At a moment in time, when humanity is obsessed with food - photographing every dish, worshipping cooks and flaunting trophy meals on social media, this documentary goes under the surface ...
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Within the walls of the trendiest Chicago restaurants, behind the closed doors of private dinner parties, and on the banks of the Seine in Paris, OPEN TABLES explores true love, love lost and the importance of a good main course.
42 Grams is an intimate portrait of how chef Jake Bickelhaupt evolved from running an illegal restaurant out of his home to being a culinary celebrity in less than a year and the toll it takes on his personal life.
Ten-year-old Flynn transforms his living room into a supper club using his classmates as line cooks. With sudden fame, Flynn outgrows his bedroom kitchen, and sets out to challenge the hierarchy of the culinary world.
Chef's Table goes inside the lives and kitchens of six of the world's most renowned international chefs. Each episode focuses on a single chef and their unique look at their lives, talents and passion from their piece of culinary heaven.
At a moment in time, when humanity is obsessed with food - photographing every dish, worshipping cooks and flaunting trophy meals on social media, this documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants. Telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy. Because we share a great love for the industry that also includes a realistic understanding of things behind the picturesque scenes of the - perhaps - greatest, most creative and dynamic industry in the world.Written by
Jesper Jarl Becker
Talking gastronomy in 2017 without any female chef...
This movie is as outdated as the french Michelin Star system is in today's gastronomy.
No female chefs (and they are a lot with Michelin stars).
No diversity (almost only Nordic cuisine, which is great, but is not enough to make a portrait of today's world high gastronomy).
It's sad that someone who took so much time and travels to search gastronomy is only able to show so little of it :-/
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