Food
In the 1980s, a young Ferran Adrià enters the kitchens of elBulli by chance. What begins as a temporary job turns into the start of a gastronomic revolution that will forever change his life and the history of cooking worldwide. Decades later, in 2025, Glòria Canabach, a retired critic haunted by guilt returns from the United States following her father's death.
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Miquel Fernández
