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Founded in 1930, the Troisgros family restaurant has been passed down through four generations, maintaining a three-Michelin-star rating since 1968. The 94-year-old, Cambridge-based documentarian takes us through nearly every aspect of meal preparation and service in the four-hour film. "Soup to nuts, as it were," reviews critic Sean Burns.
If you love food porn, this movie will satiate your appetite for visions of French food while providing much insight into how that food is prepared. After all, it’s four hours long, the perfect length for a rainy afternoon in the theater ogling caviar, escargot, and other delicacies.
His latest film, opening Feb. 9 at the Coolidge, documents three restaurants operated by the Troisgros family, including one that boasts a three-star Michelin rating.