The grand documentary filmed over two years is screened at the most important cinematographic event in Latin America.
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(for Spanish press release, press here)
After its world premiere at San Sebastián International Film Festival in 2017 followed by a series of screenings at film festivals in Napa Valley, Copenhagen, Istanbul and Toronto, then “Michelin Stars – Tales from the kitchen” re-enters the big stage by being selected for this year’s Guadalajara International Film Festival – the most important cinematographic event in Latin America.
The production is a grand documentary, filmed over a two-year period and follows the lives, views and everyday of a long and diverse range of star chefs, global diners, food writers and Michelin management across the world. From New York City to Copenhagen, from San Sebastián to Tokyo.
At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, the documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants.
Telling tales from a grand menu of culinary temples as well as digging into the greatness and flaws of Guide Michelin in this golden age of gastronomy.
(Press play to view trailer)
With grand chefs such as Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz, Yoshimi Narisawa, Victor Arquinzoniz, Guy Savoy and many more, the head production team of three Danes;
Director Rasmus Dinesen, Producer Jesper Jarl Becker and Culinary Producer Kristian Brask Thomsen sets the gastronomy bar at the highest level possible. This while also managing to illustrate a dark flipside of the shiny coin in creating utter culinary excellence; in search of a realistic understanding of life behind the often airbrushed scenes of what is arguably the most dynamic and creative industry in the world.
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CHEFS MAINLY FEATURED
(in order of appearance)
Guy Savoy, Guy Savoy ***, Paris
Alain Ducasse, Alain Ducasse au Plaza Athénée ***, Paris
Andoni Luis Aduriz, Mugaritz **, Gipuzkoa
Victor Arguinzoniz, Asador Extebarri *, Atxondo
René Redzepi, Noma **, Copenhagen
Rasmus Kofoed, Geranium ***, Copenhagen
Esben Holmboe Bang, Maaemo ***, Oslo
Mark Ladner, Del Posto *, New York City
Alain Weissgerber, Taubenkobel (**), Schützen am Gebirge
Daniel Humm, Eleven Madison Park ***, New York City
Fredrik Berselius, Aska **, New York City
Benoit Violier, l’Hotel de Ville ***, Crissier
Frank Giovannini, l’Hotel de Ville ***, Crissier
Kevin Fehling, The Table ***, Hamburg
Yoshihiro Narisawa, Narisawa **, Tokyo
Namae Shinobu, L’Effervescence **, Tokyo
Yoshimi Tanigawa, Kichisen ***, Kyoto
Wassim Halal, Frederikshøj *, Aarhus
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OTHER NOTABILITIES
Michael Ellis, Managing Director, Guide Michelin, Paris
José Carlos Capel, Critic, El País, Creator of Madrid Fusión, Madrid
Gerhard Huber, Global Diner, Boston/London
Matt Goulding, Multiple Award Wining Food Writer, Barcelona
Claus Meyer, Food Entrepreneur, Copenhagen/La Paz/New York City
Barbara Eselböck, Taubenkobel, Schützen am Gebirge
Kat Kinsman, Writer & Editor, New York City
Brigitte Violier, General Manager, l’Hotel de Ville, Crissier
Allesandro Egidi, Maître d’, l’Hotel de Ville, Crissier
Yoshiki Tsuji, School Head Master, Tsuji Culinary Institute, Osaka
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Above: Michelin Managing Director Michael Ellis, Paris. Below: “Ash 2009 – Scene of the Sea Shore” by Chef Yoshihiro Narisawa, Tokyo.
The screenings takes place at the Cinemex Sania in Guadalajara on Sunday March 11th, and again on Wednesday March 14th.
On March 14th the screening will be followed by a premiere dinner at Latin America’s 50 Best Highest New Entry Alcalde, cooked by resident Francisco ‘Paco’ Ruano, and Fredrik Berselius of 2*Michelin Aska in New York City.
For more information please visit CAT or FICG.
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“Rather than showing the usual glamorous experience of a diner seated at a table of awarded restaurant, or a peek into the whirring kitchen, this film brings us into the minds of some of the worlds greatest chefs. It is raw, emotional and pulls back the curtain to reveal the pressures felt by many top chefs to achieve the revered Michelin stars and the perception of these achievements or failures by the world’s top critics. They have successfully created a journey that investigates the myths and mysteries surrounding the Michelin stars and the seemingly secretive awarding process.” – Honest Cooking.
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In case of interest or/and press, please contact Kristian Brask Thomsen at:
Bon Vivant Communication is a culinary embassy representing star chefs and restaurants, chateaux and high-end wineries as well as working close together with various luxury hotels, gourmets festivals and bespoke concierges services.
The diplomacy speaks to a strong network of 600 journalists, bloggers and writers, as well as 3000 luxury diners around the globe.
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Hungry for more? Read this in-depth review on the documentary.
