Ants on a Shrimp explained

Director:Maurice Dekkers
Runtime: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

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]

Notes and References

  1. Web site: Goldstein . Gary . 2016-08-11 . Review: Restaurant documentary 'Ants on a Shrimp' tastes much better than it sounds . 2023-12-02 . Los Angeles Times . en-US.
  2. News: Gold . Daniel M. . 2016-07-28 . Review: ‘Ants on a Shrimp’ and Other Delicacies Test a Chef’s Mettle . en-US . The New York Times . 2023-12-02 . 0362-4331.
  3. Web site: T. H. R. Staff . 2016-07-31 . ‘Ants on a Shrimp’: Film Review . 2023-12-02 . The Hollywood Reporter . en-US.
  4. Web site: Stein . Joshua David . 2016-07-29 . 'Ants on a Shrimp' Review . 2023-12-02 . Eater . en.

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