Watch Fromages de montagne, au sommet du gout ? (2020) Online Free
More Like This
La grande raclette
Among Swiss specialities, raclette is envied around the world and fills our stomachs and winter evenings, as well as inspiring the greatest comedians.
2025
Dough
The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians who, in their own way, preserve the traditions of Ukrainian cuisine, develop, study and modernize it.
2024
El paisaje del olivar
The landscape of the olive grove is the protagonist of the Mediterranean territory and is shown in this documentary at ground level and from a bird's eye view, in different unique locations of the Iberian Peninsula. From the Somontano de Barbastro in Aragón, to the south of Andalusia, with a sea of olive trees, in the mountain ranges or in the fertile plains and riverbanks. A humanized territory that, for centuries, has been sculpting history and this, not only giving a characteristic identity to our landscape, but also outlining the gastronomic tradition and culture of the Mediterranean.
2024
À nos terres : Autonomia paisana
2024
El amoragaor
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.
2024
Menus-Plaisirs, les Troisgros
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.
2023
Maison du Bonheur
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 craft a portrait of an infectiously exuberant personality and the pre-war apartment she’s called home for 50 years.
2018
Food on the Go
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.
2017
Soul
Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.
2017
James Beard: America's First Foodie
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.”
2017
Strudel Sisters
Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who taught them everything they know.
2016
Liberty in a Soup
Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.
2015
The Birth of Saké
Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a 2,000-year-old tradition known as sake. A cinematic documentary, The Birth of Sake is a visually immersive experience of an almost-secret world in which large sacrifices must be made for the survival of a time-honored brew.
2015
For What it's Worth, Milk a Goat
In a world drifting further away from participatory food production, relying instead on large corporations to feed us, this film asks “What do we lose by giving up our responsibility to produce food?”
2012
Kings of Pastry
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.
2009
Pressure Cooker
A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.
2008
Ces fromages qu'on assassine
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 France, but also Italy and the United States. It highlights two clashing worlds: on one side the taste of defenders and diversity, the other multinational companies, supermarkets and proponents of food globalization. The "stinky cheese" has become an iconic element in the debate on the French exception, globalization, industrial food and the environment.
2007
Martha's Summer Favorites
Dive into summer and all the wonderful things it has to offer with this collection of recipes and seasonal project ideas, culled from the archives of the Martha Stewart empire. Easy-to-follow segments provide a list of kid-friendly activities to add flair to your next family outing; show you how to prepare delicious meals and cocktails for stress-free outdoor dining; and include a tutorial the best way to fire up the family barbecue.
2006
Anthony Bourdain: A Cook's Tour - Europe
Cooking and dining with Anthony Bourdain! Europe - 6 episodes. Arachon, France, the birthplace of Tony's father, was the first place Tony learned to love food. Tony revisits his childhood and enjoys many staples, including steak frites, gaufres (waffles), and soupe de pecheur (fisherman's soup).
2002
Comment se fait le fromage de Hollande
Documentary about making cheese in the Netherlands.
1909