Later On

A blog written for those whose interests more or less match mine.

Sounds like a fascinating film

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I’ve already put it into my Netflix queue. Read what Francis Lam has to say:

I have a new hero. I’ve never met him, never tasted his food, and even still, I am a worshiper at the altar of Michel Bras.

For years, Bras was to me just another name in the long list of French chefs who supposedly changed everything. I regarded him with a vague sense of respect, the kind you affect mainly because you know you’re supposed to. So out of professional obligation, I went to the French Institute/Alliance Française’s Crossing the Line Festival, where Bras gave a rare interview to go with a screening of "Inventing Cuisine: Michel Bras," a 10-year-old documentary on the creation of four of his dishes.

But from the title shot of the movie — Bras spooning sauces onto a plate in tight lines and deliberate smears — I was stunned. I recognized his swoops and dramatic arcs as signature plating styles of some of my favorite chefs today; I had no idea food could have looked like that a decade ago. I sat up.

Bras is known as kind of a vegetable savant, and so the film begins with him at the market before dawn, selecting, and soon we see him preparing them with his team.

Vegetable prep in every kitchen I’ve ever worked in is a chore, shit work, a task where you find satisfaction mainly in getting something done more quickly than you did it yesterday. It’s about powering your way through, leaving trails of carrot peels in your wake. So watching Bras work is stunning…

Continue reading.

Written by LeisureGuy

25 November 2009 at 10:36 am

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