Good Lifestyle

During two years,Rasmus dinsen lived a dream of Foodie. Danish filmmaker traveled the world, interviewing 15 Michelin starred chefs, includingRené Redzepi,Alain Ducasse, andAndoni ADURIZ To paint a portrait of their life, their ambitions and learn all that he could on the most sophisticated and sophisticated dinner of the planet. The resulting film,Michelin Stars-Tales of the kitchen, is a meditation on food, fame and fortune, and it officially writes on September 23rd atSan Sebastián International Film Festival. The lightweight Dinesen touch allows the chefs and their star creations. "It's just food, but I'm trying to give him something more than that," he says.

The director took a break to enjoy one of the last summer days in Denmark at his holiday home 90 minutes north of Copenhagen to chat withBetter life About 15 world class leaders to participate in a documentary, to have access to the highly secret Michelin organization and the true value of a Michelin star. And for greater culture coverage, do not miss ourQ & A withNarcos Star Michael David-Stahl.

Tell me about logistics. How did it come together? Who was the first leader to agree?

In Denmark, we have noma andRené Redzepi, andRasmus Kofoed, who had Geranium, the first three star restaurant here. I made a film about Kofoed when he won theBocuse d'OrIn 2011. These two were the first we talked about. Then the two producers and I sat down and said, "What restaurants would be nice? Mugaritz in Spain. We wanted to go to Tokyo, so we talked to people who knew the restaurant scene in Japan. We talked about a classic restaurant in Paris. We have foundAlain Ducasse andDude. They are both legendary, in their 60 years. These are two older leaders of the film. Years ago, I made a series on Michelin's leaders targeting the Scandinavian market. We went to New York because there are many Danish chefs in New York. When we were there, we discovered about eleven Madison Park. We asked them to be in the movie.

Some of the chefs said no. I do not remember who, however.

How did you have access to the Michelin organization? It seems secret.

He is. We do not understand it ourselves. They have just said, "Well, that's fine. We want to be part of [the film]."Michael Ellis is his name. We met him in Stockholm when the Michelin Guide was launched, then we met him in Copenhagen the following year. Each of these interviews was an hour and a half. That's where we had the sequence.

You were surprised that Michelin said yes?

We hope, of course, but we were surprised. The funny part is that so many people are talking about how you never know how Michelin does and how they are quality restaurants, but Ellis tells everything about and how they measure. The identity of the inspectors is always secret, but he speaks a lot about the way they work. We really enter these details on the metrics and what they want to see.

What do people need to know how to eat in a Michelin-starred restaurant?

Some are very formal and some are relaxed, but the most important thing is to go with the atmosphere, go with the trip. It can take three to four hours to eat sometimes, so it's about enjoying meals, small dishes you get.

What do you think of the Michelin system?

This is the oldest guide there. Of course, it may be a little old-fashioned, but he tries to be more modern. That takes time. It takes time to change a very old style, but this is happening right now. Scandinavia was nothing before in terms of restaurants and chefs, and now he has a lot. Michelin must adapt to that. In Scandinavia, it is more non-greasy food, many fish and a lot of vegetables. It is somehow a new style in the world of fine restaurants.

What do Michelin guide leaders really think?

In the film, the critic of Spanish food says that the leaders do not want to talk wrong about the guide. I understand this perspective. If you speak badly about the guide, you may not have any stars. No leader will say, "I do not want three stars." Of course, they want three stars. It is a great honor and there are only 120 restaurants in the world who have three stars. But they are also cool. Most of the chefs we met have a relatively relaxed relationship with the guide and stars.

Do you worry about glorificative chefs or spending policy $ 200 or more on a meal?

From their point of view, I do not think the leaders think it's expensive. The products, people, the hours and the amount of time you are sitting eating, for them, it is quite normal that it costs what it does. When chefs do not work, they check Michelin restaurants around the world. That's what they do.

What is the best meal you had?

I can not say a better meal, but I had a lobster in Azurmendi in Bilbao who was amazing, and I arrived at the Asperge Eleven Madison Park which was all the difference that I never had before. He has been an incredible trip for two years, learning techniques and try to understand how the taste can be how it is.

How are your cooking skills?

They are good enough. Not the style of chef, but I'm really how to be a better chef after doing this movie.

What is the best dish you do?

I am not fantasy. I do not have a particular dish that's the best. I love food. All foods.

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