La France aux fourneaux(2020)

Les Carnets secrets de Nuremberg(fr)

Do We Match Each Other, Darling?(cs)

Marta (Jana Brejchová) and Viktor (Vlastimil Brodský) celebrate the tenth anniversary of their wedding half-heartedly. They both think they don't suit together. While visiting Marta's friend Alena (Iva Janzurová), who just got married for the third time, they learn an interesting thing. It was a computer which selected a husband for Alena and she claims she is happy. The couple gets off after certain hesitation to a cybernetic institute, where the computer tells them that living together is a risk for them. At the same time the computer selects them ideal partners - Mrs Tuchlová, a doctor for Viktor, and Petr Karát, a music composer for Marta. By a coincidence Viktor and Marta meet wrong people.

Schmitz Mama(de)

Demagogue(en)

A cult experiments with DNA and creates a homicidal baby.

The Making of 20,000 Leagues Under The Sea(en)

With rare behind-the-scenes footage, a detailed look at the making of Walt Disney’s adaptation of the Jules Verne novel 20,000 Leagues Under The Sea.

Gandharvam(ml)

A romantic film packed with fun and adventure Gandharavam tells the story of an auto mechanic who falls in love with the daughter of a crime mob family.

Western Mail(en)

Working undercover, Allen and sidekick Mendoza are out to stop the mail train robberies. Rivers and his gang are the culprits and by joining up with them, they hope to get the evidence they need.

La Rosalía(es)

Apartment 12(en)

Alex, a struggling painter, is going through a particularly bad patch. Dumped by his girlfriend and unable to get work, Alex finds his life taking a rare upswing when he moves into a new apartment and falls for his neighbor, Lori. But when things start to go wrong between Alex and Lori, their close proximity to each other proves to have an enormous downside, leading to further amusing antics.

All About Yves Montand(fr)

Yves Montand would have been 100-years-old in 2021. A journey through the 20th century by the son of an Italian immigrant who reached the peak of his art and popularity. The song, the cinema, the commitments, a film all in archives.

Playground(en)

Sérgio shaves his beard, getting ready to leave the house. The sun goes down and Sérgio goes to Bairro Alto. Against the wild crowd, he drinks beer, rolls cigarettes, takes drugs. He talks about life and finds a friend. Bairro Alto is his playground. He robs a closed bar and gets in a hassle. He becomes sober again once her friend feels sick, and Sérgio feels responsible for her. He ends up alone in Cais do Sodré. As Oscar Wilde said “One must never regret that a poet is a drunk, but that drunkards are not always poets” and Sérgio is in fact, a poet.

The Return of the North Wind(es)

Sequel of "The Legend of the North Wind."

Dionisos(en)

"I only say the sun goodbye." Dionisos captures the existential unease where insomnia echoes and shadows of past regrets linger. As days blend into unconsciousness, the night unveils a haunting struggle between personal demons and the unending flow of existence.

Sabotage Squad(en)

A police lieutenant and a patriotic professional gambler, rivals in life and love, combine efforts to corner a gang of Nazi saboteurs operating out of a barber shop, in which their mutual girlfriend works, and unmask its secret leader.

The Birth of the Lightsaber(en)

The Birth of the Lightsaber is a Video Documentary included in the 2004 DVD of the Star Wars original trilogy. It revealed the concept of the Lightsaber and how it was designed to appear realistic on the silver screen.

Appalachian Spring(en)

A multi-character dance drama

André and His Olive Tree(en)

Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.

Vatel, Carême, Escoffier : à la table des rois !(fr)

Menus-Plaisirs, les Troisgros(fr)

Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.

Nous paysans(fr)

In barely a century, French peasants have seen their world profoundly turned upside down. While they once made up the vast majority of the country, today they are only a tiny minority and are faced with an immense challenge: to continue to feed France. From the figure of the simple tenant farmer described by Emile Guillaumin at the beginning of the 20th century to the heavy toll paid by peasants during the Great War, from the beginnings of mechanization in the inter-war period to the ambivalent figure of the peasant under the Occupation, From the unbridled race to industrialization in post-war France to the realization that it is now necessary to rethink the agricultural model and invent the agriculture of tomorrow, the film looks back at the long march of French peasants.

Le camembert nous ouvre sa boîte(fr)

Arabian Flavours(fr)

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

The Art of Cooking with Fire(en)

The personality of Bittor Arginzoniz and the place where he lives make his cuisine unique. The possibilities of cooking with charcoal have not been exhausted, and a return to its roots may be admirable if executed with respect and vocation. Self-taught, Bittor has made his restaurant Etxebarri the third best in the world, and minimalism his trademark. The nature that saw his birth is its landscape; the grill and the finest products, the materials he works with. And the silence. Silence in its walks, in nature, in the coals, in the choice of adequate product and the exact point of its preparation.

El Bulli: Cooking in Progress(es)

For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli -- repeatedly voted the world's best -- and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a rare inside look at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"

Step Up to the Plate(fr)

The story of a father and his son, or how to pass on the work of a lifetime? A movie about culinary art, tradition and emotion.

King Georges(en)

French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.

Auguste Escoffier: The Birth of Haute Cuisine(fr)

A succulent account of the life of French chef Auguste Escoffier (1846-1935) who made the simple act of cooking food a true art by creating the modern concept of haute cuisine, and who also became the main reference point for many generations of future chefs.

Bravo Chef: French Cuisine(en)

Bravo Chef: French Cuisine (2009) September 29th, 2009. Belmondo Entertainment. 60 Minutes. See the top chefs right at work! Working side-by-side with a top chef is a shortcut to mastering special tricks and techniques. A straightforward and hands-on approach renders lengthy and boring explanations unnecessary. A modern approach to the most sacred national dishes lets you master them without fear. The chefs don't hesitate to show you their treasured techniques, they understand that sharing a secret with a kindred spirit is a joy! Recipes included: 1 - Grilled Pike-Perch with Slices of Salmon. 2 - Pan-Seared Duck Foie Gras. 3 - Capon Bourguinon. 4 - Grilled Quail with Mushrooms and Spinach. 5 - Tian with Whipped Goat's Cheese. 6 - Escargots Bourguignon Au Gratin. 7 - Creme Brulee.

Culinarius(fr)

The history of gastronomy, born in France, is the story of an intangible heritage - the most carnal undoubtedly, but also the most exported in the world. From Antiquity to the present day, this documentary offers a look back at the evolution of tableware, propriety, the birth of cafés and restaurants to the emergence of the first great chefs, or even the history of vegetables. Many questions will be raised: how did the fork slip into our hands? With which king did eating and drinking become political weapons?

Babette's Feast(da)

A French housekeeper with a mysterious past brings quiet revolution in the form of one exquisite meal to a circle of starkly pious villagers in late 19th century Denmark.

The Cook, the Thief, His Wife & Her Lover(en)

The wife of an abusive criminal finds solace in the arms of a kind regular guest in her husband's restaurant.

Hunger(th)

A talented young street-food cook pushes herself to the limit after accepting an invitation to train under an infamous and ruthless chef.

Mostly Martha(de)

Martha is a single woman who lives for one passion: cooking. The head chef at a chic restaurant, Martha has no time for anything - or anyone - else. But Martha's solitary life is shaken when a fateful accident brings her sister's eight-year-old daughter, Lina, to her doorstep.

The Menu(en)

A young couple travels to a remote island to eat at an exclusive restaurant where the chef has prepared a lavish menu, with some shocking surprises.

Ratatouille(en)

Remy, a resident of Paris, appreciates good food and has quite a sophisticated palate. He would love to become a chef so he can create and enjoy culinary masterpieces to his heart's delight. The only problem is, Remy is a rat. When he winds up in the sewer beneath one of Paris' finest restaurants, the rodent gourmet finds himself ideally placed to realize his dream.

Chef's(fr)