TL;DR – This is one of those films that revels in subverting something that brings me great joy and captivates me the entire time it is doing that.
Rating: 4 out of 5.
Post-Credit Scene – There is no post-credit scene
Disclosure – I paid to see this film
Warning – Some scenes may cause distress.
The Menu Review –
There is always a delight when you walk into s film with no idea what you are about to witness. Even more so when that film goes to places, you would never have expected. Well, today we have just such a film which was taken to the next level with me only seeing it because of a mix-up, and I am delighted that mix-up happened because goodness, what an experience.
So to set the scene, we open at a boat dock as Margot (Anya Taylor-Joy) and her date Tyler (Nicholas Hoult) wait in fancy evening attire. They and a bunch of important critics, celebrities, foodies, and businessmen are taking a trip to one of the world’s most exclusive restaurants, Hawthorne, run by Julian Slowik (Ralph Fiennes), hidden away on its own island. The restaurant’s maître d’ Elsa (Hong Chau) takes them on a tour of the island, revealing all its natural bounties and constructed eccentricities. Everything has been tailored to each guest. The only issue is that Margot was not meant to be there, and no one let the restaurant or Chef know.
TL;DR – With Chef’s Table BBQ just being released we take a look back at our map
If you have been reading my reviews for a long time, then you will undoubtedly know that I have a deep love for David Gelb’s striking food documentary series Chef’s Table on Netflix. It is a world full of beautiful food, fascinating stories, and in-depth exploration into a world that I don’t get to visit. Which is even more of an issue in 2020 because of [waves hands around everywhere]. Well, today the latest season Chef’s Table BBQ came out, and I thought it was an excellent time to jump back in and give the map a refresh.
TL;DR – This is a beautiful look at the many factors that make up the world of BBQ.
Rating: 4 out of 5.
There are few series on Netflix that have captured my attention more than Chef’s Table. The exploration of food and the journey of those who make it always captures me and brings me into this world. Today we are looking at the next sort of spin-off of the series since Chef’s Table France with a look at the joy that is Barbeque.
One of the exciting things about BBQ is that it means very different things depending on what country you are in. So for this series, their interpretation of BBQ is food cooked under, above, around a fire. As will be mentioned in the series as an Australian, I grew up cooking food over an open flame, and I still try to when I get the chance. This means a series about food cooked on fire is an instant sell for me.
TL;DR – This is a fascinating
series exploring the food and people that make up some of the most interesting
cities in Asia.
Score – 4.5 out of 5 stars
If you have read my reviews in the past you could probably tell that I am a
sucker for a good food documentary. A documentary that explores the origins of
a dish, or the people that make it, or the cultural context it exists in. Well,
today we get a show that does all three with Street Food. When you think of street food, what first comes to mind?
Well for a long time for me it was that kebab shop that is open to late in the
morning or that one chip store I found in Sydney that one time. However, as I have
started to travel I have found it is much, much, much more than that, and this
is what we will be exploring today.
So to set the scene, today we delve into the street food cultures of eight different
cities across Asia. Some of these locations are quite well known like Bangkok,
Osaka, Delhi, Seoul, and Singapore, as well as some less well-known places like
Chiayi, Yogyakarta, and Ho Chi Minh City (Saigon). We see the foods that mark
each of these cities and the people that make them. We discover the Fish-head
Stew of Chiayi, the Crab Omelette of Bangkok, or the Putu Piring of Singapore.
But more than this we explore the cities, their history, their relationship
with food, and what it means for the people who make/eat it.
TL;DR – Chef’s Table returns to its core by using its platform about chefs and their food to explore deeper issues in society
Score – 4 out of 5 stars
If you have read any of my past reviews about Chef’s Table (see here) you will know that I am in love with this series that explores the lives of impactful chefs right across the culinary world, their lives, their philosophy, and their impact. However, last season I found myself walking away from Chef’s Table feeling like something in the recipe just didn’t work. Was it the shorter run time, or the format, or was it on me because I am not really a dessert person. Well whatever the case, I approached this season with a bit more trepidation than I have in the past, and I am happy to say it was just as impactful as ever.
TL;DR – With Volume 5 just released and Volume 6 just around the corner we take a moment to map out all of Chef’s Table
If you have been reading my reviews for a long time then you will undoubtedly know that I have a deep love for David Gelb’s striking food documentary series Chef’s Table on Netflix. It is a world full of beautiful food, fascinating stories, and a deep exploration into a world that I don’t really get to visit. Well today the fifth volume (six if you add in France which we do) has dropped and I wanted to take a moment to combine my love of both food and cartography and thus chart out every restaurant visited throughout the series so far (and even into the next volume since the names of the chefs have already been announced). With the maps, if a chef had more than one location featured, we picked the central place explored in the episode.
TL;DR – A fascinating documentary dissecting every facet of food, from its history, its traditions, and the future.
Score – 4 out of 5 stars
As a food culture, we have really started to focus on tradition, authenticity, style and presentation, but have we lost something in the process? This is something that chef David Chang is trying to get to the heart off in his new series Ugly Delicious which he hosts with food writer Peter Meehan. Chang who is known from his Momofuku restaurants is pulling apart what makes food the way it is, what makes something traditional and something rebellious, and what is the soul of the food we may eat on a daily basis.
TL;DR – Chef’s Table is at the pinnacle food documentaries, indeed it is one of the best documentary series I have ever watched and season 3 is no different.
Score – 4.5 out of 5 stars
For those of you who read my review on the last season of Chef’s Table, their mini-season in France, then you should know that I really love Chef’s Table (for those who didn’t, just to catch you up, I really love Chef’s Table). From a filmmaking perspective, to the featured guests, to the spectacular food, it is a joy to watch. However, that means that I come to the next season with very high expectations, so bon appétit, 맛있게 드세요, прия́тного аппети́та, and mahlzeit, and welcome to Chef’s Table season 3.
TL;DR – Chef’s Table is one of the best documentary series on TV at the moment, beautifully filmed, amazingly crafted, and it will ruin you for other food documentaries and shows.
Score – 5/5 Stars
Without a doubt Chef’s Table is my favourite documentary series airing at the moment, it beautifully blends this look at gourmet food with the human stories of the chefs who create them. With the new mini-season Chef’s Table France airing I wanted to both review the new season and look as to why Chef’s Table works as well as it does. This season we get to see an insight into four very different chefs working on the frontier of the gastronomical scene in France the country oft considered to be the home of the best chefs in the world. Now as I am going through the season as a whole, and as such, there will probably would you would class as spoilers, so I recommend watching the four episodes first before you read this review, or not, it’s up to you I’m not your boss.