Ants on a Shrimp
| Ants on a Shrimp | |
|---|---|
| Directed by | Maurice Dekkers |
Running time | 88 minutes |
Ants on a Shrimp is a 2016 documentary film directed by Maurice Dekkers about chef René Redzepi's journey to create a temporary restaurant in Tokyo.
The team only had one month to get ready for the five week event in Mandarin Oriental, Tokyo.[1] During this, they create a 14-course menu from local ingredients.[2] Redzepi himself only arrives in Japan 15 days before opening to see what his team has come up with.[3]
Reception[edit]
Eater said "To see this in action isn’t quite as good as eating at Noma, but it’s the closest we’ll probably ever get."[4]
References[edit]
- ^ Goldstein, Gary (2016-08-11). "Review: Restaurant documentary 'Ants on a Shrimp' tastes much better than it sounds". Los Angeles Times. Retrieved 2023-12-02.
- ^ Gold, Daniel M. (2016-07-28). "Review: 'Ants on a Shrimp' and Other Delicacies Test a Chef's Mettle". The New York Times. ISSN 0362-4331. Retrieved 2023-12-02.
- ^ T. H. R. Staff (2016-07-31). "'Ants on a Shrimp': Film Review". The Hollywood Reporter. Retrieved 2023-12-02.
- ^ Stein, Joshua David (2016-07-29). "'Ants on a Shrimp' Review". Eater. Retrieved 2023-12-02.