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The Age
18 hours ago
- Entertainment
- The Age
We know how the mushroom trial ended. In this film, we can't be sure
In one of those strange confluences of art and real life, Francois Ozon's When Fall Is Coming is getting its Australian release just as the dust settles on the closely watched trial of Erin Patterson. The film hinges on another mushroom poisoning, this time cooked in what looks like a delicious fricassee by an elderly mother for her daughter and grandson. The film had its international premiere at the San Sebastian Film Festival last year, long before the Beef Wellington story spread to Europe. Recent events do, however, lend Ozon's elusive, charming film an extra tang. Michelle (Helene Vincent) is 70 years old, living in a picturesque cottage on the outskirts of a small town in Burgundy. She gardens; she cooks and makes preserves; she has the typical French reverence for eating that means she sets the table properly even when she is alone. Her most constant companion is Marie-Claude (Josiane Balasko), a longstanding friend of similar age; the two of them go foraging in the woods, go to church on Sundays, and enjoy a wine or two. But all is not calm. Michelle's daughter, Valerie (Ludivine Sagnier), hates her and is rude and vicious and demanding. Michelle, desperate to maintain her close kinship with Lucas, her beloved grandson, tries to mollify her, but in vain. When Valerie is taken ill after their lunch, she accuses her mother of trying to kill her. Michelle wonders if that might be true. Is she losing her wits? Or does some part of her want to get rid of this bitter, bullying woman, even if she is her daughter? Wouldn't life be better if Valerie were dead? Loading It is the unspeakable question; this film asks it aloud. 'I had in mind a very good friend of mine who had an addicted son,' Ozon says. 'Her life was so difficult, and when he died of an overdose, she was relieved. Of course, she was totally destroyed. But that's the strength of nature – you are able to survive.' Marie-Claude is more inclined to blame herself for the fact that her hapless son Vincent (Pierre Lottin) has led a life of petty crime, culminating in his current prison sentence. 'She asks herself: what have we done wrong with our children? And Michelle answers, 'we did our best',' Ozon says. 'And I think Michelle is heroic to have this reaction, but at the same time she's monstrous.' Whether the poisoning was accidental is never resolved. 'Life is full of ambiguity, contradictions, it is not black-and-white,' Ozon says. 'And that is what I like to show. I like all my characters.' Even snarling Valerie, who begins as an unambiguous hate figure, has her reasons, at least in her own mind. Her sweet, elfin-faced mother made her living as a prostitute; she and Marie-Claude worked together. People found out; of course they did. Valerie can never forgive her mother for that shame. That idea, says Ozon, came to him as this poisoned family took shape in his mind. 'It was step by step. I liked the idea of a woman with a past – and the fact that the past is always coming back in your life. You can't erase it. I did a lot of research into children with mothers who were prostitutes. I realised there were two kinds of reaction. Some children punish their mothers with shame. Others understand it, accept and think their mothers were just victims of social circumstances. And try to help them, especially as they age. Because in France, prostitutes have no place. They don't have pensions or social security. Really, it's a very strong thing for spectators to respond to this in their imaginations. To make them understand the situation.' In a filmography otherwise distinguished by its variety, ageing women have been Ozon's go-to subject. 'I love old people in movies – and old women have been rendered almost invisible,' he says. 'Maybe less in France because we love our old actresses – but then, some old actresses in France don't look old any more! I love to have real actresses whom we can see are 70 or 80 years old, the idea they are beautiful as they are. And filming them in a natural way, you know.' That requires their trust, which he has built up with several of France's senior stars over the years. 'The advantage with old actresses is that the past is on their faces. So it is very touching when they let you make some close-ups. Helene Vincent is a great actress, and you see her life on her face or just in her way of walking. Just watching her can tell us so many things.' His choices still meet some resistance. 'I never say I want to make a political movie, but equally I realise that to choose two old actresses as the leads is political,' he says. Still, he adds that things are better than they used to be. In 2000, he made the first of three collaborations with Charlotte Rampling. Under the Sand is a spare and enigmatic film about a woman whose husband goes missing, presumed drowned, after going for a swim one morning. 'I couldn't find the money. Everybody tells me Charlotte Rampling is too old: she will interest nobody. And she was only 50! Can you imagine?' Loading Undeterred, he made a splash two years later with his murder mystery musical Eight Women, which featured Fanny Ardant, Catherine Deneuve and an 85-year-old Danielle Darrieux; it brought him an international audience and remains his most critically and commercially successful film. 'Hopefully things have changed now. It was not so difficult to finance this time.' Ozon has been surprised by the responses he has had to the new film. 'It is an amoral movie. I leave space for the audience to make their own judgment of the situations; I like this game with an audience. But sometimes you think much more perverse things than I have in mind; it's amazing to hear some spectators say what they have seen in the story. Sometimes I'm shocked!' He smiles urbanely; it is hard to imagine what on earth would shock Francois Ozon. 'But the film doesn't belong to me any more. It's very touching when someone puts his own obsession into your story because often people are talking about themselves, especially in a film about family relationships. Some women feel very close to Michelle. Others say that she is a monster: her daughter is suffering.' For others, the mushroom becomes a metaphor for the toxicity in the family. 'And why not? If you want to see that, why not? For me, it was more about nature – and the fact nature can be beautiful and dangerous at the same time.' Like these aged women, he adds, looking impish. 'I like the idea Michelle looks like a perfect grandmother, but she is more complex. It is kind of a cliche to idealise old people. Old people can be dangerous! Be careful!' So, is she guilty? Unlike real mushroom poisoners, Michelle never faces court, so never answers the key questions. Ozon says he knows the answers, but he won't tell. In San Sebastian, where foraging for mushrooms is part of life, audience sympathies were with Michelle; a mushroom mistake could happen to anyone. For Australians, it may be another story. Loading When Fall Is Coming is in cinemas from July 31. Must-see movies, interviews and all the latest from the world of film delivered to your inbox. Sign up for our Screening Room newsletter.
Sydney Morning Herald
18 hours ago
- Entertainment
- Sydney Morning Herald
We know how the mushroom trial ended. In this film, we can't be sure
In one of those strange confluences of art and real life, Francois Ozon's When Fall Is Coming is getting its Australian release just as the dust settles on the closely watched trial of Erin Patterson. The film hinges on another mushroom poisoning, this time cooked in what looks like a delicious fricassee by an elderly mother for her daughter and grandson. The film had its international premiere at the San Sebastian Film Festival last year, long before the Beef Wellington story spread to Europe. Recent events do, however, lend Ozon's elusive, charming film an extra tang. Michelle (Helene Vincent) is 70 years old, living in a picturesque cottage on the outskirts of a small town in Burgundy. She gardens; she cooks and makes preserves; she has the typical French reverence for eating that means she sets the table properly even when she is alone. Her most constant companion is Marie-Claude (Josiane Balasko), a longstanding friend of similar age; the two of them go foraging in the woods, go to church on Sundays, and enjoy a wine or two. But all is not calm. Michelle's daughter, Valerie (Ludivine Sagnier), hates her and is rude and vicious and demanding. Michelle, desperate to maintain her close kinship with Lucas, her beloved grandson, tries to mollify her, but in vain. When Valerie is taken ill after their lunch, she accuses her mother of trying to kill her. Michelle wonders if that might be true. Is she losing her wits? Or does some part of her want to get rid of this bitter, bullying woman, even if she is her daughter? Wouldn't life be better if Valerie were dead? Loading It is the unspeakable question; this film asks it aloud. 'I had in mind a very good friend of mine who had an addicted son,' Ozon says. 'Her life was so difficult, and when he died of an overdose, she was relieved. Of course, she was totally destroyed. But that's the strength of nature – you are able to survive.' Marie-Claude is more inclined to blame herself for the fact that her hapless son Vincent (Pierre Lottin) has led a life of petty crime, culminating in his current prison sentence. 'She asks herself: what have we done wrong with our children? And Michelle answers, 'we did our best',' Ozon says. 'And I think Michelle is heroic to have this reaction, but at the same time she's monstrous.' Whether the poisoning was accidental is never resolved. 'Life is full of ambiguity, contradictions, it is not black-and-white,' Ozon says. 'And that is what I like to show. I like all my characters.' Even snarling Valerie, who begins as an unambiguous hate figure, has her reasons, at least in her own mind. Her sweet, elfin-faced mother made her living as a prostitute; she and Marie-Claude worked together. People found out; of course they did. Valerie can never forgive her mother for that shame. That idea, says Ozon, came to him as this poisoned family took shape in his mind. 'It was step by step. I liked the idea of a woman with a past – and the fact that the past is always coming back in your life. You can't erase it. I did a lot of research into children with mothers who were prostitutes. I realised there were two kinds of reaction. Some children punish their mothers with shame. Others understand it, accept and think their mothers were just victims of social circumstances. And try to help them, especially as they age. Because in France, prostitutes have no place. They don't have pensions or social security. Really, it's a very strong thing for spectators to respond to this in their imaginations. To make them understand the situation.' In a filmography otherwise distinguished by its variety, ageing women have been Ozon's go-to subject. 'I love old people in movies – and old women have been rendered almost invisible,' he says. 'Maybe less in France because we love our old actresses – but then, some old actresses in France don't look old any more! I love to have real actresses whom we can see are 70 or 80 years old, the idea they are beautiful as they are. And filming them in a natural way, you know.' That requires their trust, which he has built up with several of France's senior stars over the years. 'The advantage with old actresses is that the past is on their faces. So it is very touching when they let you make some close-ups. Helene Vincent is a great actress, and you see her life on her face or just in her way of walking. Just watching her can tell us so many things.' His choices still meet some resistance. 'I never say I want to make a political movie, but equally I realise that to choose two old actresses as the leads is political,' he says. Still, he adds that things are better than they used to be. In 2000, he made the first of three collaborations with Charlotte Rampling. Under the Sand is a spare and enigmatic film about a woman whose husband goes missing, presumed drowned, after going for a swim one morning. 'I couldn't find the money. Everybody tells me Charlotte Rampling is too old: she will interest nobody. And she was only 50! Can you imagine?' Loading Undeterred, he made a splash two years later with his murder mystery musical Eight Women, which featured Fanny Ardant, Catherine Deneuve and an 85-year-old Danielle Darrieux; it brought him an international audience and remains his most critically and commercially successful film. 'Hopefully things have changed now. It was not so difficult to finance this time.' Ozon has been surprised by the responses he has had to the new film. 'It is an amoral movie. I leave space for the audience to make their own judgment of the situations; I like this game with an audience. But sometimes you think much more perverse things than I have in mind; it's amazing to hear some spectators say what they have seen in the story. Sometimes I'm shocked!' He smiles urbanely; it is hard to imagine what on earth would shock Francois Ozon. 'But the film doesn't belong to me any more. It's very touching when someone puts his own obsession into your story because often people are talking about themselves, especially in a film about family relationships. Some women feel very close to Michelle. Others say that she is a monster: her daughter is suffering.' For others, the mushroom becomes a metaphor for the toxicity in the family. 'And why not? If you want to see that, why not? For me, it was more about nature – and the fact nature can be beautiful and dangerous at the same time.' Like these aged women, he adds, looking impish. 'I like the idea Michelle looks like a perfect grandmother, but she is more complex. It is kind of a cliche to idealise old people. Old people can be dangerous! Be careful!' So, is she guilty? Unlike real mushroom poisoners, Michelle never faces court, so never answers the key questions. Ozon says he knows the answers, but he won't tell. In San Sebastian, where foraging for mushrooms is part of life, audience sympathies were with Michelle; a mushroom mistake could happen to anyone. For Australians, it may be another story. Loading When Fall Is Coming is in cinemas from July 31. Must-see movies, interviews and all the latest from the world of film delivered to your inbox. Sign up for our Screening Room newsletter.
Forbes
19 hours ago
- Business
- Forbes
Marlow Is Monte Carlo's First British Restaurant
Marlow is Monte Carlo's first British restaurant. Over the last few years, Monaco's culinary scene has shifted. Renowned for its glitz and glamour, Monte Carlo recently begun establishing itself as a culinary hotspot, drawing in visitors for its abundance of dining offerings, including popular restaurants like Pavyllon, The Blue Bay, Yoshi and Le Grill. Amazonico, COYA, BeefBar and Nobu also have locations in the capital. To further evolve its offerings, the destination just opened its first British restaurant, Marlow. 'British cuisine is in our DNA at Marlow,' says Bryan Gaillard, director of Marlow restaurant at Monte-Carlo Sociétes des Bains de Mer, in an email interview with Forbes."We believe that great food should be honest, seasonal, and elevated without ever feeling pretentious. That's exactly what we serve: beautifully crafted dishes for everyone, for any moment, whether it's a quiet dinner for two or a table full of friends raising a glass to something worth celebrating." Taking inspiration from English private members' clubs and the Mediterranean sun, it intends to serve food that feels effortless and can be enjoyed over a conversation. 'It's been so rewarding to see guests breaking bread together, passing dishes around and diving into flavors that nod to our British roots while still feeling fresh and relevant,' says Gaillard. 'Our signature plates are the soul of the menu, those familiar, bold flavors that keep the heart of Marlow unmistakably British, but we never let it feel heavy-handed. It's about striking the right note, and I think we've found it.' The British restaurant is known for its relaxed, shareable style of dining. The British restaurant is known for its relaxed, shareable style of dining. It offers English-inspired dishes, beginning from 8:30 am with a full English breakfast until midnight. Other menu specialities include Beef Wellington and truffle purée or the Marlow pie with walnuts, honey, mushrooms, rocket and Cheddar. On Sundays, the spot has brunch with complimentary champagne, and there is also an English tea time with pastries, finger sandwiches and scones. At the end of the day, the venue shifts into a sleek bar, complete with a cocktail menu that takes inspiration from British classics (like the Vesper Martini, Hanky Panky or Milk Punch). 'When it comes to drinks, I wanted our cocktail offering to stand shoulder to shoulder with the best in London, modern, clean, and driven by what's in season,' explains Gaillard. 'It's something we've worked hard to perfect, and now, having it all enjoyed on our beautiful new terrace overlooking the Mareterra esplanade feels like the missing piece. There's nothing quite like sipping a perfectly made cocktail as the Riviera sun sets. It's exactly the experience we envisioned when building out this concept.' Alongside British classic cocktails, Marlow will also serve a selection of whiskies, cognacs and rums and have a cigar cellar. On Thursday, Friday and Saturday nights, there will be live music playing in the venue. Marlow is the latest addition to over twenty-five different restaurants from SBM, ranging from Café de Paris to Le Louis XV. Located within the newly opened eco-district of Mareterra, the all-day dining concept is the first restaurant to open within the new space.
Daily Mail
5 days ago
- Daily Mail
Sole survivor of the deadly mushroom lunch makes first public appearance since triple murderer Erin Patterson was found guilty
The sole survivor of the ill-fated beef Wellington lunch that killed his wife and two relatives has broken cover for the first time since Erin Patterson was found guilty. Local church pastor Ian Wilkinson received a round of applause from the congregation as he delivered a message of hope during a rare address at Korumburra Baptist Church on Sunday. It was his first public appearance since Patterson was found guilty of killing her parents-in-law, Don and Gail Patterson, along with Gail's sister, Heather Wilkinson, at her Leongatha home in Victoria's Gippsland region on July 29, 2023. The mother-of-two was also found guilty of attempting to murder Heather's husband, Mr Wilkinson, who spent weeks fighting for life in hospital and underwent a liver transplant. As the two-year anniversary of the ill-fated lunch looms, Mr Wilkinson made a much-anticipated return to the church, where he's been the local pastor for two decades. 'My name is Ian. I used to lead services here a lot and I'm pleased to be back with you again,' he told the congregation. Mr Wilkinson delivered a poignant message of hope by citing an often-quoted verse from Psalm 23:4 in the Bible, Nine News reported. 'Even though I walk through the valley of the shadow of death, I will fear no evil,' he said. Erin Patterson was recently found guilty of murdering three in-laws with death cap mushrooms in a Beef Wellington that she served them for lunch at her home The congregation led special prayers for the Wilkinson and Patterson families during the service as they prepare to mark two years since losing their loved ones. Simon Patterson had also been invited to the ill-fated lunch that claimed the lives of both of his parents and his aunt. It was Mr Wilkinson's first public sighting in three weeks, apart from a personal statement shared in a noticeboard message outside the church the day after Patterson was found guilty. 'Life can be hard, but God is faithful,' he was quoted in the message. The notice from the church leadership team also requested privacy during this 'difficult time'. 'We all greatly miss Heather, Don and Gail, whether we were friends for a short time or over 20 years. They were very special people who loved God and lived to bless others,' it began. 'It's been a long journey, and we continue to lovingly support Ian, Simon and all the Wilkinson and Patterson family members through this difficult time. 'We appreciate all the care from our local communities, special support from individuals and from the Baptist Union of Victoria, and the churches and people from all over the world who have been praying for us.' Mr Wilkinson attended almost every day of Patterson's 10-week trial, where he gave powerful and compelling evidence. More details about his miraculous recovery could be revealed if he takes up an invitation to make a victim impact statement ahead of Patterson's pre-sentencing hearing later this year. A 12-person jury found Patterson guilty of three murders and one attempted murder at Latrobe Valley Magistrates' Court a fortnight ago following a week of deliberations. Patterson had invited the group to her home, where she served them individually wrapped beef Wellingtons containing lethal mushrooms. The killer initially feigned grief as the fatal lunch made headlines around Australia, and Victoria Police charged her over the deaths in November 2023. Patterson faces a maximum sentence of life behind bars.
Daily Record
5 days ago
- Entertainment
- Daily Record
Scots ostrich egg helps duo crack world record for biggest scotch egg ever
Social media chefs Oli Paterson and Phoenix Ross created the world's biggest scotch egg - weighing heavier than a bowling ball. A massive ostrich egg from a Scottish farm has helped two social media chefs find their way into the Guinness World Records - by creating the world's biggest scotch egg. Oli Paterson also known as ElBurrito Monster, 28, and Phoenix Ross also known as Shef Pheonix, 27, spent 24 hours assembling the masterpiece, which tipped the scales at a shocking 7.8kg. The pair, who are known for whipping up supersized treats on social media, used more than seven kilos of sausage meat and a giant ostrich egg sourced from a farm in Scotland to create their colossal delicacy. Their first attempt ended in disaster when the scotch egg fell apart in the fryer. But after refining their technique including freezing the structure overnight, they finally succeeded. Oli who is based in Enfield, London, said: "I had made a five kilogram scotch egg a few years ago so I felt I had a good grasp on how to actually do it. "We'd had a failed attempt a week before the successful one where the scotch egg fell apart when it entered the fryer. "We added some key preparation steps, including setting it in the freezer overnight and it all worked out!" The record-breaking idea hatched after Phoenix was approached by Guinness World Records, who had seen his popular online series But Bigger, where he recreates regular foods at massive scale. But Bigger is a series where Phoenix showcases giant versions of normal food. Phoenix brought Oli in and the pair started brainstorming on what they could make the biggest version of. They debated a burrito, a beef wellington or a sausage rolls but those records had already been set pretty high. Oli said: "It took us a while to think of something that hadn't already been done to a massive extent. "If we had attempted to beat the Beef Wellington record, we would have had to buy a whole bunch of specialist equipment. "When we thought of a scotch egg, it was perfect especially because I'd already done a 5kg one and the record was only 6.2 kilograms." The pair ordered everything they needed, which included five ostrich eggs, a total 22 kilograms of sausage meat and a 40 litre fryer. The total price for the ingredients and equipment came to £505. Oli said: "The new fryer cost me about £150 but it was the eggs and meat that really shot the price up. "The five ostrich eggs, which I procured from a farm in Scotland, cost about £35 each. "Due to our failed attempt, we had to get more sausage meat, so total cost for that was £180. "It always feels worth it to try something new and exciting though." Oli and Phoenix both tried the egg and enjoyed it, though ostrich egg is not as tasty as a chicken egg. Join the Daily Record WhatsApp community! Get the latest news sent straight to your messages by joining our WhatsApp community today. You'll receive daily updates on breaking news as well as the top headlines across Scotland. No one will be able to see who is signed up and no one can send messages except the Daily Record team. All you have to do is click here if you're on mobile, select 'Join Community' and you're in! If you're on a desktop, simply scan the QR code above with your phone and click 'Join Community'. We also treat our community members to special offers, promotions, and adverts from us and our partners. If you don't like our community, you can check out any time you like. To leave our community click on the name at the top of your screen and choose 'exit group'. If you're curious, you can read our Privacy Notice. It is within the qualifying rules for Guinness World Records that the food made must be eaten, so the pair are steadily working through it. They have managed to transform the rest of it into breakfast burritos which currently sit in Oli's freezer. Oli said: "We're slowly making our way through the scotch egg. "It was definitely satisfying to try, but having had ostrich egg before, I knew it wasn't going to taste the same as a proper scotch egg.
