Monday, June 16, 2014

How to Make Beef Bourguinon from The Hundred-Foot Journey starring Helen Mirren


Last week, via the Dreaming of France meme, I met Sally Tharpe Rowles, a lucky lady who was living in France at the time the upcoming The Hundred Foot Journey was being filmed in the village of St. Antonin. Based on the novel by Richard Morais about a young Indian chef who opens a restaurant across the street from Madame Mallory's Michelin-rated restaurant, the movie stars Helen Mirren as Mallory and Manish Day as the Indian chef. Here's Sally's post about discovering that a film was going to be shot in St. Antonin and her meeting the wife of cinematographer, Linus Sandgren. 

I'm not much of a foodie, no one has ever confused me for a chef, but I'm addicted to all the food shows on television. From what Sally says in her post about the book, the movie should be a feast for the eyes.
"The novel delves into the the politics & cutthroat competitive nature of the Michelin star system. It is peppered with culinary tidbits from the tastes & smells of simple country fare to the richest of French haut cuisine. I would have to say that I found the colorful & spicy references to the exotic Indian culinary offerings more enticing than the descriptions of the over the top French indulgences. It will be interesting to see just how all of this talk of food will be recreated onto film."

Image courtesy of Sally Tharpe Rowles 

Along with a superb food stylist (I'm still checking to see who is credited with the task) it would be Sally's new friend, Linus Sandgren the cinematographer, charged with executing director Lasse Hallstrom's vision, who would be responsible for shooting the plates properly.  

Beef Bourguinon a la Hassan
Photo provided by Dreamworks


If the Beef Bourguinon looks good to you, and you actually enjoy the process of 'cooking' vs my preference (watching other people cook) Dreamworks has provided the recipe presented by Chef Floyd Cardoz. Don't miss the video below where Chef Cardoz and author Richard C. Morais take us through it, Cardoz comparing his experience to Hassan's. 

Bon Appetit! The Hundred-Foot Journey opens August 8th. 
You'll find the trailer in my sidebar.






9 comments:

  1. I can't wait to see this movie. I'm going to guess that French chefs would not use Canola oil, but that won't stop me from enjoying the recipes. I posred a recipe this past week too. It had nothing to do with a movie or France, though. Thanks for playing along. Here’s my Dreaming of France meme

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    1. Thanks Paulita; I love starting my week with your Dreaming of France meme. And am enjoying sharing Sally's interesting unclose looks at the filming, THANKS to YOU!! Merci again, mon ami.

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  2. Thank you Sim. It is really fun to see all of this up on your blog. I do feel very fortunate.

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    1. Thank YOU Sally! You're really enriching my experience with this one.

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  3. This might be one of the rare occasions where I prefer the movie to the book. The book was a little "eh' for me, despite my loving the premise and the various settings and being drawn to stories of the immigrant experience. the movie, however, looks QUITE promising!

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    1. You're a foodie as I recall from your tantalizing vacay photos; I can't imagine it won't be fun to watch them cook and to watch these two food cultures collide. And keeping my fingers crossed about Madame's accent:)

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  4. I haven't read the book, but will definitely be waiting for the movie, although I think I'm going to despair at Helen Mirren's accent. Interesting that they released a recipe too. I can't think of boeuf bourginon without thinking of the movie version of Julie and Julia, and how the actress playing Julie, kept saying booof.

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    1. Of course I didn't notice it Louise until I saw how you spelled 'boeuf' the French way but how funny they used the English spelling for beef and then put the rest of it in French! And Paulita noticed the recipe calls for Canola oil which would likely not be the choice of a French chef. Funny. Where's the booof?!?

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    2. Where's the boof indeed? I hadn't noticed the use of beef either! I was expecting boeuf so that's what I read…. If you're going to anglicise it, then call it beef burgundy.

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