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Speaker 1: Break the Flick with Ben Oshe on ninety six. M

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Speaker 1: all right, Ben, you are reviewing something. I have a feeling.

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Speaker 1: I've watched the trailer. I have a feeling I'm going

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Speaker 1: to really enjoy this. Yeah, this is certainly a movie

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Speaker 1: for anybody who likes the TV series Succession. And if

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Speaker 1: you don't like the TV serious Succession, we can't be

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Speaker 1: friends because that show is unreal. It's on so many awards,

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Speaker 1: and so it's by the same director, Mark Mylot, who directs.

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Speaker 1: He's also like executive producer of Succession and does all

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Speaker 1: of the main episodes of that show. And so if

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Speaker 1: Revenge is a dish, best serve coal, satire is a

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Speaker 1: dish that really should be served slightly acidic and piping hot,

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Speaker 1: and that's what you get with the menu. It satirizes

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Speaker 1: foody culture and celebrity chefs, and like, if you like me,

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Speaker 1: you probably think that this group of people are probably

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Speaker 1: a bit overdue to have the mickey taken out of them.

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Speaker 1: Like if you go to a restaurant these once upon

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Speaker 1: a time, like you'd go to like a real fine

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Speaker 1: dining restaurant, and you know that'd be where you have

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Speaker 1: your deigest station, and every metal has a farm or

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Speaker 1: a gel, your dirt pie catah, one piece of caveat,

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Speaker 1: lots of herbs, yeah, lots of empty plate and you

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Speaker 1: go away hungry and you have a cheeseburger on the

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Speaker 1: way home, of course. But these days like that's sort

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Speaker 1: of that's sort of you know, sheefy over the top

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Speaker 1: extreme of pretentiousness has crept into pubs all around town.

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Speaker 1: Now you go into a lot of just average suburban

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Speaker 1: pubs and then you look at the menus and it's

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Speaker 1: just a list of ingredients that you can't understand how

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Speaker 1: they fit togethershank on it's like what happens to a

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Speaker 1: parmi in chips But even on the really shows the

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Speaker 1: cooking shows the twenty one year olds to time and

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Speaker 1: exactly like it is now so pervasive in our society

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Speaker 1: and home chefs want to be like that. We know

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Speaker 1: that celebrity chefs are now like the new rock stars,

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Speaker 1: and places like Noma in Denmark in Europe have become

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Speaker 1: like the world's greatest restaurant and the stuff that they

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Speaker 1: serve up is just, you're completely bizarre, cost hundreds and

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Speaker 1: hundreds of dollars. So this movie is basically about one

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Speaker 1: of those style of restaurants. This it's located on this

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Speaker 1: remote island in America, and the head chef is played

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Speaker 1: by Ray Fines, and so he is this, you know,

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Speaker 1: ultimate celebrity chef. Everybody is obsessed with this guy. And

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Speaker 1: so he decides to throw this yet an artist indeed,

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Speaker 1: and so he decides to throw the special special diga

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Speaker 1: station meal for like some of the restaurants, like most

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Speaker 1: sort of important supporters. There's the food critic who you

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Speaker 1: know brings down restaurants with a stroke of her pen.

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Speaker 1: There's like an actor who's sort of in the tail

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Speaker 1: end of his career wants to start a food show

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Speaker 1: played by John Laguisiamo Fantastic, You've got the foodie. He's

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Speaker 1: just obsessed with chefs played by Nicholas Holt, the British actor,

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Speaker 1: and he brings he brings along a new sort of

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Speaker 1: girlfriend played by Anya Taylor Joy from The Queen's Game,

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Speaker 1: but who is like kind of like the audience's I

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Speaker 1: in this movie, who is just not buying any of

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Speaker 1: this rubbish, like the stuff is served up through and

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Speaker 1: she's just like seriously while he's explaining to her, you know, like,

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Speaker 1: why it's so special? And do I detect a note

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Speaker 1: of Bergamot in this? And she's just like, just give

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Speaker 1: me something to eat. And then you've got like these

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Speaker 1: these three hedge fund bros who were just kind of

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Speaker 1: obnoxious but super rich. So you've got this collection of

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Speaker 1: characters who descend on this restaurant for this special meal.

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Speaker 1: But very quickly you realize there's a bit more going

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Speaker 1: on here, and maybe the chef has tailored this meal

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Speaker 1: to all of these diners because of things that have

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Speaker 1: happened in their past and how they may have impacted

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Speaker 1: him or his friends, or the food industry or just

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Speaker 1: generally society, and so maybe he has a bit of

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Speaker 1: a point to make. And this is where I should

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Speaker 1: point out that the film is, you know, like it's

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Speaker 1: not just a gentle satire. This kind of gets into

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Speaker 1: some pretty serious, almost horror territory along the way. Ripped

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Speaker 1: it because Ray fines it looks like he's having the

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Speaker 1: most fun he's ever had in his career as a

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Speaker 1: chef who just takes it to the most extreme level.

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Speaker 1: Oh wow, wow, I like the sound of it. Sounds unreal.

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Speaker 1: How many courses giving it? Yeah, well, it gets it. It

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Speaker 1: gets a little bit crazy towards the end and kind

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Speaker 1: of goes so far from reality that maybe some bits

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Speaker 1: get a little bit hard to swallow, a little bit

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Speaker 1: budgeez it is. It is so much fun just to

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Speaker 1: see this foody culture being ripped a new one. I'm

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Speaker 1: going to give it three and a half. Well, you

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Speaker 1: mentioned succession. I almost want Kien Colkan to come on

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Speaker 1: deliver some briutal lines. He loves succession, so good. All right,

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Speaker 1: thank you, Ben, those guys