1885. Peerless cook Eugenie has worked for the famous gourmet Dodin for the last twenty years. As time went by, the practice of gastronomy and mutual admiration turned into a romantic relationship. Their association gives rise to dishes, one more delicious than the next, that confound even the world’s most illustrious chefs. But Eugenie is fond of her freedom and has never wanted to marry Dodin. So, the would-be husband decides to do something for Eugenie he has never done before...
"Brillat-Savarin was the first to write a book about the philosophy of gastronomy. A marvelous book you absolutely must read. It inspired much of my film. We learn how at a given moment in time, France put order into gastronomy. It was the French who decided that a dish should be prepared in one way and not another. It was the French who decided how to set a table, what silverware and which glasses to use with each dish. And it was the French who advocated marrying flavors by complementing this dish with this or that wine. /.../ It is no coincidence that French gastronomy remains the top-ranked in the world." (Anh Hung Tran)