THE KITCHEN REVOLUTION

O FOURNEAX ! LA RÉVOLUTION DES CHEFS

By Olivier MILLE

ARTLINE FILMS - as PROD

Documentary - Production 2015

The film tells the incredible story of 12 great chefs who in 40 years’ time have invented the nouvelle cuisine, which had a major impact on tastes and culinary trends across the globe.

    • Year of production
    • 2015
    • Genres
    • Documentary
    • Countries
    • FRANCE
    • Languages
    • FRENCH, ENGLISH
    • Budget
    • N/A
    • Duration
    • 52 mn
    • Director(s)
    • Olivier MILLE
    • Writer(s)
    • Nicolas CHATENIER, Olivier MILLE
    • Producer(s)
    • Olivier MILLE (Artline Films)
    • Synopsis
    • From toiling anonymously in provincial restaurants to performing in the spotlights of plant-wide tele-reality shows, in barely 40 years, a handful of men changed the definition of chef from modest employee to international star and multi-tasking entrepreneur.
      They led a revolution in French cuisine, exported the model around the world and achieved unprecedented economic success.
      This film tells the incredible tale of 12 extraordinary chefs who, in just 40 years, invented nouvelle cuisine and created a new world order in taste. They are the 12 apostles of what can truly be called a new religion: Paul Bocuse, Alain Chapel, Michel Guérard, Paul and Jean-Pierre Haeberlin, Gaston Lenôtre, Louis Outhier (L’Oasis at La Napoule), Jacques Pic, Alain Senderens, Pierre and Jean Troisgros, Roger Vergé (Le Moulin de Mougins).
      In the wake of the “Emperor,” Paul Bocuse, these chefs went from being media stars to formidable captains of industry, first in France and then catching on quickly around the world, with their fingers in every pie: hotels, catering, book publishing, industrial food, magazines, airlines and television shows. Fine gastronomy can now be found everywhere, from supermarket shelves to the most exclusive tables in Shanghai, Osaka and Las Vegas.
      Rome had its Caesars, haute cuisine has its “Grand Masters.” Between them, the slow food movement, Top Chefs and Master Chefs, “wild-food foraging” and “molecular cuisine” are now household words from Rio to Copenhagen to Hong Kong. Now Young Japanese chefs are moving into the top slots in some of the best Parisian restaurants.
      We’ll see all the inventions from the 60s and 70s, the cars, the color TVs, rock ’n’ roll, and all sorts of revolutions and liberation movements. After the Nouveau Roman and the Nouvelle Vague came Nouvelle Cuisine’s chance to break with the atmosphere of conformism, and to let its cortège of fanatics, opponents, gurus and poster boys unfurl their banners. It was a movement that would profoundly change our lifestyle, creating new needs – sometimes taken to the point of obsession – and inventing new behaviors.
      And it all started with a salad of crunchy green beans: one summer evening in Collonges-au-Mont-d’Or (c’est bien la ville natale de Bocuse ? à part les tirets, att’n à l’ortho de “coLLonges”), in the early 60s, Paul Bocuse introduced two young journalists to the joy of vegetables that had not been overcooked and had their flavor intact. This stunningly simple idea would turn into the mouse that roared – leading to the century’s most stupendous transformation in taste.
      So begins the fabulous history of every-day tastes, from four-star chefs to small meals that would unwittingly compose the new world order of global urban taste.
      Author of the book Mémoires de chefs, Nicolas Chatenier – the expert on this subject – will guarantee an innovative point of view and privileged access to the principal players in the tale.
    • Partners & financing
    • France Televisions (atatched)
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