spoiler for Menu ahead.
If you have seen Menu, maybe you’re still craving that cheeseburger—the salivating nostalgia trip that Margot (Anya Taylor-Joy) getting out is the key to surviving the movie’s supper from hell. She came across an old video of Chef Julian (Fiennes ralph), who imprisoned his rich and bland clientele for an increasingly humiliating and deadly tasting menu in which he was making cheese sandwiches as a head. young chef—a flashback to when he really loved cooking and why he loved doing it, long ago. before he started making luxurious dishes for connoisseurs. It was the chef he remembered. And it’s the chef she has to bring back to stay alive.
Manager Mark Mylod structure Menu as a near-real-time play of dinner, that is, we see Fiennes et al. prepare, serve and eat food, of course. Authenticity is paramount. Mylod brought a chef Dominique Crenn be a consultant to come up with and design Julian’s ridiculous menu. Then comes the chef John Benhase, a partner at Starland Yard in Savannah, Georgia, to advise on authenticity in cooking and serving. That was his “slut” cheeseburger recipe—the recipe that popped up out of nowhere Buzzfeedinspires countless orders of burgers after watching, all of which almost appear on screen—which Fiennes ended up cooking for Menudelicious climax.
Vanity Fair Catch up with Benhase to learn everything there is to know about that burger.
Vanity Fair: Thank you so much for taking the time to talk about my suddenly famous cheeseburger.
John Benhase: Who knows, right? Just a piece of cheese.
YES. I mean, just to get really widespread, how did it go? Have people come to you yet? How did you rate the response?
More than anything, I think the first time I saw it in theaters and heard the collective groan at that part of the movie, I thought, “Oh yeah, people really like this. This is really good.” But I mean, it’s just a really good cheeseburger. It’s funny to see it on BuzzFeed and the like.
In terms of being involved in the film, how would this project describe to you and what is your level of involvement?
They need some kind of authentic culinary consultant. So my main job while on the film was to make sure that all the actors and supporting actors, then the writer and director, had all the necessary tools to make sure that they did. knowing what you’re doing, because the restaurant and the kitchen are an integral part of the movie. So just make sure that every aspect is correct and that everyone knows how to move correctly in the space and what they’re cooking and why they’re cooking it. After that, the cheeseburger was a fun random by-product of being on set.
How is that?
It’s pretty random. I’m sitting in Video Village with two writers and they’re talking about burgers. I’m sure Chef Dominique could have made the most beautiful burger anyone has ever seen, but they wanted some kind of nostalgia—for there’s no better word, slut burger. Maybe I said it at the wrong time, but it was a really great collaborative team, so I felt comfortable doing so and just said, “Hey, I think if we make this burger that way this, it would be a great fit since it’s still a burger following the same procedure. It’s not just about putting a few patties on the grill and flipping them a few times. It can be labor of love. That’s part of what makes it work in movies. And also clear Fiennes ralph do such a great job doing it. Looks like he’s having the best, most transformative time making that burger again.