In the estate of Giverny - 5. Dining room and kitchen.

"Я always ate heartily, and it caused me no harm", – Claude Monet.

the French painter was a refined gourmet. Not a poor man, Monet was able to afford to enjoy life to the fullest. His understanding of the physical and mental well-being rested on three pillars – creativity, garden and good food.

We enter the artist"s house, to examine every room. To remove in here. So you"ll have to take pictures of those who secretly defied the ban.

For every room in the house, Monet chose your color. Dining room glowed yellow hues for kitchen white-голубая gamma. Post will be dedicated to these two areas, as well as food.

Spacious dining room, a door which went into the Apple orchard, was the main place in the house. On the bright-желтом the background especially look good covering walls Japanese prints. Monet was a big fan.

For the maintenance of aesthetic and gastronomic needs of the artist hired excellent gardeners and a cook, thanks to which a long table was always generous portions of the tastiest food.

On Sundays in the house of Monet at lunch were going to a big family (two of the artist"s son, his wife Alice and her six children from his first marriage) and close friends.

Claude Monet preferred simple food. For Breakfast he loved eggs and bacon, grilled sausages and toasted bread with orange marmalade or a slice of Dutch cheese. Prepared for all cook Margarita, using simple copper utensils. With her and with his second wife Alice Monet enthusiastically discussed the menu, usually made a week in advance.

For the festive table was served French delicately: Foy-гра, truffles. But daily meals was interesting. For example, pike, scallops, mushrooms. Among his recipes were many confectionery products – not cakes and homemade cookies, muffins, even pancakes.

Prepared pastries with apples from their own gardens. Near the house was well-kept garden. Monet was crazy about spices, spices@herbs ndashароматических, South of vegetables and mushrooms that were going for him at the dawn.

the Monet house has served several chefs. The most famous of them cook Margaret began working in the house of a little girl. Then introduce Monet with her fiancé, Paul. And so Margaret left home, Monet took the Field to work.

to Get to the dinner to Monet was a great honor, and the most famous people in France were happy to be invited. Came Cezanne, Renoir, Rodin, Sisley and Pissarro, Mallarme, Toulouse-Лотрек. Food was served on a beautiful dish, but without decoration, inherent in the gourmet restaurants.

Guests knew that the best gift for the owner of the house is a bag with what-нибудь exotic seeds for his garden or a new recipe.

All recipes the artist recorded in a special notebook. It has survived to the present day. It was discovered, restored and published in 1990 by the wife of the great-grandson of the artist Claire Joyce. the Book was published in English in new-Йорке. In 2016, the publishing house Prestel published a book" Кулинарная book Monet: recipes from Живерни".

In her original, creative recipes that were served to guests in the home of Claude Monet. the book includes 60 recipes – from halibut braised in white wine, to sweet potato pie and strawberry mousse.

Kitchen was also spacious and bright. Interesting that the owner never came to the kitchen, visiting her only once, when I was thinking over the decoration of this room. Monet decided that a pale Royal blue are well set off by rich-голубым that master were commonly used in interior rooms.

the Walls are decorated with blue Rouen tiles. She paid a lot of money, because give color added cobalt, and the production process was very expensive.

Not only the walls but the ceiling of the kitchen and table, chairs, cabinets painted in one color. At that time it was believed that the blue color helps to maintain hygiene and also repels flies.

the Blue decor of the walls and cabinets of the kitchen highlights the radiance copper cookware, large collection means is on the walls.

not surprisingly, in a family of 10 people food played an important role, and the kitchen seemed a sanctuary. After all, every day need to feed Breakfast, lunch and dinner is not only the household, but guests and servants.

everything Here is subordinated to the purpose of the room. Every day in the heat and cold, in the kitchen coal or wood stoked oven huge. It is built in a huge pot with a copper cover, and the house was always hot water.

every morning the farmer brought had received an order for vegetables and fruits. The stairs next to the window led into a vast cellar, where they stored perishable foods and ice taken from nearby Vernon.

Free time cooks were not. Constantly we had to cut, chop, stop, chop. And then – to wash, to clean, to Polish numerous copper sauce boats, pans, kettles.

Two recipes from the collection of Claude Monet.

Salad" Сады Monet".

Ingredients: corn salad – 30 g; tomatoes – 1/2 PCs; mushrooms – 40 g; asparagus – 3 stems; shrimp – 2 PCs; pate of goose liver (or foie-гра) – 30 g; salmon – 80 g; lemon juice – 10 ml; olive oil – 40 g; bread ginger – 1 piece.

Preparation: On a plate spread the green corn salad and sliced tomatoes. Fresh champignon mushroom slice and sprinkle with lemon juice (optional mushrooms you can fry). Asparagus scalded with boiling water and quickly stir-fried.
Fry the shrimp. On a slice of ginger bread to put fried in vegetable oil, pate of goose liver (or foie-гра). Put it all on a plate together with rolls of smoked salmon. Season the salad with olive oil and lemon juice.

Mussels" Мариньер".

Ingredients: clams – 400 g; shallots – 60 g; garlic – 5 g; thyme – 5 g; butter – 50 grams; cider – 150 gr; cream 33% 50 g; scallop – 10 gr; parsley – 10 gr; salt – 2 gr; pepper – 1 C.

Preparation: Onion and garlic finely chop. In a pan add the oil drain, beam, garlic, thyme, sauté until soft, add cider, cream, mussels and cook for 7 minutes
Scallop sauté until soft and add in the mussels to cook until tender. Ready mussels put them in a saucepan and sprinkle with parsley.