A Matter of Taste: Serving Up Paul Liebrandt

An intimate look inside the world of an immensely talented and driven young chef, Paul Liebrandt. At 24, he was awarded three stars by the New York Times for unforgettable and hyper modern dishes such as "eel, violets and chocolate," "espuma of calf brains and foie gras," and "beer and truffle soup."

Critic William Grimes likened Paul to "a pianist who seems to have found a couple of dozen extra keys." Conversely, Gourmet critic Jonathan Gold called Paul's food "the result of a failed science experiment." He soon became a chef critics loved or loved to hate.

The film follows Paul over a decade and reveals his creative process in the kitchen, as well as the extreme hard work, long hours, and dedication it takes to be a culinary artist and have success in the cutthroat world of haute cuisine in New York City. Exploring the complicated relationships between food critics, chefs and restaurant owners, the film delves into the life of an uncompromising, thought provoking, young chef ahead of his time.