Donate Now to Support KDHX

Listen Live
Monday, 22 October 2012 00:00

Savor this ‘Step Up to the Plate,’ an exquisite concoction

belfastfilmfestival.ticketsolve.com belfastfilmfestival.ticketsolve.com
Written by Diane Carson
Rate this item
(0 votes)

About this Media...

For all foodies, the documentary “Step Up to the Plate” is sheer heaven. It carefully, scrupulously, and quietly watches legendary French chef Michel Bras and his son Sébastien create tantalizing, exquisite culinary masterpieces. With only a couple minor digressions, the film devotes its attention to their concocting, preparing, tasting and revising delectable dishes.

French director Paul Lacoste keeps his camera close but unobtrusive as he observes what proves mesmerizing, as watching any true artist can be. Very few conventionally exciting events occur—notably a couple food celebrations complete with drinking and partying and a class to chefs at his Japanese location. And yet plenty of drama transpires between son Séba and father Michel, who has begun the transition to hand over full duties to Séba, as Michel calls him.

 

Despite 15 years of Séba working and preparing, the pressure on him is clear, for beginning in 1978 the self-taught Michel guided his legendary restaurant Lou Mazuc in Laguiole, southern France. In 1992 it moved into an architecturally stunning hotel-restaurant, dominated by glass to allow heightened appreciation of the beautiful landscape, thereby more fully involving all the senses. In 1999 Michel earned a prestigious, coveted 3-star Michelin rating. Director Lacoste doesn’t present much of this factual information, preferring to watch Séba work with Michel supervising, admittedly reluctant to yield the reins.

 

Lacoste divides the film into the four seasons, in order to show the chefs out in nature selecting and then integrating local flowers, vegetables, and fruits into the dishes. As with this past year’s “Jiro Dreams of Sushi,” though with much less direct commentary, “Step Up to the Plate” implicitly, rather than explicitly, conveys its insights; that is, viewers must watch as patiently as these chefs work. For example, Michel suggests that a touch of a vegetable should curve to the right and not the left, thereby illustrating their attention to minute detail.

 

The only downside of “Step Up to the Plate” is not being able to sample this elegant cuisine and concluding the film hungry to do so.
 

Sponsor Message

Become a Sponsor

Find KDHX Online

KDHX on Instagram
KDHX on YouTube
KDHX on SoundCloud
KDHX on Facebook
KDHX on Twitter
KDHX on flickr

KDHX Recommends

May
Thursday
28

KDHX Discovery Series: Soul-Jazz and its Resurgence with Andy Coco

This multimedia session led by KDHX DJ Andy Coco of The Rhythm Section, explores the invention of the soul-jazz genre, its influence, and its contemporary resurgence. With live music from The Provels.   The Discovery...


May
Saturday
30

Brunch at the Stage: The Ozark Highballers

KDHX is now curating a Saturday brunch series at the Stage with live music from local musicians and delicious, locally-sourced food and drinks from the Magnolia Café. Brunch at the Stage takes place from 9 a.m. to 1 p.m....


May
Saturday
30

Official Pride St. Louis Kick Off Party

Please be our guest for this event at the only Official Pride St Louis Kick Off Party. Enjoy a complimentary bar featuring Pinnacle Vodka, Cruzan Rum, Sauza Tequlia, Jagermeister and Jagermeister Spice, Red Bull, select beers from...


Get Answers!

If you have questions or need to contact KDHX, visit our answers portal at answers.kdhx.org.

Upcoming Events HAPPENING

Online Users

5 users and 13057 guests online
Sign in with Facebook

SYSTEM: S5 Box

Login/My Account

Sign in with Facebook