A Matter of Taste - SXSW 2011 Accepted Film
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Uploaded by sxsw on Mar 4, 2011
In 2000, chef Paul Liebrandt was awarded 3 stars by the New York Times - at 24 he was the youngest to receive such acclaim. Post September 11th, however, no one was interested in such hyper-modern dishes as "espuma of calf brains and foie gras" and "eel,violets and chocolate." A rare insight into the cutthroat world of haute cuisine, A MATTER OF TASTE charts Paul's struggles over the next decade both in and out of the kitchen as he tries to make his way back to the top.
- 15 likes, 1 dislikes
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@felicita29 lulz
atticuzz89 1 month ago
@felicita29 The only reason why you think it's such a small dish is because you spend you dollars at the local chain restaurants where you get one big carb loaded fat plate and call it a night.
Their small because there are many courses. Sometimes as many as 10. It's called "Fine Dining".
Smackdaddyoneohone 5 months ago
Looks like a good story. I have a soft spot for documentaries.
txcooking 11 months ago
ridiculous that you have to spend so much money for such small dishes....
it's really nice some people can prepare food ... and make it an art, but I refuse to pay a lot of dollars for something you can not even see on your plate
felicita29 1 year ago
FIRSTTT!!!!!!!!
BleachWatcher007 1 year ago