So, once in a while it is a documentary day/night - filled with them. And one of the ones we watched a while ago is entitled A Matter of Taste. It is subtitled Serving up Paul Liebrandt. No, I had never heard of him before, despite the fact he was the youngest chef ever (in NYC) to get as many stars as he did early in his career. And, then somewhat latter in his career (SPOILER ALERT) he gets them again, as well as 2 Michelin stars. Here's his site where one can find a recipe for an egg, another for truffle. Looks simple. Sounds simple. It's not.
Part of what I like about the film is that it really gives you insight into the ups and downs of chefly life -- and because it happens in NYC, the long and longer term consequences of 9/11. And, I learned about a new restaurant, Corton, which I shoudl obviously know about. Why? Well, who knows when one will visit. But also because of how they did the walls in teh restaurant when they were designing it. Trust me, it is worth a watch of the film just for that. (And yes, Liebrandt is the chef.) What else? Thomas Keller, Eric Ripert and several otehr well known names -- not least 2 NY TImes critics and a well known figure who actually funds a lot of successful restaurants -- make appearances. Part of what I also liked is represented in Liebrandt's website as well -- his way of reflecting on his ups and downs. What other chef do you know (ok, this may be my ignorance, but still) who has a quote from Milton's Paradise Lost on his website as the opener? (Here's what it says: "Long is the way, and hard, that out of hell leads up to light." I love that quotation.)
The vision of the chef working with his team to perfect foods and platings was astonishingly revealing of all the very hard work that goes into those amazing meals we all sometimes have. The opener with Liebrandt as a sort of Jackson Pollock may be a bit much, but . . . . . there is definitely artistry and commitment here. And this despite the fact that his dog is really really puny.
For more on the film, click here. For a review, here. For an interview with Paul Liebrandt click here. For a clip, try here. Or, for the film's official website, try here. To make a reservation and pay for me to eat at the restaurant (Corton) where he is chef owner. . . . . . . ok, I am just joking. This link, however, connecting Harry Potter and Paul Liebrandt is not. Kidding that is. ) Nor is Liebrandt himself on this youtube demo of him cooking.
