DELICIEUX/ DELICIOUS

France, 2021, 112 minutes, Colour.

Gregory Gadebois, Isabella Carre, Benjamin Lavernhe, Guillaume de Tonquedoc, Lorenzo Lefebvre.

Directed by Eric Besnard.

French cuisine! Who can resist? And the title so apt.

But, what we didn’t know about French cuisine is that the restaurant was a French invention of the 18^th century. Prior to that, there were inns for travellers passing by, meagre meals, watering and the tending of horses and travellers moving on. This was taken for granted.

But, in the meantime, in the palatial dining room and large kitchen is of the Duke of Chamfort, elaborate menus, 9 to 12 courses, were being prepared for the arrogant Duke and his guests. The Duke’s opinion was that the plebs had no right to good food, could not appreciate it. As his guests gobble and quaffed, the chaplain gives them a little speech on gluttony as a cardinal sin (completely blind to his own arrogant pride).

The cook is Marencon, a big and burly man, Gregory Gadebois (who could pass for Anthony Hopkins larger brother). He is devoted to his work, to his large staff, including his teenage son, Benjamin, and is dependent on the Duke’s favour. There is a substantial scene where Marencon is brought before the guests for judgement, initially enthusiastic favour, then the priest denouncing the specialty (a delicious) of truffle and potato, throwing it to the floor, and veering the discussion to mocking condemnation – and the firing of Marancon.

He is a sympathetic figure, dismayed at falling out of favour, eager to be reinstated. He lives with his son in an old barn with a long-time acquaintance, not wanting to cook. Then he encounters Louise (Isabelle Carre), who tells him she made jams and wants to be his apprentice. He does not approve of women chefs! She has to do all the menial work. However, she gradually finds her place in the kitchen, finally revealing who she really is and why she is working with him.

Just as Marancon later found a new lease of life, the Duke announces that he will stop by the inn, a huge menu to be prepared, instructions as regards decor for a celebration. When this doesn’t happen, there is a crisis for Marancon and complications for his relationship with Louise and a surprising revelation twist of who she really is.

In fact, this is 1789, rumours of revolution, the populace often poor and starving, reference to the King and Versailles – and the audience for the film in revolutionary vein in hostility towards the Duke.

There is some vengeance on unmasking of the Duke for the audience’s satisfaction. However, there is a more positive outlook for the film, the realisation that ends in stopping stations for watering horses being much more, set menu, table set, spacious room, inside and outside, personal waiters and attention, proper ordering of courses, slices of bread… And the makings of what we take for granted as restaurants. So, French cuisine and restaurants, Vive La France.

And the epilogue to the film (apart from a zesty flour fight between Marancon and Louise) is information that soon after this, the Bastille was invaded.

1. The title? A food film? The tropical and potato delicacy? The name of the restaurant?
2. The 1789 setting, the prelude to the French Revolution, the border of the aristocracy and their arrogance, contempt of ordinary people, the lives of ordinary people, poverty and starvation, references to the King, the final information about the fall of the Bastille?
3. The setting, at the Castle of the Duke of Chamfort, costumes and decor, the Palace, the dining, the table, the lavish food, the kitchen and the staff, the detail of work? The contrast with the countryside, the poor accommodation, developed as an Inn, the development for the restaurant? Inside space, outside, the kitchen? The musical score?
4. The scenes of cooking, the opening, detailing the kitchen, the preparation of the truffle and potatoes, the various dishes, the elaborate menu, the serving of the food, at the table, the reaction of the aristocracy, the priest throwing the truffle on the floor and its condemnation? Further scenes of cooking, in difficult circumstances, the development of the kitchen, the preparation of food, the preparation for the Duke’s banquet, the serving of the food in the restaurant? The musical score and backing, tones of the 18^th century?
5. The story of Marencon, his talent as a cook, service of the Duke, taken for granted subservience to the Duke, his kitchen staff, the presence of his son, the detail of work, perfectionism, the serving of the food? His being brought before the Duke and guests for judgment, the reputation of the Duke and his wanting to go to Paris, the praise of the food, the detailed praise, the condemnation by the priest, the embarrassment of the guests, their turning against the cook, the elaborate condemnations, the Duke, humiliated, sending Marencon away? His son going with him? His son, bookish, age, revolutionary ideas and expressions?
6. Marencon in the countryside, his friend, staying with him, the talk, Marencon dispirited? His hopes to be reinstated, to be taken to Paris? The contrast with his son?
7. Louise, her sudden presence, age, her story, making jams at the home of the Duke, the request to be an apprentice, Marencon’s suspicions, her persuading him to take the money, his responsibilities? Getting her to do all the menial work, the washing, with the animals? His disapproving of women being chefs? His suspicions of her, that she was actually a prostitute, her new spin on her story, the brothels? The final revelation of the truth, her being a Marquisse, her husband, the financial deals with the Duke, the Duke profiting by her husband, hanging him? Her wanting revenge, planning to kill the Duke via the food? Her attempt with the poison, the death of the chickens, her being exiled by Marencon, going to the convent, his collapse and being dragged by the horse, Louise tending him and bringing him back? His going to the convent, her return, helping with the banquet, the plan to kill the Duke? The dinner, manifesting herself to the Duke, his reaction, his fears, the threats?
8. Hyacinth, working on behalf of the Duke, the plan for him to visit the in, have a meal? The plan, the menu? Marencon coming alive? The detail preparation, outside, the background paintings, the range of food, the menu, the difficulties, the accident and the fire, Marencon’s hands, Louise taking over, her determination? And the Duke riding by and ignoring the meal?
9. The Duke, the arrangement for the meal, with his mistress, her liking the potatoes and truffles? The preparation for the meal? Louise confronting the Duke? The Duke, his attitude towards the people, that the food was wasted on them, their lack of taste and abilities?
10. The meal, the locals helping with the serving, the past with the poor children and Marencon baking bread for them? Kitchen work, Benjamin and his contribution? The serving of the Duke and the mistress? Then the bringing in of the other visitors, inside and outside, the tables, the offer of free food and dining with the Duke? His arrogant reaction, the reaction of the mistress, while eating the delicacy? Duke, the denunciation, the removal of his wig, his retreat in fright?
11. Hyacinth, his reaction, his theories about servants creating order, removal of his wig, becoming a waiter at the restaurant?
12. The various scenes of visitors to the inn, meagre meals and soups, watering of the horses? The vision of the restaurant, Louise and her vision, Benjamin and his urgings, Marencon and his response? The idea of restaurants, people freely coming, setting of tables, slicing of bread, the order of the meals, finishing with desert? The response of people? And the continuing tradition?