Ciudad Autónoma de Buenos Aires
Ciudad Autónoma de Buenos Aires

Steak (r)évolution

To eat red meat. From breeders to butchers and chefs, the process a crucial kind of food –one that stirs passions and is not the same that was eaten a century ago– is put through is now on debate. And for many reasons. Is fine meat becoming more and more a luxury product? Is it time to go back to eating grass? Are we going through a time of great food changes? Will meat stop being an item of everyday meals and become an exceptional consumption? Where in the world can you eat the best meat? Steak (R)evolution leaves nationalisms and fanatisms aside and presents itself as a documentary that searches, travels, observes, listens, and tests. Director Franck Ribière and his favorite butcher Yves-Marie Le Bourdonnec (the finest butcher in Paris, according to L’Express in a blind test conducted in 2003) traveled a lot throughout the world and obtained forty hours of juicy material. It’s fair to say the two hours of Steak (R)evolution constitute a very attractive cut. JPF

Spanish title: La (r)evolución del bife
English title: Steak (R)evolution
Year: 2014
Format: DCP
Color: Color
Minutes: 130
Seconds: 0

D, F: Franck Ribière

G: Franck Ribière, Vérane Frédiani

E, P: Vérane Frédiani

M: Éric Jeanne

CP: La Ferme ! Productions


Yves-Marie Le Bourdonnec


Jour2fête. Samuel Blanc
T +33 1 4022 9215 E
W TW @steakrevolution

Sunday 19 - 15:00 h
ArteMultiplex Belgrano Room: 3
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Friday 24 - 21:30 h
Teatro San Martín Room: L. Lugones
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Franck Ribière Francia

He trained in Political Sciences in Paris before studying Filmmaking at the School of Film Studies. He worked as a fashion photography assistant in New York, and later as an executive producer for documentaries. Steak (R)evolution is his first work as a director. 

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