Noma: My Perfect Storm

Tokyo Gohan Best Documentary In Culinary Cinema at the San Sebastian International Film Festival 2015

“A foodie’s valentine”

NY Times
★★★★★

Moovy.dk

“A beautiful documentary tribute to the equally acclaimed restaurant Noma”
★★★★★

Blogcritics

“Deschamps has put together an amazing film”
★★★★

Ekstra-Bladet

“A small masterpiece about Redzepi’s grand masterpiece”
★★★★

CinemaZone

“The most interesting and fascinating story about the restaurant that this small country of ours has had to offer”

“A stunning cinematic portrait”

Food Republic
★★★★★

cinemaonline

“The perfect nightmare combined into the perfect storm in this documentary insight into Denmark’s most famous restaurant.”
★★★★

Berlingske Tidende

“Every bit as beautiful and sensuous as the courses they create at Noma.”
★★★★

Børsen

“An enchanting insight into Redzepi’s culinary universe.”
★★★★

Cph Culture

“An exceedingly appetizing documentary.”

’Over the last four years, Pierre was a witness to some of my happiest and most difficult professional moments. I am happy that “Noma My Perfect Storm” shows these in a way that is both honest and profound, I have never seen a film about a chef like this before.’

René Redzepi

‘Rarely have viewers been given such an intimate glimpse inside the mind of René Redzepi and the high-octane world of Noma. Pierre Deschamps has crafted a fascinating film about cultural reinvention through food, and what it takes to stay on top.’

Eamonn Bowles, President, Magnolia Pictures

’Amazing movie brother. Very special to see the last four hard working years of our lives in such a special way, you did a great job. Thanks for giving us something we can look back on in years to come and be proud.’

Stu Stalker, Current Sous-Chef at Noma

’Hey bro! Hey Pierre! Thanks a million for the time in Spain and awesome documentary you made...it felt truly real!’

Victor Wagman, Restaurant BROR, former Noma Sous chef

’Congratulations for the documentary it was packed full of emotion and was very nice to see the story after we left. Really was intense for me to look back at all the memories as well. Was enjoyable and melancholic at the same time.’

Sam Nutter, Restaurant BROR, former Noma Sous chef