Frederick Wiseman's typically observant, salient documentary makes a high-profile kitchen idyllic. Our Menus-Plaisirs Les Troisgros review:
Frederick Wiseman is, and has been for more than half a century now, fascinated by how the sausage gets made. Since the 1960s, he’s spent time documenting hospitals, schools, local government, cultural institutions, zoos and parks, submerging himself and us in their often arcane processes. His films are famously lengthy—his recent work has averaged around the three-and-a-half-hour mark, though he has gone as long as six—because of his granular devotion to detail.
For most of the four-hour runtime, we are situated in the main establishment, La Colline du Colombier, nestled in the postcard-perfect French countryside.
United States Latest News, United States Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Online menus could prompt people to make healthier choicesNew research has found even modest interventions, such as encouraging consumers to reflect on their choices before they submit their order, could reduce the emissions associated with the production of their food by more than 50%.
Read more »
Ask Amy: My husband won’t stop leaving the kitchen a disgusting messHe leaves the kitchen so messy after using it there are now mice and house flies.
Read more »
Ask Amy: Husband is a terrible slob in the kitchenDear Amy: How do I get him to clean up after himself in the kitchen?
Read more »
How often do people see a doctor? Mostly when something feels extremely wrong: poll2 in 3 only see a doctor when something feels extremely wrong, survey finds
Read more »
Online menus could prompt people to make healthier choicesNew research has found even modest interventions, such as encouraging consumers to reflect on their choices before they submit their order, could reduce the emissions associated with the production of their food by more than 50%.
Read more »