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A Matter of Taste2011

Serving Up Paul Liebrandt

  • 4.1
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." Times 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 successful culinary artist in the cutthroat world of haute cuisine in New York City. Featuring an A-List of culinary luminaries including Grant Achatz, Heston Blumenthal, Frank Bruni, Mike Colameco, William Grimes, Thomas Keller, Drew Nierporent and Eric Ripert, A MATTER OF TASTE explores the complicated relationships between food critics, chefs and restaurant owners as it delves into the life of an uncompromising, thought provoking, young chef ahead of his time.

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1 member likes this review

Even a Michelin star chef has his ups and downs. But for Paul, it's a steady upward climb.

Member Reviews (5)

Even a Michelin star chef has his ups and downs. But for Paul, it's a steady upward climb.

1 member likes this review

Really solid Doc showing the frustration of a Chef who is working at a level beyond what many people can clearly understand. Enjoyable watch!

1 member likes this review

3 1/2 it is a good movie but you cannot help but feeling that this Chef's genius got normalized into the mainstream of french-derived minimalism cuisine. The creative force of the first dishes where he paints like Kandinsky and really sees himself as a forward looking avant-garde artist gets restrained in his ever growing obsession fear for reviews and media judgments. In this regard it remembers me of MICHELIN STARS - THE MADNESS FOR PERFECTION, a documentary depicting the stress that the michelin star system puts onto chefs and if it is worth it to obsessively analyze their rating system to modify the restaurant's food offer accordingly with it. Overall interesting psychological and formational journey, but more details about his cooking style and food vision would have been nice.

great movie