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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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Édouard Manet | At the Père Lathuillev | Mille-Feuille (Napoleon)

Édouard Manet | At the Père Lathuille

"Père Lathuille" is an oil painting by Édouard Manet, created in 1879. The painting depicts a scene in a Parisian restaurant called the Cabaret de Père Lathuille, which was popular among artists and writers during that time. The painting shows a young woman sitting at a table with an older gentleman, who appears to be proposing a toast with his wine glass.

In the background, we can see other diners, waiters, and details of the restaurant interior. The composition of the painting is characterized by its naturalism and attention to the everyday life of Parisians. Manet's loose brushstrokes and the use of light and shadow in the painting contribute to the overall impression of a fleeting moment captured in time.

"Père Lathuille" is a fine example of Manet's ability to depict modern urban life in Paris during the late 19th century. His choice of subject matter, along with his innovative painting techniques, would come to influence and inspire the future generation of Impressionist artists.

 

Artist

Édouard Manet (1832-1883) was a prominent French painter who played a critical role in the transition from Realism to Impressionism. Born in Paris, he rejected traditional academic training and sought inspiration from the works of old masters, such as Titian, Velázquez, and Goya, as well as contemporary artists like Courbet and Delacroix.

Manet's work often sparked controversy, as he challenged the norms of the time by depicting modern subjects and scenes from everyday life instead of historical, mythological, or religious themes. He frequently used bold brushstrokes, strong contrasts, and vibrant colors, which led to his association with the Impressionist movement, although he never fully embraced their style.

Some of Manet's most famous works include "Le Déjeuner sur l'herbe" (Luncheon on the Grass) and "Olympia," which were considered provocative and scandalous in their time due to their unconventional subject matter and treatment of nudity. Despite facing criticism during his career, Manet's influence on the development of modern art is undeniable, as his innovative approach to painting inspired a generation of artists, including Monet, Degas, and Renoir.

 

Recipe: Mille-Feuille (Napoleon)

Mille-Feuille, also known as Napoleon, is a classic French pastry with a rich history dating back to the 17th century. Its name, which translates to "a thousand leaves," refers to the many layers of thin, flaky puff pastry that make up the dessert. Mille-Feuille traditionally consists of three layers of puff pastry, alternating with layers of pastry cream, and is finished with a dusting of powdered sugar or a glaze of icing on top.

Ingredients:

  • 1 lb (450g) ready-made puff pastry
  • 2 cups (480ml) milk
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 cup (30g) all-purpose flour
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) water or milk 

Instructions

  1. Preheat your oven to 400°F (200°C). Roll out the puff pastry to about 1/8-inch (3mm) thickness. Cut the pastry into three equal rectangles, then place them on a parchment-lined baking sheet. Prick the pastry all over with a fork to prevent it from puffing up too much during baking.

  2. Bake the puff pastry rectangles for 15-20 minutes, or until they are golden brown and crispy. Remove them from the oven and let them cool completely on a wire rack.

  3. While the puff pastry is cooling, prepare the pastry cream. In a medium saucepan, heat the milk over medium heat until it is steaming but not boiling.

  4. In a separate bowl, whisk together the granulated sugar, cornstarch, flour, egg yolks, vanilla extract, and salt. Slowly pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

  5. Pour the milk and egg mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and reaches a pudding-like consistency. Remove from heat and stir in the softened butter until it is fully incorporated.

  6. Transfer the pastry cream to a bowl, cover with plastic wrap, and refrigerate until it is completely chilled and set, at least 2 hours or overnight.

  7. Once the pastry cream is chilled, assemble the mille-feuille. Place one puff pastry rectangle on a serving plate and spread half of the pastry cream evenly over the top. Add another puff pastry rectangle on top, followed by the remaining pastry cream. Finally, place the third puff pastry rectangle on top.

  8. Prepare the icing by whisking together the powdered sugar and water or milk until smooth. Adjust the consistency as needed by adding more sugar or liquid. Spread the icing over the top of the assembled mille-feuille.

  9. Refrigerate the mille-feuille for at least 1 hour before serving to allow the layers to set. Use a sharp knife to slice into individual portions.

Additional information

Père Lathuille was a popular restaurant and gathering spot in Paris during the late 19th century. At that time, Parisian cuisine was experiencing a period of innovation and transformation. The restaurant scene was flourishing, and dining out became an increasingly popular pastime for the middle and upper classes.

French cuisine was heavily influenced by the work of Auguste Escoffier, a legendary chef and culinary writer who refined and modernized French cooking techniques. Many classic French dishes that are still enjoyed today, such as Coq au Vin, Beef Bourguignon, and Bouillabaisse, were popular menu items at establishments like Père Lathuille.

In addition to these hearty, savory dishes, desserts were an important part of the dining experience. Mille-Feuille was a popular dessert at the time, along with other pastries and sweets like Tarte Tatin, Profiteroles, and Crème Brûlée.

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