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A Matter of Taste: Serving Up Paul Liebrandt

4.4 out of 5 stars 12 customer reviews

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Editorial Reviews

Product Description

{Official Competition, SXSW Film Festival 2011}
{Official Selection, Full Frame Documentary Film Festival 2011}
{Spotlight Premiere, Tribeca Film Festival, 2011}

A Matter of Taste takes an intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for unforgettable and hyper modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup."

Critic William Grimes likened Paul to "a pianist who seems to have found a couple of dozen extra keys." Conversely, Gourmet critic Jonathan Gold called Paul's food "the result of a failed science experiment." He soon became a chef critics loved or loved to hate.

The film follows Paul over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a culinary artist and have success in the cutthroat world of haute cuisine in New York City. Exploring the complicated relationships between food critics, chefs and restaurant owners, the film delves into the life of an uncompromising, thought provoking, young chef ahead of his time.

Review

A gastronomic thriller! --Steve Dollar, Wall Street Journal

EXHILARATING! A Matter of Taste does an admirable job demonstrating how much body and soul go into a good restaurant. There's some juicy insider stuff here...foodies will love it. --Stephen Cole, THE GLOBE AND MAIL

9 out of 10! Perceptive and entertaining...engrossing. Rowe translates the passion of the true believer to craft her own remarkable invention. --Chris Barsanti, POPMATTERS

Special Features

None.

Product Details

  • Actors: Paul Liebrandt, Frank Bruni, Thomas Keller, Eric Ripert, Heston Blumenthal
  • Directors: Sally Rowe
  • Format: Multiple Formats, Color, NTSC, Widescreen
  • Language: English
  • Region: Region 1 (U.S. and Canada only. Read more about DVD formats.)
  • Number of discs: 1
  • Rated:
    NR
    Not Rated
  • Studio: First Run Features
  • DVD Release Date: June 19, 2012
  • Run Time: 83 minutes
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • ASIN: B007IK1RT8
  • Amazon Best Sellers Rank: #72,903 in Movies & TV (See Top 100 in Movies & TV)

Customer Reviews

Top Customer Reviews

By Steve Ramm TOP 100 REVIEWER on June 18, 2012
Format: DVD
This is another in the fine series of restaurant documentaries being released by First Run Features. I watched every one and find them fascinating.

This film by Sally Rowe follows British born New York check Paul Liebrant over an eight-year period from 2001 (when he was 24-years old) to 2009. We see him in his early days of being an inventive chef (in a city which is in the shadow of the then recent 9/11 tragedy) where he loses a job and then finds one and loses the next - still looking for the perfect place. We learn about the longs hours that a master chef must work (and his staff as well).

Rowe is the perfect director for this film, as she not only captures the chef's story but the GRORGEOUS food that he designs. It is truly art! The 69-minute film is supplemented by the following extras:

Three extended interviews with major chefs Heston Blumenthal from Fat Duck (5 min), Thomas Keller from the French Laundry and Per Se (9 minutes) and Eric Ripert from La Bernadin (6 minutes). Each explains their own career path.

The short (2:22) film by Rowe titled "Amuse Bouche" which shows Liebrant creating a unique appetizer. (great photography to electronic music score_).

A secind short (3:51) film by Rowe - " Carton et Lumiere" showing close-ups of food ingredients photographed as art.

If you've seen the other "chef" DVDs you'll want this one,; if not this is a good one to start with. No you won't learn to cook by watching these but you'll appreciate that high priced meal in a three-star restaurant even more when you see the work and risk that goes into running a restaurant.

Steve Ramm
"Anything Phonographic"
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By Laura on September 11, 2012
Format: DVD Verified Purchase
Truly an artist with talent and integrity and a well done documentary.
A must see for anyone in the industry who honestly cares about what they do and how they present themselves and their work.
However, if you are passionate about ANY path you pursue, this ought to touch you.
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Format: DVD
I can't say anything that hasn't been said, but Amazon is making me write more than 20 words. This movie is great. Good direction, good context and well thought out structure. His story is inspirational for anyone, not just chefs. Check it out.
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Format: DVD
As a chef myself, I can appreciate the in depth look into the world of a top notch Michelin star kitchen. If you're a chef, a foodie, or just looking to be inspired, this is a can't miss documentary.
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Format: DVD
Wanna see feverish creativity paired with similarly hectic, unstable employment history? Liebrandt's restaurants, whose future was assured by critics' positive reviews, typically close within a year of favorable ink being spilled. Quoting P.T. Barnum: "This way to the egress!"

While cooling his heels again, the phone rings with someone asking to schedule a magazine shoot on behalf of His Royal Highness, Sir Liebrandt. He answers. May I call you after another half hour of sulking please? I'm busy softening my accent to climb another rung in the British class structure before my gentle appearance in U.S. bankruptcy court. Thank you so much. No. No. Don't mention it. You're too kind!

Our hero admits the mentor whose portrait is framed in the kitchen ("You changed my life!") has no recollection of training or ever working with him. Star student? Probably not. Elderly French masters don't waste time reading NY based 'about town' fashion rags.

The young maestro's face is overtaken by stubble and flab which gradually fuses his throat and jaw together. Flowing locks which the artist waved over plates as he summoned the muse are replaced by his receding hairline ebbed further offshore by slick, greasy gel. Is this desperate signaling to mafia gourmands for their help as angel investors? The prince turning back into a toad? PL's rock star moodiness and entitlement is offset by the forced optimism of his business partners. New York Times comments -- just published online! -- are presented by one $orry $oul to a room of line cooks and wait staff as if the words are a biblical revelation.
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Format: DVD
great movie about a great chef, anyone interested in food will love this. shows what it takes to be a chef at the highest level.
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