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Edgar Degas exhibition in Paris at the Musée d’Orsay until February 25th: a rare occasion to enjoy his striking paintings on women and alcohol.2018/2/15
Beyond his famous ballerinas’ paintings, this exhibition is the occasion to discover several of his paintings revealing the toughness of life at the time.
For the 100th anniversary of Edgar Degas death( born Hilaire Germain Edgar de Gas), French painter, sculptor, printmaker and photographer, the Orsay Museum pays him a tribute until February 25th with an exceptionnal exhibition combining sketches, charcoal, pastels & red chalks drawings.
The work is presented along with Paul Valéry text “Degas, Danse, Dessin” who was a closed friend of the artist.
The friendship between Degas and Valéry lasting more than twenty years resulted in an essay published by Editions Vollard in 1937, Degas Danse Dessin. Both intimate and universal, it conveys a poetic, fragmentary image of the painter’s personality and his art, and a kind of meditation on the creative process.
If Degas is well known by a large public for his pictorial representations of young ballerinas, confined interiors or his bronze sculptures, others types of work gained mondial recognition and notoriety.
Among them, those depicting women and alcohol, which have earned the esteem of many historians.
The vast majority of women living in the 19th century in Paris were from very poor backgrounds and were finding comfort in cafés, popular dancing halls of the capital.
There, they could drink without fear of judgement, absinthe and wine. A free attitude magnified by Degas in his compositions.
Privileged witness of a fast changing world encompassing strong inegalities and contrasts.
This banker’s son saw Champagne bubbling and endlessly flowing in the National Opera backstage, uper class salons or horse competitions but also captured the despair of an era, and the use of the “green fairy” (refering to absinthe, a liquor made of anise, mint, flowers & leaves extracts) as an anti-depressant and drug for working-class women ( the so-called “grisettes”) loners, milliners and dressmakers.
9h30 to 18h from Tuesday to Sunday
9h30 to 21h45 on Thursday
Closed every Mondays
(source La Revue du Vin de France February 2018)
Today’s pairing, Wild boar piglet stew with prunes and a Châteauneuf-du-Pape, Daumen wines 2014~
When it comes to pair a stew dish with wine, tannin should be carefully considered!
Autumn and winter are ideal seasons for cooking game and stewed meat.
During these periods, cooler and more humid, stew, casserole, “estouffade” are very much appreciated.
Rich in antioxidants, iron and sudar, prunes are often used in these kind of recipes.
Prunes from Agen are protected with an IGP(stated geographical origin) since 2002. Others areas also produce prunes but the same appellation cannot be used.
The use of prunes in the kitchen go beyond French borders. In the Maghreb, it is commonly used in lamb tagine( slow-cooking stew). In France it owes its fame to the popular “far breton” or 2far aux pruneaux”, a batter pudding containing prunes.
In stew recipes prunes bring a certain sweetness and smoothness that should be seriously considered when chosing the wine, tannins being rarely happy when they meet sugar. It doesn’t mean red wines shouldn’t be taken in consideration for pairing with stews. However it gives indications on the tannins and balance of the wine you should look for.
For example a wild boar piglet stew with prunes could totally be associated with a full body, heady red wine. It will greatly matches with this powerful dish.
However, it’s necessary to choose a wine with red grenache for main base, alone or blend with cinsault. With this type of cuvée you will have strength of a southern wine and roundness, while tannin sap is avoided. It’ll be more difficult with more tannic grape varieties as mourvedre or cabernet-sauvignon.
For this dish a Châteauneuf-du-Pape with a majority of grenache from a solar year will very nicely to optimize the strength of this stewed dish.
With a young vintage to have a fresh and juicy fruit bringing freshness to the dish!
(source: Olivier Poussier’s article in RVF-December 2017. Olivier Poussier is the world best sommelier).
【要予約】マリアージュ研究会 1/26（金）Keisuke Matsushima × aVin2018/1/26
南フランス 南ローヌ地方で野生酵母によるワインの作り手のひとつ、クロデュカイユ（le Clos du Caillou）
The galette des rois, a very French tradition!2018/1/26
The galette des rois is a cake traditionally shared at Epiphany, on 6 January. It celebrates the arrival of the Three Wise Men in Bethlehem.
Composed of a puff pastry cake, with a small charm, the fève, hidden inside, it is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. But more gourmet versions are available for us to enjoy, with chocolate, apple or candied fruits. Every year, the leading French pâtissiers offer exclusive creations for the tradition of crowning the one who finds the fève.
The season of the galette des rois begins on Twelfth Night and ends on Shrove Tuesday but can be celebrated during all month in January.
Celebrated on 6 January, Epiphany corresponds to the moment when the baby Jesus is presented to the Three Wise Men, Melchior, Caspar and Balthazar, who have arrived from the three continents, Asia, Africa and Europe, to give their gifts. Like many Christian festivals, the date of Epiphany corresponds to what was originally a pagan festival. In the past, the Romans celebrated Saturnalia, the festival of the winter solstice, at which a king or queen was chosen for one day, by means of a white or black bean hidden in a cake.
The galette des rois, in its simple version, is a flaky pastry with notches incised across it and browned in the oven. It is usually served with various preparations: frangipane, fruit, chocolate, cream, etc. The one the French like most is filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar. It is said to have been invented by a Florentine nobleman, the Marquis of Frangipani, several centuries ago.
In the past, the pastry would be cut into as many portions as there were guests, plus one. The last one, called the “part du pauvre” or poor man’s share, was for the first poor person who stopped by the house. In the south of France, the traditional dessert is not a puff pastry but a brioche with fruit, also containing a fève, and known as the gâteau des rois. It is made from a sweet brioche dough flavoured with orange flower essence, shaped into a crown, with pieces of red fruit and sugar on top. They even played “find the king” at the table of Louis XIV. The ladies of the court who found the fève became queens of France for a day and could ask the king to grant them a wish called “grâces et gentillesse”. But the Sun King, Louis XIV, was to abolish this custom.
In the 18th century, the fève was a porcelain figurine representing the nativity and characters from the crib. Nowadays there is a wide range of different fèves which are much sought-after by collectors. The family tradition is for everyone to gather together to cut the famous cake. The youngest child goes under the table and points out the guests, who are then given their portion of the cake. A cardboard crown is supplied with the cake. The one who finds the fève is crowned and chooses his or her queen or king.
What to drink with your Galette?
Champagne and Crémant de die(semi-dry and sweet), Clairette de Die (semi-dry) Jaillance. Or a dry white as Château Vannières Bandol or Côtes-du-Rhône Domaine de la Vieille Julienne or Clos du Caillou.