Everybody has problems these days, and Cheech and Chong are no exceptions. They're hired by Slyman and Habib to drive a limousine to Las Vegas with $5 million secretly stashed in the front seat. In order to get there, the pair sells off the car piece by piece, including the seven-figure front seat. Cheech and Chong then have a much bigger problem - Slyman and Habib are after them, swearing to kill them after the appropriate torture.
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.
In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded conversations with him about his life, his work, and his other passion: cooking! With the flair of a seasoned raconteur, Leacock recounts key moments in his seventy years as a filmmaker and the innovations that he, D.A. Pennebaker, Albert Maysles and others invented that revolutionized documentary filmmaking, and explores the mystery of creativity. With the passing of both Blank and Leacock, the documentary is a moving insight into the lives of two seminal figures in the history of film.
"Good Business Sense" is a short comedy film about how business sometimes gets in the way of romance.
While visiting Paris, Bugs Bunny wanders past the restaurants of Louie and Francois, rival chefs who fight to cook him until he promises to teach them the recipe for 'Louisiana Back-bay Bayou Bunny Bordelaise à la Antoine'.
Maksim "Max" Lavrov wants to become a great chef. But he finds out that the kitchen isn't the place for an easy career. And at restaurant "Claude Monet," this job looks to be harder and much more complicated than just cooking.
