Sumptuous, sensual and impossibly handsome, at first glance French-Vietnamese director Tran Anh Hung’s lavish foodie romance The Taste of Things looks like just another decorous prestige period drama. But in its elegantly restrained way, Tran’s film, which is set almost entirely in the kitchen, grounds and dining room of the country chateau of famed gourmet Dodin (Benoît Magimel) in 1880s France, is every bit as radical and risk-taking as some of the showier, quirkier awards contenders this year (it was France’s submission for this year’s international Oscar category, chosen over Anatomy of a Fall, but failed to make the final list).
Take its exquisite opening sequence. Starting with a wordless nod of approval from Dodin’s celebrated cook, Eugénie (Juliette Binoche), as the gardener hands her a gnarled, freshly exhumed celeriac root, the film then gets down to the serious business of cooking. Around 35 minutes, much of it dialogue-free, is dedicated to the meticulous preparation and appreciative consumption of a feast. In a fluidly choreographed dance of the camera and characters, Eugénie is joined in the kitchen by Dodin, kitchen assistant Violette (Galatéa Bellugi) and Violette’s niece Pauline (enchanting newcomer Bonnie Chagneau-Ravoire).
