252  programs found [.xls]
  • FOOD MAKERS GO GLOBAL

    Two food artisans producing the same kind of food – one from Europe and another from Asia – meet up, spend time together and swap knowledge and know-how. The series delves into their different worlds: their work, their business...

    LIFESTYLE New
    • Series (5 Episodes available)

    • Director(s):

      PALAZZI (Claudia), TEALDI (Stefano)

    • Producer(s):

      STEFILMS, ARTE GEIE

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Two food artisans producing the same kind of food – one from Europe and another from Asia – meet up, spend time together and swap knowledge and know-how. The series delves into their different worlds: their work, their businesses, their lives, their production procedures...

    Our heroes are food and the people who produce it. Each episode is dedicated to a single organic product – from cheese, fermented cabbage and flatbread to salted fish roe and pasta – and to the stories behind it. Stories of real people who work to produce outstanding foodstuffs, rooted in their local environment and culture. What will they learn from each other?

  • A TASTE OF FRANCE

    Spurred by their passion and ambition, talented international chefs are reviving the spirit of French cuisine with renewed vigor. Journey with them as they dive into the fascinating stories behind France’s regional products fro...

    LIFESTYLE New
    • Series (10 Episodes available)

    • Director(s):

      ELLENA (Eric), DESCHENES (Valérie), OTT (Clara), REDER (Luc)

    • Producer(s):

      ELLENA (Eric), AYRES (IAN), YADE FRENCH CONNECTION

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET

    Spurred by their passion and ambition, talented international chefs are reviving the spirit of French cuisine with renewed vigor. Journey with them as they dive into the fascinating stories behind France’s regional products from Corsica, Provence, Burgundy…
     

    ... to compose authentic, sophisticated and delicious French menus.What is the story behind these French ingredients? Where do they come from?
     
    EPISODES ALREADY AVAILABLE IN ENGLISH:
     
    01 - CORSICAN FLAVORS
    02 - THE ALPS
    03 - LYON REGION
    04 - OCCITANIA
    06 - PROVENCE

  • FOOD MAKERS GO GLOBAL

    01 - GREEK BOTARGO MEETS JAPANESE KARASUMI

    Salting and drying mullet fish roe is common practice around the Mediterranean. Petros Paragyios is a ‘Botargo’ maker – that’s how it’s called – who took over the family tradition in Aitoliko, Greece. Here Botargo is best grate...

    LIFESTYLE New
    • Director(s):

      PALAZZI (Claudia), TEALDI (Stefano)

    • Producer(s):

      STEFILMS, ARTE GEIE

    • Territories:

      Worldwide (except Switzerland, Austria, Italy and Germany).

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Salting and drying mullet fish roe is common practice around the Mediterranean. Petros Paragyios is a ‘Botargo’ maker – that’s how it’s called – who took over the family tradition in Aitoliko, Greece. Here Botargo is best grated on pasta with shrimps and tomato. 

    He travels to Japan to meat Messaya Takano, also from a family of Botargo makers. Here Karasumi – that’s what it’s called in Japanese - sells at 700€ a kg, three or four times the price in Greece.  Working together they discover how these two ancient traditions can be processed differently making subtle but significant differences.

  • FOOD MAKERS GO GLOBAL

    02 - SWEDISH GHA’HKKU MEETS INDIAN CHAPATI

    For the Sami people living on reindeer husbandry in Swedish Lapland, dried meat, fermented vegetables and flatbread called Gáhkku are staple foods. 

    LIFESTYLE New
    • Director(s):

      PALAZZI (Claudia), TEALDI (Stefano)

    • Producer(s):

      STEFILMS, ARTE GEIE

    • Territories:

      Worldwide (except Switzerland, Austria, Italy and Germany).

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    For the Sami people living on reindeer husbandry in Swedish Lapland, dried meat, fermented vegetables and flatbread called Gáhkku are staple foods. 

    Susanne Johnsson comes from a Sami family and now makes and sells her flatbread in a shop dedicated to Sami food and crafts.  While in Lapland it is -36° Celsius, in Udaipur, India it is +36°. Susanne travels there to meet Julie Jian, a young Indian woman who has an organic shop and makes the renowned Indian flatbread called Chapati. Susanne and Julie immediately bond, exchanging their culinary know-how and experimenting with their own traditions.

  • FOOD MAKERS GO GLOBAL

    03 - NEPALI GOAT CHEESE MEETS FRENCH GOAT CHEESE

    Ashok Sing Thakuri makes a unique goat milk cheese in a valley 3 hours away from Kathmandu, Nepal. His goats graze at over 1700 meters above sea level and their milk has the flavours of the different herbs the graze on.

    LIFESTYLE New
    • Director(s):

      PALAZZI (Claudia), SOZZANI (Clio)

    • Producer(s):

      ARTE GEIE, STEFILM

    • Territories:

      Worldwide (except Switzerland, Austria, Italy and Germany).

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Ashok Sing Thakuri makes a unique goat milk cheese in a valley 3 hours away from Kathmandu, Nepal. His goats graze at over 1700 meters above sea level and their milk has the flavours of the different herbs the graze on.

     Ashok sells his fresh cheese forms in his own shop and to bakeries, hotels and restaurants in the city. When he meets Rebecca, who has a diary farm in the upper Savoy region of the French Alps he discovers new ways of preparing his cheese as well as preserving it and packaging it for sale. Rebecca too discovers how one should be flexible and adapt, specially in food making.

  • A TASTE OF FRANCE

    03 - LYON REGION

    Lyon's gastronomy became famous back in the 19th century thanks to the "Lyonnaise mothers". 

    LIFESTYLE New
    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Lyon's gastronomy became famous back in the 19th century thanks to the "Lyonnaise mothers". 

    These cooks turned restaurateurs were behind many of this region's most traditional, generous and gourmet recipes. Today, Lyon is experiencing a different culinary revolution with a new generation of chefs moving into this rich terroir to celebrate and reinvent Lyonnais cuisine. Among them, Tabata Mey, a Brazilian trained by Paul Bocuse, and Swedish chef Connie Zagora. The two women show us their inventive and original cooking as well as their favourite suppliers for fish, dairy, vegetables and wine.

  • FOOD MAKERS GO GLOBAL

    04 - CHINESE NOODLES MEET ITALIAN PASTA

    Chinese noodles are made with soft wheat and are mainly white. Yao Hongying has an organic farm in southern China and produces green organic noodles made with the extract of the Dendrobium orchid, a common plant in Asia. 

    LIFESTYLE New
    • Director(s):

      PALAZZI (Claudia), TEALDI (Stefano)

    • Producer(s):

      STEFILMS, ARTE GEIE

    • Territories:

      Worldwide (except Switzerland, Austria, Italy and Germany).

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Chinese noodles are made with soft wheat and are mainly white. Yao Hongying has an organic farm in southern China and produces green organic noodles made with the extract of the Dendrobium orchid, a common plant in Asia. 

    Her market is expanding and she travels to Pienza in Tuscany to understand how Italians make their pasta in so many different forms. Meeting with Andrea Grappi, Yao learns about the harder, durum wheat he uses and how he gives different forms to his pasta. For Amedeo experimenting a pasta with a herbal extract is rather enriching, both at a professional and personal level.

  • A TASTE OF FRANCE

    04 - OCCITANIA

    In this veritable land of plenty, Englishman Simon Scott and Swede Rikard Hult set up their respective restaurants. 

    LIFESTYLE New
    • Director(s):

      FLORI (Frédérique), KAGNY (Anaïs)

    • Producer(s):

      ARTE FRANCE, FRENCH CONNECTION

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET

    In this veritable land of plenty, Englishman Simon Scott and Swede Rikard Hult set up their respective restaurants. 

    In Castres and Albi, the two chefs showcase the great diversity and quality of Occitan products. Whether cooking wood pigeon, asparagus or foie-gras, these two foreign chefs help discerning diners to rediscover the products of the region. Each has his own style: bistro-gastronomy for the Swede, and more elaborate creations for the Englishman, who loves the flowers and plants of the nearby Montagnes Noires.

  • FOOD MAKERS GO GLOBAL

    05 - GERMAN SAUERKRAUT MEET KOREAN KIMCHI

    Susanne Shoof and Jong-hwa Kim both produce fermented cabbages. One lives in the Dithmarschen region, Northern Germany  and makes sauerkraut from biodynamic farming. The other lives in South Korea, a few km. from the border wit...

    LIFESTYLE New
    • Director(s):

      PALAZZI (Claudia), TEALDI (Stefano)

    • Producer(s):

      STEFILMS, ARTE GEIE

    • Territories:

      Worldwide (except Switzerland, Austria, Italy and Germany).

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Susanne Shoof and Jong-hwa Kim both produce fermented cabbages. One lives in the Dithmarschen region, Northern Germany  and makes sauerkraut from biodynamic farming. The other lives in South Korea, a few km. from the border with the north, and makes a unique Kimchi from cabbages, herbs and spices of her organic farm. 

    Their encounter and work together makes their differences in culture, lifestyle and food tastes – specially the strong flavor of fermented anchovies and spicy peppers - emerge intensely, but also reveals how similar are the people, all around the globe, who care for what we eat.

  • A TASTE OF FRANCE

    05 - "GREAT EAST" REGION

    Kazuyaki Tanaka is from Japan and Lutz Janisch comes from the former East Germany. The careers of both of these young Michelin-starred chefs brought them to the "Great East", the former from Asia to Champagne, and the latter, f...

    LIFESTYLE New
    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Kazuyaki Tanaka is from Japan and Lutz Janisch comes from the former East Germany. The careers of both of these young Michelin-starred chefs brought them to the "Great East", the former from Asia to Champagne, and the latter, from across the German border to the Moselle. 

    They are now among the best foreign chefs in the region. Lutz and Kazu appreciate their adopted homeland for the creative freedom it offers and the excellent relationships they have developed with local producers. Both chefs put regional ingredients at the heart of their creations to produce a cuisine in their own image. Contrasting and audacious, it tells their story and reflects their determination and spirit.

  • A TASTE OF FRANCE

    06 - PROVENCE

    Two foreign chefs have paved the way for a new, light and fragrant Provencal cuisine.

    LIFESTYLE New
    • Director(s):

      ELLENA (Eric)

    • Producer(s):

      ARTE FRANCE, FRENCH CONNECTION

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET

    Two foreign chefs have paved the way for a new, light and fragrant Provencal cuisine.

    In Marseille, Scotsman Malcolm Gardner has opened one of the best restaurants in the city that serves Mediterranean fish accompanied by tasty local vegetables and paired with a delicious Cassis wine. In Menton, Argentinean chef Mauro Colagreco, whose inventiveness is overflowing, has just won his Michelin third star for his incredible cuisine. We discover how he prepares a carpaccio of gamberone seasoned by yuzu-flavored olive oil, and how he revisits a Provencal classic: bouillabaisse.

  • A TASTE OF FRANCE

    07 - NORMANDY

    The Dutchman Amir Van Rooijen and the German David Goerne have discovered Normandy while spending their holidays in the region as children. They’ve come back as adults and settled in Dieppe for Amir and in Caudebec, along the S...

    LIFESTYLE New
    • Director(s):

      DESCHENES (Valérie)

    • Producer(s):

      ARTE FRANCE, FRENCH CONNECTION

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET

    The Dutchman Amir Van Rooijen and the German David Goerne have discovered Normandy while spending their holidays in the region as children. They’ve come back as adults and settled in Dieppe for Amir and in Caudebec, along the Seine river, for David.

    Although they grew up in a different culinary tradition, they’ve fallen under the spell of the local produce: fresh seabass, local trout and lamb, Camembert cheese made with raw milk, organic vegetables and apple caramel. Each chef has his own special twists, favorite aromatic herbs, and secret preparations.

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