Fromages de montagne, au sommet du gout ?

Made in France, English subtitled. In-depth portraits of internationally acclaimed chefs featuring exclusive interviews. Michel Bras is one of France'...

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we ea...

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type...

Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description, ‘Michelin...

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who t...

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening...

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do...

Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a r...

In the wake of "Mondovino", this film offers new research on the world of cheese, through a work of investigation and discovery in various parts of Fr...

Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaim...

When asked to make a documentary about her friend’s mother—a Parisian astrologer named Juliane—the filmmaker sets off for Montmartre with a Bolex to c...

The collar awarded to the winners of the Meilleur Ouvrier de France (Best Craftsman in France) is more than the ultimate recognition for every pastry...

An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and ex...