En Cuisine Avec Paris Hilton

Chef Bob and Véronique Vézina prepare simple, healthy, and low-cost recipes.

Documentary about famous chef Alain Ducasse.

"My husband and I are fifteen years apart. When I met him, I was twenty-one years old. He was thirty-five. For the people of our small town in the center of France, I am a whore. A gigolo. A self-serving little slut." Thus begins Cuisine bourgeoise, which evokes, through the story of social dinners he is forced to attend, the hell of contempt, condescension, and icy ostracism that the local bourgeoisie subjects the narrator of this film, a young homosexual of twenty-one, living in a couple with an older man, in the very small town on the banks of the Loire where his partner is a prominent notable.

The true story of the creation of japanese cuisine presented in a short animation film.

Discreetly infiltrates into the kitchens of Quebec’s family and capture the unique spirit of each households as they cook, eat and share their lives at the kitchen table.

A chef comes into the kitchen and throws a lot of rags on the floor: he then casts a spell over them, and immediately they take the form of human beings, and dance a wild saraband around the place. After performing many unique tricks they disappear into space, and are replaced by a group of knives and forks, pans, kettles and spoons. (Moving Picture World)

Bravo Chef: Italian Cuisine (2009) September 29th, 2009. Belmundo Entertainment. 84 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Tuscan Cantucci Biscuits. 2 - Gnocchi with Wild Mushrooms and Shellfish. 3 - Lasagna with Bolognese Sauce. 4 - Ravioli with Creamy Parmesan Filling and Beef Tartare. 5 - Seafood Risotto. 6 - Spaghetti Aglio, Olio, Peperoncino with Tuna Tartare. 7 - Tiramisu with Amaretti Biscuits. 8 - Tuna in Breadcrumbs with a Mixed Leaf Salad. 9 - Vitello Tonnato.

Bravo Chef: French Cuisine (2009) September 29th, 2009. Belmondo Entertainment. 60 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Grilled Pike-Perch with Slices of Salmon. 2 - Pan-Seared Duck Foie Gras. 3 - Capon Bourguinon. 4 - Grilled Quail with Mushrooms and Spinach. 5 - Tian with Whipped Goat's Cheese. 6 - Escargots Bourguignon Au Gratin. 7 - Creme Brulee.

Acclaimed French chef Pierre Gagnaire shares his fluid, ever-changing approach to cuisine in this delectable documentary. Working in the kitchen of his restaurant on Rue Balzac in Paris, Gagnaire doesn't prepare meals so much as he conjures them. His menus change monthly and his dishes vary from day to day. The film is part of a series of in-depth interviews with the world's greatest culinary artists

In this delectable documentary, Gerald Passedat invites viewers into his magnificent kitchen while he prepares sumptuous creations such as la paire de tarte Réglisse and la bouille-abaisse. Guiding his internationally renowned restaurant, Le Petit Nice, to three Michelin stars -- France's highest restaurant rating -- the master chef has forged a reputation as one of the world's most adventurous and innovative chefs.

Made in France, English subtitled. In-depth portraits of internationally acclaimed chefs featuring exclusive interviews. Michel Bras is one of France's greatest cooks, obtaining his third star in 2000 and rated #7 on the 2008 World's 50 Best Restaurants chart. We will taste four dishes, cinematographically describe what we feel, then work through each dish's culinary fabrication to the true subject of the series: investigating the ways that one invents cuisine by revisiting their space and time.

The Bogie Man's cave is one of the many triumphs of set design for Georges Méliès. More unusual for the pioneering French director is the grisly turn when the monster chops up his servant for a steaming pot of stew. But the Bogie Man’s guilty conscience weighs on him, plaguing his sleep with even more fantastic visions of just deserts. (Max Goldberg, Fandor)

Cuisine Ouverte honors the heritage and diversity of French cuisine through a friendly and inventive exchange between cuisine from our regions and cuisine open to influences from around the world, led by chef Mory Sacko.

What is the relationship between a banana and your field of vision? How can a box of camembert cheese modify your perception of reality?