For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"
|Eugeni de Diego||Himself|
|François Chartier||Himself - Sommelier|
|Christian Rioux||Himself - Journalist|
|Eduard Bosch Maurell||Himself|
|Andrea C. Correa||Herself|
|Jesús Gonzàlez Rallo||Himself|
|Francesc Guillamet||Himself - Photographer|