La Passion de Dodin Bouffant

A film set centring a formidable nineteenth century house kitchen, in the French country side. All is devoted to pleasure, to creating dishes and serving things well—gourmet Dodin Bouffant really existed and is the subject of the book on which the film is based. Omelette, Pot-au-Feu, Carré de Veau, Laitue Braisée, Velouté de Petits pois, Écrevisses en quenelles, vol-au-vent, bisques, gratins—it never ends, including stunning wine selections. Craft sensuousness, seductive clairs obscurs and the accuracy of gestures. The assumed absence of music makes room for spectacular sound and sight, at every turn of a spoon, and turns many a sequence into its own miniature climax. Intimate relationship with skill, groundwork, a dedication to food preparation with such care. Evoking less typically called upon senses at the cinema is surprisingly stimulating. Directeur gastronomique Pierre Gagnaire created the menus, and guided every possible ingredient into being seeded, soaked, kneaded, pinched, shelled, whipped, slashed, stewed, braised, boiled, dressed, and garnished. And handsomely eaten. Plot is an old fashioned period romance between Benoît Magimel and Juliette Binoche but story is not why I take note to remember the performance.