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    ‘Menus-Plaisirs — Les Troisgros’ Review: A Beautiful Collaboration

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    For his 44th documentary, Frederick Wiseman journeys to the French countryside to examine the workings of a family-owned, Michelin-starred restaurant.Frederick Wiseman’s transporting documentary “Menus-Plaisirs — Les Troisgros,” centers on a dynasty of French chefs who live and work in a pastoral region in central France named Ouches, some 65 miles west of Lyon. There, amid rolling green hills and under the canopy of a century-old oak, the Troisgros family has a celebrated restaurant whose beginnings date back to 1930. The current paterfamilias, Michel, who’s in his mid-60s, has been cooking his whole life, and while you could say he makes food, it feels more like an expression of love.Making food sounds too pedestrian for the meticulously prepared, strikingly plated dishes that come out of the kitchen at their restaurant, Le Bois Sans Feuilles (The Woods Without Leaves), and certainly this is cooking on a rarefied level. It has long been acclaimed, receiving its first Michelin star in 1956 and holding on to its third since 1968. (It’s gone through several iterations and name changes.) Michel’s father and uncle, Pierre and Jean, were widely considered to be nouvelle cuisine pioneers, emblematized by a famous salmon and sorrel dish they invented. The chef Daniel Boulud includes the Troisgros salmon recipe in several of his cookbooks.“Menus-Plaisirs” is Wiseman’s 44th documentary and the first that he’s made since “City Hall” (2020), which notionally focuses on the administration building for the city of Boston. (In between “City Hall” and “Menus-Plaisirs,” he made one of his rare forays into fiction, “A Couple,” about Sophia Tolstoy.) Wiseman’s great subject is institutions, though more rightly the tension between organizations — with their spaces, norms and rituals — and the people moving through them. The bluntly descriptive titles of his movies are an authorial signature (“Hospital,” “High School,” “Boxing Gym”) and suggestively and purposely generic; one of the profound satisfactions of his work is seeing how he turns the general into the specific.Wiseman directed, edited and served as one of the producers on “Menus-Plaisirs,” which runs a heroic four hours (about a half-hour shorter than “City Hall”!). It’s absorbing from start to finish. Much of it takes place inside the bright, nature-inspired Le Bois Sans Feuilles, which is part of a larger complex set in a mid-19th-century estate that the family restored a few years back and includes a boutique hotel overseen by Michel’s wife, Marie-Pierre. Wiseman also pops into another Troisgros restaurant, Le Central, in the neighboring city of Roanne, making a more leisurely visit to a third, the nearby La Colline du Colombier, which is in the countryside.Wiseman’s approach is analytical and dialectical, and only seemingly straightforward. As is customary with his movies, “Menus-Plaisirs” doesn’t have music, voice-over narration, onscreen descriptive text, chapter titles or any other standard hand-holding. Wiseman instead uses images of specific physical spaces — the movie opens on the Roanne railway station and then cuts to its bustling, sumptuously stocked farmer’s market — that immediately establish a strong sense of place. In other words, he grounds you in the world of the movie and then, face by face, shot by shot, scene by scene, steadily fills in its details.The movie is arranged in distinct sections that suggest the rhythms of running a restaurant. The inaugural segment (call it Prep) introduces Michel and his sons: César, who cooks alongside his father and some dozen others at Le Bois Sans Feuilles, and the younger Léo, the chef for La Colline du Colombier. The sons run into each other at the market, where they’re hunting and pecking among the perfectly arranged leafy greens, bouquets of beets and radishes, and astonishing clusters of oyster mushrooms. In this section, the sons also meet with Michel to discuss menu options, and then the movie shifts to Le Bois Sans Feuilles.It’s there in this restaurant’s spacious, quietly humming open kitchen that the movie begins to gather momentum as Wiseman moves about focusing on one and then another station: One chef expertly filets a large salmon while another trims and butchers some ribs. Elsewhere, Michel and a sommelier discuss some outrageously priced Burgundies, and a brigade of servers ready themselves for the fast-approaching service. “Menus-Plaisirs” has all the virtues of a Wiseman movie, but its focus on beautiful food that’s prepared and served with equal beauty makes it especially seductive, even if you’re not keen on everything on the menu. I now know, for instance, more than I ever cared to about cooking veal brains.Once the customers arrive (call this section Service), the rhythms of the kitchen appreciably accelerate. Anyone who’s ever watched great cooks in action (in life or on TV) knows how enjoyable, even hypnotic it can be watching people with superb craft and technique at work, transforming the ordinary into the extraordinary. Wiseman is sensitive to the sights and sounds of kitchens, including the tempos of chopping knives and the syncopated hiss and burble of pots on a hot stove. He also underscores the hard work on an individual level and when the chefs are in the flow together. These kitchens thrum with quiet intensity, not ego.As “Menus-Plaisirs” continues, its focus widens as the chefs meet with some of their providers — at a small cattle farm, a vineyard, a cheese cave — where the mutual respect is palpable and the talk is sincere and often turns to sustainability. Each of these interludes could be spun off into a separate documentary, but together they expand the prismatic portrait of a family for whom cooking is an aesthetic, a passion, an expression of love, an ethic. There’s individual genius in the Troisgros kitchens, no doubt, but also enormous collaborative effort, which makes the documentary a nice metaphor for filmmaking itself. “Everything is beautiful,” a visibly moved Michel says of his estate; the same holds true of this deeply pleasurable movie.Menus-Plaisirs — Les TroisgrosNot rated. In French, with subtitles. Running time: 4 hours. 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      ‘The Taste of Things’ and the Transcendence of a French Meal

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      “The Taste of Things” is the latest movie to luxuriate in France’s gourmand tradition, a safe way of attracting audiences outside the country.In France, a robust appetite is a virtue if not a heroic trait.Eating gratifies all the senses: We take in the aroma of a handsome dish, delight at the sound of a sizzling steak or crave the crunch of a crusty baguette. So to fully appreciate the various sensory dimensions of a fine French meal is, essentially, to express a sophisticated artistic judgment.“The Taste of Things,” by the director Tran Anh Hung, is a 19th-century French romance powered by this understanding of food’s transcendence. The feature opened in theaters Wednesday in France and will play on screens at New York’s Museum of Modern Art on Nov. 10 before its Oscar-qualifying run in mid-December.The movie is about a distinguished gourmand, Dodin (Benoît Magimel), and his preternaturally gifted chef, Eugénie (Juliette Binoche). They live together in the French countryside and together concoct lavish meals for themselves and Dodin’s coterie of foodie friends. Their lives entirely revolve around the cultivation and creation of these dishes, which Hung emphasizes through long, elaborate cooking scenes.“The Taste of Things” is an 18th-century French romance powered by this understanding of food’s transcendence. via Carole Bethuel/IFC FIlmsWhen I first watched “The Taste of Things” at this year’s Cannes Film Festival, I was surrounded by a delightfully vocal audience. The oohing and ahhing was ubiquitous and, apparently, a visceral response, similar to what is elicited by beholding Monet’s water lilies or being wrapped in the velvety textures of Whitney Houston’s voice. Savoring a tasty meal (or even just watching one come together on a big screen) brings a kind of joy that can’t be explained by logic or reason.Reviews of the film in France have been mixed. Le Monde’s Clarisse Fabre found its blissful atmosphere and near-absence of dramatic tension perplexing and boring. Olivier Lamm of Libération wrote that there’s much more to the film than its food-porn attractions — it’s also about the assault of junk food and globalization on French standards.“Chocolat,” starring Juliette Binoche, also celebrated the French devotion to the culinary arts and made a lot of money at the U.S. box office.AlamyThe country’s rich gastronomic tradition — and its long history of federally regulating the quality and authenticity of its wines and produce — is a particular point of national pride, and French film industry leaders have embraced the gourmand label. This year, “The Taste of Things” was selected as the French submission for the Oscar’s best international film category over Justine Triet’s Palme d’Or winner, “Anatomy of a Fall.”The decision was met with objections from French critics, who said Triet was punished for the political charge of her acceptance speech at Cannes. However, the selection of Hung’s film isn’t all that surprising given the selection committee’s evident partiality to films commenting on the country’s national identity — or, from a more cynical standpoint, films that offer Oscar voters a tourist-friendly idea of France.The French devotion to the culinary arts is a bit of an onscreen cliché, and Hollywood films like “Ratatouille” and “Chocolat” (the latter, also starring Binoche, made big money in the United States, but fared far less well in France) have relied on stereotypically French settings, like a rustic village and a Parisian bistro, to communicate lessons about food’s revolutionary and unifying powers.More rewarding — and complex — is the 1956 French classic “La Traversée de Paris,” starring the Frenchest of all Frenchmen, Jean Gabin, as an artist-turned-black market courier in Nazi-occupied Paris. This black dramedy stars Gabin and the comedian Bourvil, who play a bickering duo who must transport four suitcases of contraband pork across the city while evading the authorities and a horde of hungry hounds.Political instability not only cuts off access to revered foodstuffs, it drains the very spirit of those committed to the art of eating. In the 1987 Danish film “Babette’s Feast,” Babette (Stéphane Audran), a French chef, is forced to flee from her Parisian neighborhood when the Paris Commune, an insurrectionist government, seizes power in 1871.Seeking refuge in the Danish countryside, Babette moves into a spartan Protestant household manned by two Protestant sisters accustomed to eating the same brown fish stew, which has a mudlike consistency. Fourteen years into her employment with the sisters, Babette miraculously wins the French lottery and, rather than fund her return to France, spends all her winnings on a multicourse dinner for the townspeople.Stéphane Audran as Babette in “Babette’s Feast.”Entertainment Pictures, via AlamyThe feast — a turtle soup, stuffed quail, rum sponge cake and more — breaks the guests’ brains, while Babette, in the final scene, emerges as an emissary of the sublime. Her culinary gifts, her cooking’s ability to disrupt the very foundations of what her Danish friends perceived to be reality, make her angelic.At the same time, isn’t fine dining — like certain kinds of music, literature and art — rather bourgeois? Nothing screams upper middle class like the prim and proper dinner scene. This is delightful in films by, say, Éric Rohmer, who was fond of depicting the natural choreography of mealtime, the mess of wine glasses and plates of fruit and cheese floating between guests in the middle of a meandering conversation.In other films, dinnertime can seem ridiculous. Consider Luis Buñuel’s “The Discreet Charm of the Bourgeoisie,” in which three couples try over and over to enjoy a white tablecloth feast, but do not actually eat. Over the course of the film, their polite mannerisms and refined gestures become increasingly absurd.Marco Ferreri’s “La Grande Bouffe” plays like a glutton’s version of “Salo,” linking the pleasure of eating to consumerist society and the gross hedonism of the leisure class. In the film, four friends literally feed themselves to death, feasting on an endless parade of shrimp, turkey, pot roast and sausage while reading excerpts from canonical works of literature and, notably, Jean Anthelme Brillat-Savarin’s gastronomical bible, “The Physiology of Taste.”Philippe Noiret, Ugo Tognazzi and Andréa Ferréol in “La Grande Bouffe,” which links the pleasure of eating to consumerist society.Alamy“La Grande Bouffe” is a nauseating showcase and a welcome retort to the glorification of tunnel-vision foodies like Brillat-Savarin. Ferreri was also a gourmand, and he reportedly had difficulties keeping himself from binge eating. His film points a finger at himself as well as society at large.“The Taste of Things” is an adaptation of the 1961 novel “The Passionate Epicure” by Marcel Rouff, which was itself inspired by none other than Brillat-Savarin. “The Physiology of Taste” is supposed to be about the science of eating, but it often veers off into discussions about sex, love and sensuality.Brillat-Savarin’s passion for food is not unlike the passion he might develop for another person, a dynamic that Hung’s film depicts with a hypnotic warmth. When I see Binoche’s Eugénie, laboring away on a buttery risotto or a vegetable omelet, I’m overcome by the sense memory of something deliciously intimate, like being held tight or a loved one’s scent. In that moment, nothing else seems to matter. More