Plenty of audiences have warned: don't see the new French movie The Taste of Things on an empty stomach. Juliette Binoche plays a longtime personal cook to a man who's a gourmand(美食家). They share a passion for food. Filled with delicious meals, the film celebrates food, and all the work and love that go into making it.
When you see a delicious meal in a movie or an ad, chances are that it's not fit to eat. Food stylists have been known to substitute glue for milk, and coat meat with motor oil. All this was a big "No" for Vietnamese French director Tran Anh Hung.
Tran says he wanted everything in The Taste of Things "to be real," from the raw ingredients(食材)to the menu to the way the cooks move in the kitchen. Real food can't always handle multiple takes. Plus, Tran needed to show dishes at different stages of preparation. So he needed a lot of everything. For a classic French dish, "we needed 40 kilos of meat for the shooting." He also had to find vegetables that looked like they were harvested in the 19th century. "They're not as beautiful as today," he says, "They're not straight, and they have many spots on the skin."
After doing extensive research into the history of French cuisine and working with a historian, Tran enlisted three-star chef Pierre Gagnaire to make sure the menu he'd come up with worked in real life.
Gagnaire also cooked for Tran for five days, so the director could study his movements in preparation for filming. Tran says watching Gagnaire move around the kitchen taught him that "simplicity is important and you don't need to have the perfect gesture for this or that. You need only to be very free." Gagnaire says the movie feels like a gift. "For my creativity, it's an honor," he says. The famous chef agreed to take a small part in the film.
"When you leave this film, you feel calm because instead of violence, there's tenderness," Gagnaire says.