woman’ roles. While Deneuve deliberated for a day, Axel met with French actress Stéphane Audran. Axel remembered Audran from her roles in Claude Chabrol's films Violette Nozière (1978) and Poulet au vinaigre (1985). When Axel asked Chabrol (her former husband) about Audran's suitability, Chabrol said Audran was the archetype of Babette. Axel gave the script to Audran, told her that Deneuve was contemplating the role, and asked her if she might be able to respond before the next day. Audran called two hours later and said she wanted the role. The following day, Deneuve declined and Audran was officially cast. Two other major parts were the characters of the elderly maiden sisters, Phillipa and Martine. Phillipa, the once-promising singer, was portrayed by Bodil Kjer, considered the first lady of Danish theater and namesake of the Bodil Award. Birgitte Federspiel, best known for Carl Dreyer's 1955 classic film Ordet, was cast as the staid, lovelorn Martine. The role of the Swedish General Lorens Löwenhielm, the former suitor of Martine, was accepted by Jarl Kulle and the Swedish Court Lady by Bibi Andersson. Both had achieved international recognition as two of Ingmar Bergman's favorite actors, appearing in many of his films. The group of elderly villagers was composed of Danish actors, many of whom were well known for their roles in the films of Carl Theodor Dreyer. These included Lisbeth Movin as the Old Widow, Preben Lerdorff Rye as the Captain, Axel Strøbye as the Driver, Bendt Rothe as Old Nielsen and Ebbe Rode as Christopher. The popular Danish actress Ghita Nørby was cast as the film's narrator. Although production consultants complained to Axel that the use of a narrator was too old-fashioned, Axel was adamant about using one. He said it was not about being old-fashioned but only about the need: "If there is need for a narrator, then one uses one." Menu The seven-course menu in the film consisted of: "Potage à la Tortue" (turtle soup) served with Amontillado sherry "Blinis Demidoff" (buckwheat pancakes with caviar and sour cream) served with Veuve Cliquot Champagne "Cailles en Sarcophage" (quail in puff pastry shell with foie gras and truffle sauce) served with Clos de Vougeot Pinot Noir an endive salad "Savarin au Rhum avec des Figues et Fruit Glacée" (rum sponge cake with figs and candied cherries) served with Champagne assorted cheeses and fruits served with Sauternes coffee with vieux marc Grande