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Decoding Ferran Adria DVD: Hosted by Anthony Bourdain (Anglais) DVD-Rom – 28 mars 2006

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Description du produit

Présentation de l'éditeur

New York City chef/author Anthony Bourdain is invited to film the research laboratory of Ferran Adria, the most controversial and imitated chef in the world—chef/owner of El Bulli, voted "World's Best" by Restaurant Magazine and the most visited by chefs on sabbatical. The lab, an ultra modern, Dr. No-like facility with sliding walls, backlit ingredients, latest equipment and a full staff of devotees is tucked away inside a vast, renaissance-era palace in the old section of Barcelona, Spain. Adria and his chefs close the El Bulli restaurant for six months out of ever year to work on new concepts. Bourdain tracks Ferran's process from lab to a once-in-a-lifetime meal at El Bulli restaurant, enjoying a high-concept, surrealist, haute cuisine meal of unparalleled creativity and striking visual appearance.

Biographie de l'auteur

Anthony Bourdain is the author of the novels Bone in the Throat, The Bobby Gold Stories, and Gone Bamboo, in addition to the mega-bestseller Kitchen Confidential and A Cook’s Tour. His work has appeared in the New York Times, The New Yorker, and he is a contributing authority for Food Arts magazine. He is the host of the popular television show “Parts Unknown.”

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While it's obvious Bourdain is a chef, as time goes on, one can tell he's neither a narrator nor a film-maker. Now, one should keep in perspective that the subject of this rather short film is Ferran Adria, a chef himself, or rather a chefs' chef. So, this is not film as usual, but rather kitchen affair.

Watching this film, I came away with the idea that 1) one's mouth is a sexual organ; 2) ALL sex takes place in the head; 3) Ferran Adria is like Scheherazade; and 4) a dinner at elBulli is the Kama Sutra of the taste buds.

Interesting enough is how Bourdain, of French culinary persuasion, is taken by Adria's rather Japanese approach to taste--individual and discrete tastes as opposed to a mixture, texture, etc.

Areas of improvement:

Bourdain should work with a film maker, do titles instead of voice-over, slow the pace of the presentation, think more at what happens to him.
The viewer should try to read A Day at ElBulli, and get a dinner appointment with Adria('s team).
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Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.0 étoiles sur 5 21 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Molecular Gastronomy: A Primer 26 février 2010
Par Robert I. Hedges - Publié sur
Achat vérifié
Ferrán Adrià is one of the most amazing and avant-garde chefs in the world. "El Bulli," near Barcelona, yet off the beaten path, is consistently ranked as the best restaurant in the world; it can take two years to get a reservation, and is closed six months of the year for Adrià to do research into new and exotic dishes.

Although some critics and fellow chefs deride Adrià as the pretentious mad scientist of the food world, this documentary shows why he is so praised by more open-minded critics. This special is hosted by Anthony Bourdain, who previously was skeptical of Adrià, and downright hostile to the role of the laboratory in the science of food. The DVD shows Bourdain's coming to terms with Adrià's radical culinary concepts, and his ultimate embracing of them. From carrot foam to liquid nitrogen, Adrià is definitely a futuristic surreal kitchen firebrand, and Bourdain is the perfect guy to get him to talk about his science and art.

Although the DVD is expensive, it's worth it for a glimpse into one of the most amazing minds ever to step into a kitchen: I highly recommend it.
5.0 étoiles sur 5 Five Stars 26 mars 2017
Par Amazon Customer - Publié sur
Achat vérifié
Love this DVD.
11 internautes sur 12 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Cheaper than a trip to Spain... 14 mars 2007
Par Morgan McConnell - Publié sur
Achat vérifié
This DVD helped to satisfy my curiosity about the "best restaurant in the world", at least according to a recent survey. If you are interested in

molecular gastronomy, Chef Adria is the Mr. Wizard of food science, and

he and his crew seem to love their work in the state-of-the-art laboratory where they spend half of each year experimenting with new concepts. Anthony Bourdain is the perfect host to take us through the three-hour dinner that shows off the results of their research. The beginning is a little slow, but

there is nothing quite like this restaurant, and this was a great way to

see what all the fuss is about.
5.0 étoiles sur 5 Eye opening! 1 janvier 2013
Par WVUCHEF - Publié sur
Achat vérifié
Anthony Bourdain makes no qualms about his ignorance to Ferran's approach to cuisine, and thus classifies him as a kook. It doesn't take long for Ferran to enlighten Bourdain, and for Bourdain to embrace this new ideal, and future of fine dining.
3.0 étoiles sur 5 expecting more 26 août 2013
Par Jeremy Matthew Campos - Publié sur
Achat vérifié
when I purchased i was hoping to learn how and why ferran when the direction he did with food. I still learned some things but regardless the information recieved was not worth een 20$
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