65 reviews
loving what you do
Greetings again from the darkness. I do not cook and have never had an interest in learning to. Still, I do understand how some are drawn to it as an art form ... creating new dishes and new flavors, while generating such pleasurable sensations across the palettes of others. It's a passion like many professions (or hobbies), and it's one that is best shared with others.
This is the first film from writer-director Anh Hung Tron since 2016, and he has adapted the popular novel, "The Passionate Epicure" by Marcel Rouff. An extended opening scene (30 plus minutes) features a camera weaving in and around the activities in a kitchen where a gourmet meal is being prepared. Chit-chat does not occur. These people know their work and go about preparing multiple dishes precisely, meticulously, and expertly. Specific timing is the only thing requiring spoken language. Despite this, we learn much about these folks.
Juliette Binoche (Oscar winner, THE ENGLISH PATIENT, 1996) portrays Eugenie, the cook to gourmet chef Dodin, played by Benoit Magimel. Dodin periodically takes leave to mingle with guests, while Eugenie finds pure joy in her task at hand. Two assistants Violette (Galatea Bellugi) and Pauline (Bonnie Chagneau-Ravoire) work efficiently and quickly. Pauline is young and relatively new to the kitchen, yet she possesses a preternatural taste palette and flavor instincts, while Violette is a long-trusted staffer. As viewers, we are in awe of the precision and coordinated efforts that go into preparing world class dishes.
As the film progresses, we learn Dodin has proposed marriage to Eugenie many times over the years. She has always turned him down, choosing instead their kitchen partnership as well as occasional evening soirees in her room (when the door is unlocked). This arrangement works for her and has made him famous in the culinary world. Love and respect exists between the two, and he worries about her too-frequent fainting spells and light-hearted moments. Their conversation one evening after work tells us all we (and they) need to know. As for their backstory, given Eugenie's mentorship of Pauline, we can't help but wonder if maybe Dodin had once recognized such rare talent in Eugenie some twenty years past.
This is a film, and these are performances, meant to be savored every bit as much as the dishes we see prepared and the garden Eugenie tends. It's a delicate world that requires precise movements and commitment ... just as any relationship. We can all strive to find the joy and satisfaction on display here, despite knowing that these types of connections will at some point lead to loss.
In theaters on February 14, 2024.
This is the first film from writer-director Anh Hung Tron since 2016, and he has adapted the popular novel, "The Passionate Epicure" by Marcel Rouff. An extended opening scene (30 plus minutes) features a camera weaving in and around the activities in a kitchen where a gourmet meal is being prepared. Chit-chat does not occur. These people know their work and go about preparing multiple dishes precisely, meticulously, and expertly. Specific timing is the only thing requiring spoken language. Despite this, we learn much about these folks.
Juliette Binoche (Oscar winner, THE ENGLISH PATIENT, 1996) portrays Eugenie, the cook to gourmet chef Dodin, played by Benoit Magimel. Dodin periodically takes leave to mingle with guests, while Eugenie finds pure joy in her task at hand. Two assistants Violette (Galatea Bellugi) and Pauline (Bonnie Chagneau-Ravoire) work efficiently and quickly. Pauline is young and relatively new to the kitchen, yet she possesses a preternatural taste palette and flavor instincts, while Violette is a long-trusted staffer. As viewers, we are in awe of the precision and coordinated efforts that go into preparing world class dishes.
As the film progresses, we learn Dodin has proposed marriage to Eugenie many times over the years. She has always turned him down, choosing instead their kitchen partnership as well as occasional evening soirees in her room (when the door is unlocked). This arrangement works for her and has made him famous in the culinary world. Love and respect exists between the two, and he worries about her too-frequent fainting spells and light-hearted moments. Their conversation one evening after work tells us all we (and they) need to know. As for their backstory, given Eugenie's mentorship of Pauline, we can't help but wonder if maybe Dodin had once recognized such rare talent in Eugenie some twenty years past.
This is a film, and these are performances, meant to be savored every bit as much as the dishes we see prepared and the garden Eugenie tends. It's a delicate world that requires precise movements and commitment ... just as any relationship. We can all strive to find the joy and satisfaction on display here, despite knowing that these types of connections will at some point lead to loss.
In theaters on February 14, 2024.
- ferguson-6
- Feb 13, 2024
- Permalink
Enjoy this lovely feast!
Juliette Binoche and Benoit Magimel shine in their respective roles as a beautiful cook and her long admiring gourmet lover. The film is a great celebration of food with the first 20 minutes or so being a real feast for the eyes as a sumptuous meal is prepared in intricate detail as we salivate in our seats. This is very skilfully done as with minimal dialogue and accomplished direction we get a deft introduction to the characters involved as they create the mouthwatering dishes. There's a lovely tone to this film which celebrates in equal measure the love between the two lead characters and their shared passion for wonderful food and the lighting and cinematography is exquisite. The sequence where Dodin cooks for Eugiene is a delight as his two great passions come together, not least in the dessert. It was a pleasure to watch this life affirming film though I'd recommend you either eat immediately before it or have food ready immediately after as it will engage your tastebuds. Finally there is a winning performance from Bonnie Chagneau Ravoire as Pauline that is impressive for such a young actress.
This film could only be made in French
I am, I admit, a Crocodile Dundee cook - you can live on it, but it tastes like s*** Nevertheless, I revere those who are masters in the gastronomic arts.
Set in the 1870's, this film is a hymn to the pleasures of the table. The camera lingers lovingly over every pot and pan, every ingredient, every procedure, to the extent that it would have been wrong for the film to have been in any language but French. Anyone who can watch this film without salivating has no soul.
The plot is secondary to the food. Dodin (Benoit Magimel) is an expert, though amateur cook, whose hobby is hosting dinner-parties for a group of friends. For twenty years, Dodin has employed Eugenie (Juliette Binoche) as his cook, though she's far more than that. They sleep together, though she repeatedly declines his offers of marriage. Both performances are nigh-on perfect. There's also a young girl, the daughter of a neighbour, who has superlative taste-buds, and who wants to be taken on as an apprentice.
There's a bit more plot than that, including a comic dig at those who equate excess with excellence, but everything is subordinate to cooking and eating - and the actors do actually eat the food. One thing that grates with me is films where people don't actually eat the food in front of them.
I left the cinema hungry, and wishing that I had the patience and the dedication (and the time) to cook like that.
Oh, and though I grudgingly accept that, with the possible exception of the Chinese, the French are the finest cooks on Earth, I draw the line at ortolan.
Set in the 1870's, this film is a hymn to the pleasures of the table. The camera lingers lovingly over every pot and pan, every ingredient, every procedure, to the extent that it would have been wrong for the film to have been in any language but French. Anyone who can watch this film without salivating has no soul.
The plot is secondary to the food. Dodin (Benoit Magimel) is an expert, though amateur cook, whose hobby is hosting dinner-parties for a group of friends. For twenty years, Dodin has employed Eugenie (Juliette Binoche) as his cook, though she's far more than that. They sleep together, though she repeatedly declines his offers of marriage. Both performances are nigh-on perfect. There's also a young girl, the daughter of a neighbour, who has superlative taste-buds, and who wants to be taken on as an apprentice.
There's a bit more plot than that, including a comic dig at those who equate excess with excellence, but everything is subordinate to cooking and eating - and the actors do actually eat the food. One thing that grates with me is films where people don't actually eat the food in front of them.
I left the cinema hungry, and wishing that I had the patience and the dedication (and the time) to cook like that.
Oh, and though I grudgingly accept that, with the possible exception of the Chinese, the French are the finest cooks on Earth, I draw the line at ortolan.
An Oasis in a cultural desert
Why dont they make movies like this anymore? The beauty of the food, people and surroundings take you away on a sensory trip. I also miss this idealized depiction of love. Everything is so delikate and Beautiful. I recommend you to what this if you respect and appreciate the art of food preparations and the beauty of a life Long romance. The asthetic is so pleasing, everthing from birds chirping in an early morning vegetable garden, the Sound of the food simmering, all the fine pressed linen clothing, the coiffed hair, the reflection of warm sunlight on the Walls and copper pots, the wind in the flowers on the forest floor. Exquisite!
A transcendent romance film honoring the art of food
During a time where food is rarely explored due to the demand for convenience and lack of energy that we're willing to provide, "The Taste of Things" invites audiences to transcend into a space that most of us have never known. Not only a space of pure romance in 1889, but one that is tied together with an equal adoration for the artistic and emotional nature of food, and the endless beauty that stems from the smallest details. Whether it's because Juliette Binoche and Benoît Magimel were married for 5 years in real life or simply because they're incredible actors, the chemistry and understanding for one another are potently sincere and encourage viewers to seek nothing less than what they're experiencing. Discover passion, meticulous care embedded under a foundation of years-long expertise, and a chase toward love that never ends even when most relationships do. The framework of a slow rotating camera, necessary silence, patient observation, and organic expression creates a tone that you can nearly taste. A delightful masterpiece by Anh Hung and one that I'm craving to see again.
- spencermcook
- Feb 15, 2024
- Permalink
Cooking With Occasional Story
A beautifully shot movie with excellent attention to sound and atmosphere. If you have an interest in cuisine I mean really strong interest and get joy out seeing the process of the making of haute French dishes then this is the movie for you. If not then it's a bit of a drag with more care put into these (very beautifully shot) scenes of plate after plate being prepared and enjoyed than actual story to be told. It's a frustrating film as there is a story underneath and when we are taken to that story on occasion it's full of potential and some well crafted monologue but it's too rarely visited to feel satisfied with this meal. There are some wonderful tender moments that are memorable but are drowned in one of the many sauces that the story puts ahead in priority. The story feels as though it ends before it really began and even with the ending being a sweet look at the past and what it means to love, it doesn't feel fully baked enough for that message to really mean much.
Absolutely in love with this film
Cooking is a huge part of my life. I dream of a kitchen like the one in the movie where everyone could cook together. I also dream on having enough time to have cooking as a lifestyle! I'm the happiest when I'm trying nicely cooked meals. That movie spoke to me in so many levels. The love story, how romantic! The girls helping out, the girls eating the same food as the adults and learning to enjoy it. The style of the filming. Now I wish all cooking tv programs were like that, you watch the magic happening without the nonsense of the narrative from a presenter. I watched in French with Spanish subtitles so I missed some of the storyline and yet, it moved me to tears!
WE ARE IN THE AUTUMN OF OUR LIVES
- Stormywithfire
- Apr 12, 2024
- Permalink
Absolute Perfection.
La passion de Dodin Bouffant (The Taste of Things)
Ordinarily I would write a review of a French film in French, but I don't think I have the ability to convey what needs to be said. It will be hard enough in my native language.
Food is more than just sustenance. Food has language. Food has emotion. Food has meaning. When someone prepares a meal with such elegance and finesse to awaken your senses and inspire emotional responses, then they are expressing how much they love and care for you.
To allow the food to speak, this film has absolutely no musical score. The sounds used are those of the frying pan, the stove top, knives and utensils. There is also attention paid to the breathing of those preparing food. Every sound a person would encounter is amplified in the film to remind us of how food speaks to us. The audience will also notice that when the food is placed in a person's mouth, there is no sound. There is no chewing, no crunching, no sound whatsoever except for when the person swallows. True genius.
The film takes place in the 19th century, so the art of cooking takes a lot of time. No microwaves or electronic timers. Everything is done with skill and a timer built inside the heads of the chefs. My eyes were glued to the screen during the scenes of preparing food, of which there are many. It is shot almost as an action film with all the moving parts.
The metaphor of preparing food as expressing emotion drives the plot as the chef, Dodin, and his cook of 20 years, Eugenie, work through feelings they both can't seem to express.
It's a beautiful movie, heartwarming, and heart wrenching. For all the chefs reading this, you will love it. And for all people that love food, go see it and learn how much love goes into your meals.
Ordinarily I would write a review of a French film in French, but I don't think I have the ability to convey what needs to be said. It will be hard enough in my native language.
Food is more than just sustenance. Food has language. Food has emotion. Food has meaning. When someone prepares a meal with such elegance and finesse to awaken your senses and inspire emotional responses, then they are expressing how much they love and care for you.
To allow the food to speak, this film has absolutely no musical score. The sounds used are those of the frying pan, the stove top, knives and utensils. There is also attention paid to the breathing of those preparing food. Every sound a person would encounter is amplified in the film to remind us of how food speaks to us. The audience will also notice that when the food is placed in a person's mouth, there is no sound. There is no chewing, no crunching, no sound whatsoever except for when the person swallows. True genius.
The film takes place in the 19th century, so the art of cooking takes a lot of time. No microwaves or electronic timers. Everything is done with skill and a timer built inside the heads of the chefs. My eyes were glued to the screen during the scenes of preparing food, of which there are many. It is shot almost as an action film with all the moving parts.
The metaphor of preparing food as expressing emotion drives the plot as the chef, Dodin, and his cook of 20 years, Eugenie, work through feelings they both can't seem to express.
It's a beautiful movie, heartwarming, and heart wrenching. For all the chefs reading this, you will love it. And for all people that love food, go see it and learn how much love goes into your meals.
- malmevik77
- Feb 18, 2024
- Permalink
The Taste of Things
"Dodin" (Benoît Magimel) and "Eugénie" (Juliette Binoche) have a synergy in the kitchen that creates mouthwatering and innovative culinary treats for their friends. She does the cooking, he more the design; she shuns the limelight, he is more gregarious - but it's a professional relationship that has worked well for the last two decades. It's probably fair to say that they are both a bit slow off the mark, but gradually now their relationship begins to become one of a more personal, intimate, nature but she is still uncertain. How to win her round? Well he starts to prepare delicacies to tempt both her palate and her heart. The path of truth love never runs smooth, though, and soon their dynamic is facing a testing time that will likely see unwelcome change for all concerned. What I actually liked about this film is that there's not a great deal of dialogue. It looks great and the two actors genuinely convince as they prepare their gourmet dishes using ingredients and techniques that are way more fascinating than the unfolding drama between their characters. You can almost smell the food! It also doesn't shy away from some of the culinary curiosities of rustic French cuisine, so be prepared for a few dishes that might not do for your appetite what they do for those on screen, but by two hours in I found myself genuinely invested in what I was watching - and very glad I'd eaten first. Cooking is an art form; so is good cinema - we get both here in abundance.
- CinemaSerf
- Mar 8, 2024
- Permalink
Food 🌰, Filmaking 🎥 and Romance 💖
Just Got out Of a The Taste of Things Screening.
Such an Excellent Watch.
Things I Liked about the Film -
1. 🌾🐦Firstly, the Naturalistic Elements of the Whole Thing. From the Birds in the Background, to the Walks throughout Beautiful Greenery. Scenes of Finely Preparing the Various Meals and then to the Sound of the Sizzling During The Different Dishes Actually being Cooked. It had this Certain Type of Beauty about it and it was also Very Relaxing to Watch.
2. 👪 The Performances -
3. 🎥 Some of the Cinematography Shots both indoors & outdoors were Crystal Clear and Coupled with the Colour Grading in Certain Shots, those Shots were Gorgeous to Watch.
4. 🍁 That Autumn Speech was so Beautiful and had so much Substance. Part of the Speech was Autumn Passing The Height of the Summer 🌞 to Get into Preparation for the Winter💧
Overall, it was a Gem of a Watch 💎
Such an Excellent Watch.
Things I Liked about the Film -
1. 🌾🐦Firstly, the Naturalistic Elements of the Whole Thing. From the Birds in the Background, to the Walks throughout Beautiful Greenery. Scenes of Finely Preparing the Various Meals and then to the Sound of the Sizzling During The Different Dishes Actually being Cooked. It had this Certain Type of Beauty about it and it was also Very Relaxing to Watch.
2. 👪 The Performances -
- Benoit Magimel as Dodin, Perfect Performance by him, he Conveyed the Deep Care for Eugenie that was Indeed Needed for this Film.
- Juliette Binoche as Eugenie, Literally Perfectly Casted, She Has this Super Maternalist Nature to Her with her Cooking and Caring, even though none of those Girls were Her Daughters. And her Understanding Perfectly of the Process of Taste Within Various Dishes.
- Galatea Bellugi as Violette, Eugenies assistant, she added more feminity to the whole Picture.
- Bonnie Chagneau-Ravoire as Pauline, the Prodigy, she has Exceptional Skill at such an Early Age, and with Honing by Dodin or Eugenie, she can Become an Absolute Master of this Thing.
3. 🎥 Some of the Cinematography Shots both indoors & outdoors were Crystal Clear and Coupled with the Colour Grading in Certain Shots, those Shots were Gorgeous to Watch.
4. 🍁 That Autumn Speech was so Beautiful and had so much Substance. Part of the Speech was Autumn Passing The Height of the Summer 🌞 to Get into Preparation for the Winter💧
Overall, it was a Gem of a Watch 💎
- DoNotComeToTheCinemaDepressed
- Feb 26, 2024
- Permalink
A foodie may enjoy the lingering preparation of gourmet food
It's a period-based love story inspired by gourmet French cooking on a large estate in France in the late 19th century. The estate owner, Dodin Bouffant (Benoît Magimel), appears to live a lonely, wealthy life distracted only by friends who also enjoy carefully prepared gourmet food. His cook for the past 20 years has been Eugenie (Juliette Binoche), who lives in the third-floor servants' quarters but seems OK with periodic nighttime visits from Dodin, who wants to marry her. Eugenie's assistant is Violette (Galatea Bellugi), whom Dodin dismisses as unable to boil water. However, Violette's young niece, Pauline (Bonnie Chagneau-Ravoire), shows a natural aptitude for discerning flavors and seasonings.
The film follows the preparation of several elaborate meals along with Dodin's ongoing efforts to get Eugenie to marry him. We also learn of Eugenie's health issues and their impact on Dodin and their relationship.
What to say about this movie? If you're a foodie, you may enjoy the lingering (and I mean lingering) preparation of gourmet food items. I'm not a foodie; where are my meat and potatoes? Dodin's gourmet companions are colorless, leaving a reasonably meager plot to Magimel and Binoche. By the end, I still didn't understand why Eugenie resisted Dodin's marriage proposal so long before eventually succumbing. Or did she finally resist another way? The ending leaves open possibilities.
I don't see this film doing well at the Academy Awards.
The film follows the preparation of several elaborate meals along with Dodin's ongoing efforts to get Eugenie to marry him. We also learn of Eugenie's health issues and their impact on Dodin and their relationship.
What to say about this movie? If you're a foodie, you may enjoy the lingering (and I mean lingering) preparation of gourmet food items. I'm not a foodie; where are my meat and potatoes? Dodin's gourmet companions are colorless, leaving a reasonably meager plot to Magimel and Binoche. By the end, I still didn't understand why Eugenie resisted Dodin's marriage proposal so long before eventually succumbing. Or did she finally resist another way? The ending leaves open possibilities.
I don't see this film doing well at the Academy Awards.
- steiner-sam
- Feb 24, 2024
- Permalink
30 minutes of "drama" 100 minutes of people cooking and eating
Let's start by the positive things: acting, photography, settings, detail. What could go wrong with so many tasteful ingredients? That the measures were wrong. Instead of focusing on the promising and mysterious relationship unfolding between the main protagonists, for most of the runtime we are forced to gorge on an endless parade of French culinary glories (unfortunately, only visually, which is what makes it frustrating). It is not that I did not like the movie, it is more like I felt that there was no "movie", no drama. I consider myself a fan of European slow paced cinema, but only when a drama is actually unfolding. Maybe it's just that I missed something. Would not recommend unless you are a studying French high cuisine from the XIX century, in that case, go ahead, it is the perfect documentary.
A Leisurely, Luminous Portrait Of Love, Culture And Cuisine, The Taste Of Things Is A Feast For The Eyes
A leisurely, luminous portrait of love, culture and cuisine, The Taste of Things is a feast for the eyes. It's all about partnership through a shared passion, conveying feelings through fewer words and baked Alaska. With such deep themes and beautiful visuals, no wonder it's France's selection for this year's Academy Awards.
The Taste of Things is a tough movie to summarize. It's about so much more than its plot... but here goes. The film takes place entirely in a 19th century French manor, mostly in its warmly-lit, wood-accented kitchen and centers on the bonds between the characters. Dodin Bouffant (Benoit Magimel), an esteemed gourmet partly based on real-life gastronome Jean Brillat-Savarin, oversees the meal, helps with the cooking and visits with his group of friends. His partner in the kitchen, Eugenie (Juliette Binoche), beams as she whips up dozens of French culinary marvels. They have two assistants, who seem more like daughters, the teen Violette (Galatea Bellugi) and her niece Pauline (Bonnie Chagneau-Ravoire). This scene unfolds each day for years. The film follows Dodin's and Eugenie's romance as it evolves from unspoken partnership to marriage to separation by illness, as well as how the younger members of the kitchen grow.
Director Tran Anh Hung opens The Taste of Things with a 38-minute long tracking-shot scene of the characters preparing an intricate meal with zero technology (it is the 1880s, after all), relishing every step of the way. I found it so satisfying to watch that I didn't pay any heed to its length, though this may not be the case for some viewers, as the only lines said are "Put the veal in the oven" and a couple directions like this. I actually enjoyed getting to know the characters by watching what they do and observing their body language. There's many more scenes like this one, none 38 minutes long, though. The film does have a bit of a languid pace, which takes some getting used to and might not suit some viewers' taste (pun intended). The few events that happen outside the kitchen happen either in the bedroom, in the living room or the adjacent garden. On another note, Dodin and Eugenie's relationship is a centerpiece of this film, and Magimel and Binoche as Dodin and Eugenie spellbind with their subtle yet powerful acting and palpable bond. Dodin has proposed to Eugénie a number of times over their 20 years together, to no avail. She says marriage is not right for them, because their bond is one of mutual respect and tenderness. The openness with which they discuss love is rare in modern films, as is their clarity on the matter - truly a mature romance. Additionally, the interactions between Binoche and Chagneau-Ravoire as Pauline are a delight to watch. Pauline's passion for food is shown in a scene where she names each of the two dozen items in a dish and when she nearly cries after tasting a baked Alaska; Eugenie sees herself in the young girl and takes her under her wing. Jonathan Ricquebourg's mouth-watering and skillful cinematography - tracking people as if walking beside them, sometimes peering into pots, and sitting at the same table as Dodin's "suite" of friends - along with Tran Anh Huang's careful direction adds an indescribable realism to the film. It's a film that will make you hunger for more.
The Taste of Things is a film about indulgence - in food, in love, in family. It also shows viewers that truly powerful relationships are those that transcend labels and that are bound by shared love for one another and, in this case, a shared passion. It shows viewers that food is inextricably tied to love, life and joy. Be forewarned that the film does contain scenes with partial nudity and smoking.
I give The Taste of Things 4 out of 5 stars and recommend it for ages 12 to 18, plus adults. The Taste of Things releases on February 9, 2024 in theaters and is an Oscar nominee. By Eshaan M., KIDS FIRST!
The Taste of Things is a tough movie to summarize. It's about so much more than its plot... but here goes. The film takes place entirely in a 19th century French manor, mostly in its warmly-lit, wood-accented kitchen and centers on the bonds between the characters. Dodin Bouffant (Benoit Magimel), an esteemed gourmet partly based on real-life gastronome Jean Brillat-Savarin, oversees the meal, helps with the cooking and visits with his group of friends. His partner in the kitchen, Eugenie (Juliette Binoche), beams as she whips up dozens of French culinary marvels. They have two assistants, who seem more like daughters, the teen Violette (Galatea Bellugi) and her niece Pauline (Bonnie Chagneau-Ravoire). This scene unfolds each day for years. The film follows Dodin's and Eugenie's romance as it evolves from unspoken partnership to marriage to separation by illness, as well as how the younger members of the kitchen grow.
Director Tran Anh Hung opens The Taste of Things with a 38-minute long tracking-shot scene of the characters preparing an intricate meal with zero technology (it is the 1880s, after all), relishing every step of the way. I found it so satisfying to watch that I didn't pay any heed to its length, though this may not be the case for some viewers, as the only lines said are "Put the veal in the oven" and a couple directions like this. I actually enjoyed getting to know the characters by watching what they do and observing their body language. There's many more scenes like this one, none 38 minutes long, though. The film does have a bit of a languid pace, which takes some getting used to and might not suit some viewers' taste (pun intended). The few events that happen outside the kitchen happen either in the bedroom, in the living room or the adjacent garden. On another note, Dodin and Eugenie's relationship is a centerpiece of this film, and Magimel and Binoche as Dodin and Eugenie spellbind with their subtle yet powerful acting and palpable bond. Dodin has proposed to Eugénie a number of times over their 20 years together, to no avail. She says marriage is not right for them, because their bond is one of mutual respect and tenderness. The openness with which they discuss love is rare in modern films, as is their clarity on the matter - truly a mature romance. Additionally, the interactions between Binoche and Chagneau-Ravoire as Pauline are a delight to watch. Pauline's passion for food is shown in a scene where she names each of the two dozen items in a dish and when she nearly cries after tasting a baked Alaska; Eugenie sees herself in the young girl and takes her under her wing. Jonathan Ricquebourg's mouth-watering and skillful cinematography - tracking people as if walking beside them, sometimes peering into pots, and sitting at the same table as Dodin's "suite" of friends - along with Tran Anh Huang's careful direction adds an indescribable realism to the film. It's a film that will make you hunger for more.
The Taste of Things is a film about indulgence - in food, in love, in family. It also shows viewers that truly powerful relationships are those that transcend labels and that are bound by shared love for one another and, in this case, a shared passion. It shows viewers that food is inextricably tied to love, life and joy. Be forewarned that the film does contain scenes with partial nudity and smoking.
I give The Taste of Things 4 out of 5 stars and recommend it for ages 12 to 18, plus adults. The Taste of Things releases on February 9, 2024 in theaters and is an Oscar nominee. By Eshaan M., KIDS FIRST!
La passion de Dodin Bouffant or Food being a Flirt Instrument
- london_angel
- Feb 16, 2024
- Permalink
FOODIE PORN
Turn of the century (not this one) France with the rise of an adventurous chef experimenting with culinary combinations previously impossible, is the tasty setting here. Opening with a meticulous and lengthy food prep scene that feels good enough to sniff, "Taste of Things" is a loving ode to the craft of culinary magic largely destroyed by present day reality television. It is sweet, dedicated, artful and reverential.
It is also lacking proper exploration of the human characters involved. As the tale of a longtime chef and his equally adept cook, this is a love story of a partnership without any bite. Much of the human interaction is banal and staged, with a dearth of character development. Instead the players are presented much like the dishes: served on a plate, ready to consume, easily digestible, posed as a carefully lit oil painting. They exist solely in the moment. Emotions are rendered bland, even when love, life and death are involved. Too bad, because there is much to work with here.
The food prep, creation and devouring is the sumptuous lure for seeing this delicious (looking) film, which should come with an inevitable hunger warning. While the kitchen is the real star, the story is only half-baked. That is all.
It is also lacking proper exploration of the human characters involved. As the tale of a longtime chef and his equally adept cook, this is a love story of a partnership without any bite. Much of the human interaction is banal and staged, with a dearth of character development. Instead the players are presented much like the dishes: served on a plate, ready to consume, easily digestible, posed as a carefully lit oil painting. They exist solely in the moment. Emotions are rendered bland, even when love, life and death are involved. Too bad, because there is much to work with here.
The food prep, creation and devouring is the sumptuous lure for seeing this delicious (looking) film, which should come with an inevitable hunger warning. While the kitchen is the real star, the story is only half-baked. That is all.
- hipCRANK.
A very beautiful movie.
This was like watching some grand French painting in motion, it is so beautifully filmed, edited, so colorful. I don't think it actually is a "foodie movie" despite the prolonged scenes of complex French food preparation, cooking, serving and pleasure. At the end of the movie there is a wonderful coda scene, which I will not reveal, except that it resonates back to a scene in which Dodin has a monologue about the physical and physiological process of consuming and enjoying a morsel of food. You know all along that there is something wrong with Eugenie (Binoche) but you don't quite understand what exactly is wrong with Dodin. It will take some thinking over.
By the way, you should look up what an "ortolan" is.
By the way, you should look up what an "ortolan" is.
A promising romance swallowed too fast
Benoit Magimel and Juliette Binoche are masterful, as usual, as they subtlety unveil a discreet but moving love story linked to their common passion for cooking and the art of French gastronomy. Accompanied by two stunning young actresses (Galatea Bellugi and Bonnie Chagneau-Ravoire) and excellent actors such as Emmanuel Salinger, nonetheless this film disappoints. Although I particularly enjoyed the (too?) long scene of the multi-course meal preparation, where the camera follows everyone's movements and gives us the impression of being with them in the kitchen, each sequence drags on and bores. It's a pity to have sacrificed the development of this atypical couple's story in favor of scenes of repeated culinary orgies that are unappetizing to watch.
- annelauremilleville
- Nov 16, 2023
- Permalink
50min cooking and 90min drama
- azuolasgrazulis
- Dec 6, 2023
- Permalink
Style, taste, but..
Lovingly filmed (in natural light?), with much clatter and sizzle, it will appeal to foodies. The plot is not entirely predictable, partly because it is as fragile as a sheet of buttered and baked filo (?) pastry.
Every shot is like a painting. In particular, an outside meal successfully channels Renoir.
The main characters seem to stand for male, female, child archetypes. But not a hell of a lot happens. Just let it wash over you. Questions about who these people are and what happened to the poor people (and the washing up) are elided in a rather dated way. And don't go on an empty stomach-unless you don't eat meat.
Every shot is like a painting. In particular, an outside meal successfully channels Renoir.
The main characters seem to stand for male, female, child archetypes. But not a hell of a lot happens. Just let it wash over you. Questions about who these people are and what happened to the poor people (and the washing up) are elided in a rather dated way. And don't go on an empty stomach-unless you don't eat meat.
- grahamschafer
- Feb 14, 2024
- Permalink
The Perfect Food Comfort Movie
This movie is basically a two hour food porn movie with gorgeous production designs, wonderful performances, and absolutely fantastic cooking atmospheres throughout. Filmmaker Tran Anh Hung's direction was tender and sweet as Hung was able to capture the atmosphere and tone really well. His previous works like "The Scent of Green Papaya, Cyclo, and The Vertical Ray of the Sun" were pretty great and while his more recent works haven't been great, I am happy to hear Hung was able to come back with this gorgeous movie.
Throughout, the production designs, colors, camerawork, and sound designs are amazing. Many of the food moments where the characters are cooking and demonstrating their works are absolutely amazing. As someone who enjoys seeing various food around different cultures, seeing the various French cuisines being cooked and people mastering their own crafts is satisfying and admittedly, made me hungry when watching.
The narrative is simple and while I can understand others may find it to be too basic, I personally think it is perfect for what the atmosphere, tone and style the movie is going for. The simple romance between the characters, the comforts of food, and the lovingly atmosphere creates a feel good story with interesting characters, dynamics and scenes together. Really makes it the perfect vibe movie. All of the performances are great as Juliette Binoche and Benoît Magimel have great chemistry, dialogue and character traits together.
Having won the best director award at the 2023 Cannes Film Festival, I can see why because Hung's direction, writing, and the atmosphere of this movie is amazing. Definitely his best work in a long time.
Throughout, the production designs, colors, camerawork, and sound designs are amazing. Many of the food moments where the characters are cooking and demonstrating their works are absolutely amazing. As someone who enjoys seeing various food around different cultures, seeing the various French cuisines being cooked and people mastering their own crafts is satisfying and admittedly, made me hungry when watching.
The narrative is simple and while I can understand others may find it to be too basic, I personally think it is perfect for what the atmosphere, tone and style the movie is going for. The simple romance between the characters, the comforts of food, and the lovingly atmosphere creates a feel good story with interesting characters, dynamics and scenes together. Really makes it the perfect vibe movie. All of the performances are great as Juliette Binoche and Benoît Magimel have great chemistry, dialogue and character traits together.
Having won the best director award at the 2023 Cannes Film Festival, I can see why because Hung's direction, writing, and the atmosphere of this movie is amazing. Definitely his best work in a long time.
- chenp-54708
- Feb 17, 2024
- Permalink
The Taste of Things has an aftertaste
Most people have small apartments with tiny kitchens and barely enough room for preparing the kind of meal that in the first 17 minutes of The Taste of Things is served to six men in suits and ties by a young apprentice and female cook. Eugénie (Juliette Binoche) learned the art of cooking from her mother and father, a renowned Parisian pastry chef. The main course includes a cream sauce for vegetables she spoons into a large bread bowl, topped off by flaming cake filled with ice cream - "baked Alaska" ("bombe Alaska" actually in this film) or "omelette norvégienne" in French. It is called a "scientific desert" created by the American physicist Sir Benjamin Thompson who made the discovery that egg whites made a great insulator for cold filling in a hot cake. After making this elaborate meal Eugénie almost faints, and I understand why she would after this physically exhausting and demanding culinary ordeal. She was a cook long before the manor owner Dodin but she never sits with his friends at the table. The original title of the film was Pot-au-Feu (Pot on the Fire), the name of an elaborate but comparably unerotic and bland looking meat and vegetable stew.
The film's title in French is La Passion de Dodin Bouffant and the narrative is about Dodin's desire for Eugénie and her cooking. Funding for this film came from the Loire region, Canal Plus and French National Television, directed by Tran Anh Hung, winner of the best director award at Cannes in May. Originally from Vietnam he has lived in France since 1974 and attended film school at École nationale supérieure Louis-Lumière (ENS Louis-Lumière). Several of his films have won at Cannes in the past.
One thing I have noticed about cooking films set in France are the large kitchens, great utilities, and open spaces. It's a joy to cook in a place where there's room and so I pause here to note that it is a class difference if you don't have a good kitchen or can afford installing one. In Paris apartments can come without kitchens and so it is nothing to take for granted. When the owner moves, they take the kitchen with them. I have a stove in the US where the heat does not go outside anymore via a stove pipe but stays in the kitchen, that becomes like a furnace. In Stockholm during some renovations 'kitchens' are built into a closet with no room for the heat to escape except a ventilator that circulates above the stove. There is no storage for large pans or pots. The kitchen in The Taste of Things is in a French manor with a huge garden, a wine cellar and underground well of fresh water. A film like this is enjoyable for spectators who don't have such resources. Since this is a period pieces dressing for dinner is a luxury.
Historically film is a window to a world of privilege as the characters in this film. I was surprised to see a film like this at Cannes for it is about a world of an ideal past. The extraordinarily refined scenes with meat intensive dishes that require elaborate preparation are beautifully arranged. The kitchen has sauté pans, huge pots for boiling and apprentices who assist in the creation of delicacies from the garden or the market. If you watch this film while you're hungry it should make it even more pleasurable. The sounds of washing vegetables, steaming food, whipping, pouring, and sizzling dishes are part of this almost edible film. The young female apprentices are so used to cooking that they can even taste what the ingredients are without ever seeing them. In one scene, six men with napkins over their heads guzzle and slurp a dish with great relish, reminiscent of Hayao Miyazaki's animated classic Spirited Away (Japan 2001) when the parents of ten-year-old "Sen" turn into pigs in an outdoor restaurant. But it is not just the consumption of food in The Taste of Things: we are instructed in the film that ostentatious, lavish meals constructed without a knowledge of food preparation is not French "haute cuisine".
The focus of the cinematography is of course on the utensils and preparation of gourmet meals. The conversation centers on how wonderful the food is with a short history of French cooking with important historical figures. The great Burgundy wines such as 'Clos Vougeot' revered in the Papacy situated in Avignon in the 13th century is part of the history lesson. The men at the table tell the story of Marie-Antoine Carême who grew up poor with fourteen brothers and sisters and not enough food to eat.
At the end of the film is a soliloquy by Dodin Bouffant on where food first lands in the mouth and on the peristaltic movement involved in digestion. The relish in which he tells this story is almost erotic, which makes it clear why it took 20 years for him to ask Eugénie to marry him. After all, he regarded her more as his cook than his wife. This is a question posed by Eugénie to him and it is important to her. Her 20 year relationship based on labor intensive food preparation with Dodin involves knocking on her door for permission to enter and peering into her bedroom to watch her partially undressed with her back to the door like a piece of sculpture. The way he thinks about her almost as a meal to devour is contained in his voyeuristic glances. In the meanwhile, his rudeness to the young female apprentices in the manor and other female cooks is obvious all the more since he in contrast relishes speaking with his male comrades who consume Eugénie's cooking and discuss her food with scientific detachment over wine and tobacco; Dodin may love Eugenie but she is eroticized in an uncomfortable way in Tran Anh Hùng almost perfectly created film and meticulously arranged mise en scène like one of Eugénie's gourmet meals.
Copyright Moira Jean Sullivan Movie Magazine International May 24, 2023.
The film's title in French is La Passion de Dodin Bouffant and the narrative is about Dodin's desire for Eugénie and her cooking. Funding for this film came from the Loire region, Canal Plus and French National Television, directed by Tran Anh Hung, winner of the best director award at Cannes in May. Originally from Vietnam he has lived in France since 1974 and attended film school at École nationale supérieure Louis-Lumière (ENS Louis-Lumière). Several of his films have won at Cannes in the past.
One thing I have noticed about cooking films set in France are the large kitchens, great utilities, and open spaces. It's a joy to cook in a place where there's room and so I pause here to note that it is a class difference if you don't have a good kitchen or can afford installing one. In Paris apartments can come without kitchens and so it is nothing to take for granted. When the owner moves, they take the kitchen with them. I have a stove in the US where the heat does not go outside anymore via a stove pipe but stays in the kitchen, that becomes like a furnace. In Stockholm during some renovations 'kitchens' are built into a closet with no room for the heat to escape except a ventilator that circulates above the stove. There is no storage for large pans or pots. The kitchen in The Taste of Things is in a French manor with a huge garden, a wine cellar and underground well of fresh water. A film like this is enjoyable for spectators who don't have such resources. Since this is a period pieces dressing for dinner is a luxury.
Historically film is a window to a world of privilege as the characters in this film. I was surprised to see a film like this at Cannes for it is about a world of an ideal past. The extraordinarily refined scenes with meat intensive dishes that require elaborate preparation are beautifully arranged. The kitchen has sauté pans, huge pots for boiling and apprentices who assist in the creation of delicacies from the garden or the market. If you watch this film while you're hungry it should make it even more pleasurable. The sounds of washing vegetables, steaming food, whipping, pouring, and sizzling dishes are part of this almost edible film. The young female apprentices are so used to cooking that they can even taste what the ingredients are without ever seeing them. In one scene, six men with napkins over their heads guzzle and slurp a dish with great relish, reminiscent of Hayao Miyazaki's animated classic Spirited Away (Japan 2001) when the parents of ten-year-old "Sen" turn into pigs in an outdoor restaurant. But it is not just the consumption of food in The Taste of Things: we are instructed in the film that ostentatious, lavish meals constructed without a knowledge of food preparation is not French "haute cuisine".
The focus of the cinematography is of course on the utensils and preparation of gourmet meals. The conversation centers on how wonderful the food is with a short history of French cooking with important historical figures. The great Burgundy wines such as 'Clos Vougeot' revered in the Papacy situated in Avignon in the 13th century is part of the history lesson. The men at the table tell the story of Marie-Antoine Carême who grew up poor with fourteen brothers and sisters and not enough food to eat.
At the end of the film is a soliloquy by Dodin Bouffant on where food first lands in the mouth and on the peristaltic movement involved in digestion. The relish in which he tells this story is almost erotic, which makes it clear why it took 20 years for him to ask Eugénie to marry him. After all, he regarded her more as his cook than his wife. This is a question posed by Eugénie to him and it is important to her. Her 20 year relationship based on labor intensive food preparation with Dodin involves knocking on her door for permission to enter and peering into her bedroom to watch her partially undressed with her back to the door like a piece of sculpture. The way he thinks about her almost as a meal to devour is contained in his voyeuristic glances. In the meanwhile, his rudeness to the young female apprentices in the manor and other female cooks is obvious all the more since he in contrast relishes speaking with his male comrades who consume Eugénie's cooking and discuss her food with scientific detachment over wine and tobacco; Dodin may love Eugenie but she is eroticized in an uncomfortable way in Tran Anh Hùng almost perfectly created film and meticulously arranged mise en scène like one of Eugénie's gourmet meals.
Copyright Moira Jean Sullivan Movie Magazine International May 24, 2023.
- moira-sullivan
- Feb 25, 2024
- Permalink
A Delicate Dish
"The Taste of Things" is a visually stunning film, a slow burn that unfolds like a carefully curated meal. Each scene is beautifully shot, a love letter to the art of food presentation and the quiet intimacy of the kitchen. Juliette Binoche delivers a nuanced performance as the enigmatic chef, while Benoît Magimel portrays her admirer with a subtle intensity.
The film excels in creating a mood. It's calm and soothing, like a gentle simmer. The cinematography lingers on details - the glistening fat on a perfectly seared steak, the delicate folds of a pastry crust. There's a tenderness to the exploration of their relationship, a slow dance of unspoken desires that unfolds over shared meals and stolen glances.
However, for some viewers, this languid pace may border on the uneventful. The narrative builds towards a climax that ultimately feels anticlimactic. The film hints at deeper complexities, but leaves them unexplored, opting instead for a resolution that feels more graceful than satisfying.
"The Taste of Things" is a film best savored for its aesthetics and atmosphere. Those seeking a more robust plot or a dramatic payoff may leave the table feeling a little peckish. But for those who appreciate a slow simmer and a beautifully presented dish, it offers a unique and undeniably cinematic dining experience.
The film excels in creating a mood. It's calm and soothing, like a gentle simmer. The cinematography lingers on details - the glistening fat on a perfectly seared steak, the delicate folds of a pastry crust. There's a tenderness to the exploration of their relationship, a slow dance of unspoken desires that unfolds over shared meals and stolen glances.
However, for some viewers, this languid pace may border on the uneventful. The narrative builds towards a climax that ultimately feels anticlimactic. The film hints at deeper complexities, but leaves them unexplored, opting instead for a resolution that feels more graceful than satisfying.
"The Taste of Things" is a film best savored for its aesthetics and atmosphere. Those seeking a more robust plot or a dramatic payoff may leave the table feeling a little peckish. But for those who appreciate a slow simmer and a beautifully presented dish, it offers a unique and undeniably cinematic dining experience.
- daredevilx90
- Mar 31, 2024
- Permalink
Masterful, artistic drama
- martinpersson97
- May 3, 2024
- Permalink
Fall in love with lovely gourmet, elegant cinematography & brilliant acting
The story revolves around the kitchen and menu managed by Eugenie (Juliette Binoche, Chocolat), the cook, and Mr Dodin (Benoît Magimel, The Piano Teacher), a 'gourmet' or a person devoted to refined sensuous enjoyment (especially good food and drink), who are the main characters, along with their enjoyable friends and helpers.
It's a marvelous fiction and an eloquent showcasing of the French's way of preparing several courses of menus. My brain couldn't handle in sequence everything beautiful about this movie because there's many of them. From acting brilliance to the tiniest elements of taste, the kitchen, utensils, and the out of this world menu with their ingredients.
Set in 1889, it depicts a romance between a cook and the gourmet she works for. The character of the gourmet is based on Dodin-Bouffant, created by Swiss author Marcel Rouff in his 1924 novel La Vie et la passion de Dodin-Bouffant, gourmet (The Passionate Epicure)
I gave it a 9/10 not a perfect 10 but I could not give the reason here it will become a spoiler. I urge you to watch it though because it's worth time, energy and money. A very inspiring film.
It's a marvelous fiction and an eloquent showcasing of the French's way of preparing several courses of menus. My brain couldn't handle in sequence everything beautiful about this movie because there's many of them. From acting brilliance to the tiniest elements of taste, the kitchen, utensils, and the out of this world menu with their ingredients.
Set in 1889, it depicts a romance between a cook and the gourmet she works for. The character of the gourmet is based on Dodin-Bouffant, created by Swiss author Marcel Rouff in his 1924 novel La Vie et la passion de Dodin-Bouffant, gourmet (The Passionate Epicure)
I gave it a 9/10 not a perfect 10 but I could not give the reason here it will become a spoiler. I urge you to watch it though because it's worth time, energy and money. A very inspiring film.
- felicityezra
- Mar 10, 2024
- Permalink