Basiliscus Film is a Berlin based film production. As a full-service company, we develop and produce industrial and corporate films, web videos and TV reports.
Phone: +49.(0)30.42 80 33 02
Basiliscus Film GbR
Frobenstrasse 11, 10783 Berlin
Hao Nguyn does not remember her first years in Laos, but she knows her roots, that's important to her. "Without roots, you are not stable, you do not have both feet on the ground," tells us the owner of the restaurant Chez Dang during our shooting for the series 50 kitchens, one city. Food is a very important root for her. That’s why It is not surprising that Hao opens a restaurant. Here we prepared a papaya salad. It is characterized by spiciness and a very own taste, typical of the Laotian cuisine. "There are many specialties that are unsuitable for Europeans, because they smell and taste extremely," Hao tells us as well.
She also adapted the papaya salad a little bit for her German guests, otherwise no one would order it, she says and smiles.
André Egger unites two hearts in his chest, the German and the Swiss. In the kitchen, however, the latter predominates, which is mainly due to his grandparents who were based in Friborg in Switzerland, where he spent a lot of time as a child and teenager and where he regularly goes. Of course, we also cook a very typical Swiss dish for the series 50 kitchens, one city: Züri Gschätzlets with veal in a white wine and mushroom cream sauce, with Rösti. They have to be fried in a lot of butter. Butter is very important at all, says the Chef de Cuisine in the Restaurant 44. „Butter enhances the flavor and must not be missing in any good kitchen."
In Switzerland, André Egger appreciates the virtues of punctuality, quality, commitment and perhaps also a little bit the cleanliness. In Berlin he loves the craziness, the creativity and the wild passion of people. "The first few months were a huge culture shock," Eggers admits and smiles. In the meantime, he and his family have settled in and they want to stay.
Leonardo Da Vinci's painting 'La Gioconda' better known as the Mona Lisa, has been fascinating art lovers over the centuries. Painted in the early 16th century, it rose to worldwide fame when it was stolen in 1911.
Ten paintings that everyone knows. Ten painters and their biographies. Ten masterpieces of art history. Hundreds of thousands times quoted, reproduced and received. In the series "Masterpieces Revisited" we travel to the most famous museums in Europe, show their most famous works and try a new approach to each.
What are the characteristics of Leonardo da Vinci's Mona Lisa to be an icon? Or the scream of Edvard Munch? Advertisers, designers, artists and art historians tell us why the old masterpieces are still very modern. They show us their interpretations and talk with us about their motivations.
In the ten-part TV series "Masterpieces Revisited" the Berlin film production Basiliscus Film dedicates ten pictures on behalf of Deutsche Welle, which gained cult status and our camera team made an extraordinary journey across Europe to the most famous paintings in art history.
Finding a restaurant in Berlin that serves good Cuban cuisine was not easy. Through a tip from a chef we know we discovered La Pequeña Habana in Schoeneberg. From the outside rather inconspicuous, the guests can expect an excellent cuisine inside and lots of passion for the gastronomy. Iris Garofalo loves being a host, her husband Eric performs in the kitchen.
For the TV series 50 Kitchens, one city we cooked together the Cuban national dish, Ropa Vieja, a dish made of beef, which is prepared in a special way. But also the avocado salad and the daily fresh fish dishes are absolute delicious. For Iris and Eric with the La pequeña habana a long-desired wish became reality, they told us during the shooting. "Food plays a huge role in Cuba. We are family people. We all like to eat together and we enjoy food. We all come together at the table and tell each other how the day was, talk about everything. No matter what, we enjoy the food.” During our filming, many Cubans ate and dined at the restaurant. A good sign, as we find.
The film that we produced about Dany Hok has a very special meaning for us. On the one side the Cambodian was the first one we filmed for 50 kitchens, one city in June 2016. On the other side, his life story touched us deeply. That Dany trusted us and shared his story with us is not quite self-evident. All the more we would like to say thank you again. And if you would like to taste the authentic cuisine of Cambodia in Berlin, Danys restaurant Angkor Wat in Moabit is highly recommended. One more advice: Amok Trey tastes delicious.
From rags to becoming a chef de cuisine, this could be the headline for a portrait of Alan Micks. The Irishman remarked on a summer job that he has an extraordinary talent in food preparation. And we also recognized this immediately, as we meet the chef in the Restaurant Michelberger for the shooting of 50 kitchens, one city. He prepared grilled mackerel BLT with winkles and horseradish for us. Alan tells us that the mackerel keeps very special memories for him. ”There were always some trips to the coast with some friends and family or neighbors, when you went fishing and you did not get a mackerel the nit was a bad day. It is pretty available.” Otherwise, Irish cuisine is not necessarily known for culinary highlights. When we confronted Alan with this thesis, he insists that there is very good food in Ireland and more and more focus is placed on it. Very good and down to earth. Alan Micks proves it every day.
One of the best places in Berlin for a great breakfast, a relaxed atmosphere and a very charming host: Allan's Breakfast Club in Prenzlauer Berg. Allan Bourbon was born in France, but spent most of his life in Australia before coming to Berlin to open his restaurant. For this reason he represents Australia in the TV series 50 kitchens, one city. „I work in hospitality, in gastronomy since I am 11 years old. So my mum had a restaurant in France and I always had been good with customers, always surrounded by people. This is how my things started about the hospitality”, Allan tells us during the film production. The small, but fancy restaurant conveys best the Australian way of life. At the latest when the chef serves his homemade avocado bagel with hand-picked salmon, it will be perfect. Allan explains that the dish evokes the ocean, the waves and the Australian lifestyle in his memory. "It reminds me of how simple good things can be.”
Oliver Miller wanted to discover something new when he came to Berlin after completing his master's degree in architecture in early 2000. At first he thought of publishing a magazine about architecture, but then everything worked out differently, as he tells us during our day of shooting. Like almost every venture that the American realizes, it arises out of his own need, whenever he misses something. So he played table tennis with a friend in winter outside in Monbijou Park. It was cold, uncomfortable and no cosy opportunity to take a break with a beer. The idea for a ping-pong bar was born. A short time later, he opened Dr. Pong in Prenzlauer Berg. The bar became an institution in Berlin's nightlife.
But much more, Oliver missed, after a night in the Berlin clubs, to have directly a good breakfast, 24 hours a day, according to the American tradition, with bottomless coffee inclusive. The idea for an American diner was born. In 2012, Oliver Miller opened his Nalu Diner. "Typical American breakfast for me is a combination of things that are cooked directly before they are served. So that is what we call short order cooking in the US. That is very different from what Americans call a continental breakfast, And in any American breakfast, the eggs are very important, no matter in what form”, Oliver Miller explains. For sure, that we prepared a typical American breakfast for 50 kitchens, one city: Denver omelette with peppers and boiled ham.
When we met Young-Mi for the shooting in Kreuzberg, she told us very impressively her story, which has a lot to do with intuition, longing, perseverance and a great deal of courage. After all, Young-Mi is a trained actress and was just about to start her career after she got a starring role in a movie during her drama course. She moved to Berlin and stayed, even after the film was shot. "Berlin is a very special city for me because I believe that in no part of the world people could be so relaxed and at the same time experience so much energy. The city is vivid and always changing, but there are also a lot of nice quiet places. It's the best city in the world for me. I just do not want to live anywhere else“, says Young-Mi. We would miss her too, because with her idea of offering Korean food in Berlin, she has hit a nerve of the times. This was again accidental and was owed - only so much - a bet with a friend.
On a design market in Berlin, she tried out whether the Berliners would like Korean food and offered Korean crepes and kimchi. Kimchi, the pickled cabbage next to the bibimbap - which we prepared together - probably is the most popular food in Korea. Since Young-Mi quickly needed a name for her small business, which was not designed for the future, and her friends always called her Kimchi Princess at that time, her decision had been made. Kimchi Princess then became the first restaurant which Young-Mi started in 2009. Two more followed. We can conclude that Berliners love Korean food and not just them.
A passionate chef and a sommelier meet in Berlin and quickly realize that they share the same idea of a really good restaurant. They love to establish a place that stands out. So they open a gastrobar. Well known in their homeland Spain, in Berlin a unique selling point. They offer small, extraordinary dishes to share, plus the right beverage selection and a great deal of coziness. And everyone feels like being at a friends dining room. "To create something new in the kitchen, you have to understand the tradition," says head chef Ager Uriguen. So for 50 kitchens, one city he prepares Bacalao al pil pil, a traditional Basque dish, and Giovanni Gonzalez Miranda serves the right wine. "Eating, friends, laughing, drinking, that's just part of our culture. All this we can combine here in our restaurant, "adds the sommelier. Lets go to Neukölln, to friends, to Txokoa!