American Cuisine (Cuisine Américaine), 1988
The thing is that the protagonist dealing with them is, probably, the man you would least expect to see behind the kitchen counter: an ex-marine from the US decides to start a new life by becoming a professional chef. To train for the new profession, he moves to Dijon, the administrative and gastronomic capital of Burgundy, and becomes an apprentice of a local restaurant owner.
Due to the student's enthusiasm and the mentor's difficult personality, what follows is more like the Black Mumba's training under Pei Mei, but definitely not "Emily in Paris".
But fear not, it is a comedy!