In mid-19th century France, Eugénie has worked for twenty years alongside the famous gastronome Dodin. She’s an expert at preparing French dishes, poring over the writings of Antonin Carême, a pastry chef from the same era, preparing her foods, adding a touch of novelty and carefully choosing radishes and carrots from the vegetable garden outside Dodin’s home. Over time, a passion develops between the two of them and from their