How They Made the Surreal Dishes in ‘The Menu’

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How They Made the Surreal Dishes in ‘The Menu’
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Chef Dominique Crenn and production designer Ethan Tobman delve into the movie’s haunted dishes (via Thrillist)

in Copenhagen. Like most trendy restaurants, Hawthorn showcases an open kitchen with a flaming fire.

Within the interior, Tobman wanted to honor the natural elements that are integral to any chef—fire and water. “So water has to be part of the experience of the front of the house and fire has to be the experience of the back of the house,” he explains. “There’s a fireplace on the wall right by the window and the reflection makes it look like the fire goes off into the water.” The production designer even went as far as treating the furnishings in the same way a chef would treat his food.

To keep things accurate, Crenn ran a bootcamp for the kitchen staff cast—which was composed of both real-life chefs and actors—as well as the wait staff and sommelier. “It was authenticity to the teeth,” Crenn says. “It was almost like I was opening a new restaurant.” The chef felt like the cast embodied the restaurant industry’s ethos of “Today might be great, but tomorrow will be even better,” she says.

The final course of Chef Slowik’s meal is a dessert that encompasses the entire restaurant, featuring a tableau of syrupy swirls and drops, not unlike the work of culinary luminaries Grant Achatz or Massimo Bottura.

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