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7 of 8 people found the following review helpful
4.0 out of 5 stars Latest in FRF "Foodie" Films explains the Michelin 3-star system and features nine International Restaurants.
This 94 minute documentary - made in cooperation with German TV is the latest in the wonderful series of "food related" films from First Run Features. Unlike many of the others, which had a story where there was a contest, this film - though dealing with competition - does not really show the winners and losers. And - because of this - I found it a bit slow. It features...
Published 19 months ago by Steven I. Ramm

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3.0 out of 5 stars Good insight.
This DVD is basically interviews and a peak inside the kitchen and the daily lives of 3 michelin star chefs. Its worth watching a few times and put it away.
Published 8 months ago by Guillermo Olaiz Silva


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7 of 8 people found the following review helpful
4.0 out of 5 stars Latest in FRF "Foodie" Films explains the Michelin 3-star system and features nine International Restaurants., January 15, 2013
This review is from: Three Stars (DVD)
This 94 minute documentary - made in cooperation with German TV is the latest in the wonderful series of "food related" films from First Run Features. Unlike many of the others, which had a story where there was a contest, this film - though dealing with competition - does not really show the winners and losers. And - because of this - I found it a bit slow. It features (rather than "follows") nine international chefs who have high two or three star ratings in the prestigious Michelin Guide. Because they are international (French, Japanese, Scandinavian, German and American) much of the dialogue is in foreign (to Americans) language and require subtitles. (Surprisingly, other than the chef in New York's Trump Tower, the chef in Denmark speaks only in English.)

There is an interview with the new Director of the Michelin Guide explaining how they award - and remove - the stars.

There is lots of beautiful food and the chefs are all honest about the long hours they put in - and sometimes wonder if it's worth it. They also talk about how expensive it is to run a 3 star restaurant (they lose even at $250 per person!). Since most of us won't have the chance to dine in these places, we do get to see the inside of both the dining room and kitchen.

The bonuses include text bios of the chefs as well as a text bio of the Director.

If you love the FRF series as much as I do, you'll want to get this one. If you are a gourmet, you'll want it too. But expect to spend time reading the white (sometimes hard to read) subtitles.

I hope you found this review both informative and helpful.

Steve Ramm
"Anything Phonographic"
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2 of 2 people found the following review helpful
4.0 out of 5 stars In-depth look at the stresses of running a three-star Michelin restaurant, August 19, 2013
By 
David Ljunggren (Ottawa, Ontario Canada) - See all my reviews
(REAL NAME)   
This review is from: Three Stars (DVD)
At the time this film was made, only 71 restaurants around the world had a Michelin three-star rating, which denotes they are at the very top of a huge mountain. Three Stars takes a look at seven restaurants with three stars and one with two stars as well as a French chef who had a three-star establishment and shut it down. The film deftly sets the scene at the start when René Redzepi, who runs the two-star Noma in Copenhagen, explains that a three star ranking brings in the customers. Lots of customers. But once you have that third star, as Sergio Herman of the Oud Sluis in the Netherlands makes clear, it means you're under huge pressure to perform every meal. People are now coming from all over the world to your restaurant and Herman admits he does not like the pressure. The film switches back and forth between the restaurants, sometimes too quickly, and because each chef is only really introduced once you can lose track of who is speaking and where they are based. While I appreciate the attempt to be inclusive, I think the film could have lost at least two of the seven three-star establishments.

Not all these chefs are at the same stages of their career - Jean-Georges Vongerichten frets a lot about his growing global empire while Redzepi, Nadia Santini of Italy's Dal Pescatore and Yannick Alléno from Le Meurice in Paris and have the time to go out into the countryside and look for new ingredients and fresh ideas.

The film also talks to Michelin's top inspector about how a restaurant can gain that coveted third star and how it can lose it too. We hear about top French chef Bernard Loiseau, who killed himself in 2003 after obsessing that he was about to lose his third star and with it a big chunk of his income. As Redzepi points out, you don't really make a lot of money from a single restaurant. A meal at Noma costs 230 Euros (about $310) and even that, we are told, is barely enough to cover staffing costs. Olivier Roellinger in France found the pressure too much and shut down his own restaurant and is now involved in something less stressful.

Flaws aside, this is a good documentary.
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1 of 1 people found the following review helpful
5.0 out of 5 stars The heat in the kitchen, August 30, 2013
This review is from: Three Stars (DVD)
This 94 minute DVD`s subject are the chefs and the Michelin stars that are awarded. Top chefs are included, interviewed and filmed. There are extras of the chef's biographies, about the film and a culinary film gallery. Much of the film is subtitled in English for translations.

The DVD says there are 10 chefs, yet in the film itself it says 9. At many points it is difficult to keep track of who is who and at what establishment we are at. The guide and time we are dealing with is for the 2009 Michelin guide. The head inspector gives some interesting insights into reviewing, the stars and the effects those stars have on the restaurants.

This is definitely a film for foodies, some of the terms and wines are not explained they are just mentioned in the conversations. We are able to listen to not only interviews but films as the restaurant s and kitchens are working.
It is interesting to hear about the lives of these chefs and how they handle their kitchens and the stresses involved in their careers, especially when they receive these stars; keeping up their reputation and the expectations of themselves and the public.
Included is information concerning Chef Bernard Loiseau and his suicide, some feel that he was afraid he was going to lose his 3rd star.
Those interested in food and the culinary arts would enjoy this DVD.
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3.0 out of 5 stars Good insight., December 7, 2013
By 
Guillermo Olaiz Silva (Hermosillo, Son (México)) - See all my reviews
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This review is from: Three Stars (DVD)
This DVD is basically interviews and a peak inside the kitchen and the daily lives of 3 michelin star chefs. Its worth watching a few times and put it away.
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5.0 out of 5 stars Perfect for the Chef in your life!, November 20, 2013
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This review is from: Three Stars (DVD)
Our son is a Chef du Cuisine at a fine dining restaurant and we bough this has a gift for him. He loved it, and found it to be a fascinating look into the art and craft of culinary excellence.
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1 of 2 people found the following review helpful
5.0 out of 5 stars Outstanding look behind the scenes, July 26, 2013
This review is from: Three Stars (DVD)
Great doc covers a lot of ground with active interviews with chefs doing the work of cooking, creating, and marketing their food. Deals with the pros and the cons of the Michelin "rating" system. A lot of diverse opinions with chefs passionate about food. Thumbs Up!
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5.0 out of 5 stars Five Stars, August 29, 2014
This review is from: Three Stars (DVD)
EXCELLENT
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Three Stars
Three Stars by Lutz Hachmeister (DVD - 2013)
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