Comme un Chef is a 2012 French Comedy, directed by Daniel Cohen, starring Jean Reno and Micha�l Youn. The film had its International premiere at the 62nd Berlin International Film Festival in 2012. A young Frenchman Jacky Bonnot (Micha�l Youn) lives with his girlfriend (Rapha�lle Agogu�) who�s pregnant. He gets fired from a restaurant where he works. Despite his passion for haute cuisine, he decides to grab whatever job he gets coz he is worried about the unborn child. After accepting a job as a painter, he makes friends with the establishment�s cooks and helps them The improvements done by Jacky starts getting heard of. Alexandre Lagarde (Jean Reno) comes to know about the work done by Jacky. He too, as a renowned chef of Cargo Lagarde restaurant is in need to improve his entire menu. If he cannot achieve this, the restaurant will lose a star from its rating and Stanislas Matter (Julien Boisselier) will convert it into a molecular kitchen, with Alexandre and all the cooks losing their jobs. Jacky, at first denies joining Alexandre as the position offered to him is of an itern and that too without pay. But he eventually accepts the offer with a bit of hesitation still in his mind. The next day, both Alexandre and Jacky start cooking together but as soon as they start, Jacky�s fussy attitude and Alexandre�s stubborn nature leads to an heated argument that results in Jacky being fired again. Alexandre regrets his decision and sends someone to search and take Jacky back to the Cargo Lagarde ranks. They reconcile and start to plan improvements to the restaurant�s menu. Jacky cannot tell his girlfriend about him working as an unpaid intern, he rather tells her that he is looking for jobs here and there.Comme un Chef (Le Chef)
Released on: 2012 Language: French Genre: Food Movie/ Comedy Directed by: Daniel Cohen Starcast: Jean Reno, Micha�l Youn
However, she goes to where he started as a painter and finds herself in the kitchen of the interns, who are having a video call with Jacky. She discovers him lying and their relationship breaks down. Heartbroken Jacky is offered a glass of wine by Alexandre which Jacky accepts, they end up tasting few bottles and getting drunk.
Alexandre confides in Jacky and tells him that the food crtics who prefer molecular cuisine will be visiting the restaurant soon which will result in the loss of one star from his restaurant�s rating. Jacky, drunk, calls his friend Juan for help.
Jacky tries to reunite with his girlfriend with the help of Alexandre but she gets mad at his clumsy proposal and the plan fails.
Alexandre offers Jacky a room in his house to spend the night, where Alexandre tries to talk with his daughter who is resentful over her dad�s indifference to her thesis and degree. The Comme un Chef movie is a complete package of French Cuisine. It�s a mouth watering movie for sure. We are presenting just one dish and its recipe out of numerous dishes shown in the Comme un Chef movie for our readers on this Talking Food on Movies.
� � � � � � � � � Caramel Millefeuille
For the pastry 250 gms� � � � � �Flour, plus extra for dusting 225 gms� � � � � �Cold butter Method- Put the flour and a pinch of salt in the food processor. Turn it on and steadily pour in 150ml of water. When the dough comes together, cover it in cling film and chill for 20 mins.
- Lightly flour your surface and roll the dough into a 25cm circle. Put the butter in between two pieces of baking parchment and soften it by tapping it with a rolling pin. Cut the butter in half and repeat the process until the butter is pliable but still cold.
- Reshape to the size roughly of a postcard.
- Put the butter in the centre of the pastry and fold over the right and left sides of the circle, overlapping in the middle. Press the dough with your rolling pin to make it longer and then lightly mark into thirds. Fold the bottom third up to cover the middle third and the top third down. Seal the dough gently by pressing down on the edges with your rolling pin. Give the dough a quarter turn.
- Roll the dough out to a long rectangle (roughly 18 x 38cm), keeping the edges square and the sides straight. Mark the dough into thirds again, fold the bottom third up and the top third down. Seal the edges and give the dough a quarter turn. Repeat one more time, cover and chill for 20 mins.
- Repeat step four twice more, chilling each time. Chill for one hour before using.
- Preheat the oven to 200�C.
- Cut the pastry into 18 equal sized rectangles and place on a lined baking sheet. Cover with a second sheet of baking paper and place a baking sheet on top. Transfer to the oven and bake for 15 to 20 minutes. Remove the top baking sheet and parchment, dust the pastry with icing sugar and then caramelise under the grill for 3 to 4 minutes. Set aside.
- Place the milk, vanilla essence in a pan and bring the milk to the boil.
- Place the eggs and the sugar and whisk together. Mix in the flour and then add the hot vanilla infused milk. Stir together and then return to the pan and bring back to the boil. Cook for 3 minutes, stirring constantly. Pour it into a flat dish and cover with cling film, pressing the cling film on to the surface of the mixture to prevent a skin forming. Chill in the fridge for 1 hour.
- Once chilled, whisk it until smooth. Whisk the double cream until thick and then fold into the mixture. Transfer to a piping bag and set aside.
- For caramel sauce, place the sugar in a frying pan and melt, without stirring, to form a caramel. Mix in the butter and the cream and then allow to cool.
- Pipe the cream mixture onto the pastry rectangles and then layer them on top of each other so that you have six double layers of pastry and cream. Top each one with a final piece of pastry and serve with the salted butter caramel sauce
