Ferran Adria, the fine culinary genius who transformed El Bri into the world’s most famous restaurant, is set to get six copies of scripted bio.
The series business model was developed from the original formula of 3cat, a Catalan public broadcaster based in Barcelona. 3cat, Minoria Absoluta (“The Teacher Who Promised the Sea”, “I Love You, I’m Stupid”), Fishcorb Media (“Waiting for Dalí”, “Seve”, “Papillon”) are creating the series.
Netflix has won Spanish and Latin American rights. The series packs six parts and how Adria with partner Juli Solar cooks, joins El Bri in 1983, and since 1986 he makes head chefs, creating foam food, crafting cooking ingredients, and changing textures and appearance. These were served together in micro-parts, such as egg cups and sherry glasses.
In 2003, Adria made the cover of The New York Times and announced “Nueva Nouvelle Cuisine: How Spain became a New France.” The Guardian welcomed Adria in 2006 as “artist, scientist, stage director, designer, philosopher, anarchist, innovative, comedian, contingent businessman.” The top 50 restaurants were awarded El Brie No. 1 in 2002 and again won the award in 2006, 2007, 2008 and 2009.
Adria’s victory cost a great deal of personal sacrifice. He traditionally worked 15 hours a day, 330 days a year. The series appears to be set to show that Adrià not only gains fame and admiration, but also gains rivals and competitors in equal parts.
Gastronomy is another place in Elbre’s attractions, not only as an exquisite meal but also as a form of entertainment.
The series, which consists of 50-minute episodes, shows weight as a hotly-focused contribution to tourism in Spanish cinema, part of the Catalan government’s initiative, Regio Mandia de Gastronomia, which is part of the Catalan celebration.
3cat, catalunya, and Regio Mandia de Gustronomia invited bids in October 2024, inviting Catalonian producers to propose mainstream international ambitions to promote Catalonia as a luxury tourist destination and promote its widespread and rich gastrointestinals. The bids were won by Barcelona Minoria Absolta and Fishcob Media, based in Barcelona and Los Angeles.
“It’s difficult to find inspiring real life stories, and turn on fascinating themes like cooking. What we were able to bring to the screen with ambition was able to liven up with our partners, so the series will be handled for a wide audience.
“The series coincides with the ‘Bear’, and there’s the added plus that it brings joy to the ‘Tuscan’ audience, and is all based on true events,” he added.
Visually speaking, the series depicts a variety of vineyards, coastal and architectural landscapes and “food porn” landscapes, as many oat dishes as traditional Catalan gastronomy food and local produce, he pointed out that it serves as a communist in gastronomy.
The series is scheduled to begin production on December 8th.
On September 22nd, at the San Sebastian Film Festival’s Cooking Zinema, an event that forms part of Catalonia, Regio Mandialdo Gastronomia will announce the series’ title, first look teaser, premier date and key cast.
Absolta, a minority, moved from political satire (Polonia, 2006) to documentaries (Assault Al Banco Central, 2009, Tartessos, 2022) (La Familia Ireal, 2012) and feature film production (I Love You Business). Minoria Absalta’s second feature, “The Teacher Who Promised the Sea,” won 1.74 million euros ($2.03 million) in Spain, proving the box office as Spanish audiences began to warm up the socially problematic films of the disgraced heroes of the Spanish past.
Fishcorb Media has produced films of considerable size on independent (“Papillon”), Spanish personality Bios (“Seve”), and “Waiting for Dali.” “The sun has become soaked and I settled on the Ocean Shore. This is a fun f-talk about the art of love, life and the food. It is beautifully made and overflowing with joy,” Guillermo del Toro said, “waiting for Dali.”
