France, 18th Century. The prestige of a noble house depends above all on the quality of its table. At the dawn of the French Revolution, gastronomy still is a prerogative of the aristocrats. When talented cooker Manceron is dismissed by the Duke of Chamfort, he loses the taste for cooking. Back in his country house, his meeting with the mysterious Louise gets him back on his feet. While they both feed a desire of revenge against the Duke, they decide to create the very first restaurant in France.

tells tales from a grand menu of culinary temples and digs into the greatness and flaws of Guide Michelin in the golden age of gastronomy. At a moment in time, when humanity is obsessed with food – photographing every dish, worshipping cooks and flaunting trophy meals on social media, this documentary goes under the surface and offers an in-depth, honest and relevant view into the world and every day of Michelin chefs and restaurants. Filmed over two years of period, the documentary follows range of grand chefs, such as Alain Ducasse, Daniel Humm, René Redzepi, Andoni Aduriz and Guy Savoy, while interviewing global diners and Michelin management across the world.

A car that runs on used vegetable oil, a mobile stove and a host of culinary ideas in his backpack: is an entertaining road movie detailing a journey through five European countries, where the only thing on the menu is what others call garbage. David Gross, the host of this film, whips up creative meals aimed at fighting food waste and our consumption-driven society, and at the same time inspires us to search for creative solutions.

A journey through the world of ideas, creativity and thoughts. It aims to break the boundaries between artistic disciplines, between space and ideas to create a marriage of opera and cuisine. The plot moves through the same 12 concepts which define the libretto of the opera, providing details and a new dimension to the story line. The Roca Brothers’ El Celler de Can Roca, world leader in gastro- nomic excellence, and Franc Aleu, a key innovator in the aesthetics of contemporary opera, invite us to enjoy a new experience: the marriage between gastronomy and the universe of opera.