Kulinarisches Kino

Appetite for Film

In cooperation with the Berlinale, Febiofest will feature an extraordinary culinary and film experience - Culinary Cinema. For the second time, the International Film Festival Prague – Febiofest will present film screenings accompanied by exclusive dinners named after the Berlinale’s program Culinary Cinema.

This time, the film screenings will take place in CineStar Anděl in Prague and the dinners will be subsequently served in the adjacent Andel’s Hotel Prague. The visitors will start their evening with a film and then will be served a menu created by top chefs and inspired by the specific film. In the first two events, the screenings will be followed by a menu prepared by Jiří Král, the chef of the restaurant Aureole in Prague, which received the prestigious Michelin Bib Gourmand Award. The third event will feature a menu by the German chef Alexander Koppe, of the restaurant SkyKitchen, holder of a Michelin Star, at the Andel’s Hotel in Berlin,

The first “gourmet” thriller The Chicken, The Fish and The King Crab, which follows a Michelin star holder on his journey at the international culinary competition, Bocuse d’Or, will be screened on Friday March 18. The program on Saturday March 19 will feature a Japanese historical romance A Tale of Samurai Cooking: A True Love Story inspired by true events, and the final evening will include the American independent comedy Trattoria, which uncovers the mysteries of the ruthless culinary business, on Sunday March 20. All evenings will be accompanied by the commentaries of excellent chefs.

The tickets for Culinary Cinema are now available for advance booking at Ticketportal. The price includes the film screening and a hosted several-course dinner. The ticket prices range from 1,590 to 1,890 CZK.

March 18, 2016: The Chicken, The Fish and The King Crab – Menu Febiofest Michelin Nouvelle Cuisine

Film: El Pollo, el Pez y el Cangrejo Real
Director: José Luis López Linares
Length: 86 minutes
The film will be presented in original language with Czech and English subtitles

Menu: Jiří Král

  • Amuse bouche: Praline Saint Jacques s lososem Label Rouge
  • King´s variation… Galantine of French chicken, Crème Brûlée of chicken livers and gratinated chicken Salpicon.
  • Mediterranean halibut cooked sous-vide, king crab in Dim Sum dumpling, California Maki Roll with spicy crab in Sriracha tempura, topinambur purée, Peruvian potatoes, glazed vegetables and crab Bisque.
  • Chocolate-pistachio Valhrona Ganache in Baissé pound cake, roasted coacoa beans with sea salt, maracuja essence and raspberry wasabi sorbet.

The first “gourmet thriller”, as the creators themselves call their documentary film, follows an ambitious chef and Michelin-star-winner, Jesús, during the Bocuse d'Or competition – the international cooking Olympic Games where 24 international teams prepare, cook and present the most interesting and delicious meals, cheered by salivating fans. Jesús' journey to success leads all the way to the Nordic fjords for fish whose happiness influences the taste, to the drama of strategic menu planning and precision in every detail, and to the aesthetically entrancing compositions of the final meals which bring them close to a work of art.

Tickets at TicketPortal
Price includes tickets for both dinner and film screening

March 19 2016: A Tale of Samurai Cooking: A True Love Story – Menu Febiofest Asia

Film: Bushi no Kondate
Director: Yûzô / Júzó Asahara
Length: 121 minutes
The film will be presented in original language with Czech and English subtitles

Menu: Jíří Král

  • Amuse bouche: Butano kakuni
  • Sukiyaki strong meat broth with sliced beef back, Kombu seaweed, vegetables,Enoki and Shiitake mushrooms, spinach leaves, Shiso leaves and marinated Yuzu peel.
  • Sushi Set New-Era… Uramaki Maguro Roll (Yellow Fin tuna), Angus Maki Roll (Black Angus bull), Suzuki Nigiri (sea bass), Sake Nigiri (Label Rouge salmon), Tamago Nigiri (egg omelette) with wasabi, honey ginger and Kikkoman sauce.
  • Shoichi sugar breeze… Omochi rice pie, Adzuki sweet beans and Matcha-Tea ice cream in lime skim.

A historical story about love and Japanese Kaga cuisine, whose tradition has survived centuries and all the political upheavals until now. Sassy Hara, who is like a sorceress in the kitchen, was divorced by her first husband for speaking her mind. During a banquet, her tasting skills enchant the head of an important family of samurai/cooks who pass their art from father to son. Hara thus marries Yasunobu, who'd rather wield a sword than a kitchen knife. Their relationship develops as Hara teaches her husband the culinary art despite his protests. However, the political tremors and power struggles of the Edo period test the samurai's loyalty to the governing family through both food and sword.

Tickets at TicketPortal
Price includes tickets for both dinner and film screening

March 20 2016: Trattoria – Menu Febiofest Italy

Film: Trattoria
Director: Jason Wolos
Length: 82 minutes
The film will be presented in original language (English) with Czech subtitles

Menu: Alexander Koppe

  • Canadian lobster - Organic lemon, fennel, chicory
  • White halibut - Radicchio, pancetta, saffron
  • Linum veal - Celery, stewed onion, bell pepper

An earlier short film by Jason Wolos offered such a spot-on insight into restaurant procedures that it was used for training new waiters. The director continued with this feature debut, which follows highly experienced Sal as he starts Cinquecento, a new restaurant in San Francisco with high. The multi-layered and realistic portrait of the complex micro-world of restaurant operations is combined with input from real chefs and observes its protagonists, especially Sal and his son Vince, who's slowly finding his way to the father, in an adventure of love for food, face-to-face with customers, critics, and the complicated relationships behind the scenes.

Tickets at TicketPortal
Price includes tickets for both dinner and film screening

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