Frederick Wiseman's latest culinary documentary, "Menus-Plaisirs: Les Troisgros," presents a monumental feast for the eyes in the form of a 6,000-course tasting menu. The American cinema-verite director returns to his Francophile roots after dedicating most of his career to chronicling US institutions. This time, he delves into the Michelin triple-starred Le Bois sans Feuilles restaurant in Ouches, France, where he serves up four hours of hardcore gastronomy.
Through long, eavesdroppy tableaux, Wiseman meticulously documents every aspect of the business, from recipe brainstorming to supplier farms and clientele reactions. The film eschews narration, allowing viewers to piece together the intricacies of the restaurant's operations while following Wiseman through the kitchens and dining spaces. The director's unobtrusive approach creates a sense of intimacy, putting the viewer in the shoes of the staff and patrons.
The attention to detail is staggering, with servings beginning with briefings on diners' personal circumstances and dietary requirements. Every aspect of the meal is scrutinized, from creme brulee texture to tableware settings. Michel Troisgros, the patriarch of the Troisgros family, insists that cuisine is not cinema but real life. Wiseman disagrees, highlighting the importance of close observation in transforming ingredients into art.
The film's structure alternates between brisk fastidiousness and static shots of countryside landscapes or kitchen closeups. As the four-hour sitting comes to a close, Michel Troisgros expresses ambivalence about ceding to his son César as head chef. Wiseman seems to sympathize with this reluctance, acknowledging that there is always another new flavor to explore.
However, the film's focus on the visual aspects of the culinary experience may lead some viewers to feel a sense of frustration. While Wiseman skillfully captures the beauty of the restaurant and its preparations, the viewer is left to imagine the flavors rather than experiencing them firsthand. Nevertheless, "Menus-Plaisirs: Les Troisgros" remains a testament to Wiseman's mastery of observational filmmaking and his ability to coax elegance from even the most mundane aspects of human endeavor.
Through long, eavesdroppy tableaux, Wiseman meticulously documents every aspect of the business, from recipe brainstorming to supplier farms and clientele reactions. The film eschews narration, allowing viewers to piece together the intricacies of the restaurant's operations while following Wiseman through the kitchens and dining spaces. The director's unobtrusive approach creates a sense of intimacy, putting the viewer in the shoes of the staff and patrons.
The attention to detail is staggering, with servings beginning with briefings on diners' personal circumstances and dietary requirements. Every aspect of the meal is scrutinized, from creme brulee texture to tableware settings. Michel Troisgros, the patriarch of the Troisgros family, insists that cuisine is not cinema but real life. Wiseman disagrees, highlighting the importance of close observation in transforming ingredients into art.
The film's structure alternates between brisk fastidiousness and static shots of countryside landscapes or kitchen closeups. As the four-hour sitting comes to a close, Michel Troisgros expresses ambivalence about ceding to his son César as head chef. Wiseman seems to sympathize with this reluctance, acknowledging that there is always another new flavor to explore.
However, the film's focus on the visual aspects of the culinary experience may lead some viewers to feel a sense of frustration. While Wiseman skillfully captures the beauty of the restaurant and its preparations, the viewer is left to imagine the flavors rather than experiencing them firsthand. Nevertheless, "Menus-Plaisirs: Les Troisgros" remains a testament to Wiseman's mastery of observational filmmaking and his ability to coax elegance from even the most mundane aspects of human endeavor.
! Frederick Wiseman is like, super talented at capturing all these little details that you wouldn't normally notice. The way he documents the recipe brainstorming sessions or supplier farms is crazy! It's like we're right there in the kitchen with him 
I loved how they showed all these static shots of the countryside landscapes, it was like a mini-vacation from cooking. And oh man, Michel Troisgros is so passionate about his food! He's like, totally convinced that cuisine is not just for show, you know?
. It was more like a visual feast than a taste bud one.
. Just don’t expect to be full by the end of it 
I can totally see why this documentary would be super fascinating! It sounds like Frederick Wiseman really got into the nitty-gritty of that Michelin-starred restaurant, capturing every little detail. I love how he's not trying to narrate or manipulate the story, just letting it unfold naturally. And oh man, 6,000 courses? That's insane! 
I can imagine it'd be kinda frustrating if you couldn't actually taste the food yourself, but at the same time, Wiseman is just so good at observing and capturing the beauty in everyday moments that it feels like we're right there with him. 
I gotta say, this documentary is like nothing I've ever seen before! Frederick Wiseman's attention to detail is insane - 6,000-course tasting menu? That's a lot of food for one film! 
I can see why some people might feel frustrated that they can't taste the food for themselves (although, let's be real, who needs to eat when you're watching a masterpiece like this?). But overall, I think Wiseman's done something special here. It's not just about the food, it's about the art of cooking and the humans behind it. 
. We drove through this stunning countryside in France and stopped at every little bakery we saw 
. I swear, their pastries are to die for! It was like a foodie dream come true. But you know what's not as great? Trying to navigate a GPS system while eating croissants 
. I just love how he captures the human side of things in all his movies.
. The way Frederick Wiseman documents every aspect of Le Bois sans Feuilles is actually pretty fascinating 
. The attention to detail is insane, from the creme brulee texture to the tableware settings... I mean, who knew that was even a thing? 
. Still, Wiseman's mastery of observational filmmaking shines through in this one 
i love how he just goes all in & documents EVERYTHING from recipe brainstorming to supplier farms 
and lol michel troisgros saying cuisine isnt cinema but real life is SO true idk about césar taking over tho 
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. And don't even get me started on the whole "Michel Troisgros doesn't think cinema is art" thing... that's just a bunch of BS, if you ask me 
.