| Zipporah Films | Release Date: November 22, 2023 | CRITIC SCORE DISTRIBUTION | ||
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Positive:
19
Mixed:
1
Negative:
0
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Critic Reviews
Nov 30, 2023
Minute by minute, it’s a roving, inquisitive, elegantly expansive portrait of an establishment whose many constituent and tangential elements — farms and markets, kitchens and dining rooms, chefs and sous-chefs, servers and customers — function together in a kind of whirring, bustling day-to-day harmony.
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Nov 23, 2023
There’s individual genius in the Troisgros kitchens, no doubt, but also enormous collaborative effort, which makes the documentary a nice metaphor for filmmaking itself. “Everything is beautiful,” a visibly moved Michel says of his estate; the same holds true of this deeply pleasurable movie.
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RogerEbert.comNov 22, 2023
The vast majority of "Menus-Plaisirs Les Troisgros" finds Wiseman and his cinematographer James Bishop finding a good spot to observe two or three or many more people doing a thing and just leaving it there and watching what happens. Each of these moments is rich enough to feel like a short film unto itself: sometimes explanatory, other times subtly funny or empathetic.
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Nov 17, 2023
Of course, making food that looks effortless requires enormous effort. Menus-Plaisirs - Les Troisgros is a movie about that effort; about the hours and days and months and years of sweat, thought, choices, and practice required to produce something worthwhile — great food, certainly, but really any work of art.
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IndieWireNov 21, 2023
The Film StageSep 26, 2023
Jan 2, 2024
Field trips to a cheese aging facility, a winery (of course), and a cattle farmer, whose methods of grazing are plotted out with mathematical precision, highlight the care and passion that are instilled into each and every morsel dropped onto the plate with the tiniest of tweezers. Menus-Plaisirs is a fascinating exploration of that passion, and perhaps the closest many of us will get to experiencing it at all.
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The GuardianJan 1, 2026
At one point, Michel Troisgros insists that cuisine is not cinema, but real life. But Wiseman continually spotlights the importance of close observation in ingredients, taste, preparation and presentation that enables the elevation of the material world into art; from creme brulee forensics, to the staff finicking with the tableware until the setting is just-so.
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