A successful, city-based construction manager finds herself reconsidering her cosmopolitan life choices when her employer relocates her to a folksy seaside town.

Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

The Belgians are eagerly awaiting it. Top chef Sergio Herman and farmer Henk are too. And with them, many others: the start of mussel season. But how does this little shellfish end up on our plates? And why is it so popular? L’Amour des Moules takes an atmospheric and intimate look at the life of the Zeeland mussel. We see the entire life cycle: the mussel that loves, the mussel that eagerly seeks a foothold, and the mussel that is torn loose by the storm. Along the way, the mussel encounters passionate lovers who also fall in love, struggle, and survive. Biologist Annelies introduces us to the sexual world of the mussel. Then she herself turns out to be pregnant with the mussel man. After a love-hate relationship with the shellfish, top chef Sergio now specializes in preparing it. Gynecologist Jan uses mussel glue to save the lives of unborn babies. And then there is the phenomenon of the mussel princess.

Focusing on ten Michelin 3 Star chefs, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to some of the world’s most talented chefs as they work in their gastronomic laboratories, hunt for exquisite ingredients in local markets, and gather rare edible plants along rough coastlines. It reveals the business of cooking on the highest level and highlights the various kitchen routines and culinary philosophies of chefs like Jean-Georges Vongerichten, Yannick Alléno, and Olivier Roellinger.