I en af Paris' fineste restauranter bor Remy, en ambitiøs rotte, der, til forskel fra andre rotter, hader skrald. Næ, Remy drømmer i stedet om at blive en berømt fransk stjernekok, så han er splittet mellem familiens forventninger med at leve et liv i kloakkerne og at følge sin egen drøm. Da han møder kokkedrengen Linguini, begynder en række ting at ske, som fuldkommen vender op og ned på hele Paris! Ratatouille er en festlig film for hele familien! Ingredienserne i denne suveræne udgave, er masser af humor og fantastisk animation, krydret med en skøn historie og herlige figurer!

Set in 1889 France, Dodin Bouffant is a chef living with his personal cook and lover Eugénie. They share a long history of gastronomy and love but Eugénie refuses to marry Dodin, so the food lover decides to do something he has never done before: cook for her.

Det unge par Margot og Tyler rejser til en afsides ø forbeholdt eliten for at spise på en gourmetrestaurant, hvor den gådefulde køkkenchef har tilberedt en overdådig og dyr menu. Men det står snart klart, at de selvhøjtidelige, forkælede middagsgæster vil få serveret nogle chokerende overraskelser.

Den sadistiske mafioso Albert Spica køber en fransk restaurant, hvor han og gutterne spiser hver aften. Hans kone Georgina er godt træt af sin mand, så hun forlyster sig med Michael ude i køkkenet, mens manden mæsker sig. At de leger med ilden, er der ingen tvivl om ...

Den franske køkkenchef Hortense Laborie er forbløffet, da hun hører, at selveste præsidenten ønsker at ansætte hende som sin personlige kok. Snart breder der sig en liflig duft i præsidentpalæets køkkengemakker. Men der kommer også røg i køkkenet, for det er ikke alle Hortenses køkkenkolleger, der sætter pris på at få en ny, kvindelig chef.

Den trestjernede mesterkok Alexandre Lagarde er under pres. Han er ved at løbe tør for inspiration til nye kulinariske mirakler, og restaurantens nye direktion forsøger at slippe af med ham. Men så møder han Jacky, en yngre, selvlært wannabe-kok med fikse ideer om molekylær gastronomi. Selv om de to er vildt uenige i deres tilgang til madkunsten, opdager det umage par, at de kan hjælpe hinanden.

En kulinarisk legende giver en frustreret kontormedarbejder en ny opskrift til livet i Julie & Julia, den sande historie om, hvordan Julia Child's (Meryl Streep) live og kogebog inspirerer den spirende forfatter Julie Powell (Amy Adams), til at piske 524 opskrifter sammen på 365 dage og introducerer den magiske franske madlavning til en ny generation.

Familien Kadam flytter fra Indien til en sydfransk landsby. Her åbner de et indisk spisested - lige over for madame Mallory's Michelin-stjernede, klassisk franske restaurant. Det skaber røg i køkkenet, for den snobbede madame Mallory har svært ved at tolerere de farverige, støjende konkurrenter. Men måske kan madame Mallory i virkeligheden lære noget af det krydrede indiske køkken?

Hvem er denne Babette, som en uvejrsnat i 1871 ankommer til den jyske vestkyst på flugt fra Paris? Hun har mistet sine nærmeste og alt, hvad hun ejede. Babette søger tilflugt hos to fromme præstedøtre, og skønt hun stadig er omgærdet af mystik, bliver hun i deres tjeneste hurtigt en uundværlig del af det lille samfund, som er underlagt den afdøde pastors strenge leveregler. Babettes eneste forbindelse til fædrelandet er en lotteriseddel. Pludselig efter 14 år vinder hun den store gevinst på 10.000 francs. Men i stedet for at forlade stedet beder hun de to søstre om at få lov til at tilberede en fransk festmiddag i anledning af hundredårsdagen for præstens fødsel. Som gode kristne har de altid overholdt religionens bud - og nu frygter de, at Guds vrede skal ramme dem p.g.a. det overdådige gilde, Babette omhyggeligt tilbereder. Så oprinder dagen, der endelig afslører, hvem Babette egentlig er: En stor kunstner!

Mesterkokken Adam havde medvind og Michelinstjerner i Paris, men satte det hele over styr i en sky af sprut og stjernenykker. Nu vil Adam starte forfra i London. Målet er at skabe en restaurant i absolut topklasse og erobre den tredje, sjældne Michelinstjerne. Først må Adam hyre branchens bedste kokke, men det er ikke let, når man har brændt alle broer bag sig.

France, 1789 - just before the Revolution. When talented chef Manceron is dismissed from his prestigious position by the Duke of Chamfort, he loses the taste for cooking. But when he meets the mysterious Louise, together they decide to create the very first restaurant in France.

Martha is a single woman who lives for one passion: cooking. The head chef at a chic restaurant, Martha has no time for anything - or anyone - else. But Martha's solitary life is shaken when a fateful accident brings her sister's eight-year-old daughter, Lina, to her doorstep.

Mo-rae struggles to remain loyal to her husband while living with a handsome and exciting stranger. Her husband is her childhood best friend, but the seductive stranger is imaginative and adventurous. Whom will she choose?

Following a near-death experience France's leading chef throws himself into a quest seeking the flavor that has confounded his life since he was defeated by a Japanese chef's bowl of noodles as a young man.

An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.

This movie tells the story of how, after the Tokyo Grand Hotel was awarded three stars in Japan, Ohana and Renko opened a new restaurant, the Paris Grand Hotel, in Paris, the hometown of French cuisine, in a bid to become the first Asians to be awarded three Michelin stars. In France, where the famous giants compete fiercely, obtaining three stars for French cuisine is Ohana's long-cherished dream, but for a chef in a foreign country, it's a high wall to get satisfactory ingredients, and being awarded three stars is even more out of reach. Every day at the Grand Hotel de Paris is fruitless. Because of a misstep at a dinner, he made a pact with his former teacher "If I don't get three Michelin stars next time, I'll quit and leave France." Can Ouka, once known as a charismatic chef, overcome his frustrations and the high walls of his country to earn three stars at the top of the world with his partners?

A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.