For TheMenu, three world-class chefs were brought in to create an authentic environment for actors and audiences alike.
along with other top-tier talent, the story feels off-kilter from the very first frames. As the evening unfolds, it becomes clear that chef Slowik has much more than an exquisite tasting menu in store for his guests.the owner and head chef at Atelier Crenn in San Francisco, and the only woman chef in the United States thus far to receive three Michelin stars.
“During filming it felt very much like theater,” says Benhase, who joined Crenn and Contreras toward the end of their preproduction prep time and stayed on through the six-week shoot. “Especially how that kitchen is onstage within the restaurant, almost like an altar.
Benhase coached the actors—some of them were local chefs whom he knew—down to the tiniest detail and was on set to spot-check as they worked. He showed them how to hold tweezers, how to use their arms efficiently, how to move past people with purpose and intensity. When the movie shows them cooking the next course, they’re really cooking the next course.
Crenn and Contreras’s work with the food didn’t change the plot in any way, as Reiss and Tracy had placeholder recipes or dishes that helped the story move forward as they’d conceived it. But the two chefs did end up adapting the menu, as Crenn describes it, to their script. “The story was there, but the dishes are definitely mine and Juan’s,” she tellsFor example, Contreras mentions the film’s Amuse-Bouche, which is compressed and pickled cucumber melon, milk snow, and charred lace.
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