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SUNDAY, SEPTEMBER 25, 2011
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THE TIMES LEADER
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WHISKED AWAY IN FRANCE
MOVIES Continued from Page 5F
a sci-fi tale that is not — repeat, not — a remake of “Logan’s Run.” Justin Timberlake, Amanda Seyfried, Cillian Murphy and Vincent Kartheiser are some of the inhabitants of this alternate universe where everyone stops aging at 25. The catch? You only get to live one more year — unless you’re rich enough to buy yourself immortality. “JOHNNY ENGLISH REBORN:” Exactly what the title promises, with comedian Rowan Atkinson reprising his role as the bumbling secret agent. “MARTHAMARCYMAYMARLENE:” Elizabeth Olsen, the younger sibling of twins Mary-Elizabeth and Kate Olsen, reveals tal-
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ent run deeps in the family with her portrayal of a young woman who escapes the clutches of a charismatic cult leader (John Hawkes, guaranteed a Best Supporting Actor Oscar nomination) and tries to rebuild her life under the care of her sister (Sarah Paulson). A haunting, spooky treat that marks the auspicious debut of writer-director Sean Durkin. “SAFE:” A former cage fighter (Jason Statham), rendered suicidal by the murder of his wife, finds a reason to live in an 11-year-old Chinese girl (Catherine Chan) and math whiz pursued by Russian thugs. NOV. 4 “A VERY HAROLD & KUMAR 3D CHRISTMAS:” Six years after their previous adventures, the pothead pals (John Cho and Kal Penn) have grown apart and lead unconnected lives. That all changes,
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“IMMORTALS:” Visionary filmmaker Tarsem Singh (“The Cell,” “The Fall”) brings his inimitable style to this recounting of the legend of the Greek peasant Theseus (Henry Cavill) and his war against the tyrannical King Hyperion (Mickey Rourke). “J. EDGAR:” The life and times of original FBI president and famed cross-dresser J. Edgar Hoover (Leonardo Di Caprio) are explored in this controversy-baiting biopic from director Clint East-
wood and screenwriter Dustin Lance Black (“Milk”). “JACK AND JILL:” Adam Sandler pulls double duty in this comedy about an advertising executive (Sandler) who dreads an annual visit: A Thanksgiving visit by his twin sister (also Sandler). Katie Holmes and Al Pacino (!) co-star for Sandler’s usual director of choice, Dennis Dugan (“Grown Ups,” “You Don’t Mess With the Zohan,” “Happy Gilmore”). NOV. 18
“HAPPY FEET TWO:” Those irrepressible dancing penguins are back. Just try to resist them. “THE TWILIGHT SAGA: BREAKING DAWN PART 1:” The esteemed director Bill Condon (“Kinsey,” “Dreamgirls”) takes over for the final two installments — and tries to class up the franchise — in the ongoing story about a teenage girl (Kristen Stewart), the vampire (Robert Pattinson) she loves and the werewolf (Taylor Lautner) she doesn’t.
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though, with the arrival of a package in the mail marked “High Grade.” “PUSS IN BOOTS:” The delightfulShreksupportingplayergetshis own 3D movie — still voiced by Antonio Banderas, of course. Salma Hayek, Billy Bob Thornton and filmmaker Guillermo del Toro round out the cast. “TOWER HEIST:” Miami homeboy Brett Ratner directs an all-star cast with this crime caper aboutworkersataluxurycondominium plotting to take back the pensions stolen by a Wall Street plunderer. Ben Stiller, Eddie Murphy, Matthew Broderick, Tea Leoni, Gabourey Sidibe (“Precious”), Casey Affleck and Alan Alda partake in the highjinks. NOV. 11
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LA CADIERE D’AZUR, France — It is day four of cooking class at La Bastide des Saveurs, and many of the 14 students are looking for chairs to catch a few minutes of rest before the whisking begins. But it is also dessert day, so a delicious reward at the end is guaranteed. Such are the joys, and challenges, of a gourmet cooking class at the estate of the Hostellerie Berard in La Cadiere d’Azur, France. There is work to be done, and instructions to follow, during a day that can stretch to seven hours. The key also is to have fun. Who wants to work on vacation? The setting is movie-set-perfect: Therustickitchenofa19thcentury country house in the Provencal countryside. Pass by the herb and vegetable garden on the way to the kitchen with chef Rene Berard. A cutting board and knife await each student around the wooden block table. Bowls of cubed butter, sugar, yellow apples and pine nuts give clues to the day’s tasks. Berard walks in, and it’s time to grab your knife, or your pen to take notes, and get cooking. This class has its share of English speakers — from Australia, Canada, South Carolina and Chicago — so the translator takes her spot across from Berard. The veal stock is already boiling on the stove,andthesmellisheavenly.Every so often during the day, an assistant stops by to pour in another bottle of red wine or drop in herbs, vegetables — even hooves. Thecookinglineupincludestwo kinds of tarts, lemon and apple, along with chocolate fondant (think: the original molten chocolate cake), a wafer and fruit creation, and a French classic in sauce vanille bourbon. The students take turns cracking eggs, whisking (“No air!” cautions the chef), rolling out pastry, stirring sauces, even tossing cooked apples in the pan before the concoction is set aflame. Do something wrong, and you get a gentle
suggestion from Berard. Do it correctly, and you get a smile and “Ah, perfect.” There is time to soak in the atmosphere. The window is cracked open and reveals a prototypical Provence countryside. Copper pans crowd the space above the stove, and dried herbs in glass jars line the countertops. The tile walls of red and yellow shout Provence. Desserts do not make a meal, so the lesson also includes an artichoke salad featuring artichokes from the garden. The students have had a hand in the entire lunch menu, so the lamb that was deboned and put in a marinade days ago is brought out. Berard arranges the meat just so before he hands it over to assistants to cook. That pot of veal stock is strained; not much isleftfromadayofwork,butwhata taste it has. Then it is outside to the terrace to enjoy the fruits of the students’ labor. A table under canopy is already set with glasses, cutlery and bottles of wine. The students and Berard take their seats, and the food parade begins: bread and olive tapenade and anchovy paste; ratatouille; lamb MCT PHOTOS with pistachio butter; vegetable Outside the walls of the French town of La Cadiere d’Azur in Provence, visitors will discover great views of farms and vineyards spread terrine; mashed potatoes; arti- for miles over Provencal hills. chokes with shallots, celery and mushrooms. And desserts. IF YOU GO Conversation ranges from the nightly parties (the seaport of Cas- •La Cadiere d’Azur is one of those picturesque French towns. It is big sis is on the night’s agenda) to the enough to have several decent restaurants and small enough that you bouillabaisse to the honey farm vis- feel you are experiencing life as a resident. •The charming Hostellerie Berard (hotel-berard.com) occupies several ited earlier in the week. buildings in town. It may seem as if you are on a treasure hunt as you One of the younger students, re- travel down corridors, up and down steps and across alleys to find your cent college grad Arielle Saporta of room. Ours had no embellishments but was functional and clean. The Chicago, marveled at the garden extras came in the fabulous view of the refreshing pool and enchanttour earlier in the week. “There ing valley below. Rooms range from $145 out of season to $420 for a were four different types of basil,” suite in peak summer season. •The family of chef Rene Berard runs the hotel, the top-notch restaushe said. The 1 p.m. stated ending time rant and the cooking school. Most cooking students opt for the longer stretches to 3:30 p.m., but no one four-day class; costs, including room for five nights, breakfasts and other events, start at $2,450. You can also do what I did and hook up wants to leave. with a group for a one-day class; my rate was $215. The schedule There is talk that Berard will not changes (classes begin again in September), so it is best to check for be doing this much longer. Some- availability. one asks him directly. His words •The location gives you day-trip options in Provence and the Cote are translated: “The day I don’t d’Azur. Cassis has the beach and the seaside restaurants. Le Castellet has steep streets and touristy shops but a great regional wine shop at have a passion, I’ll stop.” Students in the gourmet cooking class of the Hostellerie Berard The students nod knowingly, its base. Bormes-les-Mimosas has wonderful flowers and towering in La Cadiere d’Azur, France, do most of the work. seascape views. then offer a toast.
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By LINDA BERGSTROM Chicago Tribune