During an opulent and luxurious banquet, complete with hordes of servers and valets, eleven pampered guests participate in what appears to be a ritualistic gastronomic carnage. In this absurd and grotesque universe, an unexpected sequence of events destabilizes the endless symphony of abundance.
Taking place a year and a half after the final episode of the 2020 live-action series, it features a recap of said series and brand new stories set prior to the 2022 movie.
A prejudiced Franco-Peruvian woman opens a restaurant after her husband leaves her for another woman. Through it, she falls in love with the gastronomic and cultural diversity of Peru during the prosperous but troubled Lima of 1965.
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.
From 3 stars chefs to female cooks, sommelières, entrepreneuses all around the world, meet innovative women who want to change the world through gastronomy.
Two burnt out high school Lunch Ladies do whatever it bloody takes on their quest to become Johnny Depp's Personal Chefs.
Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.
Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.
Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.
Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”
“Déguste” invites you to live through the point of view of a cooking chef for a day. A day at the top of food chain, closest to the matter. A day in the culinary crash.
The documentary tells how the artisanal cheese production technique arrived in Minas Gerais in the 18th century, brought by Portuguese adventurers in search of gold. Today, almost 30 thousand families live from the production of artisanal cheese throughout the state.
Internationally renowned chef, Yotam Ottolenghi, returns to his hometown of Jerusalem to discover the hidden treasures of its extraordinarily rich and diverse food culture. He meets and cooks with both Arabs and Jews in restaurants and at home, who draw on hundreds of years of tradition to create the dishes that define the city, and explores the flavours and recipes that have influenced his palate. Much has changed since his childhood in Jerusalem, and politics is never far away, but Yotam finds that food is sometimes the one area where the different communities can come together. From the humble street foods of hummus and falafel, to the cutting edge of Jerusalem cuisine, Yotam uncovers the essence of what makes the food of Jerusalem so great.
The documentary explores the world of culture, nature and gastronomy through one chef's eyes across the marshlands of the Venetian Lagoon.
Isa’s having a bad shift. The restaurant is packed, there’s new graffiti in the bathroom, and her best friend Earn has just told her he’s picking up shifts at the rival rooftop bar next door. Customers start getting weird, the chefs couldn’t care less, and the strange messages in the bathroom seem to be telling Isa she needs to get out of there. When her manager asks her to get some biodynamic wine from the cupboard upstairs, Isa realises the only way out is up.
