This delicious food documentary of sorts is a mouth watering treat. The French are known for their pastry and even have an event that much resembles the Olympics called MOF – Meilleurs Ouvriers de France. Paul Bocuse is a MOF.
Pastry chefs are invited to come and create a variety of meticulous architecturally designed pastries that resemble art instead of brownies.
One of the differences between the US and the French is the French never have an all-you-can-eat buffet and are appalled at the very thought. As one delivered line says, “We eat small amounts of great food for the brain.” Here, not so much.
Sixteen pastry chefs at the top of their craft are invited to Lyon to compete for the prestigious title of MOF. The documentary tells the story of three chefs — from France, Luxemborg, and Chicago. Although the Chicagoan is really French but teaches at a Chicago’s French Pastry School, the only pastry school in the United States. All men have sacrificed their lives and families to participate. (Note: There are plenty of female pastry chefs in the U.S. but none participating. This is the boys club of dough and spun sugar.)
Like the Olympics, you can be perfect and practiced but if you fall during the triple axle skating challenge, it’s over. The same can be said for these dedicated pastry chefs who must race to finish masterpieces. I wonder if this is the basis for the Iron Chef on Food Network?
The audience gasps, laughs, and even watches grown men cry.
I saw this cream puff film in Tucson at the Loft Cinema. I walked into the theatre as the previews were showing and sat down next to a fellow food writer/culinary instructor and his wife. Afterwards, we lamented there were no patisseries nearby.