Star Anya Taylor-Joy, director Mark Mylod, and consulting chef Dominique Crenn on building the world’s creepiest restaurant
It seems counterintuitive, but for many of us, there is perhaps no feeling more pervasive in the world of fine dining than discomfort. Maybe you’re shuddering at the cost of your Michelin-starred meal, or worried that your dress doesn’t look quite fancy enough. It’s that out-of-place feeling thatdirector Mark Mylod, mines to terrifying effect.
We sent the script to Dominique Crenn, who was the first and is still the only woman in the United States to earn three Michelin stars, and she loved it. She came on board to work with us on pretty much every aspect. I was obsessed with making sure that our kitchen was as authentic as possible. If you’re going to satirize the excesses of any art form, you need to do it from a place of authenticity.I read the script very fast, like in two hours.
What is the film trying to say about people who have this fixation on going to the best restaurants in the world?It’s a tricky thing. I see restaurants and the relationship between the dining room and the kitchen as a microcosm of society and a reflection of inequality within society. But I’m very uncomfortable with getting too preachy about that, and I think the very linear thinking of “eat the rich” is pretty low-hanging fruit.
Anya, your character is very cool and aloof, and not impressed at all by being at this fancy restaurant. How did you go about cultivating her vibe?I loved Margot from the start. One of the things that I was most interested in was the fact that she’s an enigma — not only to the other diners, but also to the audience. It’s a performance within a performance that’s occurring on screen. I’ve never had the opportunity to play somebody that was so comfortable in their skin.
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