OUR FILMS – { ON THE PLATE }

Each Documentary is made in collaboration with a culinary artist. Our stories are not about food, our stories are about what food can represent.
This is cinema through food.

British Staples in the French Capital

Project Sausage, a British Deli in Paris, keeps intact the history and origins of British pies, pastries and sandwiches while also adding bold new flavours to these classics. This Deli contradicts the stereotype that plagues British cuisine.

{ British Staples in the French Capital }

A Story of North Vietnam

Hanoi 1988 does not take any shortcuts, from their handmade noodles to their pork baos, everything here is made from scratch. But then they go one step further, they import all ingredients from Vietnam, use the newest technology and techniques all to create a real taste of Hanoi. Sure there are a lot of Vietnamese restaurants in paris but only a few strive so hard for the authentic taste.

{ A Story of North Vietnam }

Perfect Southeast Asian Fusion in Paris

At Reyna there is a perfect blend of tradition and twist. Chef Erica Parades is mixing her own story, childhood and taste into familiar European ingredients. The result is a fusion of east and west but this is not a fad nor a gimmick, this is genuine fusion that takes the best of two worlds and makes it into something fun and innovative. Don’t be afraid to call this Asian Fusion

{ Perfect Southeast Asian Fusion }

Eco-Responsibility and Fine Dining

Achi works on the philosophy of eco-responsibility and shared awareness of where and how the ingredients on our plate arrive. Right in the heart of Paris, this beautiful restaurant is currently serving summer on the plate with fresh seasonal ingredients with mind blowing colours.

{ Eco-Responsibility and Fine Dining }

The Iconic Israeli Sandwhich

Tucked in one of the busiest streets in Paris is a spot recreating the ambience of Israeli street food. The iconic Sabich, a sandwich created by Iraqi Jewish people, reflects the modern diaspora of modern day Israel. The Sandwich might have simple ingredients and a humble origin but at La Sabicherie they are elevating these ingredients through preparation, tradition and innovation. You’re not eating just an Israeli street food icon, you are eating a representation of the entire middle east.

{ The Iconic Israeli Sandwhich}

Sichaun Flavors in a French Kitchen

Tonton Mala brings all the varied spice and tradition to Paris. From Baos made from scratch to fried chicken fried whole, the restaurant strives to stay authentic to its Sichuan’s roots without changing its style for the French palette. The result is a blend of heat and authenticity.

{ Sichuan Falvors in a French Kitchen }

A Hidden Kitchen in Paris

Partners Benjamin and Adrian run a Dark Kitchen, a restaurant/ kitchen that exists only on delivery apps and services. GhostR is not a single restaurant with a single identity, it is a collection of many different restaurant concepts – from burgers to kebabs, to things Benjamin and Adrian have not yet come up with. If a customer wants something, GhostR has to just develop a webpage, create a new name, logo and it’s good to go. The exclusively take out kitchen is perfectly adapted to our current situation, where restaurants are shuttered, in-door dining is banned and the only possible way to eat out is to go. But even if they don’t have a dining room and wait staff, they do not skimp on quality. All the concepts run by GhostR adhere to a high quality because the only way to keep a customer is by consistently delivering great food, that they recognize. The partners join a league of new, young restaurateurs for a post-post-pandemic world.

{ A Hidden Kitchen in Paris serving }

A French Chef Shows the Value of Produce

Chef Victor Hugo uses his restaurant in Paris to showcase various produce and suppliers. His mix of high quality ingredients, innovative techniques and incredibly affordable prices makes his restaurant Terre one of a kind. His philosophy is to not to skimp on the quality and to insure that anyone can come and eat in his restaurant. It maybe a small space but it serve large portions of flavour.

{The Value of Produce }

BBQ, Paris and Quarantine: Reopening a Smokehouse in the Middle of the City

Owner/Manger/Chef Eric Sulger reopens his bbq smokehouse after two months of lockdown. The smokehouse epitomises classic American BBQ, albeit with a few modern changes. While the restaurant was not open during the period of filming, the customers were still there waiting for their brisket and pulled pork. They just had to stand 1m [6 feet] apart and wear a mask, but it was in some sense business as usual. While the coronavirus has proven to be devastating for everyone, the restaurant industry [the chefs, owners, servers, delivery people etc] have been dramatically hit and had to adapt quickly to a world that no longer can support the conventional forms of an eatery. This story is one amongst many, yet it exemplifies the hardships and the triumph of people trying to adapt their restaurants to a new dinning experience, while still continuing the traditions that made them succeed in the first place.

{ BBQ, Paris and Quarantine}

An Indian Chef Crosses Culinary Borders Through The Silk Road Towards Korea

Chef Manoj Sharma shares his culinary voyage from Delhi to Paris, which is shaping the distinct dining experiences he delivers. Borrowing from his experiences in India and from the Michelin kitchens in London, the chef overlooks two restaurants dissimilar in their menu but unified by the same passion. At Shirvan, Café Métisse, Manoj offers his clients a ticket through the Silk Road. It is a reinvention of culinary fine dining, which rather than offering multiple dishes in a linear movement, the chef prepares a culinary mosaic comprising of Indian, Middle Eastern and North African cuisine. It is history on a plate. From the other side of the world, the chef, working alongside his wife, has brought classic Korean dishes to a Parisian bistro. Seoul Mama stays true to the core of Korean cuisine but is unique enough that it separates itself from the herd. Located in a quite corner in of a more relaxed part of Paris, Soeul Mama gives its dinners a feeling of home. You can sit down, grab a drink, munch on amazing food and simply enjoy. Even though chef Manoj Sharma is not limited by national or cultural boundaries, he does not have a monotone palate. A lamb with Morocco spices is delivered with the same precision and expertise as a spicy Korean chicken. Manoj is emblematic of a contemporary, global chef and his story shows what is great about today’s multiculturalism.

Courtesy to chef Manoj Sharma and the staff at Seoul Mama and Shirvan, Café Métisse. And various artists who provided the stock footage.

{ The Chef Crossing Culinary Borders }

A Michelin Stared Restaurant Serving Take Out

Chef/Owner Bruno Verjus reinvents his famed 1 Star Michelin Restaurant, Table, for the pandemic world. While he had to relinquish his improvisational style, his cuisine remains true to the spirit of the restaurant: even if the diners must now eat his dishes at home. From high quality ingredients, to complex technique and rich history, the cuisine at Table proves how COVID-19 cannot destroy fine dining.

{ 3rd Best Restaurant serving Take-Out }

Making Traditional Ramen Noodles from Scratch - Journey from Grain to a Parisian Bowl

The classic Ramen noodle, or Shina Soba, is the harmonious coupling of Chinese heritage and Japanese innovation. Kodawari-Ramen in Paris goes through extraordinary measures in order to hold onto this important tradition. Instead of imitating Japanese Noodles, Kodawari-Ramen cultivates their own specialized wheat, milling it in a specific texture, all in order to prepare the ideal, yet unique Japanese Ramen Noodles. This is not French Ramen, this is Japanese Ramen made in France.

{ Making Traditional Ramen Noodles }

The Train Station Bento

A sandwich or a coffee is probably the best option for most commuters hoping in and out of the dozen train lines in Paris. But if they are lucky, some of them might pass Koedo Dozo. This tiny but remarkable shop, tucked in a busy commuter hub, gives an authentic taste of a quality Japanese bento. Each bento crafted by Esther Miguel and her team is made with meticulous care and fresh, seasonal ingredients. The result is harmony. Every customer who purchases a bento, or any the other delicacies of Koedo, replaces the noise and chaos of the city for a pure, ineffable experience. This is not just a meal in a box, it is fine dining to go.

{ The Train Station Bento }

A Paris Brewery Show You Their Ways

BAPBAP (Brewed in Paris, Drunk in Paris) is one of the rare Parisian beers that is actually brewed within the city limits. BAPBAP merges its hops and malts in an inconspicuous building at the centre of Paris – a blink and you will miss it kind of building. But you may not miss this beer in a bar or in shop because BAPBAP has a range of products – from IPA’s to the classic lager – that will certainly catch your eye. And though each beer is crafted with a specific direction, all of them adhere to their high standards. So in this video we give you tell you about the life of a beer, from its birth in the husks and the grains to its final fizzy destination. And we tell you this story from the perspective of a handcrafted brewery.

DISCLAIMER: Several steps of the brewing process were omitted for narrative reasons. Please drink responsibly.

{ A Brewery in the heart of Paris }

Staying True to the Real French Bistro

At Polissons, no ingredient is wasted, no corners are cut and the entire menu respects both the earth and the french culinary tradition. Yet, this is not the haut cuisine of stuffy restaurants. This is haute cuisine for the modern era. The Chef and Sommelier team are sticking with the definition of a bistro – seasonal ingredients, innovative techniques and french cuisine that incorporates a global flavor. This is the French Bistro of the 21st century.

{ Staying True to the Real French Bistro }

African Cuisine Sticking With Tradition

BMK-Paris is not an average eatery. It is a place built to promote the African culture and cuisine. Owner Fousseyni Dijkine and his family construct an environment where either one can enjoy a taste of home or one can discover something absolutely new. With its brightly colored walls and a mural of Nelson Mandela, BMK-Paris attempts to bring all aspects of African culture alive. Each dish is crafted to give a taste of authenticity. At the same time Fousseyni has made sure this is an environment where people can enjoy themselves, ask questions and in general learn more about the African culture in its totality.

{ Sticking With Tradition}

The Ramen Street in Paris

Tucked in the heart of Paris, Kodawari exemplifies the modern diaspora of Ramen. Chef and Owner Jean-Baptiste Meusnier brings his passion, love and ambition to each bowl he creates. His goal is not to mimic Ramen or modify it for the French palate; his desire is to stay true to tradition whilst continuing to push the limits of Ramen through innovation and creativity. The result is a Ramen with authentic, quality ingredients, meticulously crafted and immensely diverse in flavor, culminating in an experience simultaneously groundbreaking and familiar. Each slurp of soup and each bite of noodle, along with sights and sound of the décor, transports you to Japan via Paris.

{ The Ramen Street in Paris }

Better Than Your Grandmother’s: Refined Rustic French Cuisine - Papy Aux Fourneaux

Can you get you refine home-cooking. Pierre and Julien at Papy Aux Fourneaux are trying to do just that. They invite their customers to share dishes, sit on long tables and enjoy a family style meal. An improved family style meal. Here you would find all the classic French dishes, but Pierre and Julien want to provide something more, something that gives you taste of home but with a hidden finesse. Their unique decor, locally sourced ingredients and overall passion, help them achieve this goal.

{ Refined Rustic Cuisine }

The Vegan Restaurant Pushing All Boundaries

A meal at Sol Semilla is a necessary restart to your body. Each dish, each component on the plate pushes the norm of what is considered Vegan cuisine. Often Vegan food is either shunned as a fad or avoided because of its presumed lack of flavor. Sol Semilla puts these stereotypes to shame. Not only are the flavors beyond what one thinks of Vegan cuisine but also after a few moments it becomes impossible to separate Vegan food from any other delicious pleasure. But eating at Sol Semilla is more than the meal, the team behind this restaurant work as a whole to push the value of organic food and its impact on humans and the environment. They continuously adapt, innovate and create new dishes with local, seasonal ingredients amplified with their “Super Elements”. A meal at Sol Semilla is meant to make you and the planet better.