STUDIO: Magnolia | DIRECTOR: Pierre Deschamps
RELEASE DATE: 3/22/16 | PRICE: DVD $26.98, Blu-ray $29.98
BONUSES: deleted scenes, Testing The Menu, cuisine gallery
SPECS: NR | 99 min. | Documentary | 1.85:1 widescreen | stereo | English and Danish with English subtitlesRATINGS (out of 5 dishes): Movie
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Noma: My Perfect Storm, the first feature-length film by Pierre Deschamps offers, a glimpse at respected culinary “artiste” Chef René Redzepi, founder and mastermind of the renowned Copenhagen-based restaurant, Noma.
Named “The Best Restaurant in the World” by the respected Restaurant magazine in 2010, 2011, 2012 and 2014, Noma is celebrated for its unique take on Nordic cuisine and “foraging” process. This involves Redzepi and his team of fishermen, hunters and farmers scouring the Scandinavian countryside for ingredients, just as Redzepi travels across his country searching for inspiration to perfect his dishes, which include everything from live insects and tree bark to egg liquer and moss.
Exotic dishes topped with live ants are consumed at Noma
Inspired by two books written by Redzepi –Noma: Time and Place in Nordic Cuisine and René Redzepi: A Work in Progress — Deschamps spent three years at Noma following the renowned chef and observing him as he creates dishes, deals with his staff, voices his concerns and complains about his chosen profession. Redzepi drops F-bomb a’plenty as he rants about the need for others to develop a new approach to eating and regarding everything in nature as a possible dish. That crazy Dane!
A fawning love letter to Redzepi and his restaurant, My Perfect Storm could have been a bit more well-rounded when assessing its subject. Indeed, an incident in 2013 when 63 diners took ill and the symptoms were attributed to norovirus is only briefly touched upon. And some more footage of the restaurant operating during business hours would have been appreciated.
Still, lots of loving close-ups of Redzepi and co.’s creations and the excitement of watching young chefs engaging their talents with a master make this title a gimme for restaurant foodies who are undoubtedly familiar with the man and his eatery.
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