The renowned chef behind San Francisco’s Atelier Crenn was sent the screenplay for Mark Mylod’s film when the production was looking for a consultant who could help them nail the creation of Hawthorn, the film’s remote fine-dining restaurant where guests pay $1,250 a head.
Crenn, the only female chef in the United States with three Michelin stars, helped the filmmakers bring to life the dishes as described in the script as authentically as possible, while also making tweaks that would be accurate to the story’s setting of an island in the Pacific Northwest. She helped fill the screen with complicated foams and gels, as well as some tongue-in-cheek entrees, such as the film’s breadless bread plate and a dish called Scallops on Boulders.
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