like eating instant noodles

Annetta 2022-02-04 08:12:34

OK, I am looking forward to watching this drama, because it combines three elements that I particularly like, first, food, but also to watch the food of three-Michelin-star chefs; second, France, a romantic synonym, " "Bonjour" "merci" is such a nice pronunciation, it is the second best pronunciation in my opinion after Chinese (mainly Cantonese, Mandarin, Hakka), and I feel that the French street corner scene is very beautiful, and the ladies also bring their own kind of elegance, elegant , grace; 3. Lyon, oh, I just watched "This Killer Is Not Too Cold" again last week, how could I not expect another lighthearted style from him?
However, after watching the whole movie, people are a little puzzled, "That's it?" "That's it!" It's like eating instant noodles, drooling when you see instant noodles, and the fragrance when you soak them is even more satisfying. But when I eat, and after I finish eating, I will say to myself, I will not eat instant noodles next time, my mouth is dry and slightly bitter, and my stomach is filled with soup rich in preservatives, and I feel my stomach. Disgruntled protest.
Well, let’s get down to business, the film is about three-Michelin-star chef Alexandre (Jean Reno), in order to keep the restaurant’s cooking level and prevent his boss’s second-rate son from inheriting the restaurant and destroying the traditional French cuisine, he had to follow the original contract. As in the contract, first of all, he has to keep his three Michelin stars, not one of them, so that he can have the right to speak in the kitchen and the various things he and his daughter are enjoying now. However, as he got older and lacked creativity, he couldn't come up with a spring menu (specially for Michelin food critics), and when he was distressed and even wanted to give up, he bumped into Jack. Jack is always full of energy about food. He is self-taught by eating Alexandre's various food books, so he admires Alexandre in "books". He is quite talented and creative, and he is very strict about food to obsessive-compulsive disorder. , no one or even Alexandre himself is allowed to change it, but his talent was not accepted by the small restaurant. He was bombarded several times, and finally changed to a painter at the strong request of his pregnant girlfriend. It is such a coincidence that the house he painted happened to be Alexandre. In the old people's home opened by the owner, Jack had a tickle there, and then there were various reactions that the audience could predict. They are two partners, one old and one young. Michelin's latest taste of molecular cuisine has left the tradition far away. Then they will steal the molecular cuisine of other three-star chefs and take it back to study. After several attempts, they succeeded in a few days. . At the end of the film, Alexandre was unable to participate in the competition for some reason, and encouraged Jack to use his strength to meet the competition. Stimulated by the words of the second-class owner of the owner, he exerted his outstanding creativity, that is, the combination of traditional cuisine and molecular cuisine. ,Then. . . . . .
The plot is very simple, but there are very few pictures of all kinds of food, all kinds of beautiful scenery and all kinds of beauties in my imagination. It is basically in the dialogue between the two of them. At the same time, it also makes me slightly change my view of Michelin. I feel that they only pay attention to taste. , Just a small spoonful of something to taste the various materials contained in it, is that interesting? Can you fill your stomach? It feels like a very expensive powder, isn't the taste important? Can the packaging be thrown away? Does Michelin know what it is? Do you know Chinese food? In the end, I think the heroine is quite beautiful.

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Extended Reading
  • Chance 2022-03-14 14:12:31

    I am such a neurotic.

  • Lavonne 2022-04-22 07:01:56

    Watching pastime while embroidering cross stitch

The Chef quotes

  • Jacky Bonnot: I can make it beef bourguignon?

    Nurse: In two, three years.

    Jacky Bonnot: Why is it taking so long?

    Nurse: It's a baby.