Bitten (Video 2008)

Bitten: Directed by Harvey Glazer. With Jason Mewes, Erica Cox, Richard Fitzpatrick, Jordan Madley. A lovelorn paramedic rescues a woman left for dead after a deadly assault. When she refuses to go to the hospital, he takes her in, nurses her back to health and soon falls in love with her. Before long the mysterious woman suffers withdrawal symptoms, leaving the paramedic to believe his newfound love is a drug addict. Coming home to find a blood-drained corpse on his floor, he learns she does indeed have an addiction problem but it’s not to drugs…

“Movies and food get on very well, and no doubt u0026quot;Les saveurs dans le Palaisu0026quot; is no exception. Thereu0026#39;s a strange magic in movies dealing with cooking and when I come across a movie like this I always feel fascinated and relaxed. In this case the creation of good food is in the hands of Hortense Laborie, who works in the kitchen of the Elysee Palace, but she is able to put the same passion when she is cooking in a South Antartict base. In both settings she shows the same love for food, for looking for good food. Undoubtedly, the most charming part is the one set in the Palace, where we can see, almost smell the fragrance of her dishes, made of highly selected ingredients, although never lacking a home-made touch. And this is the most appealing part of the movie, which for the rest lacks something in terms of psychological insight of the characters. Hortense herself stands up for her passion for food, and indeed cooking is the only means other characters and we as viewers have to get in touch with her. From the beginning till the end she remains mysterious and a little detached from others, always ready to leave when she starts to put down roots. In general, the movie seems too focused on the preparation and the exaltation of wonderful dishes, that everything else seems not to deserve that same attention. But this is a typical feature of movies like this, and also its strong point, I was fascinated by Hortense preparing, and earlier by her describing the recipes, by her naming each ingredient accompanying it with its provenience, and then, of course, by her realizing the recipe as if it were a work of art. In the end, a pleasant picture to see … and to taste.”