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Restaurant Richard Coutanceau
CHARENTE - La Rochelle, FRANCE
The name Coutanceau belongs to a dynasty in La Rochelle: Richard the father and his two sons, Christopher and Gregory, are the uncontested stars of local gastronomy. The garden produces Richard Coutanceau's inspiration while his storehouse is the Atlantic Ocean, to which his cuisine pays spectacular homage, day after day.
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THE BEST CHEFS takes us on a journey into the culinary philosophy and genius of each featured
chef. An exploration of the most beautiful gastronomic restaurants and châteaux introduces the
viewer to the history and culinary gems native to each beautiful region. The series takes us behind the scenes into the kitchens of these creative chefs who share their best-kept culinary secrets while presenting the dishes that either make them happy or have made them famous. Each of
these great chefs discuss their paths, inspirations and the catalysts which made them who they
are today.
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Hôtel L'Eau à la Bouche
Laurentides - Sainte-Adèle, CANADA
Chef Anne Desjardins and husband Pierre Audette have taken Quebec's farm products to new heights. Their restaurant, L'Eau a la Bouche, is a melting pot of Quebec's finest products served up in a setting showcasing the magnificent nature of the Lauentians: Quebec as the French love it best!
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Charlie Trotter's
Chicago, Illinois, USA
Responding to a call from Charlie Trotter, one of the most high-profile chefs in the US, chefs Heston Blumenthal and Tetsuya Wakuda crossed oceans to take part in a benefit evening. Chicago's big cheese turned out for this sizzling event serving up a taste of gastronomic vitality, American style.
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Le Petit Nice
Provence – Marseilles, FRANCE
Gerald Passedat is described as a cross between Gilbert Bécaud and Al Pacino. Yet he is the son of Jean-Paul Passedat, from whom he inherited Le Petit Nice, a magnificent “work tool” located on the most beautiful coast of Marseilles, which is perhaps the most mythical city in France.
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Le Jardin des Sens
Languedoc – Montpellier
The Pourcel twins were born the very day the Ephebe of Agde was raised from the Mediterranean after thousands of years — a powerful symbol for two of France's greatest culinary stars at the cutting edge of gastronomic exploration.
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Oustau de Baumanière
Provence - Baux-de-Provence,
FRANCE
When Raymond Thuilier opened the Oustau de Baumanière after the Second World War, no one remembered the Baux-de-Provence and its Val d'Enfer, which inspired the poetry of the great Dante. After 27 years at his side, his grandson Jean-André Charial now upholds the great tradition of the Relais et Châteaux in the most enchanting surroundings.
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Château de Locguenolé
BRITTANY– Hennebont, FRANCE
With grace and intelligence, Mrs. de la Sablière would have inspired the greatest classics. Ideally located along the Blavet River, just minutes from Lorient, this Locguénolé domain would have provided an ideal backdrop for the creation of great masterpieces. Given his talent and generosity, its chef, Jean-Bernard Pautrat would have delighted them with the finest products of dramatic and bewitching Brittany.
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Clos de la Violette
PROVENCE - Aix-en-Provence,
FRANCE
At the foot of Mont Sainte-Victoire, oft-painted by Cezanne, Jean Marc Banzo delights the people of Aix with his fine and very tasty culinary creations. The chef adores his town, and his town returns the feeling. Banzo manifests his hunger for adventure and exploration into his dishes.
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Loges de l'Aubergade
AQUITAINE- Puymirol, FRANCE
With the sumptuous décor of his dining room, the humour and efficiency of his cuisine, the beauty of his wife and the smoke spiralling from his cigar, Michel Trama never fails to win over his guests. Playful and adventurous, this self-taught chef is the envy of many professionals, and a true delight to lovers of fine food.
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Maison Troisgros
Rhône-Alps - Roanne, FRANCE
In his youth, the great Bernard Loiseau idolized the Troisgros brothers. Virtually every one of his colleagues who enjoyed his level of success was trained by them. Today, this family tradition is being perpetuated by Michel Troisgros and his wife, Marie-Pierre.
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Le Moulin de Mougins
Provence – Mougins, FRANCE
Located between Grasse and Cannes, Mougins is the city of artists where Picasso spent his final days. It is here that the legendary Roger Vergé converted an old windmill into a mecca of world-class gastronomy and a museum of the great chef's friends: César, Folon and others.
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Hôtel du Centenaire
AQUITAINE - Les-Eyzies-de-Teillac,
FRANCE
At the doorway to the prehistoric land of the cromagnon, near the grottos of Lascaux and the domains of the Dor dogne River, Roland Mazère prepares dishes of such high precision they give the Perigord a whole new flavor.
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Restaurant L' Oasis
French Riviera - La Napoule, FRANCE
Stéphane Raimbault is the culinary Rimbaud and market Rambo. After ten years in Japan, he had his two brothers join him at the foot of the Esterel. Here, next to the famous château of an American eccentric, they help him operate the Napoule's renowned Oasis. On the menu: a gastronomic travelogue.
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Château Cordeillan-Bages
AQUITAINE – Pauillac, FRANCE
In the midst of an ocean of vines and the great vintages of the Medoc, Thierry Marx paints Caravaggio's on the tables of Cordeillan-Bages, the Relais Gourmand of the prestigious Lynch-Bages. Along with owner Jean-Michel Cazes, Marx is in the process of revolutionizing the peaceful village of Bages, on the west bank of the Gironde.
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Homestead Inn
Connecticut – Greenwich, USA
Thomas Henkelmann left his home in the Black Forest, to learn his culinary trade from the greatest chefs before settling in New York, where he quickly became one of the leading ambassadors of French cuisine. Working with his wife Thérèse in his magnificent Greenwich inn, he continues to delight Manhattan's most discriminating diners.
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Chef des Chefs is an elite club composed of 40 highly distinguished chefs cooking for the world’s most powerful heads of states. Preparing daily meals and sumptuous feasts for special government receptions, they live a life of both privilege and considerable pressure.
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Three chefs, three menus, one kitchen, 150 guests, 8,000 miles away. These are the parameters for a new event the Rubino brothers are asked to co-host along with the champagne maker Moet & Chandon to launch the opening of the Four Seasons Hotel in Hong Kong.
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Always on the cutting edge of his field, Michael Rubino aims to discover the next great wine trend before it becomes a trend. A series of gustatory adventures lead him and his brother through Chile's Colchagua Valley.
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Go behind the scenes as THE HEAT gives you an in-depth look into the catering kitchens of world renowned chef Mark McEwan. Watch and learn as he and his irreverent staff of talented proteges serve mouth-watering culinary perfection while catering myriad of events. THE HEAT uncovers like never-before exactly what it takes to plate perfect meals for the most demanding clients. From corporate dinners of 1200 to small posh private parties, enjoy a front-row seat as McEwan tackles the many challenges in the world of high-end catering, taking his kitchen to wherever the party is.
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