” from French-Vietnamese director Trần Anh Hùng may be one of the most radical films competing for a Palme d’Or at this year’s Cannes. The sensorial movie, set in late-19th century France, opens with a mouthwatering cooking sequence that runs nearly 40 minutes and portrays a slow-cooking romance with a minimalist plot.
Set in the world of French gastronomy in 1885, the film is loosely based on Marcel Rouffe’s 1924 novel “The Passionate Epicure” about a fictional bon vivant character, Dodin Bouffant, who is inspired by the famous French gastronome Jean Anthelme Brillat-Savarin. “The Pot of Feu” charts the relationship between Eugenie , an esteemed cook, and Dodin , the fine gourmet she has been working for over the last 20 years.
“Pot au Feu” stars with a 40-minute sequence depicting the meticulous preparation of a meal. I had never seen that, even in a cooking show. The goal was obviously to show something that we’ve never seen before, and at the same time something that’s extremely ordinary, without any extra spectacular elements. I thought that if we filmed this choreography in a cinematic way it would become magnificent, like a ballet.It was pretty complicated and very disturbing for Pierre Gagnaire and Michel Naves who was our advisor on set, to see us start by filming the cooked meals and then film raw ingredients.
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