What do chocolate covered scallops, beer and truffle soup, and espuma of calf’s brains and fois gras have in common? They are the gastronomic creations of Chef Paul Liebrandt – a Pablo Picasso of modern haute cuisine. He is a culinary artist so innovative even the hardened New York Times food critic William Grimes describes Liebrandt as “a pianist who seems to have found a couple of dozen extra keys.” In 2000, while at Atlas restaurant, Paul Liebrandt became the youngest chef to receive three stars from the New York Times. Liebrandt spent the next eight years trying to repeat his success as the appetite for haute cuisine dwindled in post 9/11 New York City. Adding perspective and expertise to this playful film are New York Times critic Frank Bruni as well as chefs Thomas Keller (Per Se, NY) and Grant Atchez (Alinea, Chicago). A MATTER OF TASTE explores the complicated relationships between food critics, chefs, and owners as it tells the brilliant story of one chef’s unwavering creativity and ambitious climb.More Info
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