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3 Months, 1 Juice

TAOP Staff / August 18, 2016

Here’s a video of chef Andre Chiang from Restaurant ANDRE (#32 on the World’s 50 Best Restaurants list) showing us how he takes a dish to the next level through fermented juices. Watch as he pours his heart and creativity into each unique juice, which takes up to three months of work from start to finish.

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Monsieur Oyster

TAOP Staff / June 3, 2016

“Eating oysters is like kissing the sea on the lips,” the French poet Léon-Paul Fargue once wrote. In this ode to the aphrodisiacal mollusc, Panthalassa traveled to Archachon in south-west France to capture the working day of famed oyster farmer Joel Dupuch.

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Next Month: 18 Michelin Star Chefs Honor Joël Robuchon

TAOP Staff / March 17, 2016

This April, for the 3rd annual culinary event of “A Cuatro Manos,” 18 Michelin star chefs will come together to honor one of the fathers of international cuisine – French chef Joël Robuchon, who has 28 Michelin stars to his name – the most of any chef in the world. Here’s a glimpse into last year’s event, honoring Ferran Adrià, chef of one of the best restaurants in the world.

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Mark Hix on the Many Uses of Salt

TAOP Staff / January 7, 2016

Here’s a short film by Nowness featuring the many uses of salt, as told by English chef and restauranteur Mark Hix.

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The Birth of Sake

Seyine Park / April 24, 2015

The beauty of making saké by hand is an endangered art unknown to most. Enter Toji (Toji-san) Yamamoto, 68-year-old brewmaster at Yoshida Brewery in Japan’s Ishikawa Prefecture, who has dedicated his life to preserving this tradition – a process that requires full, round-the-clock devotion for six whole months. 

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Mugaritz in Stop Motion

Seyine Park / April 1, 2015

Do you believe in magic? Created by the brilliant team behind Mugaritz, one of the top restaurants in the world from San Sebastian, Spain, is this playful video set to the tune of some edgy electro. Watch two hands magically command ingredients and kitchen tools to cook up some mysterious dish. What are your guesses?

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Video

3D Printing Your Dinner

Seyine Park / March 18, 2015

It’s common knowledge that 3D printing is already changing the face of the future in so many disciplines across the board like art, design, architecture, and more. But did you ever imagine that 3D printing had a place in the food industry?

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La Maison du Cygne

TAOP Staff / December 29, 2014

Watch a mesh of eye popping and ear pleasing in this video featuring ingredients being transformed and constructed by chef Dimitri Strasser of the highly regarded Belgium-based restaurant La Maison du Cygne.

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Emotions You Can Eat with Massimo Bottura

TAOP Staff / December 15, 2014

One of the great powers of food is its ability to stir nostalgic feelings and memories. In this video, chef Massimo Bottura recounts an emotional memory of an old couple eating a compression of pasta and beans at his three Michelin starred restaurant Osteria Francescana. This intimate and genuine moment of storytelling is a must see.

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Marco Martini

TAOP Staff / October 28, 2014

Here’s a cinematic video featuring one of Italy’s best emerging chefs, Marco Martini of restaurant Stazione di Posta, plating a magical Cod dish with Pata Negra ham, bitter orange, and purple cabbage.

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