Most Viewed Keyword Haute Cuisine

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.

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.

We’re travelling from luxury kitchen to luxury kitchen with Agnes, from Bergisch Gladbach via Barcelona to the Faroe Islands. The cook’s luggage always includes her backpack containing various knives, cleavers and tweezers. The camera watches over the inquisitive young woman’s shoulder as delicacies are being prepared. Our mouths water. At the same time, we get insights into the different ways of running a restaurant. It’s about team spirit and equality at the stove.

Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.

Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.

With "FOOD LOVE" (2023), Mayr and Hase present their second short film and the follow-up to their debut film "CAR LOVE" (2022). Here, the themes of food and sexuality are negotiated; more specifically, it's about French "haute cuisine," which is brought into a sexually charged context during the film. The boundaries between the art of cooking, food consumption and sex become blurred in FOOD LOVE; the food that the protagonist creates is consumed in a multiple sense and serves physical gratification in an ambiguous sense. In the order of a French menu, sexual acts are performed with and on the dishes. After the climax, however, a surprise awaits: it is an inconspicuous fast-food burger that is finally eaten by the protagonist.

Young cook Jeanne wants to prevail in the world of the Haute Cuisine; but in this kitchen, blood and sweat are part of every meal.

The Librije of Jonnie and Thérèse Boer has had three stars for more than twenty years: a rare achievement. Now it is time for the next generation. Their children Isabelle and Jimmie and chef Nelson Tanate bought in. They will be followed in this process for a year.