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
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.
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.
Poisoned: The Dirty Truth About Your Food (2023)
Through revealing interviews with experts and victims' families, this gripping documentary examines the problem of deadly foodborne illness in the US.
Pressure Cooker (2008)
A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.
Marcella (2025)
Marcella Hazan changed how we cook and eat Italian. Millions love her recipes — now hear her amazing story.
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.
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.
PlantPure Nation (2015)
Three people try to start a pilot program to document the health benefits of a plant-based diet.
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.
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.
King Georges (2015)
French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.
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.
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.
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?
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
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!"
Auguste Escoffier: The Birth of Haute Cuisine (2020)
A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.
The Biggest Little Farm (2019)
The successes and failures of a couple determined to live in harmony with nature on a farm outside of Los Angeles are lovingly chronicled by filmmaking farmer John Chester, in this inspiring documentary.
Tea: The Drink That Changed The World (2024)
Tea tells a fascinating story of how a humble beverage became humanity’s universal language. From its mystical Chinese origins to global dominance, tea shaped empires, ignited revolutions, and fueled industrial espionage. Filmed in China's forbidden tea region and historic Boston Harbor, this documentary unveils tea’s secretive past, including the audacious heist that transplanted it from China to India. Offering a fresh perspective, it reveals how tea has profoundly influenced art, culture, and trade—one cup at a time.