A recipe for mourning: Isak Dinesen's "Babette's Feast."

From: Style | Date: September 22, 1995| Author: Rashkin, Esther | Copyright information

When director Gabriel Axel's film version of "Babette's Feast" hit American movie screens in 1988, restaurants in major cities around the country offered the chance to enjoy the sumptuous feast served up in the movie.(1) For a hefty price, film-goers could complete the cinema experience by heading off to a restaurant and savoring the delights of turtle soup, Blinis Demidoff, and Cailles en Sarcophage, accompanied by Veuve Clicquot champagne and Clos de Vougeot Burgundy. These well-at...

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