Ferran Adri
7. Episode 7 (2003-2005)
November 13, 2010
elBulli 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.
6. Episode 6 (1999-2002)
November 6, 2010
Investing 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.
5. Episode 5 (1996-1999)
October 30, 2010
elBulli 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.
4. Episode 4 (1994-1996)
October 23, 2010
The technical and conceptual research begins, which is probably the most important turning point for elBulli. Ferran Adri
3. Episode 3 (1991-1993)
October 16, 2010
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.
2. Episode 2 (1986-1991)
October 8, 2010
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, garnishes...
1. Episode 1 (1963-1986)
October 1, 2010
In 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 s as a stager.
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Premiere DateOctober 1, 2010
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