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Owen Gleiberman, Entertainment Weekly: OUTSTANDING (cg) "...a haunting celebration of the human desire to turn food into art - even if the results are consciously insane." (Read the full review...) 104 words, 08/12/11
Jeannette Catsoulis, New York Times: FAIR "A treat for chefs and foodies and a slog for everyone else.... devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull." (Read the full review...) 482 words, 07/27/11 Mark Olsen, Los Angeles Times: VERY GOOD "...fascinating... The film, directed by German documentarian Gereon Wetzel, is made in the traditional vérité style of no direct interviews, minimal graphics and precious little info besides what simply happens before the camera." (Read the full review...) 266 words, 09/30/11 V.A. Musetto, New York Post: VERY GOOD (cg) "You can't get much farther from fast food than at Spain's El Bulli, which Restaurant magazine declared the finest in the world." (Read the full review...) 291 words, 07/27/11 Linda Barnard, Toronto Star: WEAK (cg) "...lacklustre.... flat camerawork and lack of a story beyond the framework of six months in the city lab and six months at 'El Bulli' gives us little to sink our teeth into.... A narrator would be nice, even some onscreen titles to tell us who's who." (Read the full review...) 775 words, 08/05/11 Karina Longworth, Village Voice/LA Weekly: MODERATE "...extreme fly-on-the-wall vérité, with only the barest context provided (no helpful TV-style titles here -- when it comes to identifying ingredients and techniques, viewers are usually left to their own devices) as the culinary impossible is realized one painstaking step at a time." (Read the full review...) 238 words, 07/27/11 Jennie Punter, Toronto Globe & Mail: MODERATE (cg) "...a very clinical exposition of the art and science behind cutting-edge culinary achievement." (Read the full review...) 473 words, 08/05/11 Susan G. Cole, Toronto Now: GOOD (NOT GREAT) (cg) "Forget about anything you've seen on the Food Network." (Read the full review...) 179 words, 08/04/11
Lavanya Ramanathan, Washington Post: WEAK (cg) "...any viewer not utterly geeked out on molecular gastronomy can't help but feel like an uninvited guest at a dinner party: bored, uncomfortable and praying for dessert." (Read the full review...) 494 words, 08/26/11 Colin Covert, Minneapolis Star-Tribune: VERY GOOD (cg) "...captivating... sensuously photographed food porn of the highest order. You can taste the coconut and smell the peppermint as the camera salivates over presentations that would make an art director weep." (Read the full review...) 196 words, 09/23/11 Wesley Morris, Boston Globe: VERY GOOD (cg) "...reconsiders cooking according to the concerns of certain European art-house existentialism: What is this sweet potato? Chef Ferran Adrià knows. It can be anything." (Read the full review...) 737 words, 08/26/11 Walter Addiego, San Francisco Chronicle: VERY GOOD (cg) "Not many movies find their dramatic climax in a restaurant menu, but this one does." (Read the full review...) 307 words, 11/11/11 Moira Macdonald, Seattle Times: GOOD (NOT GREAT) (cg) "...a year in the restaurant's life, starting with the research and ending with a photo gallery of the new dishes created. At times it feels more like an overlong promotional video than a movie." (Read the full review...) 333 words, 12/02/11 Stan Hall, Portland Oregonian: FAIR (cg) "Foodies will enjoy the processes and presentations of attractive entrees, but this bland portrait should have been sent back for more seasoning." (Read the full review...) 123 words, 09/30/11 Evan S. Benn, St. Louis Post-Dispatch: WEAK (cg) "...an unfinished dish that ought to be sent back." (Read the full review...) 382 words, 02/03/12
Karina Longworth, Village Voice/LA Weekly: MODERATE "...extreme fly-on-the-wall vérité, with only the barest context provided (no helpful TV-style titles here -- when it comes to identifying ingredients and techniques, viewers are usually left to their own devices) as the culinary impossible is realized one painstaking step at a time." (Read the full review...) 238 words, 07/27/11 Scott Tobias, AV Club: VERY GOOD (cg) "...isn't just a sensory adventure, it's a glimpse into the future of cooking, as the techniques and creations refined at El Bulli find their way into the wider world, much like the work of influential fashion designers." (Read the full review...) 381 words, 07/28/11 Jesse Cataldo, Slant: GOOD (NOT GREAT) (cg) "A unique restaurant like El Bulli probably deserves a more creative documentary... a collection of long, reverent scenes of owner Ferran Adrià managing his huge staff like a military commander." (Read the full review...) 447 words, 07/25/11 Susan G. Cole, Toronto Now: GOOD (NOT GREAT) (cg) "Forget about anything you've seen on the Food Network." (Read the full review...) 179 words, 08/04/11
Jeannette Catsoulis, New York Times: FAIR "A treat for chefs and foodies and a slog for everyone else.... devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull." (Read the full review...) 482 words, 07/27/11 Mark Olsen, Los Angeles Times: VERY GOOD "...fascinating... The film, directed by German documentarian Gereon Wetzel, is made in the traditional vérité style of no direct interviews, minimal graphics and precious little info besides what simply happens before the camera." (Read the full review...) 266 words, 09/30/11
Alissa Simon, Daily Variety: GOOD "...geared toward those who already know the reputation of the three-Michelin-starred restaurant... doesn't have the narrative drive or emotional appeal of a documentary like D.A. Pennebaker and Chris Hegedus' 'Kings of Pastry,' but still will serve as a tasty item..." (Read the full review...) 588 words, 02/19/11 Kirk Honeycutt, Hollywood Reporter: EXCELLENT "A fascinating observational doc... Filmmaker Gereon Wetzel and cameraman Josef Mayerhofer simply camp out in Adrià's lab and later kitchen to watch him assemble his next dining experience." (Read the full review...) 947 words, 07/28/11 Mark Olsen, Los Angeles Times: VERY GOOD "...fascinating... The film, directed by German documentarian Gereon Wetzel, is made in the traditional vérité style of no direct interviews, minimal graphics and precious little info besides what simply happens before the camera." (Read the full review...) 266 words, 09/30/11 Jeannette Catsoulis, New York Times: FAIR "A treat for chefs and foodies and a slog for everyone else.... devoid of emotion, context or narrative, the baffling avant-garde techniques and extreme politesse of the lab become oppressively dull." (Read the full review...) 482 words, 07/27/11
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