‘The Taste of Things’ Consulting Chef Pierre Gagnaire on Why Cooking Is More Than Seduction: ‘It’s Much Deeper Than That’
variety.comPat Saperstein Deputy Editor In the months since it has premiered at Cannes, “The Taste of Things,” a lushly romantic love letter to French cooking, has quickly been anointed one of the best food-focused movies ever made.
The film, now playing in selected theaters, revolves around the romance between Juliette Binoche‘s Eugénie and wealthy gourmet Dodin Bouffant, played by Binoche’s former real-life partner Benoît Magimel.
The story of the accomplished cook and her boss and lover simmers along leisurely until it comes to a full boil, all the while showcasing a cornucopia of lovingly-photographed products of the French countryside, from pears and cheeses to veal roast and truffled chicken.
Director Trân Anh Hùng, whose debut film “The Scent of Green Papaya” was described as “a poem for the eyes,” brings a similar sumptuous approach to his latest, layering in flavors of wit, sensuality and despair.
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