A Culinary Journey:
From Jambon Beurre to 'The Taste of Things'
As the lights dimmed in the cozy theater, I settled into my seat, a clandestine treasure hidden in my bag. Three large Jambon Beurre sandwiches, lovingly prepared for my daughters and me, awaited their moment of indulgence. The film about to unfold on the screen was “Julie & Julia,” a delightful tale that intertwined the lives of two women: Julia Child, the iconic chef, and Julie Powell, a passionate blogger.
The aroma of buttered baguette and savory ham wafted through the air as we watched Meryl Streep masterfully portray Julia Child. Her enthusiasm for French cuisine was contagious, and we delighted in our simple Jambon Beurre, a classic French sandwich, that stole our heart’s that day. Each bite was a revelation—a symphony of flavors dancing on taste buds, eliciting quiet giggles, and the creation of a delightful culinary memory shared with family.
Fast forward to today, and there is a new culinary love story gracing the silver screen: “The Taste of Things.” Starring the incomparable Juliette Binoche, this film transports us to 1885 France, where passion, romance, and gastronomy collide. Binoche plays Eugénie, an esteemed cook, and Benoît Magimel portrays Dodin Bouffant, the gourmet she has worked alongside for over two decades.
Their bond is more than professional—it is a romance simmering over stovetops and bubbling pots. As they create exquisite dishes together, their love story unfolds. The film captures the pleasure and pain of food preparation—the sizzle of butter, the crackle of onions, and the delicate artistry of plating.
And what is a culinary love story without a recipe? The Wall Street Journal recently shared an intriguing review and a tantalizing creation developed for the film, a sipping broth—warm, nourishing, and
fragrant. This recipe was crafted by the talented hands of… well, that remains a mystery. Perhaps it is Dodin Bouffant himself, whispering secrets from his kitchen as the recipe surely beckons: a dish that bridges time and space, inviting us to savor life’s simplest pleasures.
Armed with the recipe and a heart full of anticipation, I plan to recreate the sipping broth, keep it warm in a small carafe I will bring to the theater, and as I sip the resulting masterpiece, I’ll be transported to 1885, sitting across from Eugénie and Dodin, sharing their passion for food and each other. It is a cinematic experience that transcends the screen, reminding us that love, like a well-cooked meal, is best savored slowly.
As the credits roll, I will surely think of my shared Jambon Beurre, my daughters’ fascination with Julia Child, and the magic of cinema. How the girls insisted I recreate Julia’s poached eggs when we returned home. And who knows? Maybe someday, someone will sneak my recipe into a theater, creating their own delicious memory.
Bon appétit!