The Hundred-Foot Journey

In “The Hundred-Foot Journey,” Hassan Kadam (Manish Dayal) is a culinary ingénue with the gastronomic equivalent of perfect pitch. Displaced from their native India, the Kadam family, led by Papa (Om Puri), settles in the quaint village of Saint-Antonin-Noble-Val in the south of France. Filled with charm, it is both picturesque and elegant – the ideal place to settle down and open an Indian restaurant, the Maison Mumbai. That is, until the chilly chef proprietress of Le Saule Pleureur, a Michelin starred, classical French restaurant run by Madame Mallory (Academy Award®-winner Helen Mirren), gets wind of it. Her icy protests against the new Indian restaurant a hundred feet from her own, escalate to all out war between the two establishments – until Hassan’s passion for French haute cuisine and for Mme. Mallory’s enchanting sous chef, Marguerite (Charlotte Le Bon), combine with his mysteriously delicious talent to weave magic between their two cultures and imbue Saint-Antonin with the flavors of life that even Mme. Mallory cannot ignore. At first Mme. Mallory's culinary rival, she eventually recognizes Hassan's gift as a chef and takes him under her wing.

About The Film

Beef Bourguinon a la Hassan

Created by Chef Floyd Cardoz

Makes 6-8 portions


  • 4 tablespoons canola oil
  • 2 ½ pounds boneless short ribs, fat removed and cut into 1 ½ x 1 ½ inch pieces
  • Salt and pepper
  • ¾ cup all-purpose flour
  • 6 ounces apple wood smoked bacon, cut into ¼-inch pieces
  • 2 tablespoons butter
  • 4 cloves tied in a string
  • 2 bay leaves
  • 18 small pearl onions, peeled
  • 18 baby carrots, peeled and cut into halves if longer than 2 inches, otherwise kept whole
  • 18 baby turnips, peeled and cut into halves
  • ½ pound chanterelles mushrooms, cleaned and trimmed and cut in half
  • 2 onions, diced
  • 1 garlic head, cloves separated, peeled and chopped
  • 1 ½ tablespoons fresh ginger root, minced
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon ground brown mustard seed
  • 2 tablespoons tomato paste
  • ½ teaspoon freshly ground black pepper
  • ½ tablespoon Aleppo pepper
  • 1 (750-ml) bottle red Burgundy wine
  • 1 quart white beef stock
  • 4 sprigs thyme
  • 2 tablespoons brown sugar

For garnish

  • ¼ cup parsley
  • ¼ cup chervil picked

Cooking Instructions

  • Pre-heat oven to 325 degrees F.
  • Season the beef with salt and pepper and lightly coat with the flour. Keep at room temperature for 30 minutes. Reserve extra flour.
  • Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.
  • In the same pot sear the short ribs until lightly colored. Take care not to burn the pan.
  • Remove the beef and add the pearl onions. Cook for 2-3 minutes. Remove the onions and reserve.
  • Repeat this process with the carrots and turnips.
  • Add the chanterelles and sauté for 1 minute. Remove and reserve.
  • Add the butter to the leftover oil. Add the cloves and bay leaf and cook for 1 minute.
  • Add minced onion, garlic and ginger. Cook for 4-5 minutes, until transparent.
  • Add the ground spice and cook for 2 minutes more. Add the leftover flour and tomato paste and cook for 2 minutes.
  • Deglaze with the wine and bring to a boil. Add the beef stock and bring to a boil.
  • Add the bacon and the short ribs to the pot.
  • Place the pot in the oven and cook approximately 2 to 2 ½ hours.
  • Add the carrots, turnips, and the pearl onions. Cook for 30 minutes more.
  • Take out of the oven. Add the sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt.
  • At this time the stew should start to thicken.
  • Garnish with picked parsley and chervil.
  • This stew tastes even better the next day!

Omelette aux fines herbs

Recipes taken from Le Cordon Blue Cuisine Foundation 2011

Serves 4-6

Hundred Foot Journey: Omelette Recipe Media Card


  • 12 pcs Eggs
  • 120 g / 4 oz Butter, clarified
  • Salt and pepper
  • 5 brs Chervil, finely chopped
  • 5 brs Chives, finely minced
  • 5 brs Tarragon, finely chopped
  • 5 brs Parsely, finely chopped


To Serve

  • 30 g / 1 oz Butter, clarified
  • Salt and pepper

Cooking Instructions

  • Pick the leaves off the chervil, parsley and tarragon, and trim the bottoms off the chives.
  • Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze out the excess water and finely chop. Warm a large plate, and brush the center with melted butter.
  • Lightly season the herbs with salt and pepper. Set aside in a warm place.
  • Break the eggs into a large bowl, season, and whisk well. Mix in the chopped herbs. Heat the clarified butter in the omelette pan over medium heat. When the butter is hot, pour the egg mixture into the pan and stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much color.
  • Once the eggs are almost completely set, that is, they can no longer be stirred; give the pan an good shake or tap. Lift the pan almost vertically. With the aid of the fork, fold the omelette in half and slip it onto itself. Cover with a clean kitchen towel and press the sides, forming points at each end.
  • Brush the top of the omelette with clarified butter before serving.

Traditionally, omlettes are rolled using a cloth. Not only does it assist with giving the omelette its final torpedo shape, but it also absorbs any excess butter from the cooking.

Sauce Tomate

Recipes from the book: Le Cordon Blue Cuisine Foundations

Hundred Foot Journey: Sauce Tomate Recipe Media Card


  • 2 fl oz 60 mL Vegetable oil
  • 2 ½ oz / 75 g Smoked pork belly, cut into lardons and blanched (reserve rind)
  • 3 ½ oz / 100 g Carrot, cut into mirepoix
  • 2 ½ oz / 75 g Onion, cut into mirepoix
  • 3 ½ oz / 100 g White leeks cut into mirepoix
  • 1 ½ oz / 50 g Celery cut into mirepoix
  • 1 oz/ 30 g Tomato paste
  • 2 ½ oz / 75 g Flour
  • 6 lbs/ 3 kg Tomatoes, quartered
  • 1 pc Bouquet garni
  • 4-6 pcs Garlic clove, finely chopped (hacher)
  • ½ oz /15 g Salt
  • ½ oz/ 15 g Sugar
  • 20 pcs Pepercorns
  • 1 qt / 1 L White stock (chicken or veal)
  • 1 oz / 30 g Butter
  • Salt and pepper

Cooking Instructions

  • Preheat the oven to 350 degrees F.
  • Heat the oil in a large Dutch oven (cocotte) over high heat and sauté the lardons until they are lightly colored (blond). Add the carrot, onion, and garlic, and sauté until they begin to lightly color (blond). Then add the celery, then the leek, stirring after each addition.
  • Stir in the tomato paste and cook for 1 to 2 minutes (pincer la tomate). Add the tomatoes, salt, and sugar then stir until combined.
  • Stir in the flour and cook it for 1 to 3 minutes, stirring well (singer). Place the bouquet garni and bacon rind on top, fit the cover on the cocotte and transfer to the hot oven. Cook for 24 to 30 minutes. This will concentrate the tomatoes and further cook the flour (singer).
  • Remove the cocotte from the oven and pour the white stock. Stir well, replace the cover and place back in the oven to cook for 1 ½ to 2 hours.
  • Remove the cocotte from the oven and discard the bacon rind and bouquet garni. Purée the contents of the cocotte in a food mill, then strain the purée through a fine mesh sieve (chinois) into a clean saucepan. Bring the sauce to a boil over medium high heat and skim (écumer) the surface if needed. Taste the sauce, adjust the seasoning, and mount with cold butter.
  • Remove the pan from the heat and pat (tamponner) the surface of the sauce with a knob of butter held on the end of the fork. This will cover the sauce in a film of fat that will prevent it from developing a skin. Reserve the sauce in bain marie until needed.

Tip: Sauce tomate made as a base for other sauces can also be made without flour, instead being reduced to a desired thickness.

Soupe a L'oignon

Recipes from the book: Le Cordon Blue Cuisine Foundations

Serves 6

Hundred Foot Journey: Soupe Recipe Media Card


  • 1 kg / 2 lb 3 oz Onions, sliced
  • 150 g / 5 ¼ oz Unsalted butter
  • 60 g / 2 oz Flour
  • 250 mL / 8 oz Dry white wine
  • 1.5 L / 1 ½ qt Water
  • 1 pc Bouquet garni
  • 50 g / 1 ¾ oz Glace de viande (optional), for color and flavor
  • Salt and white pepper
  • ½ pc French baguette, sliced
  • 100 g / 3 ¼ oz Gruyère cheese, grated
  • 120 mL / 4 fl. oz Heavy cream (optional)
  • 30 mL / 1 oz Port wine (optional)
  • 100 g / 3 ½ oz Gruyère cheese, grated

Cooking Instructions

  • Preheat the oven to 400 degrees F.
  • Peel the onions, remove the roots, and slice thinly. Melt the butter in a large saucepan over medium heat and cook the onions until soft and lightly colored.
  • Add the flour and cook until it starts to take on some color (1 to 2 minutes).
  • Deglaze with white wine and allow the liquid to reduce by half before adding the water. Add the bouquet garni, season to taste, then reduce the heat to a gentle simmer and leave to cook for 45 minutes. (Optional: Add some glace de viande for more color.)
  • Slice the baguette and lightly toast it in the over, then lightly butter the top side of each slice and sprinkle with cheese. Place the bread back in the oven until the cheese is just melted but not colored.
  • Set aside.
  • Remove the bouquet garni from the soup and discard. (Optional: Whisk the port wine into the cream and ladle some hot soup into the cream to temper. Off the heat, stir the cream back into the hot soup.)

To Serve

  • Ladle the soup into ovenproof bowls. Top with croutons to completely cover. Sprinkle with more cheese. Arrange the bowls on a baking sheet. Place the tray under a broiler or salamander until the cheese is browned.
  • Serve immediately.

Gratin Dauphinois

Recipes from the book: Le Cordon Blue Cuisine Foundations

Serves 8-10

Hundred Foot Journey: Gratin dauphinois Recipe Media Card


  • 1.5 L / 1 ½ qt Milk
  • Freshly grated nutmeg
  • 1 pc Bouquet garni
  • 2 Cloves garlic
  • 165 mL / 5 ½ oz Heavy cream
  • 1.2 kg / 2 ½ lbs Potatoes, firm-fleshed
  • Freshly ground pepper
  • 120 g/ 4 oz Grated Gruyère cheese
  • Unsalted butter, softened, for gratin dish
  • Salt and pepper

Cooking Instructions

  • Preheat the oven to 380 degrees F.
  • Coat a deep, ovenproof dish with softened butter and reserve in the refrigerator.
  • Combine the milk, freshly grated nutmeg, bouquet garni, and garlic in a medium saucepan over medium heat. Bring the liquid to a boil, remove it from the heat, and leave it to infuse for 5 minutes.
  • Meanwhile, wash and peel the potatoes and slice them thinly, about 1/8" / 3 mm. Do not rinse the potatoes as the starch is needed. Layer the potato slices tightly in the buttered dish and season each new layer with salt and pepper.
  • Stir the cream into the hot milk then pour through a fine mesh sieve onto the potatoes. Let rest for 1 to 2 minutes. The potatoes will absorb the liquid and the level will decrease. Top up with the remaining liquid. Repeat until all the milk mixture is used. Season the top and sprinkle generously with grated cheese. Cover the dish with buttered parchment paper and foil.
  • Place it in the oven to cook for 1 hour or until the potatoes are easily pierced with a knife.
  • Remove the foil and parchment paper and return the dish to the oven to brown until the surface is golden.
  • Remove from the oven and let rest for 5 to 10 minutes before serving.

Bal's Banana Cardamom Crème Brûlée

Recipes from Chef Bal Arneson

Serves 6

Hundred Foot Journey: Creme Brulee Recipe Media Card


  • 2 cups Milk
  • 6 tablespoons Sugar
  • 1 teaspoon ground Cardamom
  • 1 teaspoon Fennel seeds
  • 4 ripe Bananas
  • 4 Egg yolks


  • Preheat the oven to 300 degrees F.
  • Pour the milk into a medium saucepan and add 1 tablespoon of sugar, cardamom, fennel seeds and bananas, mashing them a bit into the milk. Turn the heat to medium-high and when it comes to a boil, turn th eheat off and cover pan with a tight-fitting lid. Leave to infuse for 15 to 20 minutes.
  • In a medium bowl, beat the egg yolks with 1 tablespoon of the sugar until thick and pale. Strain the hot milk, and then slowly pour it into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Pour the mixture back into the saucepan and cook over low heat until the mixture is thick enough to coat the back of a spoon, 3 to 5 minutes.
  • Pour the mixture into 4 shallow crème brûlée dishes or ramekins, place in a baking pan large enough to accommodate them and pour enough water into the pan to come halfway up the dishes. Bake until set but still slightly jiggly, about 3o minutes. If they arent done at this point, continue to check them every 5 minutes until they are set. Remove from the water bath and let cool slightly on the counter top. Put them in the refrigerator to finish cooling for about an hour.
  • Sprinkle 1 tablespoon of the sugar evenly on top of each crème brûlée. Melt the sugar with a blowtorch, or alternatively place under a broiler until it has caramelized. Serve immediately.

Cook a Dish From the Film

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