Streaming (1)
Sinopsis(1)
Fundado en 1930 en el centro de Francia, el restaurante familiar Troisgros ostenta 3 estrellas Michelin desde hace 55 años a lo largo de cuatro generaciones.Michel Troisgros, tercera generación al frente del restaurante, ha dejado la responsabilidad de la cocina en manos de su hijo César, cuarta generación de chefs de Troisgros. Desde el mercado para recoger verduras frescas, hasta una planta procesadora de queso, un viñedo, un rancho de ganado orgánico y el jardín que abastece al restaurante, seguiremos los procesos que sigue una de las instituciones culinarias más prestigiosas del mundo. (Filmin)
(más)Reseñas (1)
Everything you wanted to know about this fancy French family-run three-Michelin-stars restaurant, but were afraid to ask. Meticulous, without the slightest exaggeration riveting (yes, watching the routine performed by proper professionals for four hours of footage in this rendition can indeed be, and is, riveting), all revealing insight as if you were standing right there working with them (to the point that after completing those four hours you are entitled to be paid for a half shift worked). Frederick Wiseman keeps a watchful eye on everything from food preparation, debates over the investment wine list, the work of the journeymen as well as the managers, the clientele, the suppliers, the interconnectedness of departments and activities... A heaven for process analysts, and anyone else who is interested in "how and why things get done". I went into this with the expectation that I would inevitably watch parts of it, but I ate it up like a raspberry. There are so many interesting areas to delve into in even greater detail that, as much as that enormous running time seems like an unbearable obstacle, it is the only blemish on the beauty in the finale. It could have done with an hour longer director's cut.
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