Déguste

Dance for All

Growing up in poverty as a child, Dylan dreamt of travelling the world on a motorcycle. Many years later he broke the shackles of a normal life and took to the road. After journeying 200,000km across four continents, the road from Panama to Colombia comes to an end, swallowed up by an impenetrable jungle. Dylan has no choice but to take to the sea, building a raft powered by his motorcycle engine in the hope of reaching Colombia's road network 700km away. He must brave strong ocean currents and storm batterings in his journey from Central to South America.—Journeyman Pictures

After getting caught in a fight, Vahid needs to sell one of his kidneys to avoid a prison sentence of many years. While waiting for the liberating call from a buyer, a wish for a better life starts to grow within him.

A documentary filmmaker sleeps with his camera to film the dreams he has at night.

Belgian filmmaker Eric Pauwels' meditation on dream, travel and film.

On a Summer afternoon, Pedro packs the last few boxes before having to leave his apartment in New York. 12 years ago, Pedro and Ana had arrived in America from Portugal, in search of a dream. Now, Ana's voice describes, from the other side of the ocean, that same country to which they are returning. As the rooms are emptied, Pedro bids farewell to one life, welcoming another. But the dream that brought him will remain forever in the city that never sleeps, awaiting his return.

A chronicle of the production problems — including bad weather, actors' health, war near the filming locations, and more — which plagued the filming of Apocalypse Now, increasing costs and nearly destroying the life and career of Francis Ford Coppola.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

On August 15th, 2006, filmmaker Ryan Dacko set out to get a 30-minute meeting with a major Hollywood producer by running on foot from Syracuse, New York to Hollywood, California.

100 ans à table

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

This is an artificial intelligence (AI)-generated film that envisions the Middlesbrough Collection as a sleeping repository of the past and present. Perks and Stewart used the Collection and displays as source material, asking three groups to imagine the dreams of the Collection through creative writing, meditation, observation exercises and karaoke. The resulting material was inputted into ChatGPT to generate a script and then fed into an AI moving image platform, Pictory AI, which translated it into a sequence of moving images from existing databases.

Le camembert nous ouvre sa boîte

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.

The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!

Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.

This audio-visual tone poem uses the language of filmmaking to offer a first-hand evocation of the turbulent psychological effects one can experience due to prolonged lack of sunlight.

MY NEXT STEP follows a young Kunqu Opera artist YANG Yang(28 year-old) over the course of several years. It offers its audience a glimpse into the world of Kunqu, and a magnifying look into the ambivalence of a young man struggling to find a way out for a fading art.

Documentary about the making of ’Spring Break Zombie Massacre.’