Ferran Adrià

A new reading of the historical period that began with the reign of the Catholic Monarchs (1479-1516) and the discovery of America (1492), as well as an analysis of its undeniable influence on the subsequent evolution of the history of Spain and the world.

The film centers on a Spanish tapas bar and the love lives of the loosely interconnected people in the neighborhood surrounding the bar. The pairs of lovers include a middle aged woman and a young man; an elderly, drug dealing woman and her terminally ill husband in poor health; the tapas bar owner and his estranged wife; and two Chinese immigrants.

Las huellas de elBulli is a polyhedral vision of how Ferran Adrià’s career once did, and still does, influence not only the world of gastronomy, but also creators in many other disciplines and in the collective imagination in general. In July 2011 it will be ten years since the closure of elBulli, the restaurant that forever changed the face of world gastronomy. The time has come to follow the footprints left by Ferran and his team, footprints which remain alive today. For many it will be a revelation to realise just how many aspects of today’s foodie culture stem from a house hidden away in a remote cove in the province of Girona.

World renowned chef Gaston Acurio takes his longtime friend and equally influential chef Ferran Adria on a tour of Peru's culinary and cultural history.

Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.

El somni (The Dream) is a remarkable film directed by Franc Aleu, which shows the creative process of over 40 international artists who participated in a dinner put together as an opera in twelve dishes, with gastronomic creations by the Roca brothers, from the restaurant El Celler de Can Roca. A visual experience that enables the spectator to get to know the dynamic approach and the challenges that have taken the Roca brothers to the top. Images, matter, music, flavor and smell converge on this journey with guests such as Ferran Adrià, Zubin Mehta, Miquel Barceló, Freida Pinto, Sílvia Pérez Cruz and Harold McGee.

Bob Noto, a photographer and gourmet from Turin, has revolutionized the way we look at and photograph food: a pilgrimage in search of the best dish, and the best opportunity to make it immortal with a photo.

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- 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 rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

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Documentary film opening the doors to one of today's most influential restaurants, Mibu, hidden away in a spot where classic Japan meets cosmopolitan Tokyo. The Ishida husband and wife duo tell us their story and share their sources of inspiration with the spectators. All told by some of the world's greatest chefs who have been touched by Mibu: Ferran Adrià, José Andrés, Massimo Bottura, Joan Roca, Andoni Aduriz, Oriol Castro and Albert Raurich.

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Advertising surrounds us. It is part of our lives, our memory and our culture: it is a pure reflection of our society. However, those who think and create ads are unknown people. Playing with the mechanisms of publicity as a narrative resource, we enter this medium through Spain's best creative director: Toni Segarra.

Plat en Blanc follows the journey of the three chefs behind the Disfrutar restaurant to turn it into the best in the world, exploring their creative process, the legacy of El Bulli, and how their profession impacts their personal lives. From its beginnings to the present day, the chefs share the pressure to innovate, their sacrifice, and cooking as art and emotion.

The story of the transformation of traditional cooking into nouvelle cuisine through 100 years of history at Donostia's Arzak restaurant, run by Juan Mari Arzak and his daughter Elena Arzak.