Mylod knew the food onscreen had to look the part for his film to work.
But Dominque had ideas as to what would work cohesively and aesthetically on the plate.
So there was a dialogue always there."
Searchlight Pictures
Unsurprisingly, Gensler was thrilled when she read the script.
“I thought it was very exciting,” she says.
“Of course, I look at it from the culinary standpoint.
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Scripts like this don’t come around very often where it’s all food all the time.”
“What we had to assess was the camera.
The food stylist’sbete noireturned out to be foam.
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So how does one keep foam looking, well, foamy?
Turns out, you’re free to’t.
“We kept having to reapply the foam,” she says.
Mylod recruited Savannah-based chef John Benhase to help drill the actors.
“We didn’t want a ranty shouty psycho,” the director says of Fiennes' Slowik.
So has Mylod caught the foodie bug after his tasty experience makingThe Menu?
“But I’d still rather go and have fish and chips.”
The Menuhits theaters Nov. 18.
