The moving film exposing the world of gastronomy


First and foremost, of course, that meant the food.

“What I love about Dominique’s cooking is that there’s a specific emotional warmth to her, and that carries over to her food as well,” he says. In the film, the names of the dishes amplify the “beats” of the narrative, he adds, notably in a dish called “Man’s Folly”. I’ll leave the ingredients mysterious, but its thematic significance is clear.

“It speaks to the innate sexism of the restaurant industry,” says Mylod. “Dominique, as the only female chef in America to have three Michelin stars, is obviously [aware of that].”

Ultimately, however, after completing The Menu, Mylod found he had a newfound appreciation for molecular gastronomy. “I have an incredible respect for the very thing that torments us,” he says. This is how the culinary genre was “distorted [by] excessive trade” which the film satirizes. “All artists, whatever the field, [take] those wrong turns. And for me, it was just as much a character thing about Chef Slowik and how self-loathing goes with that selling feeling.

To say that everyone in the movie gets their just desserts is barely half of that. Mark Mylod, meanwhile, is currently in the middle of filming the fourth series of Succession, scheduled to hit our screens next spring.

If he brings to that even a hint of the devilish fun he had with The Menu, this hit TV series will satisfy anyone hungry for more stories from the world of the super rich.

The Menu is in theaters from November 18


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