Inventing Cuisine - 10-DVD Box Set ( L'invention de la cuisine ) ( Inventing Cuisine: Pascal Barbot / Michel Bras / Pierre Gagnaire / Michel Guerard / Gérald Passédat / Nadia Santini / Olivier Roellinger / Michel Troisgros )

Inventing Cuisine - 10-DVD Box Set (DVD) (*)

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Original Title: L'invention de la cuisine
Alternate Title: Inventing Cuisine: Pascal Barbot / Michel Bras / Pierre Gagnaire / Michel Guerard / Gérald Passédat / Nadia Santini / Olivier Roellinger / Michel Troisgros
Language Selections:
English ( Subtitles )
French ( Dolby Digital Stereo )
Spanish ( Subtitles )

Product Origin/Format:
France ( PAL/NTSC/Region 0 )

Running Time:
645 min

Aspect Ratio:
Fullscreen

Special Features:
Box Set
Interactive Menu
Multi-DVD Set
Scene Access

Movie filmed in 2008 and produced in:
France ( France, Benelux )

Directed By:
Paul Lacoste

Written By:
Paul Lacoste

Actors:
Pascal Barbot
Michel Bras
Pierre Gagnaire
Michel Guerard
Gérald Passédat
Nadia Santini
Olivier Roellinger
Michel Troisgros

Synopsis:

Inventing Cuisine: Pascal Barbot
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the cullinary world by surprise with its freshness, fantasy and festivity.

Inventing Cuisine: Michel Bras
Michel Bras has brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition.

Inventing Cuisine: Pierre Gagnaire
While others meticulously design their plates, so that they will each be considered a work of art, Pierre Gagnaire prefers to work on posture, on attitude.

Inventing Cuisine: Michel Guerard
Michel Guérard was one of the inventors of Nouvelle Cuisine, shaking up our habits in taste.

Inventing Cuisine: Gérald Passédat
Paul Lacoste captures the way the chef considers the sea to be his personal vegetable patch 'growing' out in front of his restaurant.

Inventing Cuisine: Nadia Santini
This film speaks about tradition, heritage, and history, but the focus is squarely on the culinary art of NadiaSantini.

Inventing Cuisine: Olivier Roellinger
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on a shifting dimension, inspired by the sea.

Inventing Cuisine: Michel Troisgros
Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy.

Inventing Cuisine: Pascal Barbot
When Pascal Barbot and Christophe Rohat opened Astrance in the fall of 2000, chef Barbot's fare took the cullinary world by surprise with its freshness, fantasy and festivity. Eight years and two - then three - stars later, the magic is still in the air. The duo has matured, but they haven't lost an ounce of their spontaneity or receptiveness. To get beyond the daily routine at Astrance, Paul Lacoste has chosen to capture th eimpressios of three young gourmet food buffs : their reactions give us much more insight taht a few components of taste into the curious alchemy between the dinning room and kitchen, the attention and innocence that make thsi restaurant so unique.

Inventing Cuisine: Michel Bras
Michel Bras has brought new meaning to what could be considered regional cooking: a cuisine de terroir which isn't tied to ritual and tradition, but symbolically brings the region itself to the plate. Paul Lacoste's film offers a tangible look at how the chef's environment nourishes his creations: the light and solitude of the Aubrac are nearly as important as the ingredients that go into his pots and pans. The images alternate between the two to carry us into a world that's austere and harsh, yet also magical. A world the chef inhabits like a spirit. Michel Bras is a great shaman of cooking.

Inventing Cuisine: Pierre Gagnaire
Pierre Gagnaire whose restaurant is situated on rue Balzac in Paris is a singular chef. While others meticulously design their plates, so that they will each be considered a work of art, he prefers to work on posture, on attitude. He creates in a continual flux: his menu changes every month and his dishes every day as he rethinks things standing in front of the oven in relation to the reality of the product, its energy and the person he's cooking for.

Inventing Cuisine: Michel Guerard
Michel Guérard was one of the inventors of Nouvelle Cuisine, shaking up our habits in taste. Forty years later, his desire to 'make food as a songbird sings' seems just as strong. Not surprising that he's remained a role model for new generations of chefs. To highlight the freedom of his cuisine inspired by the everyday as well as what's unique about it, Paul Lacoste has chosen to have four amateurs make four of Michel Guérard's recipes. Their experiences respond to his comments and show us that, if cuisine is (almost) child's play, it also requires an element of genius.

Inventing Cuisine: Gérald Passédat
Marseille inhabits Gérald Passédat, and Paul Lacoste's film shows this with affection and humor. He captures the way the chef considers the sea to be his personal vegetable patch 'growing' out in front of his restaurant - and the way he snaps up everything it has to offer. Few other 'Mediterranean' chefs exhibit such curiosity for the ocean's treasures. There's also the city's passion for 'elsewhere' which Gérald Passédat has integrated into his culinary art. Likewise, the lightness - the marine fluidity - that we find in his dishes… And then the rigor as well, like an echo of Marseille which we always think of as fanciful, but can fall prey to the Mistral too.

Inventing Cuisine: Nadia Santini
After filming portraits of French chefs - all men - Paul Lacoste turns his lens to an Italian, Nadia Santini. This film speaks about tradition, heritage, and history, but the focus is squarely on the culinary art of NadiaSantini. Although Nadia's cuisine is often hidden behind the traditions that she is constantly reviving, her absolute sincerity reveals an unassuming pride in her work. From her viewpoint at Dal Pescatore in the northern Italian town of Canneto sull'Oglio, Nadia observes the world around her. In her hands, these traditions, described as 'knowledge' by her mother-in-law Nonna Bruna, are translated into a vision of and modernity, offering a different approach to inventing cuisine.

Inventing Cuisine: Olivier Roellinger
Regional cuisine is a recurring theme in French gastronomy, yet here in Roellinger's Brittany, it takes on an ever-changing, flowing, shifting dimension, inspired by the sea. Inspired by the sea nearby, the Channel one can see from the restaurant, its shellfish, its tides, its seaweed and its moons which rhythm time and the cuisine. And by the faraway sea, beyond the sea, dangerous, on the spice route…

Inventing Cuisine: Michel Troisgros
Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. Thsi tasty yet minimalist cuisine is echoued in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.

This product was added to our catalog on Saturday 01 February, 2014.

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