‘A Slow Fire’ is a wonderfully romantic ode to good nutrition, starring Juliette Binoche. In other words, even though it’s directed by Vietnamese Tran Anh Hung (yes, who’s been living in Paris for years), it’s unmistakably French, which is one of several reasons why he was chosen as the representative. It makes sense that the country is in the Oscar race. The actor plays in it A chef who has a strange love affair with the famous chef he has worked for for twenty years.and shares time and space on screen not only with her soon-to-be romantic partner, actor Benoît Magimel, but also with such appetizing dishes as seafood volovane, creamed turbot, baked lamb with Brussels sprouts, and a dessert—yes, a so-called Norwegian omelette. It is sweet.
Before working with Anh Hung, Tran had worked with many Asian directors such as Hirokazu Koreeda, Hou Hsiao-Hsien, Nobuhira Suwa and Naomi Kawase. Is this a coincidence?
I have a great interest in Eastern philosophy and spirituality, I think we have a lot to learn from them. Also, all these filmmakers are amazing. And they all have a very respectful way of working with the players. Many Western directors insist on maintaining complete control of the film, and this means that those of us who put ourselves at their disposal must fight or give up to defend our vision; Luckily, I’ve been in this business for over 30 years and almost no one treats me like that anymore. And associating with writers like the writers you mentioned also helps me continue to explore new ways of making films, which is probably the main tool I have to continue to devote myself passionately to film.
It has been 24 years since she worked with Benoît Magimel, the father of her daughter. What did the reunion mean?
I took this with some trepidation because we lived in a complicated relationship, we broke up a long time ago and have barely communicated since. And the first day of our rehearsals was not promising at all. He loves cooking and wanted to monopolize the kitchen from the beginning, even though it was against the logic of the story, because his character is the chef and my character is the cook; and when this was pointed out to him he did not take it very well. But when I saw him the next morning, I hugged and kissed him and there has been no tension since. Making this movie was a way to tell each other that we still love each other despite everything, and it was a wonderful gift for our daughter. Art also serves this purpose: to express emotions that we find uncomfortable expressing.
Cinema is known as the Seventh Art, and while watching ‘A Dim Fire’, it is almost inevitable to be convinced that gastronomy should be the eighth art…
Making the film gave me the opportunity to understand that if the painter expresses emotions through colors and strokes, the cook does this through ingredients and preparation processes, transforming raw materials into a perfect balance of textures, flavors and consistency, something exquisite. . Gastronomy is the most complete art there is because it provides stimulation to the five senses.
What else have you learned from a culinary perspective?
I paid close attention to the work of the cooks who prepared the dishes in the film, but to tell the truth, most of the time I was careful not to burn my fingers. But I have learned to be spiritually involved in the kitchen and to value what food and the cooking process mean. It’s something we don’t do enough of.
So what do these mean?
As I said, the film tells about a different relationship with food, but also a different relationship with life, both with the soil that gives us its fruits and with others. On the one hand, cooking is a way to honor the abundance of the earth: you plant a seed, give it light and water, and receive food in return. On the other hand, it also allows you to show love to your loved ones, strengthen your bonds, and raise your morale. This is magical.
Do you usually cook?
I have help but I cook. For many years, I would host a family brunch every Sunday with fresh produce I bought from the market, and prepare delicious salads with sautéed vegetables, nuts, fruits, and various types of cheese; Something simple but delicious. Sometimes, when I have time, I invite my friends over and cook to impress them. I search the internet for a recipe that I think I can use and get to work. I don’t always emerge victorious, but I once read a recipe book where the author said: “Never admit defeat. If your food sucks, act like it’s delicious.” That’s what I do.