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François Barraud | La Tailleuse de Soupe | Rustic Onion Soup

 François Barraud | La Tailleuse de Soupe In "La Tailleuse de Soupe," a painting from 1933 by François Barraud, we witness a scene imbued with mystery and a touch of surrealism, both characteristics that pervade many of Barraud's works. The title originates from the French verb "tailler" which means "to cut" or "to carve". This painting captures an intriguing domestic moment. A young girl, adorned with a large orange ribbon, sits at a table where a large steaming tureen of soup sits. She gazes at the viewer with a somewhat sullen expression, while across from her, her mother, seemingly in a cheerful mood, cuts slices of bread with a distinct smile. The narrative preceding this scene remains unknown. We're left to speculate what might have led to the young girl's mood, her refusal to watch the near-dismemberment of the loaf of bread that her mother enthusiastically carves into thin slices, presumably to accompany the hot soup soon to b

Clara Peeters |Still Life with Cheeses, Artichoke and Cherries | Camembert with Cherry Compote

Clara Peeters |Still Life with Cheeses, Artichoke and Cherries

Clara Peeters, Still Life with Cheeses, Artichoke and Cherries

Clara Peeters' painting "Still Life with Cheeses, Artichoke, and Cherries" (c. 1625) is an exquisite example of Baroque still life from the Dutch Golden Age. The artwork showcases a beautiful arrangement of various cheeses, a large artichoke, cherries, almonds, and slices of bread, all carefully placed on a wooden table.


Clara Peeters (c. 1594 – c. 1658) was a Flemish painter who specialized in still life paintings. She is considered one of the pioneering female artists of the Dutch Golden Age and the Flemish Baroque period. Little is known about her life, but it is believed that she was born in Antwerp, where she probably received her artistic training.
Peeters is known for her detailed and meticulously rendered still life paintings, which often feature food items, tableware, and other everyday objects. Her compositions are characterized by their balanced arrangements, skillful use of light and shadow, and the realistic portrayal of textures and surfaces. Some of her works also include self-portraits, reflected in the metallic surfaces of the objects she painted.


Recipe: Camembert with Fresh Cherry Compote

Cheese played an essential role in the diet of the people living in the Low Countries (which included present-day Belgium, the Netherlands, and parts of northern France) during the 17th century. The region was known for its rich dairy production, and a wide variety of cheeses were made and consumed, from soft and creamy to hard and aged varieties. Dutch Gouda and Edam cheeses were popular, as well as regional cheeses from various provinces. Cheese was often served as part of a meal or used as an ingredient in various dishes.


 Cherry Sauce

  • 18oz  Fresh Cherrys
  • 1/4 cup Water
  • 1 pinch Salt
  • 1 tbsp Sugar
  • 1 tsp Lemon Peel or Orange Peel
  • 1/2 Cup Orange Juice
  • 2 tsp Flour

 Camembert Cheese

  • 8 oz (16oz) Camembert Cheese
  • 1 egg, beaten
  • bread crumps
  • Oil (for frying)


 Cherry Sauce

  1. Pit cherries, simmer gently with orange juice, salt, sugar and lemon (or orange) zest for 3-4 minutes.

  2. Mix the flour well in the water until there are no more lumps. Add to the cherries and bring to boil again briefly. Mix everything well, until it thickens a little bit.

 Camembert Cheese

  1. Put the flour, the beaten egg and the bread crumbs each on a seperate plate.
  2. Put the camembert in the flour, then egg, then bread crumbs. Repeat this process, so that the camembert is completely covered.
  3. Heat a pan with enough oil and fry the camembert from both sides, until it has a golden color.

Additional Information

Fruit compotes were a popular way to preserve and serve fruits, especially during the winter months when fresh fruits were scarce. Fruits such as apples, pears, plums, cherries, and berries were cooked with sugar and sometimes flavored with spices like cinnamon, cloves, or nutmeg. Fruit compotes could be served as a dessert, a topping for other dishes, or as an accompaniment to cheese.


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