Menus-Plaisirs, les Troisgros (2023)

2023-11-224h

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.

Related Movies

1138253-thumbnail

The Most Remote Restaurant in the World (2023)

The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.

784454-thumbnail

La France aux fourneaux (2020)

1145742-thumbnail

Consommateurs, vous avez le pouvoir ! (2022)

290407-thumbnail

How To Smell A Rose: A Visit with Ricky Leacock at his Farm in Normandy (2014)

In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded conversations with him about his life, his work, and his other passion: cooking! With the flair of a seasoned raconteur, Leacock recounts key moments in his seventy years as a filmmaker and the innovations that he, D.A. Pennebaker, Albert Maysles and others invented that revolutionized documentary filmmaking, and explores the mystery of creativity. With the passing of both Blank and Leacock, the documentary is a moving insight into the lives of two seminal figures in the history of film.

1329813-thumbnail

Marcella (2025)

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.

1174532-thumbnail

Million Dollar Buffet: World's Most Expensive All-You-Can-Eat Buffet (2022)

From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decadent buffets for heaping plates of luxurious food.

57722-thumbnail

Kings of Pastry (2009)

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 chef - it is a dream and an obsession. The 3-day competition includes everything from delicate chocolates to precarious six foot sugar sculptures and requires that the chefs have extraordinary skill, nerves of steel and luck. The film follows Jacquy Pfeiffer, founder of The French Pastry School in Chicago, as he returns to France to compete against 15 of France's leading pastry chefs. The filmmakers were given first time/exclusive access to this high-stakes drama of passion, sacrifice, disappointment and joy in the quest to have President Sarkozy declare them one of the best in France.

302012-thumbnail

The Raw Gourmet, Volume Two: Making Meals Out of Nuts and Seeds (2001)

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

64288-thumbnail

Forks Over Knives (2011)

Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can be controlled; or even reversed; by rejecting our present menu of animal-based and processed foods. The idea of food as medicine is put to the test. Cameras follow "reality patients" who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole-foods, plant-based diet as the primary approach to treat their ailments - while the challenges and triumphs of their journeys are revealed.

1353283-thumbnail

Cuisines hors de portée : sous-marin nucléaire (2024)

1194041-thumbnail

Le raisin a un grain (2023)

1032156-thumbnail

Fraude alimentaire, un crime organisé ? (2021)

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?

344753-thumbnail

King Georges (2015)

French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.

520773-thumbnail

The Heat: A Kitchen (R)evolution (2018)

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back

102872-thumbnail

Step Up to the Plate (2012)

The story of a father and his son, or how to pass on the work of a lifetime? A movie about culinary art, tradition and emotion.

348673-thumbnail

Noma: My Perfect Storm (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.

82688-thumbnail

El Bulli: Cooking in Progress (2011)

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

511454-thumbnail

Food on the Go (2017)

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.

851395-thumbnail

Alice Waters and Her Delicious Revolution (2003)

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 eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.

1235958-thumbnail

El amoragaor (2024)

Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of ceremonies, Manolín Gallardo.