• 12 октября 2024 с 10.00 до 17.00 Фильмы на английском и русском языке

Hajime Kadoi «Kitazawa Zouen» Japan

Based in Narutaki, Kyoto is Kitazawa Landscaping. It is ran by two gardeners: Yoshiaki and Makoto Kitazawa, the second and third generation gardeners. What is “ma”, the concept ​​they value the most? This is a film that depicts the philosophy and beliefs behind their creation of the garden.

Beñat Gereka Bikuña «Itsasoak pizten gaitu» Spain

The essence of Getaria (Basque Country) is in the sea, so maritime history and stories are very important for the village. It is the wake of the people from Getaria. That is the starting point of the documentary. The roots. Throughout history this fishing village has entered the sea. They completely dominate the area and this marine culture has been passed down from generation to generation. From adults to youth. Nowadays, however, the transmission rope is about to break. Many sea trades are facing their last years of life. They will submerge and remain under the sea forever.

Matej Rimanic «Gelato a Gift From Above» Italy

The film is a short silent comedy, about a boy and a girl who received an ice cream cone. On the cone is a clue to the city Bergamo. When the boy and the girl came to Bergamo, there are hidden icecream signs that lead to the location of a treasure map. Both boy and the girl got to the location of the treasure map at the same time, so the girl tricks the boy and steals the map. The boy got a glimpse of the map, but because he was tricked he stay behind and finds the key to the treasure.

Geordie Trifa «Scenes In a Coq au Vin» Canada

In Southern France, culinary enthusiasts gather at the famed retreat of internationally renowned chef and food educator Charles X Michel. ‘Scenes In a Coq Au Vin’ unfolds against the backdrop of a timeless tradition—the sacrifice of a rooster in making an ancestral ’Coq Au Vin.’

As the blade meets feathers, the film delves into our modern disconnect with the origins of our food. The sacrifice, once a communal act, now stands as a potent reminder of our collective separation from the sources of our nourishment. ‘Scenes In a Coq au Vin is more than a culinary revelation—it’s a meditation on the essence of life, death, and the profound connection we’ve lost in our modern pursuit of convenience.

Stéphane Carrel «Planet Chef» France

This season of Planet Chef features four new episodes with four new chefs: Aude Moulard, Jules Selukov, Elody Tchuente and Arnaud Marchand. Opening their restaurants abroad, all of them have used their talent to export French gastronomy across borders. Just like in previous seasons, we will follow these exceptional chefs into the kitchens of their restaurants, but this time it will take us across the globe. Marked by their French savoir faire and stimulated by the new products around them, their cuisine is at the crossroads of flavor.
Whether traditional or fusion, their creativity flourishes when encountering these new cultures, allowing French gastronomy to shine throughout the world. Phnom Penh, Bergen, London, Quebec cities with inspiring cultures.

Jose Alejandro Montalvo «Surgencia» Mexico

Hamilton Pevec «Gone Good: Ode de Fromage» United States

A look at the role of fungi in cheese making as told by French cheese makers and expert fermentation specialists.

Niklaas van Poortvliet «Blood and Wine» United Kingdom

The story of three Greek winemakers who return to their family roots to run their family business. Through the native greek grape varieties, the turbulent ups and downs we get to know the places, the seasons and the characters behind the wine.

Rose Schoonhoven «Between the Tides» Canada

Following two foragers as they collect samphire greens and various edible plants from the salt
water marsh in Advocate harbour to prepare for their guests who are arriving for the Foraging
dinner at the Wild Caraway restaurant. Gerardo Sergio Chapa Gonzalez, Guillermo Gutierrez History, Food and Drink "The flavors of the Camino Real" Mexico

David Moncasi Argilés «The Wine Alchemist» Spain

Raúl Pérez is known as one of most influential winemakers in Spain and has twice been elected the best winemaker in the world. But in 25 years none of his wines have achieved 100 points in the prestigious guide of Robert Parker, the world wine guru. A thorn that has been stuck since then.
For some time now, Pérez has set his eyes on La Muría, the highest vast lands of El Bierzo. Climate change is bounded to set high altitude vineyards as the future of wine making. After many comings and goings, the winemaker decides to present his wine to Parker, finally, achieving the desired 100 points. This is the story of how to touch the sky and everything that happens after.

Jay Arnold Sergio «Dondoli’s Happy Lif»e United States

The boundless joy and unabashed passion of master gelato-maker Sergio Dondoli take center stage in this exuberant tribute to the delights of food, creativity, and a life lived with the lightest of touches yet the deepest of care.

As playful as its subject, Happy Life looks at the rise of Dondoli and his world-famed Tuscan gelateria, where thousands stand in line daily anxiously waiting for a taste. What emerges is a portrait of a man who started from the humblest beginnings yet found a way to make cultivating sweetness in all its forms his life’s work. For it is Dondoli’s insistence on prioritizing happiness in every aspect of his craft—from nurturing ethically-raised cows to cherishing his never-ending customers—that lies behind the man who has been crowned the World Gelato Champion.

Pelin Keskin Liu «Three Meals» United States

When her brother’s health worsens, Yasmin returns from living abroad to convince her mother to turn off his life support machine.

Art Podolski «The ballad of the taco» Israel

A colorful visual presentation of the mexican taco poeticaly described through a mock legend of its creation. We meet a connoisseur of this ancient art who takes us through the process of putting together the taco, as the narration compares the ingredients in lofty poetic terms to the wonders of mexican nature and culture. The ballad, most probably historically inaccurate, has no specific goal, but to exalt the taco as a wonderful and intriguing part of mexican culture.

Иван Пшенин «Вкусовщина» Россия

Кропотливо созданный ресторан ожидает прихода строжайшего критика…