Ninety minutes. This is the time that the actor François Morel gave himself to make a successful traditional veal blanquette, while telling us the tormented love story that links the French to the kitchen.
If the bet is daring, it is taken up with humor and humility in this documentary by Lauren Malka: we discover, between a few sequences at the market or in the kitchen and a dive into the archives, how political, social and cultural history has upset our relationship with food since 1945.
→ READ. Prepare a fair Christmas meal
In the aftermath of the war, France managed to get out of a food shortage thanks to American aid and the sweat of farmers. While the “bread menu” was definitively abolished in 1949, the beginning of the 1950s marked the end of war vegetables and the French could once again be concerned about gastronomy.
From frozen foods to the “nouvelle cuisine”
During the glorious thirties, the rhythm of daily life accelerates and the cuisine must follow. On tunes for the occasion composed by Boris Vian (The lament of progress) or Nino Ferrer (Pickles), François Morel returns, for example, to the appearance of Leclerc supermarkets which leave small grocers on the floor, or that of the fridge and microwave revolutionizing the life of households.
But at a time when frozen foods are king and American fast food restaurants are experiencing their first successes, Henri Gault and Christian Millau are launching “nouvelle cuisine” which invites you to rediscover clear flavors, while Restos du cœur warns of precariousness food in the era of overconsumption.
→ READ. Viviane Mesqui: “Under the Ancien Régime, there were New Years Eve parties all year round”
With the irony we know him, the actor ends up evoking the complexity of current cuisine, marked by a multitude of diets, the scourge of food intolerances, the return to natural products, at the same time as the temptation of dishes remains. prepared.
If the documentary sometimes gives the impression of flying over the plates of the past 70 years, it manages to show how much France loves cooking, but above all how much she loves talking about it.