It's when the spotlights turn off that the real show starts. Even at the night of the Oscars where, exhausted by the anxiety and the speeches on the stage, the guests can finally enjoy a well-earned rest and an excellent dinner. Unlike what happens at the Golden Globe delivery, with the candidates banqueting round tables already during the ceremony, the Oscars foresee that for the food there is a moment apart. It happens at the Governors Ball after party: an opportunity to congratulate the winners, pose for the usual photos and, above all, put something under the teeth. But what exactly provides a Oscar menu?

The evening, which every year takes place at the Ray Dolby Ballroom with about 1500 people including actors, actresses, directors, producers, candidates, stars and starlettes to feed, finally allows to refresh as it would be. The ceremony at the Dolby Theater, traditionally, makes them stay stubborn and the only, very welcome, exception was the initiative of the presenter Ellen DeGeneres who, in 2014, thought well to order pizza for everyone. Meryl Streep, the actress with the highest number of nominations in the history of cinema, came to the top of the steaming cartoons, but there was certainly no problem raising a slice even at the risk of getting her dress dirty. In 2018, chef Wolfgang Puck, who has been guiding the Oscars "stoves" since 1994, made sure that the guests were welcomed by an ice bar where they served a parfait of caviar with golden leaves, crab claws, lobster and raw scallops.

Following the menu was a Japanese Wagyu beef tartare with black rice, taro tocos (a typical Polynesian root) decorated with lime wedges and aubergines. With the stars, however, it is better to arrive prepared, and here is also the vegan option, with baked pasta with late truffle and cheese and homemade spinach bells with peas, baby onions and baked tomatoes. As a dessert, Puck's proposal, which in Los Angeles has made an important name thanks to its restaurant WP24 at the Ritz-Carlton Hotel, the result of the contamination between Californian and Asian cuisine, was all about the petite pâtisserie: macarons, tartelletes pink and litchi and seven thousand chocolate figurines in the shape of an Oscar winner. The classic, however, never dies and the images stolen in 2016 by Leonardo DiCaprio that was stuffed with grain donuts shortly after winning the Oscar will remain epic. And that the best wins.