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Juliette Binoche
Juliette Binoche
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Juliette Binoche in Cannes in 2023 for the film The Passion of Dodin Bouffant : a film of flavors and loves.
A film where the camera lingers on Juliette Binoche and Benoit Magimel while they cook. Vegetables, meat, fish and seafood are transformed into refined dishes, with elaborate cooking and a surprising discovery: the meringue which preserves the ice cream inside even if burned with cognac, thanks to the egg, a natural insulator .
A riot of flavours, sometimes even a little transgressive for our times, with very elaborate (and filled) meats, desserts and vol-au-vents. The film's elegant and thoughtful booklet lists recipes such as caviar, oysters and eggs mimosa, chicken with truffles, omelette with carp eggs and a masterful pot-au-feu.
But this film isn't just about food. At the center is an autumnal love story: he loves her, she sometimes welcomes him home at night, but she doesn't want to be his wife, but his cook, cherishing his freedom and individuality.
We are in 1855 and the grace of Juliette Binoche, already admired in Chocolat, is almost indescribable.
