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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
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Pierre-Auguste Renoir | Dance at Le moulin de la Galette | Galette Complète

Pierre-Auguste Renoir | Dance at Le moulin de la Galette

Pierre-Auguste Renoir, Dance at Le moulin de la Galette

"Bal du moulin de la Galette" is a painting by French artist Pierre-Auguste Renoir, created in 1876. It is one of Renoir's most famous and celebrated works, depicting a lively outdoor dance party at the Moulin de la Galette, a popular gathering spot for Parisians in the Montmartre district.

The painting captures a sunny afternoon, with people enjoying themselves in a relaxed, informal atmosphere. Men and women, dressed in fashionable attire, are seen dancing, talking, laughing, and enjoying food and drink together. The scene is filled with movement and energy, as the dancers twirl and sway to the music.

Renoir's use of bright, vibrant colors and soft brushstrokes create a sense of warmth and intimacy. The dappled sunlight filtering through the trees adds to the overall impression of a joyful, carefree day. The artist's skillful blending of light and shadow, as well as his attention to detail, give the painting a sense of depth and realism, allowing the viewer to feel as if they are part of the lively scene.

 

Artist

Pierre-Auguste Renoir (1841-1919) was a prominent French painter and one of the leading artists of the Impressionist movement. Born in Limoges, France, Renoir moved to Paris with his family when he was a child. He initially worked as a porcelain painter before studying art at the Ecole des Beaux-Arts and the Swiss Academy. In the 1860s, Renoir met fellow artists Claude Monet, Alfred Sisley, and Frédéric Bazille, who would later become key figures in the Impressionist movement.

Renoir's early work was influenced by the Realist movement, but he soon developed his distinct Impressionist style, characterized by the use of bright, vibrant colors, loose brushstrokes, and an emphasis on capturing light and movement. He primarily painted scenes of everyday life, landscapes, and portraits, often focusing on the beauty and joy of human interactions.

 

Recipe: Galette Complète

Galettes can be sweet or savory and are often made with different types of dough, including puff pastry, shortcrust pastry, or buckwheat-based dough. In the Brittany region of France, savory galettes, known as "galettes de sarrasin" or "galettes bretonnes," are made with buckwheat flour, giving them a distinct flavor and a darker color. These galettes are similar to crepes but are usually filled with savory ingredients like cheese, ham, eggs, mushrooms, or vegetables. They are often served as a main course for lunch or dinner and are a staple of Breton cuisine.

Ingredients:

  • 1 cup buckwheat flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups milk
  • 1 tablespoon vegetable oil, plus more for cooking
  • 8 oz goat cheese or grated cheese of your choice
  • 8 eggs
  • Optional: 8 slices of ham 
  • Optional: roasted vegetables, such as bell peppers, zucchini, or tomatoes
  • Fresh herbs for garnish, such as parsley or chives

Instructions

  1. In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Create a well in the center and crack the egg into it. Whisk the egg, gradually incorporating the flour.

  2. Gradually whisk in the milk, ensuring the batter is smooth and free of lumps. Stir in 1 tablespoon of vegetable oil. Allow the batter to rest for at least 30 minutes at room temperature.

  3. Heat a non-stick frying pan or crepe pan over medium heat. Lightly grease the pan with a little vegetable oil. Pour approximately 1/4 cup of batter into the center of the pan, swirling it around to create a thin, even layer.

  4. Cook the galette for about 1-2 minutes, or until the edges begin to curl up and the bottom is golden brown. Flip the galette using a spatula and cook the other side for another 1-2 minutes.

  5. While the second side cooks, add ham (optional), a dollop of goat cheese, and a small handful of roasted vegetables (if using) to one half of the galette.

  6. Crack an egg on top of the filling, taking care not to break the yolk. Fold the other half of the galette over the filling to create a half-moon shape. Cover the pan with a lid and cook for an additional 2-3 minutes, or until the egg is cooked to your desired level.

  7. Carefully slide the galette onto a plate, garnish with fresh herbs, and serve immediately. Repeat steps 3-7 for the remaining galettes.

Additional information

Sweet galettes are often fruit-based, featuring seasonal fruits such as apples, pears, or berries, combined with sugar and sometimes spices. These galettes are typically made with a simple pastry dough, which is rolled out, topped with fruit and folded over at the edges, creating a rustic, open-faced tart. The exposed fruit caramelizes slightly during baking, producing a delicious, visually appealing dessert.
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