Covering Monet with the Apocalypse

The destruction can be left intact, however mediated by food reactions.

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Always an interesting foil for protests is the prestige and, even if only temporary, defacement of a work of art – in this case, to erase its beauty, even if it is framed and covered by glass, and to celebrate the grotesque end of the planet, or at least of the Anthropocene era – but the current landscape is riddled with French nuclear reactors.

The action by the woman, a member of Riposte Alimentaire (Reaction to Food), a group of environmental activists and advocates of sustainable food production, is the latest in a series of protests aimed at drawing attention to global warming by defacing works of art.

In a video posted to X, a woman who describes herself as a “concerned citizen” is seen placing a bright red poster over French impressionist painter Claude Monet's painting “Coquelicot.”

“This nightmarish image awaits us unless alternative measures are put in place,” she said in the video, referring to the posters covering the Monet paintings.

“Four degrees and hell awaits,” she added, a reference to projections that global temperatures could rise by four degrees above pre-industrial levels by 2050.

Monet's painting, completed in 1873, shows people holding umbrellas strolling through a blooming poppy field and is part of the Musée d'Orsay's special exhibition, “Paris 1874: The Invention of Impressionism,” which features 130 works by 31 artists.

The Musée d'Orsay told AFP that restoration experts had examined the painting, found no permanent damage and it had been returned to the wall.

www.france24.com/…

X

A protester was arrested on Saturday after putting up posters in the “Poppy Field” at the Musée d'Orsay in Paris. https://t.co/DYXbEOJpnr

— Smithsonian Magazine (@SmithsonianMag) June 4, 2024

It's probably not a sustainable recipe, but I know people who have retired to France.

Over the years, Monet developed a gourmet palate and came to enjoy fine cuisine. He loved to entertain his family and friends. This love resulted in a potager garden that provided the finest ingredients for his table. Potager is French for kitchen garden. Now, you might think that means planting a few tomatoes, herbs, and vegetables. That's true. But Monet's potager was 2.5 acres in size. Potagers are also often planted with a few flowers and spring bulbs to enhance the beauty of the garden. In addition, there would be an obelisk or two for the mobile plants. Considering the size of Monet's potager, there were probably three, four, or even more.

Here at inspirationblooms.com/…

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Monet “appreciated simple cuisine, made with fresh ingredients and prepared according to very basic, yet authentic principles.” Museum consultant and author Florence Gentner recently wrote: Monet's Cookbook: Recipes from GivernyThis beautiful book features memorabilia, reproductions of Monet's works, and Frances Hammond's photographs, styled by Garrone Badel. Divided into four sections, the rustic recipes are inspired by Monet's cooking diary.

www.vogue.com/…

Eggs Orsini
6 eggs
40g (3 tablespoons) grated cheese
butter
Salt and freshly ground pepper, to taste

Serves 6
Prep time: 10 minutes. Cook time: 30 minutes.

Remove the eggs from the shells and remove as much of the whites as possible without breaking the yolks, leaving the yolks in the shells. Transfer the whites to a large bowl. Support the shells with a rolled up kitchen towel to keep them upright.

Preheat the oven to 180ºC (Gas Mark 4 or 350ºF).

Add the salt to the egg whites and beat until they form stiff peaks (they should be stiff enough to withstand the weight of a small spoon and not sink).

Generously butter a tray and pour in the egg whites in one go. Smooth out the holes with a wooden spoon. Make six deep wells, well spaced apart, and carefully place an egg into each well. Season with pepper and sprinkle with the grated cheese and butter shavings.

Place carefully in the back of the oven. After about 30 minutes, the top should be crisp and golden and the yolk should just be set. Serve immediately.

TipThis simple dish is almost impossible to fail, but you can't go wrong with it.