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.
Famous Japanese chef Obana opens a new restaurant in Paris in the quest for his elusive third Michelin star. But Obana finds life as an outsider in Paris difficult, and even has trouble sourcing ingredients. His ambition causes tension with his team, including pâtissier Yuan, and sous chef Rinko. When his menu for a gala proves a disaster, Obana promises his former mentor that if he doesn't get three stars, he will leave Paris. Can he pull it off?
Just one year after opening, Hayami Rinko became the first Asian woman to be the chef of a three-star restaurant, but shortly after, the COVID-19 pandemic hit the food and beverage industry hard. "Grand Maison Tokyo" was no exception, and in order to survive, the restaurant entered into a capital alliance with a food consulting company under a major corporation and found a way forward with frozen foods for mail order and recipe sites...
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.
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.
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.
After Gaku Kitada, a talented mathematics scholar, suffers setbacks on his dream of becoming a mathematician, he meets Kai Asakura, a young but similarly talented chef, as he is running his own food business, and joins Kai in an attempt at something new.
Natsuki Obana (Takuya Kimura) is a charismatic Japanese chef running a 2-star restaurant in Paris. Despite an extreme pride and confidence, he can’t seem to earn the 3 stars he covets. Feeling the pressure of a career slipping away, Obana’s troubles are compounded when his restaurant is caught in a scandal that forces its closure and the departure of his staff. Amid his despair, a glimmer of hope arrives when he encounters a female chef with whom he is encouraged to start anew. Assembling a staff of talented chefs, he launches his restaurant but is constantly clashing with personnel. Can a middle-aged man once knocked down recover the verve of youth necessary to achieve a lifelong dream?
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.
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.
Cuisine Ouverte honors the heritage and diversity of French cuisine through a friendly and inventive exchange between cuisine from our regions and cuisine open to influences from around the world, led by chef Mory Sacko.
Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.
Sample the bold new flavors of France with chefs who are pushing the boundaries of fine dining and reinventing a rich culinary tradition.
Raymond Blanc is Britain's most famous French chef, yet he has never cooked professionally in France. Forty years after leaving, Raymond is going back to show us the country he loves so much and the French recipes that have inspired him. In each episode he takes over a restaurant for one night only and cooks a feast inspired by that region's food.
The history of gastronomy, born in France, is the story of an intangible heritage - the most carnal undoubtedly, but also the most exported in the world. From Antiquity to the present day, this documentary offers a look back at the evolution of tableware, propriety, the birth of cafés and restaurants to the emergence of the first great chefs, or even the history of vegetables. Many questions will be raised: how did the fork slip into our hands? With which king did eating and drinking become political weapons?
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.
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
Globetrotting gastronaut and bon vivant Keith Floyd nips over the channel to savour the best of French cuisine.
The wife of an abusive criminal finds solace in the arms of a kind regular guest in her husband's restaurant.
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