Juliette Binoche is bringing her culinary talents to the screen.
Oscar winner plays a cook in the award-winning film set in 1885 France. taste of things — a chance to combine her acting skills with her years of experience cooking for families.
Binoche, 59, said growing up in a gourmet family in France meant appreciating cooking as a “heartfelt art form.” The “frustration” is that “most of the time it gets eaten up quickly,” she says with a laugh. “It’s hours and hours of work, and it gets swallowed up by those bodies very quickly, sometimes too quickly.”
Still, she often values working long hours in the kitchen. “When I do it for friends or family who are coming over, I have to prepare it in advance, so it takes all day, sometimes even the day before, and then it’s fun,” she says. ”
Binoche’s children, son Raphael (30) and daughter Hana (24), have inherited that sense of gratitude. They “love to cook and are very proud of it,” she says. She says, “Because we want to give our children a good foundation for life and health…especially when the ingredients come from places that haven’t been changed much by the environment.” Chemicals . ”
of chocolate Starr says, “I really wanted my kids to enjoy peeling, cutting, melting, cooking, tasting, and smelling. When they were little, Every Wednesday for probably at least 15 years, we baked crepes on Wednesdays.”
She admits that she sometimes had a love-hate relationship with cooking. “Because it’s a hassle if you have to do it every day!” she laughs.
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But now that her kids are grown, she says, “I have a binder full of recipes that I’ve stolen here and there from family, friends, and cousins.” She gets tired of repeating the same thing over and over again, so she goes on the internet and tries to search for something. ”
Many of Binoche’s favorite dishes involve his sister, Marion Stallens. “There was a time when her sister and I were a little competitive, so we had to find a better dish. She used to do meatballs like this. [made me] I’m so jealous. I tried to improve it, but couldn’t. She told me recently. ”
Both Binoche and his sister recreated the dishes their mother made when they were young. “Every Christmas we cook the same dishes,” she explains. “It’s basically a peasant dish, kind of like pot-au-feu, but with chicken in it. But the sauce is amazing. The sauce is made of capers and lemon, a little cream, and the broth. The stock is the main thing. you know.”
Her mother’s kitchen proficiency played a significant role in preparing her for the role in Tran Anh Hung’s Eugénie, which Binoche wrote and directed. taste of things.
“She taught me how to do béchamel when I was little, so I know how to do it,” she recalls. “There are principles in cooking, and if you know some of them, it will be very delicious. [helpful] That’s the base you go back to…so you can improvise further from there. ”
Cooking in front of the camera required preparation rather than improvisation, but surprisingly, it wasn’t as much as it seemed considering the quantity taste of things It features Binoche and co-star Benoît Magimel preparing elaborate dishes in real time in a faithful recreation of a 19th century kitchen.
“We only had one day of rehearsal,” Binoche reveals. “But we previously obtained a videotape of Pierre Gagnaire, the chef who selected the recipes with Hung for the film. We had a videotape of Pierre Gagnaire, the chef who selected the recipes with Hung for the film. There was a video that showed. So when I arrived before rehearsal, I knew the rhythm of things.”
taste of things Binoche’s upcoming projects include playing Coco Chanel in the Apple TV+ series. new look.