King Georges

The documentary takes up the chef Georges Perrier. Perrier is a chef out of French cuisine. He has a restaurant known on an international scale. But the world of food is changing. New currents and new expectations are appearing. Perrier is trying to keep his restaurant standing in that new order. The film follows that effort. Fine dining is the frame of the account. That a generation is coming to its end is inside it as well. The restaurant is the fixed setting of the account. The daily work in the kitchen is the film’s real material. Perrier appears in it as himself. Changing taste and the old way come up against each other. Erika Frankel’s American documentary of 2015 runs eighty minutes.