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.
Paris, 1920s. Marguerite Dumont is a wealthy woman, lover of the music and the opera. She loves to sing for her friends, although she's not a good singer. Both her friends and her husband ... See full summary »
Paul Liebrandt is one of the most talented and controversial chefs in the food world and the youngest chef to have received 3 stars from the New York Times. He was 24. NY Times food critic,... See full summary »
A HR director is sent in to restructure the hospital? a task which involves closing down the loss-making maternity unit. Four women of different ages, backgrounds and convictions will ... See full summary »
Odette dreams of thanking Balthazar Balsan, her favorite writer, for the optimism which she believes emanates from him. The wealthy and seductive writer is going to land in her life in a ... See full summary »
Hector, who met Truquette at the Louvre on July 14, has only one concern since then: seduce this girl. The best way to do so is by taking her to the sea. Pator, his friend, is accompanying him along with Truquette's girlfriend, Charlotte.
For six months of the year, renowned Spanish chef Ferran Adrià closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed ... See full summary »
Hortense Laborie is a celebrated chef living in the Perigord region. To her great surprise, the President of the Republic appoints her as his personal cook. She accepts reluctantly but once she has accepted her nomination, Hortense works her heart and soul to produce both a stylish and authentic cuisine. For a while, she manages to impose herself thanks to her sturdy character and despite the jealousies she arouses among the other chefs. For a while only, unfortunately for her and for... the President.Written by
The red wine which Hortense serves with the black truffle toast for the President in her kitchen, is 1969 Chateau Rayas Chateauneuf-du-Pape Reserve, for which the most recent (June 2016) global average price per 1 bottle is 1107 Euros, without taxes. (approx. 1248 US Dollars). See more »
The French love food. They talk about what to have for lunch at breakfast and what to have for dinner at lunch. "Haute Cuisine" took me back to Paris and that love for food. Mlle. Frot was a wonderful chef and the food produced by someone (WHO???) was spectacular. Savoy cabbage stuffed with salmon. Oh my.
The only jarring note was the actor who played "Le President." Too old to be Mitterand.
I'll watch this again to capture her recipe for the salad dressing and the name of the cookbook Le President loved.
BTW is she still alive and cooking?
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