Babette's Feast......Thank You, Thank You, Thank You!!!
I just finished watching this movie. Thank you to the CHs who recommended it. It is a must see for those who are "chefs" in their household. Cooking is labor of love we freely give to those around us, and what a blessing it is to the chef when those efforts are valued. I highly recommend this movie.
Back in the crazy 70s we loved this risque film about food, starring Marcello Mastroianni. Be warned, it has an NC-17 rating.
La Grande Bouffe
Four successful middle-aged men Marcello, a pilot; Michel, a television executive; Ugo, a chef; and, Philippe, a judge go to Philippe's villa to eat themselves to death.
the labor of love cooking reference had me giggling remembering the scene in Sixteen Candles when the grandmother is lovingly cooking breakfast, dropping her cigarette ashes into the frying pan.
I did very much enjoy BF. A friend was thrilled that there was a mainstreamish Danish arthouse film that she could take her parents to.
I knew eat, drink, man, woman, but appreciated a prior thread recommendation to Tortilla Soup. I loved it!
Also enjoyed via a CH recco, Mostly Martha. There is a USA remake coming with Catherine Zeta-Jones.
My faves are Coca-Cola Kid and Gregory's Girl.
I found the menu from BABETTE'S FEAST. Enjoy!
Babette’s feast was made up of the finest dishes and wines served at the restaurant she had in Paris:
§ Potage a’la Tortue
§ Blini Demidoff au Caviar
(Buckwheat cakes with caviar)
§ Caille en Sarcophage avec Sauce Perigourdine
(Quail in Puff Pastry Shell with Foie Gras & Truffle Sauce)
§ La Salade
§ Les Fromages
(Cheese and Fresh Fruit)
§ Baba au Rhum avec les Figues
(Rum Cake with Dried Figs)
...and after prayer, the dinner begins. The wine is opened and poured, the turtle soup ladled into each bowl. Next, tiny pancakes garnished with odd looking, fishy smelling little black eggs. Ah, a quick look of surprise
in the eye of the French Officer. Caviar!
...and then, as the guests are beginning to sip another glass of vintage wine, the aroma of something special wafts through the dining room; “Caille en Sarcophage avec Sauce Perigourdine.” It is a masterpiece. One of the finest
of the finest of classical French dishes served only in Paris’s finest restaurants. Tender, gamey quail stuffed with foie gras and encased in a puff pastry shell, swimming in a pool of black truffles hand-picked in the Perigord region of France.
Rare bottles of “Clos de Vougeot” are poured into crystal goblets.
Dinner ends with a fabulous rum cake with glaceé and fresh fruits.