A group of Spanish chefs was able to infect the world with their passion to create freely. What was Nouvelle Cuisine for them? What were the aims of the new Basque cuisine? How and why did El Bulli break the old rules of the game and create a new language for cuisine that today is spoken throughout the world? These are some of the key questions in a film that discusses creativity, talent, craft, rivalry, friendship, business, illusion, plagiarism, complicity, future...

Participants:

Joan Roca, of El Celler de Can Roca (Girona), Best Restaurant Award by The World's 50 Best Restaurants in 2013 and 2015.

Andoni Luis Aduriz, of Mugaritz (Donostia), 6th place by The World's 50 Best Restaurants in 2015 and the only restaurant to remain among the top 10 in over a decade.

Verónica Escuer and Cristina Jolonch, directors of Snacks: Bocados de una revolución

Organized by: Instituto Cervantes in New York

In collaboration with: Spain Tourist Office in New York,, Foods from Spain - ICEX, The Institut Ramon Llull, Costa Brava Pirineu de Girona, Basque Country, International Cooking Concepts (ICC), Fever-Tree, Blanxart, Paul and Pippa.