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22/30 September 2017 - #65ssiff

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You are in: Home > 2015. 63rd Edition  > News > Sale of tickets for the ''Culinary Zinema: Film and gastronomy'' section
Sale of tickets for the ''Culinary Zinema: Film and gastronomy'' section
The season is jointly organised by the Basque Culinary Center and the San Sebastian Festival, with the collaboration of Berlin International Festival’s Culinary Cinema section
Friday, August 28th, 2015

The 63rd edition of the San Sebastian Festival continues its partnership with different restaurants and chefs in the fifth edition of Culinary Zinema. Important international chefs will prepare their respective menus related to the film screened that day.

The combined film & dinner tickets will go on sale on September 1 at 9:00 through the following sales channels:

www.sansebastianfestival.com
www.kutxabank.es

The price of the ticket & dinner pack is €67.20 per session.

On the other hand, tickets for the film screenings alone can be purchased in the same way as the other Festival tickets and will go on sale from Sunday September 13 through the usual channels.

PROGRAMME
19 September:
 
Screening 1

BRASA (HOT COAL) (Short film)
Xabi Gutiérrez Márquez  (Spain)
Not in competition

Four artists from different disciplines: chef Xabier Gutiérrez, painter Juan Vich, musician Ander Fernández and producer Pello Gutiérrez. Each lends a new slant to a concept based on a single premise: charcoal embers. All four set about exposing their individual takes on the materials, colours, sound, sensations.


CAMPO A TRAVéS. MUGARITZ, INTUYENDO UN CAMINO (OFF-ROAD. MUGARITZ, FEELING A WAY)
Pep Gatell  (Spain)
Opening Night Film

A philosophical and ethological documentary. La Fura dels Baus reveals the motors that drive Mugaritz, the ideas behind its dishes, what it means for the team to achieve excellence and success, the suffering and the enjoyment... at the end of the day, how Mugaritz constantly creates and destroys. It highlights the constant risk, hence its title, but also the knowhow drawn from the effort and work of the many people past, present and future at Mugaritz; a place where culinary purpose has been surpassed by the creative process and its potential variables.

Screening 2

THE PERFECT PROTEIN (Short film)
Caterina Barjau Dachs, Rafael Jorge Martínez Pardo  (Spain)
Not in competition

While the sea is being ransacked as never before, more than 90% of the fish captured is controlled by only 30 countries. The NGO Oceana and the globe’s top chefs suggest ways to curb overfishing that would provide food for much of the world.


CHEF'S TABLE "MASSIMO BOTTURA"
David Gelb  (USA)
Not in competition

A documentary which features six of the world’s most renowned international chefs, and offers viewers the opportunity to go inside the lives and kitchens of these culinary talents.  The chefs featured include Massimo Bottura (Osteria Francescana in Modena, Italy), Dan Barber (Blue Hill Restaurant at Stone Barns and in New York City, USA),  Francis Mallmann (El Restaurante Patagonia Sur in Buenos Aires, Argentina), Niki Nakayama (N/Naka Restaurant in Los Angeles, CA, USA), Ben Shewry (Attica Restaurant in Melbourne,  Australia) and Magnus Nilsson (Fäviken in Järpen Sweden).

20 September:
 
Screening 1

COMER CONOCIMIENTO (KNOWLEDGE-EATING) (Short film)
Luis Germanó, Toni Segarra, Jorge Martínez  (Spain)
Not in competition

Ferran Adrià dons his chef’s jacket once again, to take up a new challenge: cooking without cooking and reformulating the conference format, turning it into content to explain the creative process that led him to make his restaurant one of the great temples of 20th creativity, a feat that would forever change the history of gastronomy.


SAGARDOA BIDEGILE (CIDER STORIES)
Bego Zubia Gallastegi  (Spain)
Not in competition

The Basques have been drinking cider for centuries, but in the Basque Country cider is more than just fermented apple juice. The documentary takes us on a journey, a cultural, gastronomic, scientific and historical adventure. It’s leading character: cider.

Screening 2

SERGIO HERMAN - FUCKING PERFECT
Willemiek Kluijfhout  (Netherlands)

At the height of his culinary career, Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing documentary about perfection, ambition and sacrifice.

21 September:
 
Screening 1

LITTLE FOREST - WINTER/SPRING
Junichi Mori  (Japan)

Ichiko lives in Komori, a tiny village in northeastern Japan. She moved out to the city once, but felt lost there and returned. With no supermarkets or convenience stores nearby, living in Komori is like living off the land. She grows her own rice, works the farm, and makes meals out of seasonal foods gathered from the neighboring mountains and fields...

Screening 2

KAMPAI! FOR THE LOVE OF SAKE
Mirai Konishi  (Japan)

In this fascinating look at the universe of sake, three outsiders; a British sake brewer with 25 years experience in Japan, an American journalist who has published multiple guidebooks on sake, and the young president of a centuries -old Japanese sake brewery who wants to make changes to his family legacy, join together to explore the mysterious world of sake illustrating how these unique individuals each have a role to play in the rich, complex, and spectacular world of sake.

Screening 3

EL SUEñO DE SONIA (SONIA'S DREAM) (Short film)
Diego Sarmiento Pagán  (Peru)
Not in competition

Sonia Mamani lives in Capachica, a peninsula of Lake Titicaca (Puno, Peru). She learned to cook at the age of fifteen and has been travelling ever since, teaching women not only how to prepare traditional dishes but also to appreciate their customs and identity.


SNACKS, BOCADOS DE UNA REVOLUCIóN
Verónica Escuer, Cristina Jolonch  (Spain)
Not in competition

A documentary portraying the origin, evolution, current status and future of Spanish gastronomy, conceived as a movement that established creative and conceptual freedom as the ground rule of the game all over the globe.

22 September:
 

© Pierredeshcamps2015
NOMA, MY PERFECT STORM
Pierre Deschamps  (UK - Denmark)

How did Redzepi manage to revolutionize the entire world of gastronomy, inventing the alphabet and vocabulary that would infuse newfound pedigree to Nordic cuisine and establish a new edible world while radically changing the image of the modern chef? His story has the feel of a classic fairy tale: the ugly duckling transformed into a majestic swan, who now reigns over the realm of modern gourmet cuisine. But beneath the polished surface, cracks appear in the form of old wounds.

23 September:
 
Screening 1

L' ADN DU CEVICHE (CEVICHE'S DNA)
Orlando Arriagada  (Canada)

A gastronomic voyage revealing the cultural and historical wealth of Peru guided by one of its favourite dishes: ceviche!

Screening 2

THE BIRTH OF SAKE
Erik Shirai  (USA - Japan)

A beautiful and immersive portrait of life at the 144-year old Yoshida Brewery, a producer of world class sake. With changing times ahead and new regime led by the 6th generation heir, this is a rarified look at the personal and professional intensity needed to create a revered product and the artisans behind it.

24 September:
 
Screening 1

COCINANDO EN EL FIN DEL MUNDO (COOKING AT THE WORLD'S END)
Alberto Baamonde Bello  (Spain)
Not in competition

Galician nouvelle cuisine has the peculiar trait of a love for exploring the past, for recovering the flavours left behind by the modern world, for lending dignity to products considered inferior. The Nove Group is an association of chefs who reach beyond the clichés to promote this cuisine of the future. A realistic portrayal of Galicia taking gastronomy as its vehicle in the endeavour to unravel the delicate balance between tradition and modernity in a land of contrasts.  


Screening 2

WANTON MEE
Eric Khoo  (Singapore)

After finding out that his home is slated to be demolished, Koh Chun Feng, a middle-aged food critic whose career is starting to wear away at him decides to explore his life and the progress of Singapore through local food.

25 September:
 

COOKING UP A TRIBUTE
Luis González, Andrea Gómez  (Spain)
Closing Night Film

The tale of an unprecedented voyage when one of the best restaurants in the world closes its doors for five weeks to set out and travel. Making its way through four American countries, the team from El Celler de Can Roca pays homage to the cuisines of Mexico, Peru and Colombia, personally reinterpreting their ingredients and traditions.

Programme with dinner
Day - Film
 
Restaurant
 
Chef

Opening. Saturday 19
BRASA (Short film)
• CAMPO A TRAVÉS. Mugaritz, intuyendo un camino
 
Basque Culinary Center
 
Andoni Luis Aduriz

Sunday 20
• SERGIO HERMAN - FUCKING PERFECT
 
Basque Culinary Center
 
Zuriñe García, Gorka Txapartegi

Monday 21
• LITTLE FOREST - WINTER/SPRING
Sake tasting by Kosuke Kuji, organized by the Japan Sake Export Association, on the occasion of the screening of KAMPAI! FOR THE LOVE OF SAKE
 
Mirador de Ulía
 
Rubén Trincado

Tuesday 22
• NOMA, MY PERFECT STORM
 
Basque Culinary Center
 
Victor Wågman

Wednesday 23
• ADN DU CEVICHE
Sake courtesy of Tedorigawa Sake
 
ni neu
 
Mikel Gallo, Jorge Muñoz

Thursday 24
• COCINANDO EN EL FIN DEL MUNDO
 
Basque Culinary Center
 
Grupo Nove Cociñeiros

Closing. Friday 25
• COOKING UP A TRIBUTE
 
Basque Culinary Center
 
Alejandro Ruiz
(invited by El Celler de Can Roca)

Programme without dinner
Day - Film

Saturday 19
• THE PERFECT PROTEIN (Short film)
• CHEF'S TABLE "MASSIMO BOTTURA"

Sunday 20
• COMER CONOCIMIENTO (Short film)
• SAGARDOA BIDEGILE / CIDER STORIES

Monday 21
• KAMPAI! FOR THE LOVE OF SAKE
Sake tasting by Kosuke Kuji, organized by the Japan Sake Export Association for the dinner at Mirador de Ulía restaurant

• EL SUEÑO DE SONIA (Short film)
• SNACKS, BOCADOS DE UNA REVOLUCIÓN

Wednesday 23
• THE BIRTH OF SAKE
Sake courtesy of Tedorigawa Sake at the Nineu Restaurant dinner

Thursday 24
• WANTON MEE

The chefs

Andoni Luis Aduriz

Andoni Luis Aduriz is unquestionably one of the most influential chefs of our time. He has always taken the road of evolution and combined disciplines in the kitchen, pushing him beyond the established borders to become a rebel at the stove. Being a member of the Basque Culinary Center Foundation Board, of the Instituto Ibermática de Innovación and of the Innobasque Board of Administrators vouches for Aduriz’s multidisciplinary attitude and opens the way to a coming together between innovation in the kitchen and in all sectors related to it. His participation in theatre activities with La Fura dels Baus and the promotion and creation of unique documentaries and editorial projects demonstrate his versatility as a creator and a valiant attitude towards pre-set limits. Andoni’s aim is to seduce by means of an experience encompassing all senses. It was in 1998 that he began his most daring and satisfactory endeavour: single-handedly tackling the Mugaritz project, holder of two Michelin stars since 2006. Mugaritz has become the synonym of R&D, and there the word ‘restaurant’ is unwelcome. "It’s something more", as Aduriz himself recognises: he achieves at Mugaritz the perfect balance between avant-garde and traditional Basque cuisine. Transgression at the stove has led Aduriz’s restaurant to reap countless successes: since 2006 it has maintained its place among the world’s top ten restaurants according to the Restaurant magazine.


Mikel Gallo

Mikel manages the kitchen of ni neu while striving to ensure that diners understand his food. And he succeeds admirably with a cuisine that nods to tradition while drawing strongly on modern and highly personal techniques. The result is magnificent, easily understood and perfectly suited to ni neu's unique setting.


Zuriñe García

Zuriñe García is a young chef from Bizkaia who took up the rank of head chef in her own right five years ago at Galdakao’s prestigious Andra Mari Restaurant. She is the only Michelin-starred female chef in Bizkaia. Having initially trained at the Escuela de Hostelería in Galdakao, over the years she has worked at the stoves alongside some of the best known Basque chefs in the business: José Miguel Olazabalaga, Eneko Atxa, Andoni Arrieta, Martin Berasategui and Hilario Alberlaitz, among others. These past masters have marked the way cuisine is understood by this young chef who transmits enormous sensitivity in all her creations. Her dishes combine tradition with constantly evolving modernity.


Grupo NOVE Cociñeiros

In the Galicia of 2003, a singular association was born between chefs who joined forces to transform the cuisine of their land: the Nove Group. Its members were nine young people who realised that Galicia was trailing far behind the culinary renovation trends well underway in other regions of Spain. Unlike Catalonia or the Basque Country, Galicia was famous for being an excellent pantry, but not for its culinary skills or the talent of its chefs. Something had to change.

Galician Nouvelle Cuisine was officially born and the panorama has experienced a complete turnaround in a decade. Today the Nove Group consists of more than twenty chefs, eight Michelin stars and 19 Repsol suns, including names such as Pepe Solla, Xosé Cannas, Yayo Daporta, Beatriz Sotelo, Javier Olleros, etc.

The cuisine produced by the Nove Group is characterised by its tendency to explore the past, to recover the flavours left behind by modern times, to lend dignity to ingredients considered less noble, with respect for the product as their flag.


Jorge Muñoz

Jorge Muñoz was born in Trujillo (Peru) in 1985. He took up his position as head chef at Pakta, alongside the Japanese chef Kyoko Ii. He had previously chalked up experience in Australia, Ibiza, at a vegetarian restaurant in Barcelona and during his time at the 41º Experience, where he was assistant pastry chef and head of production.

While he was still part of the 41º team and the Pakta project was taking shape, he attended stages with Gastón Acurio at the Astrid and with Mitsuharu Tsumura at the Maido to soak up the techniques and tendencies of the emerging nikkei cuisine.

The PAKTA restaurant run by the Adrià brothers and managed by Muñoz opened in 2013 and has had a Michelin star since 2014. In the kitchen they prepare nikkei dishes, a fusion of Peruvian cuisine with Japanese influence taken there by the hundreds of Nippon immigrants who moved to the country at the beginning of last century.


Alejandro Ruiz

Alejandro Ruiz Olmedo, born in a small locality of La Raya, Municipality of Zimatlán de Álvarez, Oaxaca, is one of Mexico’s top chefs and one of the most accomplished experts worldwide in the field of regional cooking from Oaxaca. From the complicity of his kitchen, at Casa Oaxaca, he conquers the world by delivering food from his region, reinventing it and surprising diners with its fusion of colours, aromas and flavours.

El Celler de Can Roca and the Roca brothers invite one of the most representative faces of Mexican cuisine. Alejandro is one of the chefs taking part in the film: Cooking Up a Tribute.


Rubén Trincado

Rubén Trincado, chef at the Mirador de Ulía restaurant, produces innovative and adventurous dishes based on traditional cuisine, source of his passion for the flavours and aromas to which he applies highly advanced techniques in the quest to surprise diners not only with the way their food is composed on the plate, but above all with its precision.


Gorka Txapartegi

A chef who officiates at his restaurant Alameda de Hondarribia (Gipuzkoa) where he creates cuisine that takes great care with the product and always places priority on the client, served by a family team. Gorka is an acclaimed chef with important awards who never abandons the spirit of a time-honoured establishment, unfailingly respecting the ingredients and their producers as he combines tradition with the new trends and modernity of contemporary cuisine.


Victor Wågman

Víctor Wågman was born in Colombia and raised in Sweden. Owner and head chef of the Bror Restaurant, with Sam Nutter, in Copenhagen. Over his career he has worked in several Michelin-starred restaurants around the world. His last stop prior to the Bror was as sous-chef at the Noma. During that time, the Noma kept two Michelin stars and was named "World’s Best Restaurant" for three consecutive years.

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