Fromages de montagne, au sommet du gout ?

Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the...

When asked to make a documentary about her friend’s mother—a Parisian astrologer named Juliane—the filmmaker sets off for...

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced...

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...

Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a...

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...

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to...

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary...

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...

Food writer and critic William Sitwell investigates the passions, pressures and obsessions behind that apparently all-important description,...

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...