Burnt

Every extra without a line is a real chef. Production filled out the kitchen with working Michelin-trained chefs rather than actors, and Marcus Wareing drilled the principal cast in knife work and plating so the hands on screen would hold up to scrutiny.

Between 100 and 110 plates left the kitchen a day. The restaurant scenes were shot as a functioning service, not a mocked-up set — the food fired for the cameras was the real dish, cooked and plated under service pressure.

Turbot takes the worst of it. Adam's tirade over an unevenly cooked turbot — "apologize to the fucking fish" — is the film's most quoted scene, and the fish keeps reappearing as his signature dish and his daughter's running breakfast joke.

Halibut, veal, lamb, and scallop cycle through service calls all film without ever getting their own dedicated scene — background covers on a very busy pass, not centerpiece dishes. "One pappardelle, one foie gras, one halibut, one pigeon" and "sweetbread and burrata" are both single mid-service call-outs with no visible plating detail beyond the ticket, so they're noted here rather than reconstructed as recipes.

A gag, not a dish. Michel plating a monkfish upside-down — three times — is the backstory for how he broke a rival cook's nose. It is never seen on a plate, only described after the fact, so it stays a Food Note.