L'Invention de la cuisine
Inventing Cuisine
Laguiole, Aveyron, France. At the top of the hillside overlooking Aubrac lies the restaurant of one of France's greatest cooks, Michel Bras. He obtained his third star this year. Aubrac is certainly the place where France's most innovative, radical and yet most regionally based cuisine gets cooked up. In this film-menu, we will taste four dishes to describe cinematographically what we feel, then work our way back through its culinary fabrication to the true subject of the series : creation. The gargouilloux of vegetables is a dish about birth and its freshness. The filet of burbot in black olive juice owes its invention to graphic intentions close to those demonstrated in contemporary art. The smooth chocolate biscuit is a childhood memory. We will follow Bras through a spontaneous creation, a "culinary happening" which shows that cuisine is being invented every day and that this art shows us the path of life. This film is a portrait of a great chef. Through it, we investigate the ways that one invents and reinvents cuisine by revisiting our space and time : France today.
France - 2000 - 52 mn - 16 mm - Colour
Réalisation
Paul Lacoste
Image
Yvan Quéhec, Jean-Marc Bouzou
Son
François Labaye
Montage
Anthony Brinig
Musique
Michel Bonneval
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Production
La Huit Production,
218 bis, rue de Charenton,
75012 Paris, France
Tél : +33 (0)1 5344 7088
Fax : +33 (0)1 4343 7533
E-mail : production@lahuit.fr
Co-Production
TV 5-Consortium de Télévision Québec Canada, TV 10 Angers
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Ventes
La Huit Distribution,
218 bis, rue de Charenton,
75012 Paris, France
Tél : +33 (0)1 5344 7086
Fax : +33 (0)1 4343 7533
E-mail : distribution@lahuit.fr |
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