Billy Wilder’s much-beloved romantic comedy Sabrina is legendary for Audrey Hepburn’s performance, decadent costumes, and the behind-the-scene drama caused by an ornery Humphrey Bogart. But today, we’re focusing on the two-year stretch the film’s titular character spends at culinary school in Paris. There, Sabrina (Hepburn) learns to make a double-baked French onion soufflé. In this episode of Film To Table, filmmaker Erin Heidenreich joins chef Jason Roberts to recreate that springy, creamy recipe, for what Jason calls the best soufflé he’s ever made. It’s a combination of fundamental flavors mixed with impeccable technique, resulting in a decadent and impressive final product worthy of a cinema classic.
Film To Table Episode 7: Sabrina
Mix the razzle-dazzle of a soufflé with the rich flavor of french onions and voila—a perfect dish.
By: Fandor Staff
The movie technique you’ve seen a million times but never noticed
This installment of SFX Secrets explores how editors play with sound and image to create the feeling of seamlessness.
The Best Video Essays of 2016
It's impossible to keep up with them all, and that's a good thing.