American Cuisine
Synopsis
Loren Collins, an epicure from the cradle, loses his job as a US Navy chef when he punches a bullying senior officer on the nose. Bye-bye Navy, hello France. He winds up in Dijon train station with nothing but his mountain bike and the vague promise of a job in one of France’s most prestigious restaurants, run by chef Louis Boyer, who rules his staff with a rod of iron and a ferocious temper, as Loren soon finds out to his cost
Credits
Director (1)
Actors (14)
Production and distribution (4)
- Executive Producer : Les Films Balenciaga
- Co-productions : M6 Films, Universal Pictures International France
- Film exports/foreign sales : Capitol Films
- French distribution : Polygram
Full credits (17)
- Executive Producers : Régine Konckier, Jean-Luc Ormières
- Sound Recordist : Patrice Grisolet
- Screenwriter : Jean-Yves Pitoun
- Director of Photography : Jean-Marie Dreujou
- Sound Assistant : Philippe Lecoeur
- Assistant Operator : Renaud Chassaing
- Camera Operator : Kevin Jewison
- Press Attachés (film) : François Hassan Guerrar, Aude Thomas
- Editor : Monica Coleman
- Production Assistant : Florence Leonnet
- Continuity supervisor : Aruna Villiers
- Production Designer : Valérie Grall
- Music Composer : René-Marc Bini
- Costume designer : Édith Vesperini
- Sound Mixer : William Flageollet
- Still Photographer : Nathalie Eno
- Post-production supervisor : Florence Leonnet
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Technical details
- Type : Feature film
- Genres : Fiction
- Production language : French
- Production country : France
- Original French-language productions : Unspecified
- Nationality : 100% French (France)
- Production year : 1998
- French release : 21/10/1998
- Runtime : 1 h 32 min
- Current status : Released
- Visa number : 88.689
- Visa issue date : 10/09/1998
- Approval : Yes
- Production formats : 35mm
- Color type : Color
- Aspect ratio : 1.85
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International releases
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News & awards
Selections (1)
About
Parts like this are hard to find. The story might seem simple, but it’s the first time a movie has shown the true spirit behind “haute cuisine”. Audiences will be surprised to discover the pitiless world behind the scenes in a high class restaurant. On the set, with the heat of the lights, the fake smoke and ovens, we felt more like taking a nap than working. It was quite a task to recreate the stress, the relentless pressure that great chefs work under. Throwing four platefuls into the garbage because one wasn’t quite right, having no hair on the back of your hands because you’re always burning them... All the stories you hear, even the wildest ones, are the truth. (Eddy Mitchell in “Le Figaro Magazine”, October 17th 1998)
