A CHEF’S VOYAGE – movie review

A CHEF’S VOYAGE
First Run Features
Reviewed for Shockya.com & BigAppleReviews.net linked from Rotten Tomatoes by: Harvey Karten
Director: Rémi Anfosso, Jason Matzner
Cast: David Kinch, Jean-André Charial, Glenn Viel, Alain Soliveres, Gérald Passédat, Koji Yokoyama, Courtney Weyl, Chkristine Muhklke, Jenny Yun, Mitch Lienhard, Jim Rollston, Julie Strangier, Grant Waller, Jean-Benoit Hughes, Eloi Dürrbach, Renata Ameni, Kristopher Lord
Screened at: Critics’ link, NYC, 8/21/20
Opens: September 18, 2020

Poster

There are some things I didn’t know before seeing “A Chef’s Voyage.” For example, did you know that the word “restaurant” derives from “restore” or “refresh?” Do you feel either restored or refreshed when you finish a Happy Meal at Mickey D’s? Oh, the banality of that corporation’s food—though they should be praised for giving their customers affordable meals. One wonders whether people even think of what they’re eating since Big Mac, medium fries and a Coke are indulged in so frequently that you can’t blame customers for spending more time texting their Facebook friends even when seated with a real live pal who gets ignored. But enough snobbery.

A Chef's Voyage - A Chef's Voyage $4.99 - SOMM TV

Now David Kinch, the star of this documentary, knows how to refresh and restore his customers and his staff alike, though his cuisine is likely more expensive than a Happy Meal. The red-haired, blued-eyed, scruffy-bearded owner of a 3-star Michelin restaurant Manresa in Los Gatos, California since 2002 also wrote a 328 page cookbook “Manresa: An Edible Reflection” together with Christine Muhlke, but Kinch did not get a coveted third Michelin star by reading someone else’s cookbooks. Though the movie does not bring out his training, he started at New York’s “The Quilted Giraffe” and worked his way up, cooking even at a place in Fukuoka, Japan, learning from the great chefs of Europe like Dieter Müller.

What we do know about David is that he’s quite a personable fellow, speaking to his movie audience with humility, intent on telling us that to get those Michelin stars he needed not only to know how to use ingredients but also to motivate his staff since, “Who wants to train new people every year?” And his staff seems to love him especially since he took this contingent of people in their mid-twenties to France, presumably paying their fare, but that’s not clear. As the group plans the trip—some of whom had never traveled outside the country—they wondered what they should carry and even whether the airport officials would seize the sauce which took five days to prepare, but David assured them to be minimalist: underwear and abalone.

He was invited by top chefs in Marseilles, Paris, and a village Les Baux in Provence to show what he’s got, that perhaps even Californians can teach the great French a thing or two. So, with his own crew, he would get up a seven in the morning to start preparations which, in Marseilles, could mean catching fish which must be used on that same day. As the French restaurateurs look on, he and his young staff would prepare food California style for the customers, whom we never see.

The areas are striking, beckoning us not only to salivate on the food but to walk about picturesque Marseilles whose chefs use olive oil but never butter or cream, the medieval-looking village of Les Baux in Provence, and also Paris, whose chefs make omelets like David with both oil and butter. The owner of the Marseilles establishment emphasizes the need for a staff to respect one another, and allow each person to adapt an identity—a personal style like a film director.

The most savory dish to me is the combination of duck, lobster, clams and mussels which, if soup is added, would be a nifty bouillabaisse.

The film has value to us in the audience less from the food—which may be awesome but you can’t taste it from your movie seat especially if you’re indulging in popcorn. More from watching and listening to David dressed in a sweatshirt with the word “bread,” talk about his experiences, how he grew into loving food, how he worked his way to that coveted Michelin third star, and how, when all is said and done, he can be perfectly happy making an omelet—with oil and butter.

90 minutes. © 2020 by Harvey Karten, Member, New York Film Critics Online

Story – B
Acting – B
Technical – B+
Overall – B

 

BACK TO BURGUNDY – movie reveiw

BACK TO BURGUNDY (Ce qui nous lie)

Music Box Films
Reviewed by: Harvey Karten
Director:  Cédric Klapisch
Screenwriter:  Cédric Klapisch, Santiago Amigorena
Cast:  Po Marmaï, Ana Girardot, François Civil, Jean-Marc Roulot
Screened at: Review 2, NYC, 314/18
Opens: March 23, 2018

I don’t “get” wine.  I wish I could because wine raises HDL, the good cholesterol.  Beer does that as well, but I don’t “get” beer either.  In a blindfold test, I would take Welch’s Grape Juice over a $1,560 bottle of 1986 Chateau LaFite Rothschild, notwithstanding the latter’s  deep color, medium body, a graceful, harmonious texture, superb length and its penetrating fragrance of cedar, chestnuts, minerals, and rich fruit. So wine provides a good living for many who cultivate it, as we see from “Back to Burgundy,” but money isn’t everything.  Relationships: that’s the key to the good life. And that appears the overriding theme of “Ce qui nous lie,” the original French title which means roughly “What Moves Him.”

Director Cédric Klapisch may be best known to cinephiles for “L’auberge espagnole, which thrusts a young, innocent economics student into Barcelona ostensibly to brush up his Spanish but serves as an initiation to life as he mixes with a diverse array of foreign students.  “Back to Burgundy” has a large cast serving as a background to development, folks who go to a vineyard around Burgundy to pick grapes during the harvest and who in one scene have one the most spirited parties recorded in the cinema—calling out “wine, wine, wine!” while banging on the table.

You can’t go home again might have been in the co-writer-director’s mind when he focuses primarily on a mid-thirties man, Jean (Pio Marmaï), who left the vast vineyard for Australia, marrying one Alicia (María Valverde) there,leaving behind an aggrieved couple of siblings: his sister Juliette (Ana Girardot) and his brother Jérémie (François Civil).  Jérémie and Juliette are particularly angry that the wanderer left them behind to care for the land and, later, for their sick father.  They cannot understand why he did not return to Burgundy for their mother’s funeral (he has a valid reason) and, as in many families with some dysfunction, he does not believe his father cared much for him.  When the native returns, bearing news of his changed status from the antipodes, he is met at first with hostility, giving him the job of reconnecting with brother and sister after a decade way.

The complexity of relationships finds twenty-something Jérémie living away from home with a successful winemaker who may remind you of Trump, as Anselme (Jean-Marie Winling) wants to buy some of the land to build an airport, a spa, and general tourist facilities.  When the three heirs to the land receive a sizable inheritance tax bill, they ponder whether to sell all for $6 million or sell parts to raise the money they need.  This runs counter to tradition: you don’t give up property that has been in the family for decades.

The cinematography is a strong point, some of the scene captured with a drone.  This is a story that leans toward epic complexities but embracing easy-to-define ups and downs of the three siblings.  Typical American moviegoers, however, as opposed to critics and highbrows, might prefer the more informal inputs and recognizable characters from a movie like Alexander Payne’s “Sideways,” as those characters are on merely a trip through California wine country without all the complications of ironing out the wrinkles of a partnership when the decision to sell needs the unanimous votes of the three owners.

Unrated.  113 minutes.  © 2018 by Harvey Karten, Member, New York Film Critics Online

Story – B
Acting –  B+
Technical – B+
Overall – B+