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‘Ottolenghi and the Cakes of Versailles’ Director’s Recipe for Filming Top Pastry Chefs

‘Ottolenghi and the Cakes of Versailles’ Director’s Recipe for Filming Top Pastry Chefs

The making of “Ottolenghi and the Cakes of Versailles” was as complex as the confections created by the renowned pastry chefs it focuses on — and the result is equal parts beauty for both food and film.

The IFC Films documentary (in select theaters and on demand Sept. 25) follows chef Yotam Ottolenghi as he assembles an Avengers-like team of pastry chefs to bring the splendor and beauty of Versailles, in dessert form, to New York’s Metropolitan Museum of Art for the opening of a special exhibit about the French palace.

Helmer Laura Gabbert had read Ottolenghi’s unique recipe books; when she heard that he was the subject of the film, she wanted to be a part of the project. “I just kind of knew that any documentary placing him at the center would be special,” she says.

Audiences see Ottolenghi traveling around the world, tapping Dominique Ansel, who

See full article on Variety