"I have always had a huge admiration for the level of precision and creativity you find in a two-Michelin-star restaurant. Working with chefs at that level is incredibly satisfying, perhaps also because we share the same obsession with detail and can get quite nerdy about it.
It was the second time we had filmed in this space, so repeating the visual language of the first film was never an option. We wanted to create a stronger sense of observation, which is why we chose to work with a zoom lens. It allowed us to keep a certain distance from the chef, almost as though we were quietly studying him, while still remaining close to his thinking and understanding the way he sees water: As an ingredient, a texture, a force and a constantly changing material.
At some point, while we were experimenting with prisms, filters and water in its different states, the whole restaurant went quiet. Everyone gathered around the monitor and completely lost track of time. It was one of those rare moments where curiosity meets patience and allows something unexpected to take shape." Maximilian Speidel, director