ratskamikaze
Not everyone's cup o' tea. I did really love it but I'm quite interested in the subject. I thought the production value was touch notch. The directors are the most promising part of the film, making it all so romantic and clean. Really shows respect for the people on camera and for art in general. Such great lengths for such a refined topic as fine dining. I'd probably never watch it again.The folks being interviewed are a bit odd and eccentric. Most people are about their meaningless hobbies.
trinacria-82404
Do I really need Joe Blogs (pun intended) to tell me how tasty is a chicken's beak served on a fine ceramic plate streaked with some vomit-inducing green slime sauce? I would personally have enjoyed the documentary more had the foodies been professional tasters or professional food critics. This group were an odd bunch of people, and I don't mean that figuratively. In their own pompous ways, they ate alone, emitting a variety of gurgling noises that us mere mortals are ill-equipped to comprehend, let alone emulate. I wonder if they have sex with themselves? One maladjusted, self-proclaimed jet-setting foodie had spent thousands of dollars prattling around the world to visit all of the 109 three-star restaurants on the Michelin Guide, but in Mumbai he chased the poor street vendor for not giving him change after purchasing a small plate of snacks (probably fried in 45 degree heat in the middle of a blazing Indian day). The change can't have been more than a few cents but for him it was a matter of 'principle'. Yes, form over substance. A sad documentary acted by lonely, sad characters. Any of you 'jet-setting odd-ball foodies' are welcome to join me in Bangkok's Soi Aree, where I eat real food cooked by real cooks at one-million stars restaurants: yes, the food is cooked in an open kitchen under the stars. Delicious, only 40 Baht. One US dollar for a plate of noodles and veg, expertly cooked and proudly served by honest people. Priceless. I know which one I would choose.
fustbariclation
A film best avoided if you're irritated by pretentious people, or not that keen on food.I quite enjoyed it. It was often amusing - I'm not sure that always was the intent.It was a pity that the 'foodies' weren't that articulate - but, had they been, they'd probably have not ended up that way.What was saddest, to me, was how they all seemed, mainly, to eat at these expensive restaurants on their own. One essential component to a good meal is the company, and the discussion - without that, it can be the best place on the planet, but only second rate. I was amused by one of the chaps who wants, rather as Curnonski did, all those years ago, to establish an eater's hierarchy of taste, not a chef's - but, despite this, he, and the others, accepted the Michelin star rating without question. It'd have been much more interesting if they'd thought that one had been graded to high, or too low.
