The Chef’s Revolution
From the anonymity of kitchens to the spotlight of reality TV: in just 30 years, a handful of men have transformed the chef from a mere employee into a global star and multifaceted entrepreneur.
They revolutionized the style of French cuisine, exported the model across the globe, and achieved unprecedented economic success.
This film tells the incredible story of the 12 great chefs who, in 30 years, invented nouvelle cuisine and created a new global order of taste.
Type (Documentaire / Documentaire fiction / Série documentaire)DocumentaryGenre en anglaisArts & culture Written byNicolas Chatenier, Olivier Mille Directed by Olivier Mille Supported by CNC, Région Rhône-Alpes Broadcasted by France 2, RTBF - Radio Télévision Belge FrancophoneDistributed by Artline Films Year2016Duration53min / 70min
Peaceful revolutions do not exist.
Yet, there is one, both indulgent and cheerful, that has changed the course of French cuisine, and indeed global cuisine, forever. We are in the early 1960s, and a generation of young chefs is completely transforming their profession. French cuisine is changing in nature, and French chefs are changing in status.
Through archival footage and, even more, through the testimonies of this blessed generation, the film invites us on a tender and historical journey through France of the 60s and 70s, a time of boldness and innovation, and recounts the remarkable adventure of these creators who revolutionized taste and cooking.
The analyses and comments from today’s great chefs help to gauge the crucial role played by the generation of their “fathers”: Alain Ducasse, Guy Savoy, Thierry Marx, Jean-François Piège, Anne-Sophie Pic, Marc Haeberlin share their memories of these revolutionary years while acknowledging the decisive contributions of their mentors.
This film tells the story of a French passion that became a global success.
Press coverage
A documentary filled with spicy sequences
Libération
A remarkable documentary!
Le Figaro
Fascinating! One of the film's strengths is that it doesn't overlook the joy of food...
Le Monde
The revolution of Nouvelle Cuisine in the 1970s and its leading figures, who transformed the chef into a creator.
l'Express
You might also like
Fifty shades of Rosé
There was a time when rosé was barely considered a wine. At best, it was seen as a pleasant summer drink with a whimsical color, often resulting in a headache. But in 2013, there was a palate…