248  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 & SPORT 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 & SPORT New
    • Series (6 Episodes available)

    • Director(s):

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

    • Producer(s):

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

    • Territories:

      Worldwide.

    • Production year:

      2018

    • 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?
     

  • A TASTE OF FRANCE

    06 - MASTERS OF FLAVOUR - PROVENCE

    Two foreign chefs are blazing a trail with their new, light and perfumed Provençal cuisine. 

    LIFESTYLE & SPORT New
    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Two foreign chefs are blazing a trail with their new, light and perfumed Provençal cuisine. 

    In Marseille, Scotsman Malcolm Gardner has opened Schilling, one of the city's finest restaurants, serving only Mediterranean fish accompanied by delicious Cassis white wine. In Menton, innovative Argentinean Mauro Colagreco has just picked up a third Michelin star for his restaurant Mirazur. He shows us a carpaccio of king prawn with yuzu scented olive oil and his bold take on a Provençal classic: bouillabaisse fish stew.

  • 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 & SPORT 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 & SPORT 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.

  • A TASTE OF FRANCE

    05 - MASTERS OF FLAVOUR- "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 & SPORT 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.

  • 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 & SPORT 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 - MASTERS OF FLAVOUR - LYON REGION

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

    LIFESTYLE & SPORT 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 & SPORT 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.

  • 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 & SPORT 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.

  • THE BIRTH OF HAUTE CUISINE

    Haute cuisine is a modern luxury that was invented over a century ago by one man. Auguste Escoffier revolutionized French cooking and dining experience and made them a world reference in culinary arts. 

    HISTORY Presale
    • One-off

    • Trailer
    • Provisional Delivery : November 2019
    • Director(s):

      JULIEN (Olivier)

    • Producer(s):

      IMAGISSIME, ARTE FRANCE

    • Territories:

      Worldwide.

    • Production year:

      2019

    • Language(s):

      German, English, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    Haute cuisine is a modern luxury that was invented over a century ago by one man. Auguste Escoffier revolutionized French cooking and dining experience and made them a world reference in culinary arts. 

    He became the legendary chef of the first luxury hotels: the Ritz in Paris, the Savoy and Carlton in London, and then New York. He set the new model of modern gastronomy: organization in the kitchen, uniforms for the personnel, new recipes, hygiene measures, presentation of the dishes and service of course. Through reenactments, archives and interviews of starred-chefs from around the world, we will retrace the birth of haute cuisine and how the legacy of Escoffier remains today.

  • SARAH WIENER SPENDS A WEEK WITH...

    ... salmon fishers, high-level athletes, monks, soldiers and grape-pickers. Austrian chef Sarah Wiener takes us to meet some men and women with extraordinary jobs, and along the way immerses us in some unusual and little-known ...

    LIFESTYLE & SPORT
    • Director(s):

      DIVERS

    • Producer(s):

      ARTE GEIE, ZERO ONE FILM

    • Territories:

      Worldwide.

    • Production year:

      2017

    • Language(s):

      German, French

    • Rights:

      TV, DVD, NON-THEATRICAL, INTERNET, VOD

    ... salmon fishers, high-level athletes, monks, soldiers and grape-pickers. Austrian chef Sarah Wiener takes us to meet some men and women with extraordinary jobs, and along the way immerses us in some unusual and little-known environments.

    A voyage of discovery during which Sarah Wiener will bond with her hosts over her cuisine. Those connections will enable us to hear the inside story of her hosts’ daily lives.

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