I just got back from seeing The Grand Budapest Hotel. It was wonderful.
Wes Anderson's films are polarizing. People usually adore them or loathe them. I fall into the former category. I think he's a rare talent. His films are always so beautifully art directed and shot, and I love that you can look at one of his films and immediately tell it's a Wes Anderson.
The Grand Budapest Hotel is perhaps his most gorgeous film yet. It was filled with lots of beautiful images and stunning shots. And the characters and story were great, too. I was delighted from credits to credits.
A key component of the unique Wes Anderson aesthetic is his ubiquitous centered shot. They're so beautiful. I love when he centers a shot and then swings the camera around 90 degrees to another centered shot. There are lots of those in Grand Budapest Hotel, and indeed, in all of his films. Check it out, and note the double 90-degree pan around from Moonrise Kingdom at the 25 second mark:
I have always been drawn to symmetry.
And finally, if you do treat yourself to a viewing of Grand Budapest, you will surely leave the theater craving the scrumptious pastry that plays a pivotal role in the film: Courtesan au Chocolat. Happily, you can click here to learn how to make it.
And make one for me while you're at it.
2 comments:
I haven't seen the movie, but I'm craving the pastry. Julia is really into cooking and baking now. Maybe a Saturday project with Mommy and Aunt Ali!
Oh, that's wonderful! I love to bake with her. I don't know if she could handle Courtesan au Chocolat (I don't know if I could, quite frankly), but perhaps something simpler like chocolate cake from scratch. She loves to frost the cake almost as much as she loves to eat a spoonful of icing.
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