Two fictions and portraits of cooks Tetsuro Maeda, Jota Urondo and Joan Roca, the main dishes of the Culinary Cinema
The thriller of the award-winning Thai director Morte Cucina Pen-Ek Ratanaruang, the French production about a Texan cook who dreams of opening a Vietnamese restaurant in Mam New York, and two non-fiction films about chefs Joan Roca, Javier Urondo and Tetsuro Maeda form the menu of the Culinary Film Section of the 73rd edition of the San Sebastian Festival.
Tetsu, Txispa, is a documentary about Japanese chef Hoshi Tetsuro Maeda and his restaurant, the space located in the valley of Txispa Atxondo, directed by Jon Arregui Larrazabal (Portugalete, 1970).
In El legado de Joan Roca visto por 70 estrellas Michelín , 20 cooks pay tribute to the chef of the restaurant El Celler de Can Roca, directed by Jorge Fernández Mayoral (Logroño, 1982) and Virginia Jönas Urigüen (Bilbao, 1975).
Along with four of the five films in the section, themed dinners () will be held at the Basque Culinary Center from 23 to 26 September. Tickets for the show and theme dinner will cost 85 euros.
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