Gastronomic Confessions - Alain Bauer

Often, we talk about food, cooking, and restaurants. We debate products, organic food, and sustainable practices. We comment, criticize, and praise cooks. Sometimes, we interview them. Television puts gastronomy at the heart of its programming, alternating between cooks and pastry chefs, amateurs and professionals.

Paul Bocuse had succeeded in bringing chefs out of their kitchens. They have now become the heroes and heralds of French gastronomic culture. They are rated, ranked, and awarded stars. When interviewed, they are more often asked about their recipes than about their lives.

Fifty-nine chefs and cooks kindly agreed to share their journeys, their evolution, and their aspirations. With Alain Bauer, they opened up like never before to the kind, yet questioning, gaze of a customer who "knows how to eat," without necessarily seeing himself as a chef. A discerning food critic who had the opportunity to spend time with them, forge friendships, and gain their trust in this unique exercise of "gastronomic confessions."