"Blank Plate: Creating the Best Restaurant in the World" takes us on the journey of Disfrutar as it rises to be crowned the best restaurant in the world. As well as documenting this achievement, the film delves into the personal stories of its three chefs – Eduard Xatruch, Mateu Casañas and Oriol Castro – tracing them all the way from their demanding years at El Bulli to the creation of their own restaurant.
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In the land of junk food, agriculture is controlled by two magic words: productivity and profitability. We investigate the excesses of American agribusiness.
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Once again, Tareq Taylor looks back on some of the food adventures he has been part of in the program series Nordic Cookery. Tareq promises delicacies from all over the Nordics and meetings with fantastic people along the way.
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Tareq visits sunny Karlstad! Here, food is prepared by Vänern's shores and in Värmland's deep forests. Butter-fried Zander, crepes and cooking over an open fire are on the menu.
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Sjuhärad is nature and culture in perfect symbiosis. Tareq takes the bike to meet some of the food entrepreneurs in the area who have started exciting new businesses. Here you live close to nature and Tareq can collect produce directly from the fields, forest and lakes.
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When Michelin star chefs move from Copenhagen to the countryside, they often end up in Lolland/Falster. Here Tareq will meet Claus Meyer the father of new nordic cuisine and other entrepreneurs that opened interesting restaurants here.
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When Michelin star chefs move from Copenhagen to the countryside, they often end up in Lolland/Falster. Here Tareq will meet Claus Meyer the father of new nordic cuisine and other entrepreneurs that opened interesting restaurants here.
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Tareq Taylor visits the South Coast of Denmark to make his own versions of open-faced sandwiches and smoked fish dishes.
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When Tareq arrives in Stockholm he will meet innovation and world class gastronomy. He will make some pizza at the Rosendal garden café and go on an adventure in the archipielago.
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