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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

Paul Cezanne | Apples and Oranges | Apple and Orange Salad with Walnuts and Citrus Vinaigrette

 Paul Cezanne | Apples and Oranges

Paul Sezanne, Apples and Oranges

"Apples and Oranges" is a still life painting by French artist Paul Cézanne, created around 1899. The painting features a collection of apples and oranges, arranged on a table covered with a white tablecloth. The fruits are placed in a wooden basket, on a decorative blue and white ceramic plate, and directly on the tablecloth.

The composition is carefully balanced, with the apples and oranges arranged in a way that creates a sense of depth and dimension on the flat canvas. The tablecloth is painted with loose, expressive brushstrokes, allowing the viewer to focus on the vibrant colors and shapes of the fruit. The painting also showcases Cézanne's mastery of light and shadow, as he captures the subtle reflections on the ceramic plate and the way the light interacts with the different surfaces in the scene.



Paul Cézanne (1839-1906) was a renowned French artist and Post-Impressionist painter whose innovative approach to art had a profound influence on the development of modern painting. He was born in Aix-en-Provence, France, and throughout his career, he experimented with various styles, ultimately creating his unique visual language.

Cézanne's work focused on capturing the essence of the natural world through the use of color, form, and composition. He sought to represent the underlying structure of objects and landscapes, breaking them down into their basic geometric shapes. This analytical approach to painting was a departure from the more traditional methods of his contemporaries, such as the Impressionists, who focused on capturing fleeting moments and light effects.

Cézanne's techniques and artistic vision were a significant influence on the subsequent generations of artists, particularly the Cubists, including Pablo Picasso and Georges Braque. He is often referred to as the "father of modern art" due to his immense impact on the art world.

Recipe: Apple and Orange Salad with Walnuts and Citrus Vinaigrette

During the late 19th and early 20th century, French cuisine was undergoing a transformation, with an increased emphasis on fresh, local ingredients, refined techniques, and elegant presentation.Apples and oranges were considered an essential part of the diet. They were often enjoyed as a snack or dessert and sometimes used to create decorative centerpieces for elegant dining tables.
The development of transportation networks, such as railways and steamships, enabled the trade of fruits to expand significantly. This led to a wider variety of fruits being available to consumers, even in regions where they were not locally grown. 


  • 2 medium apples (such as Gala, Fuji, or Honeycrisp), thinly sliced
  • 2 large oranges, peeled and thinly sliced
  • 4 cups mixed greens (such as baby spinach, arugula and romaine)
  • 1 cup walnuts, toasted
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed orange juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey
  • Salt and pepper, to taste 


  1. In a large salad bowl, combine the mixed greens, thinly sliced apples, and orange segments.

  2. In a small, dry skillet over medium heat, toast the walnuts for about 5 minutes, stirring occasionally, until they become fragrant and lightly browned. Keep an eye on them to prevent burning. Once toasted, let the walnuts cool for a few minutes before adding them to the salad.

  3. To prepare the citrus vinaigrette, whisk together the olive oil, freshly squeezed orange juice, apple cider vinegar, honey, and a pinch of salt and pepper in a small bowl. Taste and adjust the seasoning.

  4. Drizzle the vinaigrette over the salad and gently toss to combine. Serve immediately.

Additional information

Oranges, especially those imported from Mediterranean regions, were prized for their sweet, juicy, and aromatic qualities. They were used in a variety of desserts, such as orange marmalade, candied orange peels, and orange-flavored cakes and pastries. Oranges were also utilized in savory dishes, often in sauces for poultry and fish, or as a component of salads, where their bright, fresh flavor could complement other ingredients.


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