The restaurant "Au Petit Marguery" is a haven of friendship, a small paradise in Paris. Tonight is closing night at "Au Petit Marguery," a last supper for its friends and neighbors. Through memories and laughter, accompanied by th delights of French cuisine, the film brings to life the charm of France.
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Film exports/foreign sales :
Magouric Productions, STUDIOCANAL, France 2 Cinéma
International releases (15)
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The recipe for Au Petit Marguery by Laurent Bénégui :
Cooking time : 5 years.
Take the novel and entrust it to the screenwriters. They'll simmer it down over a low flame for three years. Then lightly bake the dialogue to obtain a script that doesn't curdle.
During this time, the director must sift a number of actors and roast them beneath the heat of the casting spotlights. This dish requires perfectly fresh produce.
Once the actors are chosen, give them the screenplay, marinade the whole thing together for two months of preparation. The slightly crazy producer will have at last been found after numerous fruitless attempts on various markets. He will, among other things, provide the dough, a vital ingredient in this dish.
The next step is the shoot which takes place in an empty studio that you gradually fill with the different ingredients. Stew for two more months. The crew, added in great quantities when the stove is lit, must provide a range of flavours and spices. At the end of shooting, deglaze the resulting dish in an editing room. One year later, it's ready. Serve hot at two o'clock on the day of release.
Dominique Segall, Olivier Guigues
Costume designers :
Elisabeth Dallier, Marylène Chambas
Jean-Claude Nachon, Angélique Nachon