This week I am taking a look at the film Babette’s Feast (1987), show in French and Danish, my Bonnie Bride watched it with English subtitles, the way it was meant to be seen. I remember seeing this film once before, so, when CineTV asked for posts about food, this is the film that came to mind. I apologize in advance for there being a few spoilers in this write-up.
Babette's Feast (1987) Blu-Ray cover - IMDB
The story revolves around several people, two sisters, Martine and Filippa, both roles palyed by two different actresses to cover the span of years, with, respective order, Vibeke Hastrup and Birgitte Federspiel playing Martine, young and old; Hanne Stensgaard and Bodil Kjer as Filippa, young and old. The sisters are raised by their father, the village pastor, played by Pouel Kern, who appears in the scenes revolving around when the two sisters are young, and comes across as a bit domineering, and controlling of his daughters. At least that is my take on him.
In the scenes that take place when the two sisters are young, they are each courted by a man who later play a role in their lives. The first is a soldier, Lorens, played by Gudmar Wivesson (young) and Jarl Kulle (old), who feels out of place in the small parish village while being wuite smitten by Martine. Lorens departs suddenly, and pursues his life as a soldier, rising in prestige and rank through the years, eventually attaining the rank of general. For Filippa, she is courted by an acclaimed French opera singer, Achille Papin (Jean-Philippe Lafont), who gives Filippa singing lessons, with the thought of taking her to Paris so that she could be a great opera singer like himself. To Papin’s chagrin, he is rebuffed when Filippa decides to discontinue the singing lessons.
Stéphane Audran as Babette - IMDB
All of this sets the background for Babette’s entry into the story. The French Commune Revolution resulted in Babette (Stéphane Audran) having to flee France in fear for her life, with the aid of Papin who gives her a letter to take to the two sisters asa way of introduction, asking that the sisters give Babette shelter and employment. Years pass, and Babette, who has settled into the community, finds herself receiving a large sum of money, 10,000 Francs, and as the anniversary of the 100th birthday of the sisters’ now deceased father, Babette insists that they allow her to prepare a French dinner for the celebration, thus setting the table for the feast which is the focus of the story. And, as fate would have it, General Lorens returns to the village and joins the dinner. It is quite exquisite, featuring many delicacies that Lorens did not expect to find, and recognizes a course consisting of quail that was the signature dish of a fine Parisian restaurant, whose head chef was a woman.
Some of the foods to be prepared - IMDB
The feast consisted of many courses served throughout the evening, each paired with a different wine; turtle soup leading the charge. The dinner is served immaculately, on fine china, crystal for the wine, silver flatware, all of the best quality. During the dinner, the facial expressions, not just of Lorens, but of the other guests (it was a dinner for 12), are interesting to see as the diners enjoy the meal, taking great pleasure in the medley of flavors, of which only Lorens is familiar with, and the guests take clues from him in on how to handle eating some of the unfamiliar dishes. Food is, after all, one of the simplest pleasures in life, with so many variations across the world. Some are simple, some quite complex, and this feast was far more complex than anything I have ever tried to prepare for family and friends.
IMDB
Although much of the film revolves around food as Babette takes over cooking duties for the sisters, who deliver meals to some of the elderly villagers, it is a character study as we learn about the lives of the main and supporting characters in the story. Babette earns a reputation as being very smart and a bit shrewd in her dealings with the grocer and the local fishermen, as well as becoming well liked by the villagers, especially those elderly folks who benefit from the meals she prepares for them.
The table after the feast - IMDB
As I mentioned at the beginning, I had seen Babette’s Feast once before, I am not sure if it was in the theater, or at home on a VHS (video tape is so last century) rental. The circumstances elude me, but the memory of seeing the film stuck with me, only remembering a few small bits about the feast itself, including the sea turtle imported as part of the meal (poor critter). As a period piece set in the second half of the 19th century, the film holds up well, the story is interesting, and is beautifully shot. This is a wonderful film well worth watching again and can inspire even people like me to want to try their hand at some of these very complex dishes (but I’ll pass on turtle anything as those critters are just too darn cute).
For me, here in the States, tomorrow is Thanksgiving, and we are hosting several friends for dinner. The turkey will be Spanish style, rubbed with olive oil and spices, and the stuffing, also a Spanish recipe, will be dried fruit, mild Italian sausage, simmered in sherry. The rest of the meal will be more typically American. Oh, and homemade cinnamon ice cream to go with apple and pumpkin pies.
Hopefully I have enticed you into checking out Babette’s Feast.
Thanks for stopping by.
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