Les Saveurs du Palais is for those who like their dramas without the drama - it offers some insight to French internal politics, but much more, it is simply a charming way to celebrate la cuisine francaise.

A gentle, well-made drama-comedy based on the real-life experiences of Danièle Delpeuch who really was Mitterand's cook - this fictional account places heavy emphasis on the food and takes us on a journey to the heart of the French cuisine - perfection and simplicity. The film starts on Antartica's Crozen Island and through flashbacks we see how the president's personal cook, fictinally named, Hortense Laborie, ended up there.

Catherine Frot has become one of France's best actresses for dramas that require a still, calm, composed center, with the hint that passion is simmering under the surface - her slightly bemused but determined trademark style makes this film work - it is a wonderful solo performance - and she is in every scene - and she brings a delicacy to the role that makes the film a delight to watch.

Not surprisingly perhaps the film lacks a little when it comes to conflict and drama - there is good drama - but, it is rather a look into the Champs Elysée and its internal workings. A strong supporting cast, particularly her young sous-chef (Arthur Dupont), who is rapidly becoming a name in French cinema, and the President (Novelist Jean D'Ormesson - who is a superb and prolific biographer but is not a professional career actor). Director Christian Vincent makes great use of permission to film in and around the president's palace and like the food the two settings, the Champs Elysée and in Antartica's Crozen Island lift the film.

Overall, this is a charming, and interesting take on food and it's place throughout French society - it is well worth your time.

Movies and food get on very well, and no doubt "Les saveurs dans le Palais" is no exception. There's a strange magic in movies dealing with cooking and when I come across a movie like this I always feel fascinated and relaxed. In this case the creation of good food is in the hands of Hortense Laborie, who works in the kitchen of the Elysee Palace, but she is able to put the same passion when she is cooking in a South Antartict base. In both settings she shows the same love for food, for looking for good food. Undoubtedly, the most charming part is the one set in the Palace, where we can see, almost smell the fragrance of her dishes, made of highly selected ingredients, although never lacking a home-made touch. And this is the most appealing part of the movie, which for the rest lacks something in terms of psychological insight of the characters. Hortense herself stands up for her passion for food, and indeed cooking is the only means other characters and we as viewers have to get in touch with her. From the beginning till the end she remains mysterious and a little detached from others, always ready to leave when she starts to put down roots. In general, the movie seems too focused on the preparation and the exaltation of wonderful dishes, that everything else seems not to deserve that same attention. But this is a typical feature of movies like this, and also its strong point, I was fascinated by Hortense preparing, and earlier by her describing the recipes, by her naming each ingredient accompanying it with its provenience, and then, of course, by her realizing the recipe as if it were a work of art. In the end, a pleasant picture to see ... and to taste.

Have you ever caught yourself planning where to have dinner… even while you're eating lunch? Singapore, as all who live here know very well, is a nation obsessed with good food. As far as humanly possible, many of us live to eat, rather than eat to live. So it's easy to see how a treat like Haute Cuisine – a thoroughly French film that greatly reveres the art and mastery of cooking – might hit the spot with local audiences.

No-nonsense, straight-talking Hortense Laborie (Catherine Frot) – inspired by the real-life Danièle Mazet-Delpeuch – runs her own truffle farm in the French countryside. One day, she's rushed down to Paris to meet a potential employer: the President of France (Jean d'Ormesson), who's modelled after François Mitterrand. With the help of her sous-chef Nicolas (Arthur Dupont), Hortense prepares culinary feasts for a man who hankers after the down-to-earth home cooking of his childhood, even as she's forced to deal with politics and jealousy in the kitchens and corridors of the Élysée Palace.

As a main course, Haute Cuisine serves up much for discerning movie- goers to savour. Hortense emerges as a formidable presence, her strength of character shining through her battles with the unwelcoming men in charge of the Palace's main kitchen. (Mazet-Delpeuch was the first female chef to serve in the Palace.) Her conspiratorial friendships with Nicolas and Jean-Marc Luchet (Jean-Marc Roulot), the President's maître d, are charmingly developed and effectively juxtaposed with her year-long sojourn in Antarctica spent cooking for a very different set of consumers. The film is beautifully shot, making good use of its access to the Palace grounds and lingering lovingly over Hortense's culinary masterpieces.

Just don't expect to have your mind blown or your tastebuds completely tantalised. This is a competent, solidly-made film, but it trades a sense of dramatic urgency for its more gastronomic delights. Hortense's creations will have you salivating in your seat, rich and clearly delicious. Her few face-to-face meetings with the President, however, are sweet and understated rather than the stuff of history. Ultimately, Haute Cuisine is the cinematic equivalent of a good, solid meal – satisfying but not necessarily something to shout from the roof-tops about.