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(0)Michel Richard
Author
Summary
Long before award-winning chef Michel Richardmade his first côte de boeuf or prepared hisfirst foie gras terrine, he was a pastry chef. InLos Angeles, pastry lovers lined up outside his bakeshopon Wilshire Boulevard, waiting to enjoy the breadsand treats they'd heard were the best in town, maybeeven better than anything in Paris. Now, in this outstandingcollection, the superstar chef returns to hisfirst love, the food that made him famous-desserts.
Here...
Summary
An intimate, multi-year portrait of two chefs and their staffs in Washington, DC who struggle to open and maintain their first restaurants. The film begins with each restaurant under construction and follows them through their first year of business. Against all odds, one becomes the most famous new restaurant in America, winning Bon Appetit magazine’s Best New Restaurant award and a James Beard Foundation Award for Best Chef Mid-Atlantic. The other...
