There are only a few days left to find out which film will win the Best Picture statuette at the Oscars, which will be held this Sunday at the Dolby Theater in Los Angeles, California.
Among the candidates to win the most coveted award are films like Oppenheimer, which leads the field with a total of 13 nominations, which has triumphed in previous awards and which are usually interpreted as indicative predictions for the ceremony on the 10th.
As one of the most anticipated events of the year, by the industry and also by film lovers, the subsequent banquet served at the Governors Ball to the announced winners, and the rest of the guests, is an aspect that is taken care of down to the last detail. To do this, the Film Academy has once again put the responsibility in the hands of chef Wolfgang Puck.
The Austrian chef has been in charge of satisfying the most renowned palates in Hollywood for more than twenty years and, this year, he will celebrate three decades at the helm. At the 96th edition of the awards, at least 1,600 guests, including Cillian Murphy, Margot Robbie and Lily Gladstone, will be offered three menus: finger food, dishes at five different stations and desserts.
Among the dishes that will be passed on trays, there will be classics from previous years, such as smoked salmon with caviar – presented in the form of a statuette –, a mini wagyu beef burger, with cheddar cheese and remoulade sauce or a yukon potato pavé with tartar .
Other dishes that will be transported through the crowded room will be two cold ones: beet salad, goat cheese and citrus shallot vinaigrette and falafel salad with green chickpeas, aromatic herbs, coconut labné and lemon vinaigrette, totally vegan. There will also be seven hot dishes, including traditional black truffle chicken pot pie or baked macaroni and cheese.
In addition, Puck’s team, made up of more than 100 chefs, will serve preparations with international flavors at various food stations, with a bar entirely dedicated to Japan and rice, with hamachi miso tartar or truffled ponzu. In another, British cuisine will once again have a presence, with the classic ‘fish and chips’ or roast beef with Yorkshire pudding. In ‘Chinois on Main’, there will be preparations such as Chinese chicken salad with cashews, crispy Chinese dumplings and lemon and mustard herb vinaigrette. And at another station, pizzas will be cooked in a wood-fired oven, most of which are vegetarian.
Spanish gastronomy will occupy a privileged place in this edition, and at the banquet, one of the five stations will serve paella with chorizo, and in its vegan version of vegetables, potato omelette and Cinco Jotas 100% Iberian acorn-fed ham, which It will be offered for the first time, as a single dish and not within a preparation. According to EFE, the Austrian chef would have ordered ten pieces of ham for the occasion.
On the cinematographic side, J.A. Bayona will be in charge of representing Spain, nominated in the Best International Film category with the drama The Snow Society.
To round off the copious meal on the terrace of the Dolby Theatre, Puck has prepared more than thirty dishes, designed by master pastry chefs Kamel Guechida and Garry Larduinat. To sweeten the banquet, classics from cuisine from around the world will be served, such as reserve dark chocolate éclairs, macarons filled with chocolate and caramel ganache, vegan almond and raspberry panna cotta with crunchy crumble or the yuzu cloud cake and coconut. And the dessert that will not be missing will be the gold-plated chocolate figurines.
In total, there are almost 60 dishes and desserts that will dance to the beat of one of the most anticipated evenings of the year. An entire movie banquet to celebrate cinema in style.
