Review: Delicious is a nice trifle on food before the French Revolution | Canberra weather


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It might not be the right year, or the real chef, or the exact historical moment that public dining halls opened in France, but is it really bothering us? When this delicious food comedy turns out so right, fitting in with the made-up notion behind it, it guarantees it will work its magic on us no matter what. At the heart of Delicious is the compelling idea that restaurants began around the same time as the storming of the Bastille, that iconic moment of freedom, brotherhood and equality. The film is set in 1789, in the months leading up to the outbreak of the French Revolution and the dispersion of its democratic ideals around the world. It lights up when the chef of the Duke of Chamfort’s castle (Benjamin Lavernhe) resigns after insulting remarks about a banquet prepared for his master’s table. Summoned to the dining room, Pierre Manceron (Gregory Gadebois) stands firm, refusing to apologize for the slightest mischief in a culinary experience, a small pastry filled with truffles and potatoes. A simple aperitif, something new, an innocent accompaniment to the magnificent spread prepared for the Duke’s lunch that day. Pierre did well to keep his seriousness when he was summoned before the duke and his guests. Caricatures of the Ancien Régime with their powdered noses, red cheeks and grotesque wigs, it’s a whole lot. In a fiery performance during these high farce scenes, Lavernhe, performer of the Comédie Française, gives all he has to the role of the odious duke. Mushrooms and potatoes are, Pierre did not know, food for pigs? Only a member of the masses could not know, but Peter categorically rejects insults. Well, he remains silent because as an inventive creator, he will not be the lackey of ignorant opinion, nor forced to crawl. He leaves with his adult son, Benjamin (Lorenzo Lefebre) in tow. In the countryside, Pierre sets up a bakery but quickly loses his passion for cooking. Despite this, Benjamin is totally against his father’s return to the Château de Chamfort under any circumstances, and is working on other solutions. Young Benjamin always has his nose in a book, in particular the work of Jean-Jacques Rousseau and other writers propelling a new political order. Inflamed with a revolutionary zeal, the idealistic and impetuous son recalls the Parisian news. MORE ADVICE FROM BOXING DAY: An attractive, mysterious and mature woman of the world, Louise (Isabelle Carré) arrives on stage, eager for Pierre to hire her as an apprentice. Director Eric Besnard may have tried his luck by inserting this modern, independent character into his story, but again, does that bother you? No. The collaboration that gave birth to the first restaurant becomes a group effort, a combination of youthful zeal, culinary arts and secret feminine affairs that will appeal to today’s public. Finally, the room and the garden on the ground floor of Pierre’s house become public dining areas. A place for those who don’t want to cook at home and a place for travelers who need a meal on the go. Restaurant and road bistro, all in one. It’s a casual celebration of culinary culture filled with personalities, most notably Pierre, whose voluminous figure dominates the setting. A stubborn man with few words, but an innovative culinary artist whose creations are to die for. This story of how French haute cuisine democratized and became accessible to the masses isn’t here to make big political arguments, but it does so with its skillful juxtapositions and understated wit, and engaging performances nonetheless. at all levels. Besnard, whose filmography suggests he struggled to find a voice that resonates, co-wrote the fiery screenplay with Nicolas Boukhrief. The look in Delicious is fun too. There are the familiar scenes of the beautiful French countryside while, under dim lighting in keeping with 18th century interiors, sumptuous dishes still manage to look grand. From time to time, the director of photography Jean-Marie Dreujou stops moving, opting for an arrangement in the style of a Dutch still life. Whether the evolution of French cuisine has been a top-down affair, affecting the masses, or whether it has evolved from the richly endowed provincial base, this ode to its pleasures, now a cultural heritage recognized by UNESCO , is a light and succulent dish. Delicious is a really good trifle to celebrate the holiday season.

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REVIEW