Plot: What’s it about?
Paul Liebrandt is one of the world’s most unique and acclaimed chefs, the kind of talent that is awarded three stars by the New York Times at the age of 24. A Matter of Taste: Serving Up Paul Liebrandt covers over a decade of Liebrandt’s career, with the kind of insight and access few could garner. The film begins with Paul at work in Papillon, where a switch from unique dining to a more traditional neighborhood menu has frustrated him. He tries to make the best of the situation, but soon leaves and looks ahead to opening his own place, Corton. But before that happens, he makes stop in other kitchens, provides consultations, and copes with the trials & tribulations of opening a restaurant. We’re able to see behind the acclaim and witness the nuts & bolts of Paul’s approach, the intensive labor that goes into his work. So prepare for a journey inside the kitchen of one of the world’s most unique chefs, as Paul Liebrandt is on the menu.
Video: How does it look?
A Matter of Taste is presented in 1.78:1 anamorphic widescreen. This transfer looks good, with clean visuals and no signs of errors. I found the overall clarity to be strong for this kind of movie, with plenty of subtle visible details. The image has bright colors and accurate contrast as well, so no issues there. The film has more visual style than most documentaries, so I am glad it looks so good in this treatment.
Audio: How does it sound?
The soundtrack here is effective, but isn’t going to stand out as memorable. That is because the sound design is low demand and focuses on dialogue, as well as minor background atmosphere. And since dialogue is clear and easy to understand, the track succeeds on the most important point. The other elements are passable, but again the film doesn’t have a high audio drive, so the speakers won’t rumble with this one.
Supplements: What are the extras?
The supplements include two short films about Liebrandt creations and extended interviews with several highly acclaimed chefs.