Remy, a resident of Paris, appreciates good food and has quite a sophisticated palate. He would love to become a chef so he can create and enjoy culinary masterpieces to his heart's delight. The only problem is, Remy is a rat. When he winds up in the sewer beneath one of Paris' finest restaurants, the rodent gourmet finds himself ideally placed to realize his dream.
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.
A young couple travels to a remote island to eat at an exclusive restaurant where the chef has prepared a lavish menu, with some shocking surprises.
The wife of an abusive criminal finds solace in the arms of a kind regular guest in her husband's restaurant.
The story of Danièle Delpeuch and how she was appointed as the private chef for François Mitterrand.
A veteran chef faces off against his restaurant group's new CEO, who wants to the establishment to lose a star from its rating in order to bring in a younger chef who specializes in molecular gastronomy.
Julia Child and Julie Powell – both of whom wrote memoirs – find their lives intertwined. Though separated by time and space, both women are at loose ends... until they discover that with the right combination of passion, fearlessness and butter, anything is possible.
A story centered around an Indian family who moves to France and opens a restaurant across the street from a Michelin-starred French restaurant.
A French housekeeper with a mysterious past brings quiet revolution in the form of one exquisite meal to a circle of starkly pious villagers in late 19th century Denmark.
Adam Jones is a Chef who destroyed his career with drugs and diva behavior. He cleans up and returns to London, determined to redeem himself by spearheading a top restaurant that can gain three Michelin stars.
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.