Napa Valley Film Festival

Danish director Rasmus Dinesen's documentary 'Michelen Stars: Tales from the Kitchen' (2017) recounts the history of the Michelen Guide's coming to being and its evolution into the canon go to book reference for the best culinary restaurants. The film travels to Michelen star restaurants around the globe to hear stories and perspectives from the kitchen by their award winning chefs. Produced by Jasper Jarl Becker, the film is being distributed by Juno Films. It recently screened at the 7th Annual Napa Valley Film Festival.

In a recent interview with Rasmus about his film, here is what he had to say:

What started your interest to make a film about Michelin?

RASMUS: My interest from Michelin comes all the way from childhood. When I was a little kid my father studied abroad in France in Strasbourg gastronomy. It hit me with lightning and has been a great passion ever since.

How much traveling did you have to do to make the film?

RASMUS: We did quite a lot of traveling from the Alps in Switzerland to Tokyo and Kyoto in Japan from New York to San Sebastian. It was a joyful ride, almost a dream come true to be eating my way through so many continents.

Did you visit all the Michelin restaurants (and eat in them)?

RASMUS: We did visit all the restaurants in the film and ate at most of them. A perk almost impossible to best.

Are there any Michelin restaurants in Denmark?

RASMUS: Actually we have quite a big pile of Michelin restaurants, most of them in Copenhagen. But now they are also scattered around the countryside too, like in Aarhus which is Denmarks 2nd biggest city. The most wellknown is NOMA and Geranium.

Were most chefs pretty open to speaking?

RASMUS: All the chefs were very open to speak, but I guess if I were an investigative journalist with many critical angles it could have been a totally other story, which of course I understand. But me asking them about their passion and dedication was no problem at all.

Can you explain for people who don't know what it means to get a Michelin for a chef?

RASMUS: Getting a Michelin star is key for many chefs. It's an honor of highest order. Getting two stars gives a lot more perspective and more guests will come to your restaurant. Getting the third and last star you never have to worry about filling your restaurant. In the whole world there is only 122 three star restaurants.

Was this a difficult film to make?

RASMUS: It was not difficult in the sense of not being able to finish the film, but a bit difficult to have as many characters in the film to talk. It is always easier to have a lead character, but in this film the concept of gastronomy was the link all the way through. 

You attended the Napa Valley Film Fest. How was that experience?

RASMUS: Napa film festival I absolutely loved! What a great festival! What a great area! I'm definitely coming back again hopefully with a new film.

What will you be working on next?

RASMUS: My next film will be about wine pairing where Napa definitely will be of great interest.

Stills from the film.

Interview by Vanessa McMahon