gastronomy

Le camembert nous ouvre sa boîte

Tue, 02 May 2023

Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.

Lunch Ladies

Sun, 13 Aug 2017

Two burnt out high school Lunch Ladies do whatever it bloody takes on their quest to become Johnny Depp's Personal Chefs.

Noma: My Perfect Storm

Thu, 19 Nov 2015

A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.

The Way of the Househusband: Burst Into Laughter! Click SP

Fri, 27 May 2022

Taking place a year and a half after the final episode of the 2020 live-action series, it features a recap of said series and brand new stories set prior to the 2022 movie.

Estômago: A Gastronomic Story

Wed, 26 Sep 2007

In a dog-eat-dog world, Raimundo Nonato has found an alternative way to move ahead: he cooks. No matter what social strata this deceptively innocent young man inhabits, he hones his skills and sharpens his knives—and then he falls in love. Jorge's nimble comic fable provides a smartly constructed gastronomic allegory for ambition and survival.

Next Floor

Thu, 15 May 2008

During an opulent and luxurious banquet, complete with hordes of servers and valets, eleven pampered guests participate in what appears to be a ritualistic gastronomic carnage. In this absurd and grotesque universe, an unexpected sequence of events destabilizes the endless symphony of abundance.

O Mineiro e o Queijo

Fri, 30 Sep 2011

The documentary tells how the artisanal cheese production technique arrived in Minas Gerais in the 18th century, brought by Portuguese adventurers in search of gold. Today, almost 30 thousand families live from the production of artisanal cheese throughout the state.

A Taste of Sky

Fri, 22 Mar 2019

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

Keith Meets Keith

Mon, 14 Sep 2009

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

100 ans à table

Thu, 11 Jan 2018

The Goddesses of Food

Wed, 05 Jul 2017

From 3 stars chefs to female cooks, sommelières, entrepreneuses all around the world, meet innovative women who want to change the world through gastronomy.

Mistura

Thu, 21 Aug 2025

A prejudiced Franco-Peruvian woman opens a restaurant after her husband leaves her for another woman. Through it, she falls in love with the gastronomic and cultural diversity of Peru during the prosperous but troubled Lima of 1965.

Les bouillons parisiens, une histoire de goût

Thu, 02 Jan 2025

Arabian Flavours

Wed, 01 Jun 2022

Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.

Jacquin Como Você Nunca Viu!

Tue, 09 Dec 2025

Étoilé.e.s

Wed, 18 Apr 2018

The Sweetness of Garlic

Fri, 08 Dec 2023

Isa’s having a bad shift. The restaurant is packed, there’s new graffiti in the bathroom, and her best friend Earn has just told her he’s picking up shifts at the rival rooftop bar next door. Customers start getting weird, the chefs couldn’t care less, and the strange messages in the bathroom seem to be telling Isa she needs to get out of there. When her manager asks her to get some biodynamic wine from the cupboard upstairs, Isa realises the only way out is up.

Jerusalem on a Plate

Tue, 20 Dec 2011

Internationally renowned chef, Yotam Ottolenghi, returns to his hometown of Jerusalem to discover the hidden treasures of its extraordinarily rich and diverse food culture. He meets and cooks with both Arabs and Jews in restaurants and at home, who draw on hundreds of years of tradition to create the dishes that define the city, and explores the flavours and recipes that have influenced his palate. Much has changed since his childhood in Jerusalem, and politics is never far away, but Yotam finds that food is sometimes the one area where the different communities can come together. From the humble street foods of hummus and falafel, to the cutting edge of Jerusalem cuisine, Yotam uncovers the essence of what makes the food of Jerusalem so great.

The World Conquest of French Pastries

Fri, 22 Jun 2018

The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!

James Beard: America's First Foodie

Sun, 23 Apr 2017

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”