Culinary Pairing: The Taste of Things

Film Screening: Saturday, November 4 at 2:30PM at the Theater at Koubek Center

Dinner Seating: Saturday, November 4 at 6:00PM

Undisclosed Miami

2207 Coral Way, Miami, FL 33145

For a dining experience that transcends a mere meal to resonate with the very essence of the film it’s inspired by, the Miami Film Festival has partnered with Undisclosed Miami (a Meat N’ Bone company) and Chef Chucho Rojas. Each act is designed to evoke the magic and emotion of the cinematic experience, paired with high-end and unique French wines. Chef Rojas trained and later worked under the tutelage of Chef Pierre Gagnair, who is featured in the film and served as Culinary Director for it.

Act 1: ‘La Cuillère’

A nod to the film’s exploration of the transformative power of a spoon, we begin unconventionally with dessert. Savor caramelized onions, slow-cooked to perfection in beef fat.

Act 2: ‘Le Jardin’

A garden-fresh appetizer featuring vegetables sautéed in herb-infused butter.

Act 3: ‘Le Poulette’

A petite chicken skewer, cooked in a unique and special manner, serves as a tantalizing teaser.

Act 4: ‘Le Bouillon’

A soul-warming broth that mirrors the film’s comforting essence.

Act 5: ‘Le Bœuf’

Indulge in beef sourced from Meat N’ Bone, slow-cooked and prepared in the grand tradition of French cuisine.

Act 6: ‘Le Cocotte’

A sumptuous cocotte featuring a morsel of foie gras, accompanied by a hint of broth.

Act 7: ‘L’Ensemble’

A harmonious blend of all the preceding acts, united in a single Pot au Feu.

Act 8: ‘Crêpe Croustillon’

For the finale, a delectable crêpe—akin to the one in the film—filled with pear and crowned with a crisp crust.”

Chef Chucho Rojas was born in the scenic delta of the Orinoco River in Tucupita, Venezuela. He is a culinary virtuoso with over three decades of experience. His culinary journey began at Alejandro Dumas’ culinary school and was further honed at the esteemed Grégoire Ferrandi School in Paris. Chef Rojas has graced the kitchens of Michelin-starred establishments like Au Cocodrille, La Vieille Enseigne, and Serge & Co. before diving into the world of molecular gastronomy under the mentorship of Hervé This at the French Academy of Sciences.

Meat N’ Bone stands as one of America’s premier butcheries, committed to sourcing the world’s most exceptional proteins for exclusive dining experiences like this one. Their extensive range spans over 350 top-tier cuts, from Angus and Wagyu beef to a diverse array of poultry, pork, game, and seafood. They also boast an exquisite selection of cheeses and charcuterie to complete any gourmet meal. In 2020, Meat N’ Bone elegantly transitioned into the realm of bespoke catering, establishing esteemed partnerships with culinary luminaries such as Chucho Rojas to orchestrate unparalleled gastronomic experiences such as this dinner.