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Loren Collins, an epicure from the cradle, loses his job as a US Navy chef when he punches a bullying senior officer on the nose. Bye-bye Navy, hello France. He winds up in Dijon train station with nothing but his mountain bike and the vague promise of a job in one of France’s most prestigious restaurants, run by chef Louis Boyer, who rules his staff with a rod of iron and a ferocious temper, as Loren soon finds out to his cost
Parts like this are hard to find. The story might seem simple, but it’s the first time a movie has shown the true spirit behind “haute cuisine”. Audiences will be surprised to discover the pitiless world behind the scenes in a high class restaurant. On the set, with the heat of the lights, the fake smoke and ovens, we felt more like taking a nap than working. It was quite a task to recreate the stress, the relentless pressure that great chefs work under. Throwing four platefuls into the garbage because one wasn’t quite right, having no hair on the back of your hands because you’re always burning them... All the stories you hear, even the wildest ones, are the truth. (Eddy Mitchell in “Le Figaro Magazine”, October 17th 1998)