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Editorial Reviews
Review
Television is awash in food these days, most of it utterly forgettable, at best (I'm still
having flashbacks from having accidentally watched five minutes of "The Chew"). Want
to see what food on film could really be like? Check out this series of French
documentaries. There are nine of them so far, each focusing on a different three-star
chef, and they are absolutely splendid - maybe the best food programs that have ever
been made.
In fact, to call them "food television" is to miss their point. On these videos there is no
shouting, no contrived competition, actually, not even any outsized personalities,
despite the fact that the stars are some of the best, most creative chefs on the planet.
At their cores, these videos by director Paul Cotat are 1-hour mediations on creativity
and imagination, with food being the common medium. If that sounds lofty and
intellectual, well, so be it. But that doesn't mean that the shows aren't also a lot of fun,
albeit in a quiet, contemplative way.
Each documentary is different in theme and in tone, varying with the chef. Michel Bras
walks the stark landscape around his restaurant in Laguiole commenting on the
interplay of light and shadow and suddenly his highly abstract plating comes into focus.
Alain Passard contemplates the simple beauty of a roasted onion. Michel Troisgros
emerges as an almost tragic figure as he repeatedly tries to reinvent dishes made
famous by his pioneering father and uncle. Cotat visits Italian Nadia Santini (the only
non-French chef in the series) starting with an attitude that could be most charitably
described as paternalistic (maybe even condescending?), but comes away utterly
seduced by the way she coaxes complex flavors from simple, perfect ingredients.
This is what real cooking is about when done on the highest level. Yes, there are
recipes, and, yes, there are techniques explained. But what the shows are really about
- and what great cooking is really about - is the human element. Anyone can sauté
eggplant, given the right set of instructions and a little practice. But the ability to turn
that eggplant into art is the province of a very few. --Russ Parsons, Food Editor, LA Times
having flashbacks from having accidentally watched five minutes of "The Chew"). Want
to see what food on film could really be like? Check out this series of French
documentaries. There are nine of them so far, each focusing on a different three-star
chef, and they are absolutely splendid - maybe the best food programs that have ever
been made.
In fact, to call them "food television" is to miss their point. On these videos there is no
shouting, no contrived competition, actually, not even any outsized personalities,
despite the fact that the stars are some of the best, most creative chefs on the planet.
At their cores, these videos by director Paul Cotat are 1-hour mediations on creativity
and imagination, with food being the common medium. If that sounds lofty and
intellectual, well, so be it. But that doesn't mean that the shows aren't also a lot of fun,
albeit in a quiet, contemplative way.
Each documentary is different in theme and in tone, varying with the chef. Michel Bras
walks the stark landscape around his restaurant in Laguiole commenting on the
interplay of light and shadow and suddenly his highly abstract plating comes into focus.
Alain Passard contemplates the simple beauty of a roasted onion. Michel Troisgros
emerges as an almost tragic figure as he repeatedly tries to reinvent dishes made
famous by his pioneering father and uncle. Cotat visits Italian Nadia Santini (the only
non-French chef in the series) starting with an attitude that could be most charitably
described as paternalistic (maybe even condescending?), but comes away utterly
seduced by the way she coaxes complex flavors from simple, perfect ingredients.
This is what real cooking is about when done on the highest level. Yes, there are
recipes, and, yes, there are techniques explained. But what the shows are really about
- and what great cooking is really about - is the human element. Anyone can sauté
eggplant, given the right set of instructions and a little practice. But the ability to turn
that eggplant into art is the province of a very few. --Russ Parsons, Food Editor, LA Times
Product Description
Well before many chefs of his generation, Michel Troisgros hit on a culinary practice and culture which today lies at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained, personal, and bright, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where handsome lighting and smart photography make the fi lm a pure delicacy. Made in France--Subtitled in English.
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Most Helpful Customer Reviews
2 of 2 people found the following review helpful:
5.0 out of 5 stars
Awesome. How wrong I was originally.,
By Surj Patel "infomaniac" (Portland, OR) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Inventing Cuisine: Michel Troisgros (DVD)
My original review was 3 stars. Shame. My own damn fault. I forced myself to watch all of it, including the extras. I figured I should since i paid twenty bucks for this. I am now so glad I did.It's probably the best in the series as it covers the evolution of one of his dishes from the base concept to the final dish. He vocalizes his thought process and involves his kitchen team. The same in the extras section of the DVD - he figures out what to do with some meringue shells that have been created. Good, geeky, pore over minutiae section after the slow start. BAD: Starting with voiceover / dubs going to subtitles and ending with voiceover's. Bit weird. Content wise, totally worth it.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
atmospheric, historical, interesting,
By
Amazon Verified Purchase(What's this?)
This review is from: Inventing Cuisine: Michel Troisgros (DVD)
This is a documentary about Michele Troisgros, his famous restaurant, and his family. There's some material about cooking, we see the development and testing of a dish, although it turns out to be not very innovative, but the DVD's main content is interviews with the Troisgros family, and local scenery. Four stars for lack of cooking.
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