German documentary maker Lutz Hachmeister looks at nine restaurants rated in the Michelin Red Guide, and the obsessive chefs who command them. The French guidebook, considered the ultimate arbiter of fine dining in Europe (and, more controversially, Asia and North America), comes in for criticism from the chefs, who appreciate the profit and prestige that accompany a good rating but bemoan the dehumanizing pressure of maintaining it. There are plenty of scenes of chefs foraging for ingredients and visiting farms, but the documentary is most captivating for the kitchen scenes contrasting their leadership styles, from the intensity of Copenhagen’s uncompromising René Redzepi to the zenlike calm of Tokyo’s Hideki Ishikawa.