Word: pavarottie
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...Christmas Special with Luciano Pavarotti." The opera star brings his talents to the home screen in this always-popular broadcast...
...days ago to join him. "We have a deal," he says. "I trade her a couple of ballets for a couple of races." In fact, they enjoy each other's company. At a catfish restaurant near the track they argue amiably about tenors. She: Placido Domingo. He: Luciano Pavarotti. Joanne, a fit-looking woman of 52, whose very short hair squares off a strong, self-contained face, says she actually likes to watch her husband race. "Paul likes to test himself," she says. "That's what makes Paul run. He's got a lot of courage...
Well, of course. Amazing no one's thought of it before. Search though one may through the annals of romance it is impossible to find a love to equal that of an opera singer for his throat specialist. And if you have him played by Supertenor Luciano Pavarotti and have her (Kathryn Harrold) played as a capable, no-nonsense sort of woman, uninterested in opera and unimpressed by its big-kid egos, then you have, at least, a package you can get produced, if not exactly a movie the whole world is waiting for. True to the packager...
...Festivals he heard applause erupt throughout the screening and watched an audience of grim professionals laugh and cry after two weeks of wheeling and dealing. During the last minute of the film, the applause kept growing until the fadeout, when an exaltation of bravos enveloped Spielberg as if Pavarotti and not a 3-ft. 6-in. spaceman were ascending into the heavens. The Cannes elite, happy to see its convention end on a note of triumph, seemed ready to elect Spielberg President of France. -By Richard Corliss
Behind the restaurant's success is its inventive chef-owner, Jean Banchet, 41. Stocky, with brown curly hair and square beard, he looks like a scaled-down version of Luciano Pavarotti and has the artistic temperament to match. Banchet was trained in the great restaurants of France, including that of Paul Bocuse, the high priest of la nouvelle cuisine. He commands his array of convection ovens, cannibal-size stockpots and giant food processors with the same authority that Sir Georg Solti displays when conducting the Chicago Symphony. "It's like an orchestra," Banchet explains, "where every piece must...