Step Up To The Plate (2012)



Critic Consensus: No consensus yet.

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Movie Info

French chef Michel Bras, one of the most influential chefs in the world, has decided to hand over his renowned 3-Michelin-Star restaurant to his son Sébastien. Having worked with his father for 15 years, Sébastien is ready. But it's not easy to take over the family business when your father is a master in his field. Filmed in the gorgeous Aubrac region in the South of France, home to the Bras family for generations, Step Up to the Plate offers a rare glimpse into the Bras' culinary process while capturing one of the most closely watched transitions in the world of haute cuisine. -- (C) Cinema Guild
Documentary , Special Interest
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Critic Reviews for Step Up To The Plate

All Critics (28) | Top Critics (13)

A pleasurable, if drama-free portrait of French chef Michel Bras as he begins the handover of his three-star Michelin restaurant to his son, over the course of four seasons.

Full Review… | December 6, 2012
Globe and Mail
Top Critic

Lacoste threatens to lose his audience several times with the deliberate pacing of his doc, which takes too long to get things to the table in most cases.

Full Review… | December 6, 2012
Toronto Star
Top Critic

Foodies will drink in the beauty of the meal preparation and the stunning architecture of the modernist restaurant.

Full Review… | October 13, 2012
Minneapolis Star Tribune
Top Critic

A cerebral, dirge-paced outline of a father-son dynamic that asks the audience to fill in too many narrative and emotional gaps.

Full Review… | October 11, 2012
Los Angeles Times
Top Critic

It's an intimate and immaculate film, modest in its goals and greatly affecting.

Full Review… | September 23, 2012
New Yorker
Top Critic

It's pretty delicious.

Full Review… | September 20, 2012
Washington Post
Top Critic

Audience Reviews for Step Up To The Plate

A delightful story of the change over of a restaurant from father to son. I could sit and watch the goings on in a top kitchen for ages. The attention to detail and taste is absolutely fascinating.

John Ballantine
John Ballantine

Super Reviewer

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