tag:blogger.com,1999:blog-2777330710551467262024-03-19T04:39:34.964+01:00Entrée to Black Paris™Say "<i>bonjour</i>" to Black Paris—a one-of-a-kind Black Heritage destination!<br><br>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.comBlogger364125tag:blogger.com,1999:blog-277733071055146726.post-50058848601539529872017-10-12T19:00:00.002+02:002023-11-09T00:54:40.539+01:00We've Moved!<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjjKhAxsn9vClYfC06pQhrNz0X4CEgL_CLvDUAEepBnS52BbNh3tjX_6lPM7xTDRyvA9cWtqmTNq7odt5iXS6vKWghfQZiz_3F9xAsqXis-7grtJAiyN2l1ruTQgche1lId30cEDttt4/s1600/ETBP_vert_logo_clear_500px.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjjKhAxsn9vClYfC06pQhrNz0X4CEgL_CLvDUAEepBnS52BbNh3tjX_6lPM7xTDRyvA9cWtqmTNq7odt5iXS6vKWghfQZiz_3F9xAsqXis-7grtJAiyN2l1ruTQgche1lId30cEDttt4/s400/ETBP_vert_logo_clear_500px.png" width="339" height="400" data-original-width="500" data-original-height="590" /></a></div><br />
After seven years of publication on Blogger, the Entrée to Black Paris blog has moved to the Discover Paris! Web site.<br />
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Look for us at <a href="https://entreetoblackparis.com/blog-current.html"><b>https://entreetoblackparis.com/blog-current.html</b></a>!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-5332496697299267602017-10-05T00:00:00.000+02:002017-10-05T00:00:03.340+02:00Au Nègre Joyeux to Be Moved to the Museum of Paris History<div dir="ltr" style="text-align: left;" trbidi="on">The Internet is abuzz with the news that the sign "Au Nègre Joyeux" and the accompanying image are to be moved to the Musée Carnavalet (Museum of Paris History).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIPcwv96HkDjn41aTfRVjSluKg3s5ypbqVqqacCqu28K88TJnQZN0vwO8wc_5_IPj2XasNp8Tkh4Gv-7RgCjXQWcV4idl0m9904ir4mnI8bfM-huBF6ufR2ATd1kvOkxZ-ZH2isnm5F4/s1600/Au+N%25C3%25A8gre+Joyeux+image_alt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDIPcwv96HkDjn41aTfRVjSluKg3s5ypbqVqqacCqu28K88TJnQZN0vwO8wc_5_IPj2XasNp8Tkh4Gv-7RgCjXQWcV4idl0m9904ir4mnI8bfM-huBF6ufR2ATd1kvOkxZ-ZH2isnm5F4/s400/Au+N%25C3%25A8gre+Joyeux+image_alt.jpg" width="380" height="256.5" data-original-width="1426" data-original-height="963" /></a></div><center><b>Au Nègre Joyeux <br />
© Discover Paris!</b></center><br />
Major French news outlets such as <a href="http://www.leparisien.fr/paris-75005/paris-l-enseigne-au-negre-joyeux-sera-decrochee-de-la-facade-25-09-2017-7286448.php" target="_blank">Le Parisien</a>, <a href="http://www.france24.com/fr/20170926-conseil-paris-enseigne-negre-joyeux-mouffetard-colonialisme-esclavage-histoire" target="_blank">France 24</a>, and <a href="http://www.lefigaro.fr/flash-actu/2017/09/25/97001-20170925FILWWW00348-l-enseigne-le-negre-joyeux-rappel-de-l-esclavage-va-quitter-le-ve-a-paris.php" target="_blank">Le Figaro</a> published stories announcing the heavily debated decision by the Conseil de Paris (Paris' Municipal Council and General Council for the Department of Paris).<br />
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Au Nègre Joyeux was a chocolate factory that operated at place de la Contrascarpe in Paris' 5th arrondissement during the 18th century. It opened in 1748.<br />
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Several years ago, the painting's glass frame was broken by vandals. It remained in place for many months before being removed for restoration. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zy8zleRwBbbK129VGYSZ9aIKWSn-h5iQ8lrY8YvycqHVdGim5eTC520H3t-gT_kYHTZHHJ6QV4DvjASV6oINucBIUGWX_m9yw2FW1VF1A6smgAxIwUlflP0eBTL_GIWQUDssEi_834I/s1600/Au+N%25C3%25A8gre+Joyeux3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zy8zleRwBbbK129VGYSZ9aIKWSn-h5iQ8lrY8YvycqHVdGim5eTC520H3t-gT_kYHTZHHJ6QV4DvjASV6oINucBIUGWX_m9yw2FW1VF1A6smgAxIwUlflP0eBTL_GIWQUDssEi_834I/s400/Au+N%25C3%25A8gre+Joyeux3.jpg" width="300" height="400" data-original-width="480" data-original-height="640" /></a></div><center><b>Au Nègre Joyeux removed for restoration<br />
© Discover Paris!</b></center><br />
Shortly after being re-installed, it was defaced again. The glass of the frame was shattered and spattered with paintballs.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-45QMQekUWZWVM_DNH4Dlq34A-SJ4TmCuVoOpgYQAhUGygtptVYU6xiTt2DdpsGkX5fgWX9JCXjYalA7zc8VFjvmHLaPs80L5dfpXrVbslas4vRyozbqf0KDH2y7jdx_5-SwER-EiU-c/s1600/Au+N%25C3%25A8gre+Joyeux_paintballs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-45QMQekUWZWVM_DNH4Dlq34A-SJ4TmCuVoOpgYQAhUGygtptVYU6xiTt2DdpsGkX5fgWX9JCXjYalA7zc8VFjvmHLaPs80L5dfpXrVbslas4vRyozbqf0KDH2y7jdx_5-SwER-EiU-c/s400/Au+N%25C3%25A8gre+Joyeux_paintballs1.jpg" width="400" height="267" data-original-width="1600" data-original-height="1069" /></a></div><center><b>Au Nègre Joyeux defaced by paintballs<br />
2015 © Discover Paris!</b></center><br />
A quick look at the image leaves the impression that it depicts a black man serving a white woman, and articles describing the painting indicate the same. However, upon closer inspection, one can see that the woman is serving the man - she appears to be wearing an apron and holds a tray that supports a large pot presumably filled with hot chocolate. Both are smiling.<br />
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Many who want the sign and image to stay believe that a plaque should be installed to explain the history behind it.<br />
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On the same day that the Conseil de Paris voted to remove Au Nègre Joyeux, it also voted for a collaboration between the city of Paris, the French government, several associations, and the National Committee for the Memory and History of Slavery to create a museum about slavery, the slave trade, and its abolition:<br />
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<blockquote>...le projet de création d’un musée de l’esclavage, de la traite et de ses abolitions soit travaillé entre l’État, la ville de Paris, les associations concernées et le Comité national pour la mémoire et l’histoire de l’esclavage. <br />
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The final decision about the establishment of the museum, which would be located in Paris, rests with the French government.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-31309863495252514062017-09-28T00:00:00.000+02:002017-09-29T00:02:58.349+02:00Celebrating Indo-Caribbean Cuisine at the 2017 Fête de la Gastronomie<div dir="ltr" style="text-align: left;" trbidi="on">On Friday September 22 and Saturday September 23, the Académie de l'Art Culinaire du Monde Créole (Academy of Culinary Art for the Creole World), hosted an event in the 11th <i>arrondissement</i> as part of this year's Fête de la Gastronomie (Gastronomy Festival).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyBwdTbYTzJrEacJVBzqn77QPlS3mErL-UmUKr8Pdls7JMvct09HFUc-OFqMDlyAaqPDvrfpx_omI38gJSao-cvB9UsLUXCXHsOrmt2TuJIm7o1i-eYiArCr53ePF4y8IGcYryXXWZyw/s1600/F%25C3%25AAte+de+la+Gastronomie_September+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGyBwdTbYTzJrEacJVBzqn77QPlS3mErL-UmUKr8Pdls7JMvct09HFUc-OFqMDlyAaqPDvrfpx_omI38gJSao-cvB9UsLUXCXHsOrmt2TuJIm7o1i-eYiArCr53ePF4y8IGcYryXXWZyw/s400/F%25C3%25AAte+de+la+Gastronomie_September+2017.jpg" width="339" height="400" data-original-width="656" data-original-height="774"/></a></div><br />
Tom and I attended on Saturday so we could take advantage of the many cooking demonstrations scheduled during the afternoon.<br />
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Chefs Tristan Tharsis and Yannis Artigny of the <a href="https://www.facebook.com/cgjcc/">Cercle Gastronomique des Jeunes Chefs Créole</a> demonstrated how to make <i>Pain au beurre</i>, <i>Pomme cannelle</i> (both are similar to French <i>brioche</i>), and Antillean hot chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCIcfwnhtJBlclkCZVqNY-Yl9QvkcAJRu5E5ndL3EyXrOAE1heMjcLU9eLVXWFhQoIkQbdkLV9d4SjH7w6I68y4gBz6wOupF0kHEL8_XIPyWNKvRCYJAmWs-12ks20zNf1M49xPXtYgc/s1600/Chef+Tristan+Tharsis+and+Chef+Yannis+Artigny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCIcfwnhtJBlclkCZVqNY-Yl9QvkcAJRu5E5ndL3EyXrOAE1heMjcLU9eLVXWFhQoIkQbdkLV9d4SjH7w6I68y4gBz6wOupF0kHEL8_XIPyWNKvRCYJAmWs-12ks20zNf1M49xPXtYgc/s400/Chef+Tristan+Tharsis+and+Chef+Yannis+Artigny.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Chefs Tristan Tharsis and Yannis Artigny<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqdcjn54-Dmv_-UtmBvRkyvBsjYq-jCOnKejHtvUXYZs0WfyBw3TSwCQ-__H7-4Qwp63fA2NziDjWJOSQBhXGFyKrB2JN-L7Lk9Owxx98fkrJgLvy8pwKLeAubZetV-xjILweE6B62kI/s1600/Chef+Tristan+Tharsis+prepares+dough+for+pain+au+beurre_Chef+Yannis+Artigny+holds+the+mike.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqdcjn54-Dmv_-UtmBvRkyvBsjYq-jCOnKejHtvUXYZs0WfyBw3TSwCQ-__H7-4Qwp63fA2NziDjWJOSQBhXGFyKrB2JN-L7Lk9Owxx98fkrJgLvy8pwKLeAubZetV-xjILweE6B62kI/s400/Chef+Tristan+Tharsis+prepares+dough+for+pain+au+beurre_Chef+Yannis+Artigny+holds+the+mike.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Chef Tristan Tharsis prepares the dough for <i>pain au beurre</i> and <i>pomme cannelle</i><br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOdYnoe9_3WqBT6p5D6l2QZR25Fyxvg959hwVVU5Q8OfuK997-mAuPTX5rKtIqRzkQwB07Xj1hblhaNDAbnqq1nhhAQV7zNRfWJFywb0RvuQVWe21zNaOuxum9YeA1jGP8ak1SaJYFWU/s1600/Raw+pomme+cannelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOdYnoe9_3WqBT6p5D6l2QZR25Fyxvg959hwVVU5Q8OfuK997-mAuPTX5rKtIqRzkQwB07Xj1hblhaNDAbnqq1nhhAQV7zNRfWJFywb0RvuQVWe21zNaOuxum9YeA1jGP8ak1SaJYFWU/s400/Raw+pomme+cannelle.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b><i>Pomme cannelle</i> ready for baking<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2eGsTdeVgehSyyiH0E4ekAkPfBhm5FFruVk6-24h3GLq8ZcQiQxQP7mn-pGPfEQNKiCHIE2KLAtKeROoPRsze0SHvQJ-5HNGPDF6RDaYDl1VedK0D_FiEtVW0cB9wjY4M_1h-nPhRaA/s1600/baked+Pomme+Cannelle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH2eGsTdeVgehSyyiH0E4ekAkPfBhm5FFruVk6-24h3GLq8ZcQiQxQP7mn-pGPfEQNKiCHIE2KLAtKeROoPRsze0SHvQJ-5HNGPDF6RDaYDl1VedK0D_FiEtVW0cB9wjY4M_1h-nPhRaA/s400/baked+Pomme+Cannelle.jpg" width="355" height="400" data-original-width="990" data-original-height="1116" /></a></div><center><b>Baked <i>pomme cannelle</i> <br />
© Discover Paris!</b></center><br />
I was surprised to learn that the classic preparation for Antillean hot chocolate begins with infusing water with cinnamon sticks and grated nutmeg and includes lime zest. I was even more surprised to hear Chef Artigny state that he adds peanut butter when he prepares his personal recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14T9STIe8ZVuRvYgR-URllpbbVV88MiO8hHdebUep__rGFc1nM1xPxBD939mfyvRlI4S-jie3gF1SaVp8shN76zl59B3ys_Hy7wpaqSticEiW8vsG-2TRS_TXYbd0LZges6ltg6g_DYs/s1600/Chef+Yannis+Artigny+-+chocolat+antillais+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi14T9STIe8ZVuRvYgR-URllpbbVV88MiO8hHdebUep__rGFc1nM1xPxBD939mfyvRlI4S-jie3gF1SaVp8shN76zl59B3ys_Hy7wpaqSticEiW8vsG-2TRS_TXYbd0LZges6ltg6g_DYs/s400/Chef+Yannis+Artigny+-+chocolat+antillais+1.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Chef Yannis Artigny stirs Antillean chocolate<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazURV235n4dr4lxAt42phwOI8Q5BR6Xs69Glvz0LOlhEGSMyFCJgy_bxDvn6F018ziPLqiCykhUKyd-2mqkfg_XGTm1kbVKNhVb9O6LFH-bzlcNQmnlZ-qugIw1VFH7tMu6xKvJHvqLM/s1600/Chef+Yannis+Artigny+-+ladling+hot+chocolat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiazURV235n4dr4lxAt42phwOI8Q5BR6Xs69Glvz0LOlhEGSMyFCJgy_bxDvn6F018ziPLqiCykhUKyd-2mqkfg_XGTm1kbVKNhVb9O6LFH-bzlcNQmnlZ-qugIw1VFH7tMu6xKvJHvqLM/s400/Chef+Yannis+Artigny+-+ladling+hot+chocolat.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Ladling Antillean chocolate<br />
© Discover Paris!</b></center><br />
<i>Pain au beurre</i> and hot chocolate are traditionally served together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJqMxugCgLoPKhqq0LvkMcdfPJIGdsP1YdYa62-erZiryjQ6o1BK8P-MBC2nfzJjE3OKSGxMVNQYuE0xxIwxGQYx9db8CJIso3tKk5E2KKT1x_gFTICqR5xpNzyip_HRu_TEI2eetTFQ/s1600/Pain+au+beurre+and+Antillean+hot+chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQJqMxugCgLoPKhqq0LvkMcdfPJIGdsP1YdYa62-erZiryjQ6o1BK8P-MBC2nfzJjE3OKSGxMVNQYuE0xxIwxGQYx9db8CJIso3tKk5E2KKT1x_gFTICqR5xpNzyip_HRu_TEI2eetTFQ/s400/Pain+au+beurre+and+Antillean+hot+chocolate.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b><i>Pain au beurre</i> and hot chocolate<br />
© Discover Paris!</b></center><br />
The next two chefs prepared dishes that directly evoked the theme of the event - Colombo Massalé Curry.<br />
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<i>Chef à domicile</i> Vanessa Kichenin, a young woman of Indian descent who was born in Guadeloupe, is the owner of <a href="http://www.facebook.com/SaveursMadras" target="_blank">Saveurs Madras</a>. She explained why so many dishes in the French Antilles are influenced by Indian cuisine - it is because people from Chennai (formerly known as Madras), Pondicherry (former French colony in India), and Calcutta migrated there after the abolition of slavery to work in the cane fields as indentured servants. Their culinary customs and madras fabric are indelibly imprinted on the French Antilles.<br />
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In fact, one of the most commonly served dishes in the Caribbean - <i>colombo</i> - has its origins in India!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuk6cbKGM7cPUopiCqdTsE2fAo57e5-bnhBNVN6siWlERDEBD4N9NxPzFZFaN3ysTnOpkGisntYmkyqrX2J3_HU5yXmotSGkuP5jv_WXtA0gjCRuZGB_uorsLPw5Cn0-cUiAaZ5fL5wrA/s1600/Chef+Vanesssa+Kichenin+holding+flat+bean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuk6cbKGM7cPUopiCqdTsE2fAo57e5-bnhBNVN6siWlERDEBD4N9NxPzFZFaN3ysTnOpkGisntYmkyqrX2J3_HU5yXmotSGkuP5jv_WXtA0gjCRuZGB_uorsLPw5Cn0-cUiAaZ5fL5wrA/s400/Chef+Vanesssa+Kichenin+holding+flat+bean.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Chef Vanessa Kichenin<br />
© Discover Paris!</b></center><br />
Chef Kichenin talked at length about the spices traditionally used in Indian and French Caribbean cuisine. She explained that curry is a mix of spices, while cumin and <i>curcuma</i> (turmeric) are individual spices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaU9wH9SCtJk9qoP6-JhDs8j6bxvEadjuER4prOb6JfFAVBLhK6YQHtWlbugJCDz16AH1zBjRd0NfJbBrTo2VSGMWhCzpOiSeDxWl7Rh_qtbiJPoKpkVciAA8AAQR54RtdJxXqP2VQi8/s1600/Massala+box_spices_close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaU9wH9SCtJk9qoP6-JhDs8j6bxvEadjuER4prOb6JfFAVBLhK6YQHtWlbugJCDz16AH1zBjRd0NfJbBrTo2VSGMWhCzpOiSeDxWl7Rh_qtbiJPoKpkVciAA8AAQR54RtdJxXqP2VQi8/s400/Massala+box_spices_close-up.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Massalé spice box<br />
© Discover Paris!</b></center><br />
She told us that <i>pâte à massalé</i> (massala sauce), which she used for one of two vegetarian dishes she demonstrated that afternoon, is also composed of many spices.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC_SpCc_IIJ4orf2LtJNvIwcsd61g67qPBL9JeuTkcChfgJCqvzxsa4kzgI2BiNLLUSqRCTUvEwYjQWSnUDW3G2nXwnKDb4tvd8Wj6OmzFROscimvdVjLHGSeVgmYHrCggA6wut475Rc/s1600/P%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinC_SpCc_IIJ4orf2LtJNvIwcsd61g67qPBL9JeuTkcChfgJCqvzxsa4kzgI2BiNLLUSqRCTUvEwYjQWSnUDW3G2nXwnKDb4tvd8Wj6OmzFROscimvdVjLHGSeVgmYHrCggA6wut475Rc/s400/P%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b><i>Pâte à Massalé</i><br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdav_6uduxwQrk3yYtfegw2ml4MXAzZu6Od4aHkBigtF3rsO-VAZcR2TZHOKjICJFZhjvIXg8jappWnu69lzHBKwSrOTRFua3UE4cjMcI8uhWrcyZUZtqyOhyphenhyphen4f-6aLo7ARUi4iDV5UU0/s1600/Chef+Vanesssa+Kichenin+adds+p%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdav_6uduxwQrk3yYtfegw2ml4MXAzZu6Od4aHkBigtF3rsO-VAZcR2TZHOKjICJFZhjvIXg8jappWnu69lzHBKwSrOTRFua3UE4cjMcI8uhWrcyZUZtqyOhyphenhyphen4f-6aLo7ARUi4iDV5UU0/s400/Chef+Vanesssa+Kichenin+adds+p%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Chef Kichenin adds <i>pâte à massalé</i> to a vegetarian dish<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLY9L7dgRA8-DcwP3Fni3eZJyLZz9UNy9D5WUFs80SKQH6Veuhk4Uhkj6JwJBRoOVOxUPfQ_k2tNiALG1-iy00ICxvV9J9QOuJgMS47fe3cVufTxcwDvSvzEdESAu0pnwNRWsH9lJR_U/s1600/Flat+beans_potatoes_p%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfLY9L7dgRA8-DcwP3Fni3eZJyLZz9UNy9D5WUFs80SKQH6Veuhk4Uhkj6JwJBRoOVOxUPfQ_k2tNiALG1-iy00ICxvV9J9QOuJgMS47fe3cVufTxcwDvSvzEdESAu0pnwNRWsH9lJR_U/s400/Flat+beans_potatoes_p%25C3%25A2te+%25C3%25A0+massal%25C3%25A9.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Flat beans, potatoes, and <i>pâte à massalé</i> <br />
© Discover Paris!</b></center><br />
Following Chef Kichenin, <i>Chef à domicile</i> Dev Delavictoire of <a href="www.pariscurry.fr/" target="_blank">Paris Curry</a> prepared a <i>kozhambu à poisson</i> (fish curry). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5FgZCLUuZDTP1IK5h7YUFwBCxrHINpsdkOEDw2uzU26btbTWUoxZZ88cvL_MWySxchx9Xpqp2iYjoZfXJ_G5MrZFU1HLWDBFNP1WdUhDW9x_XNjMNFOt-cDEUPclc0NeJpmPa8oG04w/s1600/Chef+Dev+Delavictoire+holding+feuilles+de+cari.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil5FgZCLUuZDTP1IK5h7YUFwBCxrHINpsdkOEDw2uzU26btbTWUoxZZ88cvL_MWySxchx9Xpqp2iYjoZfXJ_G5MrZFU1HLWDBFNP1WdUhDW9x_XNjMNFOt-cDEUPclc0NeJpmPa8oG04w/s400/Chef+Dev+Delavictoire+holding+feuilles+de+cari.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Chef Dev Delavictoire <br />
© Discover Paris!</b></center><br />
While blending his spices before our eyes and preparing the base for the sauce, he talked about his Pondicherry origins and said he feels blessed to have grown up with two extraordinary culinary cultures that have inspired his work as a chef.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VcFvFghzUpoEOwtc72XLH4fTN_jdRE6Q4rCk7bbNt2TNKQe8BH1LeOyIB6GedI_N3xOYq-nm1U6dg4xUktj7eOIqIn0LMmskEDNlffidSRy56MydVG55zkMNUArrf857X8AJJwZ1Q5A/s1600/Spice+preparation+for+fish+colombo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_VcFvFghzUpoEOwtc72XLH4fTN_jdRE6Q4rCk7bbNt2TNKQe8BH1LeOyIB6GedI_N3xOYq-nm1U6dg4xUktj7eOIqIn0LMmskEDNlffidSRy56MydVG55zkMNUArrf857X8AJJwZ1Q5A/s400/Spice+preparation+for+fish+colombo.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Spices for <i>Kozhambu de poisson</i><br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wfWRMg_jXmXqdpaBTaA7CHyYSJOcL8YpGoFqCa_0UZ9ksy9in9woY8G2bHwdHTg9Gmyz0LxbIMVC4sv3OO29VsBVr0Wd7KZOkFaBStI1Vl1wQRr3O5Nmeb5trKtlqYJt2-EFBZuKQIQ/s1600/Onions_tomatoes_chopped+cari+leaves_for+fish+colombo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wfWRMg_jXmXqdpaBTaA7CHyYSJOcL8YpGoFqCa_0UZ9ksy9in9woY8G2bHwdHTg9Gmyz0LxbIMVC4sv3OO29VsBVr0Wd7KZOkFaBStI1Vl1wQRr3O5Nmeb5trKtlqYJt2-EFBZuKQIQ/s400/Onions_tomatoes_chopped+cari+leaves_for+fish+colombo.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Onions, chopped <i>cari</i> leaves, spices,<br />
and diced tomatoes for <i>Kozhambu de poisson</i><br />
© Discover Paris!</b></center><br />
Chef Delavictoire used mackerel for this dish. He said white fish such as cod and croaker would also work well, and he counseled avoiding the use of salmon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4JayCtA8mcO77OIDJY0mOp8FIwZBIRCCnvN7IJi7myg5ptCV7c8M22bS_RBj51l8u5LGs6UyoDjh6BuzoXCPrsLNAe_GpcIPUuMnwvcWsiiTa8HqYndICm5F71gCsBJUobTvtTf9uzw/s1600/Chef+Dev+Delavictoire+prepares+the+fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4JayCtA8mcO77OIDJY0mOp8FIwZBIRCCnvN7IJi7myg5ptCV7c8M22bS_RBj51l8u5LGs6UyoDjh6BuzoXCPrsLNAe_GpcIPUuMnwvcWsiiTa8HqYndICm5F71gCsBJUobTvtTf9uzw/s400/Chef+Dev+Delavictoire+prepares+the+fish.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Chef Delavictoire prepares the fish<br />
© Discover Paris!</b></center><br />
Having visited south India numerous times, including Chennai and Pondicherry, I felt privileged to have the opportunity to watch Chef Kichenin and Chef Dev Delavictoire prepare dishes that took me straight back to the tables where I enjoyed such fine cuisine! <br />
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I am familiar enough with the cuisine of this part of the country to know that it can be vastly different from one state to another and even from one city to another! Chef Delavictoire confirmed this during his demonstration.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzrjYnOucQTleiYSrCT2x-_3Ppq1Q3tOT0malIyV0_SPir7XFUUmh48qKOuja_TlLpB9WABwvpEpvrbTr032jOS-2dClooeOwtP9XS8sA8VXF8Z_tSzru3_OfLJvVhtngzf5Lp3r1rjA/s1600/Chef+Dev+Delavictoire+dishing+fish+colombo+and+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPzrjYnOucQTleiYSrCT2x-_3Ppq1Q3tOT0malIyV0_SPir7XFUUmh48qKOuja_TlLpB9WABwvpEpvrbTr032jOS-2dClooeOwtP9XS8sA8VXF8Z_tSzru3_OfLJvVhtngzf5Lp3r1rjA/s400/Chef+Dev+Delavictoire+dishing+fish+colombo+and+rice.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Chef Delavictoire plating the <i>colombo de poisson</i><br />
© Discover Paris!</b></center><br />
Chef Tharsis returned to the demonstration table to show the audience how to make coconut macaroons.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja17mk20b2ftVM7DSY_Lemc8q7_NamTzXzWZqzNruKcuQ_lE-ThwhxWcVr0t4xmyJShy6dmoTNWoBPeWOvwI9sIqrf3ReeAwVWBtPfhMWuv6JCKMul0JbNTry-CQXWFgclj_FB2WH5kMo/s1600/Chef+Tristan+Tharsis+prepares+dough+for+macaron+coco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja17mk20b2ftVM7DSY_Lemc8q7_NamTzXzWZqzNruKcuQ_lE-ThwhxWcVr0t4xmyJShy6dmoTNWoBPeWOvwI9sIqrf3ReeAwVWBtPfhMWuv6JCKMul0JbNTry-CQXWFgclj_FB2WH5kMo/s400/Chef+Tristan+Tharsis+prepares+dough+for+macaron+coco.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Chef Tristan Thanis prepares coconut macaroons<br />
© Discover Paris!</b></center><br />
Other vendors present included a couple who made and sold coconut sorbet on the premises,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXWWSGbuP3UCroRC9y6yoFRCbeWFSV7aa_KQhW8Ih5zSrC0S3L2uzABnCu_FSbU8pv1TyHRW6DlD6dqK7FJV3OOUJBcnLrxbnGFd0htyNSWMT23KYPdsbRK1ZbNMor_pfoMlkSBtVQv0/s1600/Coconut+sorbet+stand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYXWWSGbuP3UCroRC9y6yoFRCbeWFSV7aa_KQhW8Ih5zSrC0S3L2uzABnCu_FSbU8pv1TyHRW6DlD6dqK7FJV3OOUJBcnLrxbnGFd0htyNSWMT23KYPdsbRK1ZbNMor_pfoMlkSBtVQv0/s400/Coconut+sorbet+stand.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Vendor of homemade coconut sorbet<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8puZwEONGyJAg6x9xJMcy4PeuV3RxOU3j1mKyfeuoGx3mpVSGUQF_IitYRAxOY7mVYTc7y17AeTH0OfgW00FRQ9UOCPRuGGxuEw2_HLj7Igf6KIQFGd5DxhruWcOHkg8khYwJLLEiB8/s1600/Ice+cream+churn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy8puZwEONGyJAg6x9xJMcy4PeuV3RxOU3j1mKyfeuoGx3mpVSGUQF_IitYRAxOY7mVYTc7y17AeTH0OfgW00FRQ9UOCPRuGGxuEw2_HLj7Igf6KIQFGd5DxhruWcOHkg8khYwJLLEiB8/s400/Ice+cream+churn.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Ice cream churn<br />
© Discover Paris!</b></center><br />
a small group of people selling Antillean pastries (savory and sweet),<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnxwDNAwZfvdjj4qYo4ygIfvy6jFhn6kqv4hDMNCl-J7zH2xLVwPwLUJagFVKiQdn0KmW3ZYUvt6Z8nPDJ5TBW49xUKyKhiNdwK8YitVrG9DMsS95yP1yHxS1FvmYSSYYueSBL0fNo_Y/s1600/Pastry+stand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdnxwDNAwZfvdjj4qYo4ygIfvy6jFhn6kqv4hDMNCl-J7zH2xLVwPwLUJagFVKiQdn0KmW3ZYUvt6Z8nPDJ5TBW49xUKyKhiNdwK8YitVrG9DMsS95yP1yHxS1FvmYSSYYueSBL0fNo_Y/s400/Pastry+stand.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Pastry stand<br />
© Discover Paris!</b></center><br />
a man selling canned peppers and other condiments,<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9unIC0FKydZxKNAZK2K0emrI5f4-NMpMToPqzuGqfwNd-02ACjNc2UR4PFZh2TK1Hn8676hHnEBzT6WS96ACLOKfYpNwdpyvswMrMtzCpV3RSqZd20UABX5cobyheo4740omISH6pTj8/s1600/Chile+pepper+stand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9unIC0FKydZxKNAZK2K0emrI5f4-NMpMToPqzuGqfwNd-02ACjNc2UR4PFZh2TK1Hn8676hHnEBzT6WS96ACLOKfYpNwdpyvswMrMtzCpV3RSqZd20UABX5cobyheo4740omISH6pTj8/s400/Chile+pepper+stand.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Chile pepper stand<br />
© Discover Paris!</b></center><br />
and a woman selling jewelry and crafts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ekWWoRzfNrHgDUE_wkDjpqZiqhW8qe-8As3dEYVjjL-OwGk1yihMpFbuF85E_1F5AHCVKlhxzaDsyofranqyOmM2GQtnY0vkNErLEXFvXz6GLIxJJxGZXpjx_akc8iDzcP3wfPPDOfc/s1600/Crafts+stand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2ekWWoRzfNrHgDUE_wkDjpqZiqhW8qe-8As3dEYVjjL-OwGk1yihMpFbuF85E_1F5AHCVKlhxzaDsyofranqyOmM2GQtnY0vkNErLEXFvXz6GLIxJJxGZXpjx_akc8iDzcP3wfPPDOfc/s400/Crafts+stand.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Jewelry and crafts stand<br />
© Discover Paris!</b></center><br />
The man at the Antillean pastry stand had a second booth where he prepared shaved ice refreshments (similar to the Slurpees and Icees that you can find in the U.S.).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaylm74ABftyliMCGBiwAUYK5_8w543mtGUt3LJLbpZ5wTMyV3f-pUycW1QL3jrXwD3SjjIf44T5tZydr55__MzYfRyrytJXGXoP_uqkd1JV0xnrm_rgPy7YqrRI4UrpsAkCqVH_DuYW0/s1600/Shaving+ice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaylm74ABftyliMCGBiwAUYK5_8w543mtGUt3LJLbpZ5wTMyV3f-pUycW1QL3jrXwD3SjjIf44T5tZydr55__MzYfRyrytJXGXoP_uqkd1JV0xnrm_rgPy7YqrRI4UrpsAkCqVH_DuYW0/s400/Shaving+ice.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Shaving ice<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_drTO0i_cdeYFxaXHJZHFjmjit7iiTMVEDJH_OgNQIS2FRVwlUn7MlsDwR5VRwRGlrp5BVUo2ldaqzwMNqZawUoJSBxFJHYx9O85WNww8MooiuWYX_YlmrgKnA5LEPYFWZHwrYq3nqQ/s1600/Flavorings+for+crushed+ice+drink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij_drTO0i_cdeYFxaXHJZHFjmjit7iiTMVEDJH_OgNQIS2FRVwlUn7MlsDwR5VRwRGlrp5BVUo2ldaqzwMNqZawUoJSBxFJHYx9O85WNww8MooiuWYX_YlmrgKnA5LEPYFWZHwrYq3nqQ/s400/Flavorings+for+crushed+ice+drink.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Flavorings for shaved ice drinks<br />
© Discover Paris!</b></center><br />
Chef Stephan Sorbon, who served as chef for the private cooking atelier that Discover Paris! organized for <a href="http://entreetoblackparis.blogspot.fr/2017/03/academie-de-lart-culinaire-du-monde.html" target="_blank">J Rêve International's Global Arts and Culture Exchange program</a> in March 2017, demonstrated how to make <i>accras</i> at 6 PM. We were unable to stay for his session.<br />
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Celebrity chef Babette de Roziers made an appearance during the middle of the afternoon, as did former Deputy Minister of Overseas Departments and current National Assembly Deputy, George Pau-Langevin.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipN18pMTizNMm4WEugeFgqkinSu4hXb7Gl6aYtLNgDJCQTO5LDH4KXr13iTRJJVJWiutEDGp77cJZpyI1E-39r4Ol5U8eW-UFOBY_EyyYtaNyHT4bHXtuZX3Ir_JBrOciheGEeQEQrCt4/s1600/George+Pau-Langevin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipN18pMTizNMm4WEugeFgqkinSu4hXb7Gl6aYtLNgDJCQTO5LDH4KXr13iTRJJVJWiutEDGp77cJZpyI1E-39r4Ol5U8eW-UFOBY_EyyYtaNyHT4bHXtuZX3Ir_JBrOciheGEeQEQrCt4/s400/George+Pau-Langevin.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Deputy George Pau-Langevin<br />
© Discover Paris!</b></center><br />
As is customary at events organized by the Académie, good food and a good time were had by all!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtAaQ-v4kuUDCK-iI5CasLNmL7cKUiZE0EzSEQBTYEKTuBdcf88ZawQjKtQcWVvqt_oUPJmf2R0XsQR-t4dlLO_K8OgrDf_tIj5o5uIxEfhfvchSWpW2xG9bCqiReZV1IOVIskOaep8Q/s1600/Joby+and+George+Pau-Langevin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtAaQ-v4kuUDCK-iI5CasLNmL7cKUiZE0EzSEQBTYEKTuBdcf88ZawQjKtQcWVvqt_oUPJmf2R0XsQR-t4dlLO_K8OgrDf_tIj5o5uIxEfhfvchSWpW2xG9bCqiReZV1IOVIskOaep8Q/s400/Joby+and+George+Pau-Langevin.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Académie President George Garnier and Deputy George Pau-Langevin<br />
© Discover Paris!</b></center><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-19652189655068136262017-09-21T00:00:00.000+02:002017-10-02T14:49:41.084+02:00What's New at Josephine's House<div dir="ltr" style="text-align: left;" trbidi="on">Last weekend, Tom and I visited Le Beau Chêne during the Journées du Patrimoine - the annual weekend when the public can visit government buildings and other sites that are not generally accessible. Josephine Baker called this beautiful villa home from 1929-1947. <br />
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The property was first opened for the Journées du Patrimoine in September 2013 and I enjoyed a private visit in April 2014. Things have changed since then!<br />
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Several trees have been cleared so that the villa is more easily visible from the street. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIrQpgwqp-lGgPbEiYfF7VwPadq9UOs9KShwY4vqnabDfGM8qRF8huCUCI6kuCfKnueJpEan3Twd-LPKaEoEefInHfgpVTAPeOBtWhsBXU7wqGpIQ1kZbyeRwe5TarI6Thid-TzbICCs/s1600/Beau+Ch%25C3%25AAne_left+side+and+rear_landscape+close-up_29+July+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxIrQpgwqp-lGgPbEiYfF7VwPadq9UOs9KShwY4vqnabDfGM8qRF8huCUCI6kuCfKnueJpEan3Twd-LPKaEoEefInHfgpVTAPeOBtWhsBXU7wqGpIQ1kZbyeRwe5TarI6Thid-TzbICCs/s400/Beau+Ch%25C3%25AAne_left+side+and+rear_landscape+close-up_29+July+2017.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Le Beau Chêne viewed from avenue Georges Clémenceau<br />
© Discover Paris!</b></center><br />
Many of the windows have been replaced. The basement now houses a meeting room, as does the rebuilt gazebo.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19iCwTXdV_w1YZq9Vwsmpr_XIxbB5g8qpOvcr5DDbRgvQLJ_gXR-Vm9mgGDdwf-E8xlH-ODYftjseABAbz1MfCj9mPv7bHh5nTdfe9I8m1vFKeQ-OLKUu08CbWHVa8_utdPFioCfuJi8/s1600/Gazebo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi19iCwTXdV_w1YZq9Vwsmpr_XIxbB5g8qpOvcr5DDbRgvQLJ_gXR-Vm9mgGDdwf-E8xlH-ODYftjseABAbz1MfCj9mPv7bHh5nTdfe9I8m1vFKeQ-OLKUu08CbWHVa8_utdPFioCfuJi8/s400/Gazebo.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Gazebo in 2014<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_ePBfey_nqyPDwRuQEUPTaJHTEGA_D-WmVzHXPAHOIzrU-nSJsfKhqTWuxg_SwGSAyWE6H2dFXwtJCoC5JSyx1ZYv2ARF2AAJivJomNlEzQQmXbIstKLOTCrPFgQlfbFsER0dj4-vwU/s1600/Gazebo_meeting+room.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_ePBfey_nqyPDwRuQEUPTaJHTEGA_D-WmVzHXPAHOIzrU-nSJsfKhqTWuxg_SwGSAyWE6H2dFXwtJCoC5JSyx1ZYv2ARF2AAJivJomNlEzQQmXbIstKLOTCrPFgQlfbFsER0dj4-vwU/s400/Gazebo_meeting+room.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Rebuilt gazebo<br />
© Discover Paris!</b></center><br />
Though still in a state of severe disrepair, the dovecote is being used to grow tomatoes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7uwjhz5HCGFPwNRDu3bTqY9HMKbkkafcFOjsiURX1v1HyRwMo__NiEsNpD5ARk9r1JfMD41ag_VlpTxKzdst5UhO_AnrwuzH-Ovd613Kd10oEu3xf8TkG2RezZzc7GHf9j5NpTuT_6k/s1600/Tomatoes+in+dovecote_portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh7uwjhz5HCGFPwNRDu3bTqY9HMKbkkafcFOjsiURX1v1HyRwMo__NiEsNpD5ARk9r1JfMD41ag_VlpTxKzdst5UhO_AnrwuzH-Ovd613Kd10oEu3xf8TkG2RezZzc7GHf9j5NpTuT_6k/s400/Tomatoes+in+dovecote_portrait.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Tomatoes in the dovecote<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAyu-yrt-P5vDNn36mGXRkpKLbsIKw5xrSaNktnEiEDOuHTMnKlZW06snn502oQO_iycSN_awu97GLOmZDiYpfPYkyj8FPMDQrQa_fQr0LefunIZ6lkN8o8_2xhbsmDED6IJLrCau6Uw/s1600/Tomatoes+in+dovecote_landscape+close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhAyu-yrt-P5vDNn36mGXRkpKLbsIKw5xrSaNktnEiEDOuHTMnKlZW06snn502oQO_iycSN_awu97GLOmZDiYpfPYkyj8FPMDQrQa_fQr0LefunIZ6lkN8o8_2xhbsmDED6IJLrCau6Uw/s400/Tomatoes+in+dovecote_landscape+close-up.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Tomatoes in the dovecote (close-up)<br />
© Discover Paris!</b></center><br />
Most importantly, and to the dismay of many who had hoped the property would remain intact, the lot has been divided to accommodate two additional residences. They will be built in the area where Josephine once had two greenhouses and a large chicken coup. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EAii5r48gb4eHY9AnIHbX-g9c3dpOdOR6bqn3cQkF4lOsjd_4jlER6YbCRJbXlQwrAGBqnCsBpgSJOLi-z7OqmsQ5ckXKWwZF1PPpRZBqILUeJrcuNC4-6P8Q_0Z7NxwBeCbK3sbHFk/s1600/JB+at+the+chicken+coop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_EAii5r48gb4eHY9AnIHbX-g9c3dpOdOR6bqn3cQkF4lOsjd_4jlER6YbCRJbXlQwrAGBqnCsBpgSJOLi-z7OqmsQ5ckXKWwZF1PPpRZBqILUeJrcuNC4-6P8Q_0Z7NxwBeCbK3sbHFk/s400/JB+at+the+chicken+coop.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Photo display: Josephine in front of her chicken coop<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYhHkltEc2Ut9Wk3ImQ_YgyQyF6z0Q0N_xsWPMxPMFiZ-4TD8o4Nfnrg1LPfsuu7ZI7A88zuRX6ilfWYziZTpJlUfR4T2Yk_FoZxsE_I5t2NW75OgTcMjBlrn75vSd3GRj1ZcO6TXVis/s1600/JB+at+large+greenhouse+with+a+duckling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvYhHkltEc2Ut9Wk3ImQ_YgyQyF6z0Q0N_xsWPMxPMFiZ-4TD8o4Nfnrg1LPfsuu7ZI7A88zuRX6ilfWYziZTpJlUfR4T2Yk_FoZxsE_I5t2NW75OgTcMjBlrn75vSd3GRj1ZcO6TXVis/s400/JB+at+large+greenhouse+with+a+duckling.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Photo display: Josephine and a duckling in front of<br />
her large greenhouse<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19377d56Pt1701VVBQ6rJmxjbCnOnVoGiVpyXJyyirpZpOViX3Z91wmth7Lwxh1A1AJ-dIRXqIVHSK-8bP1R-VWv108ZpVy7iS4jgOplVc4Kch0aMPUNMEbLPIgAxC3lv-n78wuigMO4/s1600/Large+greenhouse+entrance.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg19377d56Pt1701VVBQ6rJmxjbCnOnVoGiVpyXJyyirpZpOViX3Z91wmth7Lwxh1A1AJ-dIRXqIVHSK-8bP1R-VWv108ZpVy7iS4jgOplVc4Kch0aMPUNMEbLPIgAxC3lv-n78wuigMO4/s400/Large+greenhouse+entrance.jpg" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Large greenhouse in 2014<br />
© Discover Paris!</b></center><br />
One of the homes is largely finished.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzRPyjpgjiE2yFec9jI1p2SY8UFfRr1HQs8mh6znCmgxyNpZ9hdg5DtLOm7OlyaTPF72ZzwCMRIHrKMqfVK21ayjAtV_5D9WXcKyqy5OWC156fkHMCkoBDYY2WDaXJ-AZnER_OsotLs0/s1600/Beau+Ch%25C3%25AAne_new+house+on+property+1_29+July+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzRPyjpgjiE2yFec9jI1p2SY8UFfRr1HQs8mh6znCmgxyNpZ9hdg5DtLOm7OlyaTPF72ZzwCMRIHrKMqfVK21ayjAtV_5D9WXcKyqy5OWC156fkHMCkoBDYY2WDaXJ-AZnER_OsotLs0/s400/Beau+Ch%25C3%25AAne_new+house+on+property+1_29+July+2017.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1067" /></a></div><center><b>New house at Le Beau Chêne<br />
© Discover Paris!</b></center><br />
The lot was split to finance the refurbishing of the main house. Many things are still in need of repair, including the roof and the awning above the front porch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5Z7vnKIJD2COtSWDi0ziNZ9mAYRkg-OroeY-O8Uo0vffzkxxdg3hgjL5xkob-4P-ss_1Cr2B6PdKQSvO7FspbEcHJATkJknkI0xp0Aaoz0VT3a7DQvxyJRA99ErOTYTIh4sNUI44LyY/s1600/Broken+canape_Le+Beau+Ch%25C3%25AAne+entrance_September+2017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5Z7vnKIJD2COtSWDi0ziNZ9mAYRkg-OroeY-O8Uo0vffzkxxdg3hgjL5xkob-4P-ss_1Cr2B6PdKQSvO7FspbEcHJATkJknkI0xp0Aaoz0VT3a7DQvxyJRA99ErOTYTIh4sNUI44LyY/s400/Broken+canape_Le+Beau+Ch%25C3%25AAne+entrance_September+2017.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Front porch awning<br />
© Discover Paris!</b></center><br />
To date, Le Beau Chêne is not classified as a National Heritage Site. The property remains inaccessible to the general public except during the Journées du Patrimoine.<br />
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Click <a href="http://discoverparis.net/josephine-baker-tour-in-le-vesinet" target="_blank">here</a> to learn about the “Josephine Baker Tour in Le Vésinet” that we organize for private groups.<br />
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<center>************</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-62844975611566372012017-09-14T00:00:00.000+02:002017-09-14T00:00:03.688+02:00Elliott Barnes at AD Intérieurs 2017<div dir="ltr" style="text-align: left;" trbidi="on">Elliott Barnes returns to AD Intérieurs this year with an ambitious installation that marries 17th-century artistry with 21st-century savoir faire.<br />
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Called "Le Salon d'un Collectionneur de Monnaie" in honor of the famous French sculptor and engraver, Jean Varin, and the coins and medals that he produced, Barnes' installation is found just after a whimsical, yet elegant installation of chandeliers by Mathieu Lustrerie at Le Monnaie de Paris.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMUjIzzo2OSo788_hkwRLJJkAd0p-rElXvPo6haaeCBao1cxQB3gUfjB0qC2xfKN9gFtasPt1yZ_bg-fta0QuRAgj4I8p7KbTmXkfHKJHjdvlblCMS9FGB22i9oTnWrRjsmuAbb4FAB8/s1600/AD+Int%25C3%25A9rieurs+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMUjIzzo2OSo788_hkwRLJJkAd0p-rElXvPo6haaeCBao1cxQB3gUfjB0qC2xfKN9gFtasPt1yZ_bg-fta0QuRAgj4I8p7KbTmXkfHKJHjdvlblCMS9FGB22i9oTnWrRjsmuAbb4FAB8/s400/AD+Int%25C3%25A9rieurs+sign.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>AD Interiéurs 2017 at La Monnaie de Paris<br />
© Discover Paris!</b></center><br />
Varin was named <i>contrôleur et graveur général des monnaies de France</i> (controller and engraver of French currencies) in 1647. He popularized the use of the coin press, replacing the manual production of coins by hammering. Barnes was inspired by Varin's innovations to pay homage to Varin and to create several avant-garde works of his own.<br />
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In the passageway between the chandelier installation and "Le Salon" sits a console that evokes the coin press that Varin championed. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc397qUbcr7tfOnFjz_dHC-fS6F8Fw_EIzW-in1lzTmBKN_053k7UR1hy71SLCo4jpdKQ3x16bh_3nxgqXg47JJhxAQbC0x4qlVIK7X0fx10IpBUgepnMTaZOGgqrpo7t_jvmvjWELnM/s1600/Homage+to+a+coin+press+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSc397qUbcr7tfOnFjz_dHC-fS6F8Fw_EIzW-in1lzTmBKN_053k7UR1hy71SLCo4jpdKQ3x16bh_3nxgqXg47JJhxAQbC0x4qlVIK7X0fx10IpBUgepnMTaZOGgqrpo7t_jvmvjWELnM/s400/Homage+to+a+coin+press+1.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Console<br />
© Discover Paris!</b></center><br />
Entering the salon, my first impressions related to geometry—an elliptical room, a round floor covering, round disks suspended between sleek columns, and various curves and waves. Then I noted colors—the white, silver, gray, and smoke of the canape, chairs, walls, sconce, and columns; the earth tones of the rug, table base, trunk-like posts, and light fixture frame... <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDjeihn1_F0PST5g6k00IeUqXeASN0zf_2DA6PlXYcHY9wzPaqYpZov3sswEmHuIajATPQ079GPOTDmRA4HWxztSUHWTHBNI-rqYjRBCLjDwGJVSdIU6cYt_hCNRrrUIiB8DB2SQqJ3Q/s1600/Le+Salon+de+Collectionneur+Monnaie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUDjeihn1_F0PST5g6k00IeUqXeASN0zf_2DA6PlXYcHY9wzPaqYpZov3sswEmHuIajATPQ079GPOTDmRA4HWxztSUHWTHBNI-rqYjRBCLjDwGJVSdIU6cYt_hCNRrrUIiB8DB2SQqJ3Q/s400/Le+Salon+de+Collectionneur+Monnaie.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>Le Salon d'un Collectionneur de Monnaie<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvj16-_iezx8kISM6G7bq6mU-hnVxy7R7d4E-61Izu6DyamL-pUzZSRDmKF4NFAeA-k7t8W_4969NcDz8VrqmIotmlSQZ6YkQBznbQVRa8OstltV39yl6ql9mIECgNtgekU3NLNOADOo/s1600/Columns+and+glass+shelves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvj16-_iezx8kISM6G7bq6mU-hnVxy7R7d4E-61Izu6DyamL-pUzZSRDmKF4NFAeA-k7t8W_4969NcDz8VrqmIotmlSQZ6YkQBznbQVRa8OstltV39yl6ql9mIECgNtgekU3NLNOADOo/s400/Columns+and+glass+shelves.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4A2VgWpb217O3inTXKfyDmZ0mS7kWcwQsacndYZjui-NztVEChHtn0Yn2onsumAOxQypqXAMOk1TRw2X543wtIxlaCkQlN3NPp-TeY1Bvu6an73gKooJE_xaqvInDn_aukLXrpiideU/s1600/Little+Ray+armchair_floor+covering_magazine+rack_view+from+above.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM4A2VgWpb217O3inTXKfyDmZ0mS7kWcwQsacndYZjui-NztVEChHtn0Yn2onsumAOxQypqXAMOk1TRw2X543wtIxlaCkQlN3NPp-TeY1Bvu6an73gKooJE_xaqvInDn_aukLXrpiideU/s400/Little+Ray+armchair_floor+covering_magazine+rack_view+from+above.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>© Discover Paris!</b></center><br />
Finally, upon approaching the various elements of the installation, I noted textures and temperatures—smooth, cold marble; <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgxTjvaEiL_uos8-rlEbhUty2Xn9J1pk6ynD6nj9FSNHovzuuuaYqSudAFFUN60299sr998Hk5r8gaxf6U9wRP8SdO89YUq4fNQQWoVzzIrKJnOe17gXo4jLN8ehyphenhyphen3GdsOfB15oiR0rs/s1600/Leather+supporting+marble.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgxTjvaEiL_uos8-rlEbhUty2Xn9J1pk6ynD6nj9FSNHovzuuuaYqSudAFFUN60299sr998Hk5r8gaxf6U9wRP8SdO89YUq4fNQQWoVzzIrKJnOe17gXo4jLN8ehyphenhyphen3GdsOfB15oiR0rs/s400/Leather+supporting+marble.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>© Discover Paris!</b></center><br />
warmer and ever-so-slightly corrugated rounds of pressed leather; <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-FqbHqSEHsEHNLIKRFy3NSGN87CgrtI-5pWRbiTD1MWMdV7LFfQ1gKdO7jZE5XFZv2gV0jFcuu_ccS-VPs1rA7VUIdyAwBZtYB7ZtbiqR9qvfEG11Rm2H5E5BB4aOEr386hujxpwJeA/s1600/Rolled+leather.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC-FqbHqSEHsEHNLIKRFy3NSGN87CgrtI-5pWRbiTD1MWMdV7LFfQ1gKdO7jZE5XFZv2gV0jFcuu_ccS-VPs1rA7VUIdyAwBZtYB7ZtbiqR9qvfEG11Rm2H5E5BB4aOEr386hujxpwJeA/s400/Rolled+leather.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
even warmer fabrics of various weaves; <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W_1d0Ib_YWw8A4R_o0na9_njeZCR8lUUoMDGNNrWQiKdq2zb47Ml5UlWiK53Tn2yG9Sld7HfsjsBQfXic20IE-9jJSbvvSs3TFnOI83iMqks9Ft-kW3haau7HA_iE_MZLLj8baCSScU/s1600/Little+Ray+armchair_detail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_W_1d0Ib_YWw8A4R_o0na9_njeZCR8lUUoMDGNNrWQiKdq2zb47Ml5UlWiK53Tn2yG9Sld7HfsjsBQfXic20IE-9jJSbvvSs3TFnOI83iMqks9Ft-kW3haau7HA_iE_MZLLj8baCSScU/s400/Little+Ray+armchair_detail.jpg" width="400" height="383" data-original-width="1600" data-original-height="1531" /></a></div><center><b>© Discover Paris!</b></center><br />
the parched earth appearance of a green ceramic vase...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvlCUmYuQ5nlT_umMHVujsNFa4KGja9GtQIe1Hxu6AhWDdBrAViiqQ6DxWUp1qZzoIwrdh5qWmp449EmpE1KiByw-yjjvNHA6KEMIhmCrFmtxLmKNJilJxs0ALmAyXkUD-uF3sC-QRUA/s1600/Ceramic+vase+on+rolled+leather.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXvlCUmYuQ5nlT_umMHVujsNFa4KGja9GtQIe1Hxu6AhWDdBrAViiqQ6DxWUp1qZzoIwrdh5qWmp449EmpE1KiByw-yjjvNHA6KEMIhmCrFmtxLmKNJilJxs0ALmAyXkUD-uF3sC-QRUA/s400/Ceramic+vase+on+rolled+leather.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>© Discover Paris!</b></center><br />
Vegetal leather (leather tanned with vegetal components instead of heavy metals) is the "star" of Barnes' installation. It is his reference to the leather apron Varin wore when he worked. The uninitiated will find it difficult to spot most of the pieces made of this material and will be astonished upon discovering the items that are made from it! <br />
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The bench pictured below is a great example. It is composed almost entirely of pleated leather. The only element not made of leather is the tension rods that keep the folds intact.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYQqfsQs14DKtpEVNXa_kXUpHpqt2Mf8mhwPQyd1EfQ5G5KTvcVdAHlSU-rBprEzL2a5zUmZDi14qIXvGfkowNs-ErImUiZ_iAXAMh9KI3-Ouxn8ca8xFByhqZn9fx3-HLmSxgNP7e4E/s1600/Pleated+leather+bench.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieYQqfsQs14DKtpEVNXa_kXUpHpqt2Mf8mhwPQyd1EfQ5G5KTvcVdAHlSU-rBprEzL2a5zUmZDi14qIXvGfkowNs-ErImUiZ_iAXAMh9KI3-Ouxn8ca8xFByhqZn9fx3-HLmSxgNP7e4E/s400/Pleated+leather+bench.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_wqGO_IAQsagmdZ6AVxXkmd0-WrvmxYn6gMeYpcrxl3KihXp7RaJjTuVby41OTO3XBaQkhyphenhyphenf6pbbV7J1xxA-M9LRwQPzukGgbpN4xoD2Z5L-ESCeHarszrjX2TOtKPEjblbdw98qY9o/s1600/Pleated+leather+bench+viewed+from+top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA_wqGO_IAQsagmdZ6AVxXkmd0-WrvmxYn6gMeYpcrxl3KihXp7RaJjTuVby41OTO3XBaQkhyphenhyphenf6pbbV7J1xxA-M9LRwQPzukGgbpN4xoD2Z5L-ESCeHarszrjX2TOtKPEjblbdw98qY9o/s400/Pleated+leather+bench+viewed+from+top.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
In case you're wondering, YES, you can sit on it!<br />
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Have a look at these shelves:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy9dOIkBaE_lAZU9jpZ_u0aOvLUQ0RewdUvf_Bvm-FOVpG-PdGTiaErkvzd_WWG9Y2uqNjUR8NOvN73zW-rND8x2zPKoLOQoGnzvF2hXLoV5nIukiP7Lh1fzZ1pNXV_5m4xJRTG3i4uI/s1600/Yun+shelves+and+tatooed+mirror.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwy9dOIkBaE_lAZU9jpZ_u0aOvLUQ0RewdUvf_Bvm-FOVpG-PdGTiaErkvzd_WWG9Y2uqNjUR8NOvN73zW-rND8x2zPKoLOQoGnzvF2hXLoV5nIukiP7Lh1fzZ1pNXV_5m4xJRTG3i4uI/s400/Yun+shelves+and+tatooed+mirror.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
And the base of this table:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWClagH68HPudyvGAU0RPBrMSWZUmkXyIHgNWAhkbt_A_8QAb5dbkX8-5WVIGmp6wSbjtpnwWlrSm1HRtpQAg5UKLr97VyzXDO3K4KAmw5ZnJORTtGbqMkRw7kYQSWyygx_0fHOIyi4Q/s1600/Coffee+table_sofa_rug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwWClagH68HPudyvGAU0RPBrMSWZUmkXyIHgNWAhkbt_A_8QAb5dbkX8-5WVIGmp6wSbjtpnwWlrSm1HRtpQAg5UKLr97VyzXDO3K4KAmw5ZnJORTtGbqMkRw7kYQSWyygx_0fHOIyi4Q/s400/Coffee+table_sofa_rug.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
And the frame of this "tattood" mirror:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve2FXcU7ZfUVf45gSG_XvtDUX6SKanFF-OMT9ACt8dEJ9nEVrJrAGz8hkWC_oHD_Yul45uwYD46UQ8W9ZYpCpR9Wfv17AlMFH7MjLVs6G76SVSZUtOGiM2b_q_dvOVvvMJ5N0Cg5cRlc/s1600/Tatooed+mirror_detail.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhve2FXcU7ZfUVf45gSG_XvtDUX6SKanFF-OMT9ACt8dEJ9nEVrJrAGz8hkWC_oHD_Yul45uwYD46UQ8W9ZYpCpR9Wfv17AlMFH7MjLVs6G76SVSZUtOGiM2b_q_dvOVvvMJ5N0Cg5cRlc/s400/Tatooed+mirror_detail.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>© Discover Paris!</b></center><br />
ALL are made of vegetal leather!<br />
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The wall panels, which were custom designed for the room using a pattern that dates from 1740, are made from Cordoba embossed metallic leather: <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoy_gFqocYBBivYP1DARJEMbQCpTY7jI_ws2bMfqUzgYueoAKAaQbY58jXEvZN2NcNnCvTx5c2iSW8c6Jn0wYp3KQaT6o1n7LnHuyRc92V37w6nJR3sUXPYDWOwMRMEjmlfJ-zxBo7hs/s1600/Embossed+cordova+leather+wall+panels_light+fixture.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWoy_gFqocYBBivYP1DARJEMbQCpTY7jI_ws2bMfqUzgYueoAKAaQbY58jXEvZN2NcNnCvTx5c2iSW8c6Jn0wYp3KQaT6o1n7LnHuyRc92V37w6nJR3sUXPYDWOwMRMEjmlfJ-zxBo7hs/s400/Embossed+cordova+leather+wall+panels_light+fixture.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b>© Discover Paris!</b></center><br />
Even the artwork is made of leather - this framed oeuvre by award-winning artist <a href="http://samuellevijones.com/" target="_blank">Samuel Levi Jones</a> is composed of deconstructed encyclopedia covers:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh939I0JIX0Qdux7CzWTZ4Z9BDvo86qrH8rPSSAlGB6geaPiLU6bLTqPLN-PDHs2S-GCXinksguxs2PIAKzGXfR9XQGR-zOkY54TiLVeQWg4P_6ReMgJhskcOCs1DG6HF6s1t_3FrSF3gU/s1600/Scarlet_Deconstructed+encyclopedia_Samuel+Levi+Jones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh939I0JIX0Qdux7CzWTZ4Z9BDvo86qrH8rPSSAlGB6geaPiLU6bLTqPLN-PDHs2S-GCXinksguxs2PIAKzGXfR9XQGR-zOkY54TiLVeQWg4P_6ReMgJhskcOCs1DG6HF6s1t_3FrSF3gU/s400/Scarlet_Deconstructed+encyclopedia_Samuel+Levi+Jones.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b><i>Scarlet</i><br />
2004 Samuel Levi Jones<br />
© Discover Paris!</b></center><br />
And this watercolor by <a href="http://www.slompbusarello.com/" target="_blank">Daniela Busarello</a>, commissioned for Elliott Barnes Interiors in 2017, is painted on leather:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNpjSbo5EiSTJybn0E7R2Lq7Pz3yLBRo6DY60ggk8VfLw_dfLGj6Gctmb7m6PyWRrSLrs53APfpnJ5xRRje-LhB-YLhszsSNGWIq4nbLZL3o0wj9nwLD3HQsl7yVyJYVVE24CDlx-hM8/s1600/Aquarelle+sur+cuir_Daniela.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNpjSbo5EiSTJybn0E7R2Lq7Pz3yLBRo6DY60ggk8VfLw_dfLGj6Gctmb7m6PyWRrSLrs53APfpnJ5xRRje-LhB-YLhszsSNGWIq4nbLZL3o0wj9nwLD3HQsl7yVyJYVVE24CDlx-hM8/s400/Aquarelle+sur+cuir_Daniela.jpg" width="400" height="267" data-original-width="1600" data-original-height="1067" /></a></div><center><b><i>Cosmographie E1</i><br />
2017 Daniela Busarello<br />
© Discover Paris!</b></center><br />
AD Intérieurs 2017 will be open until September 20. Barnes will be on site from 2 PM to 4 PM on September 16, 17, and 19 to present his exquisite work. If you're in Paris, be sure to get over to La Monnaie de Paris to see it!<br />
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Monnaie de Paris<br />
11, quai de Conti<br />
75006 Paris<br />
<a href="http://www.monnaiedeparis.fr" target="_blank">www.monnaiedeparis.fr</a><br />
Hours: 11 AM - 7 PM<br />
Entry fee: 10€<br />
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To learn more about Elliott Barnes and his designs, visit <a href="http://ebinteriors.com/" target="_blank">http://ebinteriors.com/</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_DwNmflZsgdNh5qgNC5TUiDLY-FihdhoeKgXMY51jhmLcGPWW9Z_CkIwStmTRmruDzdYlSyh7XkpQ-I0wPEUkT4gXouFZdZ9RFBjiL2_TY3Sv0zTMcdLPfaIK0fGktLHw6HoFqO8JAw/s1600/Elliott+Barnes_portrait.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_DwNmflZsgdNh5qgNC5TUiDLY-FihdhoeKgXMY51jhmLcGPWW9Z_CkIwStmTRmruDzdYlSyh7XkpQ-I0wPEUkT4gXouFZdZ9RFBjiL2_TY3Sv0zTMcdLPfaIK0fGktLHw6HoFqO8JAw/s400/Elliott+Barnes_portrait.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Elliott Barnes<br />
© Discover Paris!</b></center><br />
<center>************</center><br />
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<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-20808281361382412562017-08-31T00:00:00.000+02:002017-08-31T00:00:21.294+02:00Ô Petit Club Africain <div dir="ltr" style="text-align: left;" trbidi="on">The restaurant Ô Petit Club Africain offers African cuisine and ambiance in the western Paris suburb of Puteaux.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FjPNvv7cDDUbTh0lg0FHurQaDJxhC9EuZStBNqRoUcx2CyjCm56m5vcIild-e_8y1kxoest3MJN6s_TEY_IEFvZiMx7uiFzqClYTiFH-dX3G49LBpf_Q0ErDxjNX0gODh82kupATuKc/s1600/O+Petit+Club+Africain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_FjPNvv7cDDUbTh0lg0FHurQaDJxhC9EuZStBNqRoUcx2CyjCm56m5vcIild-e_8y1kxoest3MJN6s_TEY_IEFvZiMx7uiFzqClYTiFH-dX3G49LBpf_Q0ErDxjNX0gODh82kupATuKc/s400/O+Petit+Club+Africain.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Ô Petit Club Africain – façade<br />
© Discover Paris!</b></center><br />
Chef Raoul Dufy has regaled customers here for the past five years. Born in Senegal, he learned to love cooking in his mother’s kitchen and studied the culinary arts at the Ecole Ferrandi in Paris. After working in several prestigious kitchens in France, he opened Ô Petit Club Africain in 2012.<br />
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On the day Tom and I lunched there, we were the first customers to arrive for lunch. We got our pick of the tables and settled upon a place on the spacious, bright, and well-ventilated terrace at the rear of the restaurant. Original art works and crafts enlivened the space and music from Africa played over the sound system.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHU4r4yLb3u7Rpp_rrgc8cRPJ0TGDT5gWeBYynuBLw0l6HUcaarJu652SJApzlQxdGovbLQ2RcmAXx8vzEcdpZZo0uRJt5OTsIMfuE8j6c4DakO8ENPvBjThkzsNraPuBt6m5zBu7YXU/s1600/O+Petit+Club+Africain+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSHU4r4yLb3u7Rpp_rrgc8cRPJ0TGDT5gWeBYynuBLw0l6HUcaarJu652SJApzlQxdGovbLQ2RcmAXx8vzEcdpZZo0uRJt5OTsIMfuE8j6c4DakO8ENPvBjThkzsNraPuBt6m5zBu7YXU/s400/O+Petit+Club+Africain+Collage.jpg" width="380" height="224.2" data-original-width="1600" data-original-height="942" /></a></div><center><b>Terrace table, crafts, and original art work<br />
© Discover Paris!</b></center><br />
A bottle of <i>bissap</i>-flavored <i>rhum arrangé</i>, complete with what must have been hundreds of rum-steeped hibiscus flower petals, beckoned to be sampled.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fwpdtehyToqYDduplACmdoX47jRwtnMDVFYj33fl50f9bcaOmb4Rh11ytckzrelKtN5qjoDVvqK4ChcpN_cY7B7l2y0eKXPO85nV_S_aB82MWFmELjEBGtyOIWmGaB4MRcOTxo0qO6Q/s1600/Rhum+arrang%25C3%25A9+Bissap_bottle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6fwpdtehyToqYDduplACmdoX47jRwtnMDVFYj33fl50f9bcaOmb4Rh11ytckzrelKtN5qjoDVvqK4ChcpN_cY7B7l2y0eKXPO85nV_S_aB82MWFmELjEBGtyOIWmGaB4MRcOTxo0qO6Q/s400/Rhum+arrang%25C3%25A9+Bissap_bottle.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b><i>Bissap rhum arrangé</i><br />
© Discover Paris!</b></center><br />
Our server informed me that the restaurant had several other flavored rums to choose from, but I stuck with my original selection and ordered the <i>bissap</i> variety as an <i>apéritif</i>. It was more potent than I expected and because I’ve been conditioned by drinking <i>bissap</i> juice, it was not as sweet as I thought it would be. I will try another variety next time.<br />
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Tom ordered an <i>apéritif</i>-sized portion of pastels and received three tender, piping hot fish and parsley fritters in a tangy red sauce. He forewent an alcoholic beverage and ordered a glass of <i>jus de bouille</i> (baobob juice) instead. He described this cloudy, camel-colored drink as being slightly grainy and having a faint banana flavor.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1yY_vGHKfbcwxiDvSfjyHB1zBibLGAIWGDlGMXjEGXL97_ccpNTbuxLLbQYYvznA4wjjHfb8cqPM3PWXvKOuZxWt3UGm6jZP0XJ7KHZQtripA1Qq9Iqyx0dZeZWTHm5U0BTt0NM_EFE/s1600/Pastels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE1yY_vGHKfbcwxiDvSfjyHB1zBibLGAIWGDlGMXjEGXL97_ccpNTbuxLLbQYYvznA4wjjHfb8cqPM3PWXvKOuZxWt3UGm6jZP0XJ7KHZQtripA1Qq9Iqyx0dZeZWTHm5U0BTt0NM_EFE/s400/Pastels.jpg" width="380" height="331.55" data-original-width="1600" data-original-height="1395" /></a></div><center><b><i>Pastels</i><br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtKqDH2CHeJbHLz6siM8wu2M9_B6-9tyXSNIlNkU18Qc_3cy2z-_f8K3iNh4WjWHa5IvXlvkAlzC-DGS1Ek-ealGFRZUMFq2BViVT5KUporwB-wKi6rYYQas7hJ8IjscRLGpRXDCjCUM/s1600/Jus+de+bouille+%2528baobob%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjtKqDH2CHeJbHLz6siM8wu2M9_B6-9tyXSNIlNkU18Qc_3cy2z-_f8K3iNh4WjWHa5IvXlvkAlzC-DGS1Ek-ealGFRZUMFq2BViVT5KUporwB-wKi6rYYQas7hJ8IjscRLGpRXDCjCUM/s400/Jus+de+bouille+%2528baobob%2529.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b><i>Jus de bouille</i><br />
© Discover Paris!</b></center><br />
The menu consists of four entrées, three salads, eight main dishes, six desserts, and a whopping fourteen (14) selections of artisanal ice creams and three sorbets. The ice creams are made locally by Nicolas Poilevey. Non-alcoholic beverages included natural juices of tamarind, <i>bissap</i>, ginger, and the <i>bouille</i> mentioned above.<br />
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I did not order an entrée for fear of being too full upon leaving the restaurant.<br />
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For my main course, I selected <i>Poulet DG</i>, a traditional Cameroonian chicken-and-vegetable stew served with plantains. I received a plate piled high with a tender chicken leg topped with sliced carrots, red and yellow bell peppers, sliced spring onions, and steamed plantains. The chicken thigh and drumstick had been separated; they sat in a light and lovely reddish sauce. The plantains provided a touch of sweetness and contrast in texture next to the vegetables and chicken. The overall portion was generous and the flavors melded perfectly!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNvecVG5H5iKih5pmkqkCxVEK33KCqJ8poXKxUwoZOIm2BzjjcZjUZsLdvxKq_rRT3LqUvDfMKh7uiZ8xkVgVc06HDruqPsRCJCMPtSIG9gps4QfHc6p76Eqy4B1XA5rYjfaXoEt_k9A/s1600/Poulet+DG.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNvecVG5H5iKih5pmkqkCxVEK33KCqJ8poXKxUwoZOIm2BzjjcZjUZsLdvxKq_rRT3LqUvDfMKh7uiZ8xkVgVc06HDruqPsRCJCMPtSIG9gps4QfHc6p76Eqy4B1XA5rYjfaXoEt_k9A/s400/Poulet+DG.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b><i>Poulet DG</i><br />
© Discover Paris!</b></center><br />
Tom ordered <i>capitaine braisé</i>, which consisted of an entire fish braised with herbs and spices and topped with chopped red onions, diced red bell peppers and zucchini, and steamed plantains, all served on a wood plank. Flavored with citrus, the fish was succulent and tender. He consumed every morsel of this delightful dish!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha48K4zmkrxVzJSsmRVSV-C8DWyQ2gk_L4-Qa3Dl5G8VF6_GLzxAMx08Bx3STGXhY_vj7CU-nysPokpEFsy7nn_CMyU36rVrDVd8RURX8xGuJVdhyEG4ZPMeSl3codEcU1gx-TEyPZO9Y/s1600/Braised+capitaine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha48K4zmkrxVzJSsmRVSV-C8DWyQ2gk_L4-Qa3Dl5G8VF6_GLzxAMx08Bx3STGXhY_vj7CU-nysPokpEFsy7nn_CMyU36rVrDVd8RURX8xGuJVdhyEG4ZPMeSl3codEcU1gx-TEyPZO9Y/s400/Braised+capitaine.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Braised <i>capitaine</i><br />
© Discover Paris!</b></center><br />
To accompany our meals, I ordered <i>jus de bissap</i> (hibiscus juice) and Tom stuck with his <i>jus de bouille</i>. Given the heat of the day and the fact that we planned to take a long walk after lunch, we did not regret this decision. We both found our selections to be tasty and refreshing.<br />
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Time for dessert!<br />
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We scrutinized the selections for several minutes before placing our orders. Tom opted for three scoops of ice cream – <i>tarot</i> (a tropical root vegetable), <i>cumbawa</i> (makrut lime), and <i>sesame noir</i> (black sesame). We were surprised at the size of the scoops he received – they were almost twice as large as the scoops we’re used to receiving in French restaurants. Of the three flavors, both of us preferred the black sesame.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEVtaHNPtqR74FWQB0gOn4ii_ySAuBi6k_RdNyrM4hyphenhyphen805nTWezcgUs6OhvMFnYrOksLRtXBNSCNNrc5lMCjfIa87dVUnNzcR6mzpldNMU3rZk4o3aDBj5jyJyXk8Fu4d4SUnSXNzV7s/s1600/Tarot_cumbawa_sesame+noir+ice+creams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEVtaHNPtqR74FWQB0gOn4ii_ySAuBi6k_RdNyrM4hyphenhyphen805nTWezcgUs6OhvMFnYrOksLRtXBNSCNNrc5lMCjfIa87dVUnNzcR6mzpldNMU3rZk4o3aDBj5jyJyXk8Fu4d4SUnSXNzV7s/s400/Tarot_cumbawa_sesame+noir+ice+creams.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b><i>tarot</i>, <i>cumbawa</i>, and <i>sesame noir</i> ice creams<br />
© Discover Paris!</b></center><br />
I ordered one of the suggested prepared desserts – a ginger cake served with <i>crème anglaise</i> flavored with lime zest. A single round cake roughly three inches in diameter and one inch thick was served warm in a bowl. The <i>crème anglaise</i> coated the cake like a thin frosting. Resembling carrot cake, it was moist, tender, and bursting with ginger flavor. I was quite pleased with my choice!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pXOUvQr0rHz_CqmEHavoFVx_AQynEnywVxXA5Nyc-kuLJC1qg33qrftajklZ-d0Kj6WHaSFBTQUbBxvZJeKbXF_OboWPugKpm9V999zYA4wtyklC_xc8EJtXt946KlcaGUIK4K7TxfQ/s1600/Ginger+cake+with+cr%25C3%25A8me+anglaise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5pXOUvQr0rHz_CqmEHavoFVx_AQynEnywVxXA5Nyc-kuLJC1qg33qrftajklZ-d0Kj6WHaSFBTQUbBxvZJeKbXF_OboWPugKpm9V999zYA4wtyklC_xc8EJtXt946KlcaGUIK4K7TxfQ/s400/Ginger+cake+with+cr%25C3%25A8me+anglaise.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Ginger cake with <i>crème anglaise</i><br />
© Discover Paris!</b></center><br />
The pace of the service was a tad slow but the young women who served us were friendly and kind.<br />
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About the time we were finishing dessert, Chef Dufy appeared on the terrace to greet his customers and to inquire about their satisfaction with their meals. Tom and I took the opportunity to ask him to pose for a photograph and he graciously did so. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sbXJKlfLwPSMP0vUcbWG6FXF8hGfU1z8_VeV5gsTPk_rFRIv4zIxmCPPs8tkBXeCGVz8uIAyGXwqFeG4Zu-PhskneMHS9FYgiOxHvjMj3PG0U-vcVshpyDxdqfukuw7KK5WdufydhXg/s1600/Chef+Raoul+Dufy_landscape.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sbXJKlfLwPSMP0vUcbWG6FXF8hGfU1z8_VeV5gsTPk_rFRIv4zIxmCPPs8tkBXeCGVz8uIAyGXwqFeG4Zu-PhskneMHS9FYgiOxHvjMj3PG0U-vcVshpyDxdqfukuw7KK5WdufydhXg/s400/Chef+Raoul+Dufy_landscape.jpg" width="380" height="285" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Chef Raoul Duly<br />
© Discover Paris!</b></center><br />
We had an excellent first experience at Ô Petit Club Africain and will happily return!<br />
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Ô Petit Club Africain<br />
14, bd. Richard Wallace<br />
92800 Puteaux<br />
Telephone: 01.45.06.76.22<br />
Internet: <a href="http://opetitclub.fr/" target="_blank">http://opetitclub.fr/</a><br />
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<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com1tag:blogger.com,1999:blog-277733071055146726.post-37075330374579496302017-08-24T00:00:00.000+02:002017-08-24T08:51:07.781+02:00Black Women in French Rugby<div dir="ltr" style="text-align: left;" trbidi="on">By Tatiana Balabanis<br />
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Rugby dates to the 19th century and though this sport is unconventional in its literal “backwards” nature, for centuries it has brought people together from different backgrounds. As a European alternative to the contact sport of American football, it attracts crowds and spectators at all levels. <br />
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France is part of the Six Nations Rugby league, along with England, Italy, Ireland, Wales, and Scotland. It had the opportunity to send a women’s team and a men’s team to the 2016 Rio Olympics, where 7s Rugby (played with 7 people on each side) was introduced for the first time in Olympic history. <br />
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A few notable French female players of color have made an impact on the rugby world as well as on the communities from which they come. <br />
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The first is Julie Annery. Julie has played on France’s 7s team for Six Nations since 2016. Before then, she played for her hometown team, AC Bobigny 93 Rugby. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRx0ayOAVbM5ZruVcMU4B0uc9qeDBwfbUwXss2jV-gQCQQirXfI1G5XvpLFCz9l369W6dbqK5TAihsR_02DUVX_cELccp3sR1-8hdLq-OuFxbmThhJ-yV1MxfJoNoCofYDKMPJ4g4PD-E/s1600/Julie_Annery_press+photo+for+RATP+press+release.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRx0ayOAVbM5ZruVcMU4B0uc9qeDBwfbUwXss2jV-gQCQQirXfI1G5XvpLFCz9l369W6dbqK5TAihsR_02DUVX_cELccp3sR1-8hdLq-OuFxbmThhJ-yV1MxfJoNoCofYDKMPJ4g4PD-E/s400/Julie_Annery_press+photo+for+RATP+press+release.jpg" width="267" height="400" data-original-width="1069" data-original-height="1600" /></a></div><center><b>Julie Annery<br />
RATP.fr press photo</b></center><br />
At the early age of 22, Julie has already begun to leave her mark. This year, for its 10th anniversary, Julie was named the godmother of RATP’s “Les Mercredis du Rugby,” an annual program sponsored by the state-owned public transportation operator that promotes “better living together” via rugby. Over 400 students are recruited for this program each year. They are taught the “pedagogical values of discipline-respect, teamwork, and sharing.” <br />
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In an interview with French radio station Outre-Mer 1ère, Julie spoke about her experience with rugby and how it is the perfect choice of sport to embody these proposed values. She also mentioned how in all her time playing rugby, she has never been faced with racism within the sport. Nor has she felt that being a woman has caused her more difficulty in the rugby world.<br />
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The next notable player is Rose Thomas. Rose was the only woman of color to compete for France on the Women’s Olympic 7s Rugby team last summer in Rio. She is a French-African rugby player of Central African descent. <br />
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In a spotlight video on the Olympic Channel, Rose talks about how Central African culture was very much part of her growing up. She shares that her mother speaks to her in Sango, the official language of the Central African Republic, and that she always responds in French. She laughs about how when she visits the Central African Republic with her mother, they see her as “the little white girl” who is fully immersed in European culture and simply a visitor to her mother’s home country. <br />
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<center><iframe width="500" height="281.25" src="https://www.youtube.com/embed/zj8qiBnSXkY" frameborder="0" allowfullscreen></iframe></center><center><b>Rose Thomas<br />
Olympic Channel video</b></center><br />
In regard to racism, Rose echoes the sentiments Julie Annery expressed, saying that she has never been faced with racism in her years as a rugby player. She also insightfully adds how racism is the fear of difference and how rugby helps foster integration because of the loyalty and camaraderie you feel towards someone when you are out on the field fighting for the people next to you. <br />
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Julie Annery and Rose Thomas outline the values of rugby in a way that I identify very strongly with in my experience with playing rugby. I have never felt an ounce of racism within my rugby team and am proud to say that Stanford Women’s Rugby is one of the most diverse and supportive communities of strong women of which I’ve ever had the privilege to be a part. <br />
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I’ve joined some pick-up rugby games while here in Paris and these groups of people have always been more than welcoming. Rugby truly is a sport that brings people together.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW8D9UmfPnFFz3yAwnBm03vHKeSdqYF0tSFsNJMw_wA04VTG4UReHqykfilKcM9E9C4ok0bN_1aA4r9tgcSkWprlEBGhLjsNNS0zHXnqwicl9_4RBmT0knBLw0oiorFi1GDIh5V_5IHY/s1600/Tatiana+Balabanis+at+Invalides+1000w.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaW8D9UmfPnFFz3yAwnBm03vHKeSdqYF0tSFsNJMw_wA04VTG4UReHqykfilKcM9E9C4ok0bN_1aA4r9tgcSkWprlEBGhLjsNNS0zHXnqwicl9_4RBmT0knBLw0oiorFi1GDIh5V_5IHY/s400/Tatiana+Balabanis+at+Invalides+1000w.jpg" width="400" height="267" data-original-width="1000" data-original-height="667" /></a></div><center><b>Tatiana Balabanis at Les Invalides, Paris<br />
© Wells International Foundation</b></center><br />
Having played this sport for over two years, I can attest that rugby builds not only physical strength, but also mental strength. It gives you the power to fight the adversities you’ll face both on and off the field. <br />
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Julie and Rose are exemplary role models of strength and discipline for young women of color throughout France and worldwide, both within the rugby sphere and outside of it.<br />
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<b><i>Tatiana Balabanis is a rising junior at Stanford University. She is currently serving as a summer intern for the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation</a>. </i></b><br />
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<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-62856463927697307632017-08-17T00:00:00.000+02:002017-08-17T00:00:12.135+02:00Haïti at Home: La Cuisine Créole - Part 2<div dir="ltr" style="text-align: left;" trbidi="on">No Haitian meal is complete without a little something sweet to finish it off. One of my favorite desserts is <i>blancmangé</i>. This coconut-based gelatin dessert perfectly highlights the sweet island flavor of coconut in an unconventional texture of dessert.<br />
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Blancmangé is a well-known and widely enjoyed all across the French West Indies. When I told some Martinican friends of mine that I was preparing this dish, the excited expressions on their faces perfectly captured the sentiment shared among me and all my family members when my aunt brings out dessert at the end of our family celebrations.<br />
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To begin my preparation of blancmangé, I started with a journey to <a href="http://www.tropicmarche.com/magasin-antillais.htm" target="_blank">TropicMarché</a>, an Antillean supermarket in St. Ouen. This is where I purchased the coconut milk, condensed milk, cinnamon, and vanilla essence. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv-HMvM7cDzJ1EXEydPHCQthz5WKRqfl4hqtDC2hX8ZJvJzZswodrGJYE9x9fOPg5FouZ7XgIgvcBEJ8vMBYu40vK6WFtYLfBDYTnbYgKLkzGNoF914_JNC9iyx_hRVk6r3we8aClN74/s1600/TropicMarch%25C3%25A9_Saint-Ouen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjv-HMvM7cDzJ1EXEydPHCQthz5WKRqfl4hqtDC2hX8ZJvJzZswodrGJYE9x9fOPg5FouZ7XgIgvcBEJ8vMBYu40vK6WFtYLfBDYTnbYgKLkzGNoF914_JNC9iyx_hRVk6r3we8aClN74/s400/TropicMarch%25C3%25A9_Saint-Ouen.JPG" width="380" height="400" data-original-width="1519" data-original-height="1600" /></a></div><center><b>TropicMarché - façade<br />
Image courtesy of Tatiana Balabanis</b></center><br />
They also sell a powdered mix of pre-prepared blancmangé which only requires the addition of hot and cold water, but I wanted to make it from scratch. <br />
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The most important part of going to an authentic Antillean supermarket to buy my ingredients was finding the right vanilla essence. Back home, my grandfather prepares vanilla essence from scratch and that’s the kind we always used in my household. I wanted to make sure I could get something as close to Grandpa’s <i>essence de vanille</i> as I could find. I found a brand that had a stamp indicating its production was in the French West Indies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqUO00_GwE9ITW7Sey9FIGmPzcDo8b-WI_aCc_kHkXm9RT1l_PGkgoeS_oikK_-I-Qr07BdT-7NqpmZEYDM4DiZ1X3H1NktgH9cpRiLPiAZLFkcbvp2Pxwfj2ztrwnhry4d612ysIUkI/s1600/Vanilla+extract+at+Tropic+March%25C3%25A9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqUO00_GwE9ITW7Sey9FIGmPzcDo8b-WI_aCc_kHkXm9RT1l_PGkgoeS_oikK_-I-Qr07BdT-7NqpmZEYDM4DiZ1X3H1NktgH9cpRiLPiAZLFkcbvp2Pxwfj2ztrwnhry4d612ysIUkI/s400/Vanilla+extract+at+Tropic+March%25C3%25A9.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Vanilla essence (extract)<br />
Image courtesy of Tatiana Balabanis</b></center><br />
The rest of the ingredients, which were simply a packet of gelatin sheets and sweetened shredded coconut, I was able to find at my neighborhood Monoprix.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhbzyiRQmn9fEPDQ44oNx2_HakPtHWXZGMR1Su_Xh5vuBNHOghuX8tAHIRMkV3mAVTbUcd9bouyQtrEZe-E60DvNvJmmu4mMu3AAUOduykmqucujnoOB1JyLF8BcgRNRGGar5QoP8JIk/s1600/Ingredients+for+Blancmang%25C3%25A9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhbzyiRQmn9fEPDQ44oNx2_HakPtHWXZGMR1Su_Xh5vuBNHOghuX8tAHIRMkV3mAVTbUcd9bouyQtrEZe-E60DvNvJmmu4mMu3AAUOduykmqucujnoOB1JyLF8BcgRNRGGar5QoP8JIk/s400/Ingredients+for+Blancmang%25C3%25A9.JPG" width="340" height="400" data-original-width="1360" data-original-height="1600" /></a></div><center><b>Ingredients for Blancmangé<br />
Image courtesy of Tatiana Balabanis</b></center><br />
For the recipe, I had to make a call to my Aunt Chantal, who is the blancmangé expert in our family. She guided me through the process to make sure I captured the right flavors and consistency of the dessert.<br />
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The first step was to prepare the gelatin. I used gelatin sheets, but you can also use powdered gelatin. <br />
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Be sure to follow the instructions on the packaging for the correct measurements of hot much water to add! This can make a big difference because if you add too much water, the blancmangé will not solidify to its proper consistency.<br />
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Soak 5 sheets of gelatin in cold water for approximately 5 minutes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdbLuc3CiAkBh0_N10RiINht1S9PodDS0lyIdeydhdBaI58c58Yrq3l4Te8j9qrDCBkAseR1lBTo7JPI3yJjYR9mO_614kLmZ_ohvuE5lByCRKpAOLJuOtCHaGliPGIOqVBoyybAArd8/s1600/Soaking+the+gelatin+sheets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdbLuc3CiAkBh0_N10RiINht1S9PodDS0lyIdeydhdBaI58c58Yrq3l4Te8j9qrDCBkAseR1lBTo7JPI3yJjYR9mO_614kLmZ_ohvuE5lByCRKpAOLJuOtCHaGliPGIOqVBoyybAArd8/s400/Soaking+the+gelatin+sheets.JPG" width="400" height="300" data-original-width="1600" data-original-height="1200" /></a></div><center><b>Soaking the gelatin sheets<br />
Image courtesy of Tatiana Balabanis</b></center><br />
Then, bring 20 cl of water to a boil. Add the wet sheets of gelatin to the boiling water and stir until the sheets have completely dissolved.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_vVNH9DL1-E8OZyrfwaLQfmDJiXDSVISI_S3vA6P7tZ6OO8zLIypmjZ-KVKSf9BpLj8xuAfMTcRHa99wLA_m-TsSLkDedy6P9BQeDXnd8KXTrz3PhFhQHcU69SRXRlYh5DeXmeGpdb4/s1600/Gelatin+dissolving+in+boiling+water.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW_vVNH9DL1-E8OZyrfwaLQfmDJiXDSVISI_S3vA6P7tZ6OO8zLIypmjZ-KVKSf9BpLj8xuAfMTcRHa99wLA_m-TsSLkDedy6P9BQeDXnd8KXTrz3PhFhQHcU69SRXRlYh5DeXmeGpdb4/s400/Gelatin+dissolving+in+boiling+water.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Dissolving the gelatin sheets<br />
Image courtesy of Tatiana Balabanis</b></center><br />
Next, in a large bowl, mix 400 g of condensed milk, 200 g of coconut milk, the dissolved gelatin mixture, and an additional 15 cl of water. Thoroughly whisk these ingredients together until they are evenly distributed. Add a dash of vanilla essence and a pinch of cinnamon and whisk them in.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJriVePoYR7wkmylR1Nj8wG5VKNh48grceCmG62IXuOgHOsPc3dN1_EXYKiQ3FRrRI9bjS92Fm8BX3nk_bPgYD7NNeLAzAFBFO4KtrNFL0BJk-bCn3vAyKJ51rXkAvEKpubDwGGOtIlmk/s1600/Vanilla+added+to+the+milk+and+gelatin+mixture.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJriVePoYR7wkmylR1Nj8wG5VKNh48grceCmG62IXuOgHOsPc3dN1_EXYKiQ3FRrRI9bjS92Fm8BX3nk_bPgYD7NNeLAzAFBFO4KtrNFL0BJk-bCn3vAyKJ51rXkAvEKpubDwGGOtIlmk/s400/Vanilla+added+to+the+milk+and+gelatin+mixture.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Milk mixture and vanilla<br />
Image courtesy of Tatiana Balabanis</b></center><br />
After you’ve prepared this mixture, transfer it into a relatively flat mold. Any baking mold will do, but traditionally a circular bundt cake mold is used for the most aesthetic final product. <br />
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Put this mold in the fridge and let the blancmangé sit for a minimum of 6 hours. For the best results, leave it in the fridge overnight.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzcalt9QtO8icRFaFS9GhBPFNjy3rB_IiFuAM3jyiMySYk_AodKAGkQBns86P1lwzV0hFxnLg0Uq3phGsfZ6dmoYQpcW1G_9CSaI4CGOnPbk9t1E1jqod7sNnS1LCkplnkET43X5HaIU/s1600/Blancmang%25C3%25A9+preparation+in+the+refrigerator.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBzcalt9QtO8icRFaFS9GhBPFNjy3rB_IiFuAM3jyiMySYk_AodKAGkQBns86P1lwzV0hFxnLg0Uq3phGsfZ6dmoYQpcW1G_9CSaI4CGOnPbk9t1E1jqod7sNnS1LCkplnkET43X5HaIU/s400/Blancmang%25C3%25A9+preparation+in+the+refrigerator.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Blancmangé in the refrigerator<br />
Image courtesy of Tatiana Balabanis</b></center><br />
Now, for the coconut shreds. To garnish the blancmangé and give it a little crunch, toasted coconut shreds are sprinkled on top the dessert once it has fully set. <br />
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To toast the shreds, simply put a frying pan over medium heat and spread the shreds across the pan, periodically moving them around in the pan until they reach a brownish color. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-mraq3KxsQRhbpTD4723s7XhIRTB3Cornby-0mZ1Ruhl5PCm5YUBPZLh5BqMc_9lGwBG8-Ma6dkPol8GB-6aTufWlwDpGv2gDzcXY-DktxRCBSLGyPwjkOiWyIFAFCwsnTGrH-nLdUE/s1600/Shredded+coconut+in+bag+and+in+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf-mraq3KxsQRhbpTD4723s7XhIRTB3Cornby-0mZ1Ruhl5PCm5YUBPZLh5BqMc_9lGwBG8-Ma6dkPol8GB-6aTufWlwDpGv2gDzcXY-DktxRCBSLGyPwjkOiWyIFAFCwsnTGrH-nLdUE/s400/Shredded+coconut+in+bag+and+in+pan.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuU7tnTxeotS5DGc4qT9dPbPmKaD_YvIIexphLe4LEiB7A_mzNQlGU75hwjz0d2qQVGwrO4YMl8_womSp6LF1SeEwvZlnv6SI4iLY-tTlqygK-dVMRbCE-YK-G-gMxqiU694qGcQjLg4/s1600/Partly+toasted+shredded+coconut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPuU7tnTxeotS5DGc4qT9dPbPmKaD_YvIIexphLe4LEiB7A_mzNQlGU75hwjz0d2qQVGwrO4YMl8_womSp6LF1SeEwvZlnv6SI4iLY-tTlqygK-dVMRbCE-YK-G-gMxqiU694qGcQjLg4/s400/Partly+toasted+shredded+coconut.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU_zBO1vPqkJre87071I0tBdk0FeLykpG8xnzrH7EWUwQurE5hET4CPnZWiVWZ5tYEOKj1GH9vNQC5H-0GqSoA5qsDq4-G-uiH1qoMoNSY6N4PYYOHa7eR9__SlwQ3taLMWkianCdS6I/s1600/Toasted+shredded+coconut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU_zBO1vPqkJre87071I0tBdk0FeLykpG8xnzrH7EWUwQurE5hET4CPnZWiVWZ5tYEOKj1GH9vNQC5H-0GqSoA5qsDq4-G-uiH1qoMoNSY6N4PYYOHa7eR9__SlwQ3taLMWkianCdS6I/s400/Toasted+shredded+coconut.JPG" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Toasting coconut shreds<br />
Images courtesy of Tatiana Balabanis</b></center><br />
Store the toasted coconut shreds at room temperature until you are ready to serve the blancmangé.<br />
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Once it has fully settled and you are ready to eat the blancmangé, flip the container onto a plate or any flat serving tray, sprinkle the toasted coconut shreds on top, and <i>voilà</i>! You have yourself a delicious Haitian dessert that everyone is sure to enjoy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO77lGI9ec-e_hqacNgvLZJTYXIzNnIgovNoSMJBNjF10qcKN3pmser_mI0z4otmDnwIiF2aD8sagJ336vb5iq50xkjG3uvM2IHPWMR5Mvq-UVmAgRiafcWKV9nCpgaAnIULXwTXnIjo/s1600/Blancmang%25C3%25A9+plated+and+garnished.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidO77lGI9ec-e_hqacNgvLZJTYXIzNnIgovNoSMJBNjF10qcKN3pmser_mI0z4otmDnwIiF2aD8sagJ336vb5iq50xkjG3uvM2IHPWMR5Mvq-UVmAgRiafcWKV9nCpgaAnIULXwTXnIjo/s400/Blancmang%25C3%25A9+plated+and+garnished.JPG" width="400" height="300" data-original-width="1600" data-original-height="1201" /></a></div><center><b>Blancmangé - plated and garnished<br />
Image courtesy of Tatiana Balabanis</b></center><br />
<b><i>Tatiana Balabanis is a rising junior at Stanford University. She is currently serving as a summer intern for the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation</a>. </i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-7096333131274387812017-08-03T00:00:00.000+02:002017-08-03T21:16:34.611+02:00Josephine Baker’s Heyday: The 1930s<div dir="ltr" style="text-align: left;" trbidi="on">Josephine Baker reached the height of her career a mere five years after being catapulted to stardom on October 2, 1925, the day that <i>La Revue Nègre</i> opened at the Théatre des Champs Elysées in Paris.<br />
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Between 1925 and 1930, her stage persona evolved from savage to sophisticated. Through relentless effort by her manager and lover, Pepito Abatino, she became a music hall icon and the inspiration for a line of cosmetics called Bakerfix. After a tour of Europe and South America, the couple purchased an apartment building in Paris’ 16th <i>arrondissement</i> and the villa, Le Beau Chêne, in the Paris suburb in Le Vésinet.<br />
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The stage was appropriately set for what was arguably the most important performance run of her career – <i>Paris Qui Remue</i> at the Casino de Paris.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmcSF4KKu6WoIIwQFRXXxWQJ6bANB2ZQrHlTB_3oDYi8MFlx8VGOYibXSJSMAfP_8E40KqOI7QrQDav-gZNDbYr5wEqJGbyqn8y6yamEP0ZGZLABFj4R4UssIZOLIU9BiEaCcNRwU0uY/s1600/Casino+de+Paris+flier+-+Paris+qui+Remue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSmcSF4KKu6WoIIwQFRXXxWQJ6bANB2ZQrHlTB_3oDYi8MFlx8VGOYibXSJSMAfP_8E40KqOI7QrQDav-gZNDbYr5wEqJGbyqn8y6yamEP0ZGZLABFj4R4UssIZOLIU9BiEaCcNRwU0uY/s400/Casino+de+Paris+flier+-+Paris+qui+Remue.jpg" width="292" height="400" data-original-width="328" data-original-height="450" /></a></div><br />
The show opened on September 26, 1930. Baker performed what would become her signature song, “J’ai Deux Amours,” for the first time. And she became irrevocably identified as an animal lover when made a house pet of a stage prop, Chiquita the cheetah.<br />
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<i>Paris qui Remue</i> was updated and renamed <i>La Joie de Paris</i> in 1932. After over 300 performances, it traveled to several European capitals as well as to Alexandria and Cairo.<br />
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From 1933-1935, Baker starred in her second film, <i>Zou Zou</i>, with French actor Jean Gabin*; <br />
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<iframe width="540" height="303.75" src="https://www.youtube.com/embed/9KlUGxlgEPU" frameborder="0" allowfullscreen></iframe><br />
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her third film, <i>Princess Tam-Tam</i>, with French actor Albert Préjean; <br />
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<iframe width="540" height="303.75" src="https://www.youtube.com/embed/NX9vvj0ug7s" frameborder="0" allowfullscreen></iframe><br />
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and her first serious stage acting role as Dora, the protagonist in Jacques Offenbach’s operetta, <i>La Créole</i>.<br />
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She returned to the U.S. to appear in the Ziegfield Follies in New York City in late 1935. The trip was disastrous and led to Baker and Abatino's break-up. Abatino returned to Paris alone and moved out of Le Beau Chêne. He died of cancer a few months after Baker returned to France.<br />
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During the last weeks of her NY tour, Baker was recruited by the Folies Bergère theater in Paris to return to their stage for a musical performance run. She opened in <i>En Super-Folies</i> in October 1936 and established a second Chez Josephine club in the Hôtel Frontenac on rue Francois I in the 8th <i>arrondissement</i>. (The first Chez Josephine in Paris operated in rue Fontaine from 1926-1927.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztUbUqPURjFN7DUTUoGmlsDBbnPf7j1tOYKK8WRW6C8VprELP48Ih6Z15GbDPG8ShKVDe-EAzyJ1KPr4Y_ziS-22XOcCr_Y69ZzlcvAiY7Bh8GqsaawnxE8qqZ0s4FEcR2q9Z3M_Xhwg/s1600/Folies+Berg%25C3%25A8re+En+Super+Folies_book+cover_originally+published+1937_dont%2527+know+rights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztUbUqPURjFN7DUTUoGmlsDBbnPf7j1tOYKK8WRW6C8VprELP48Ih6Z15GbDPG8ShKVDe-EAzyJ1KPr4Y_ziS-22XOcCr_Y69ZzlcvAiY7Bh8GqsaawnxE8qqZ0s4FEcR2q9Z3M_Xhwg/s400/Folies+Berg%25C3%25A8re+En+Super+Folies_book+cover_originally+published+1937_dont%2527+know+rights.jpg" width="313" height="400" data-original-width="391" data-original-height="500" /></a></div><br />
Baker married a Jewish Frenchman named Jean Lion in November 1937 and obtained French citizenship shortly thereafter. She began a series of “farewell” performances to appease her husband’s desire for a stay-at-home wife. She reportedly became pregnant and lost her baby (one source says that she never conceived).<br />
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Shortly thereafter, she returned to performing full time and went on a second tour of South America. She filed for divorce while in Brazil.<br />
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Returning to Paris in July 1939, she found France in the throes of preparing for war. She and Maurice Chevalier performed for French troops stationed at the Maginot line and then returned to Paris to star in a revue called <i>Paris-London</i> at the Casino de Paris. The proceeds from the first performance were given to charities – Baker donated her portion to the Red Cross.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbrPiYevzSCKo48N8xEu9VFQoMfv2iZVMZnRfE8Ei6TbCv2YJMfPnRAYZHWTsU1GiEwNyag_jLxOHl-XzE_CGGZwhqTBIhO_JSadP65Wh0lS8TlHs771XVfqZq4TrZnrQXfZWvutKJDw/s1600/Ad+for+Paris-Londres+benefit+performance+on+1+Dec+1939.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbrPiYevzSCKo48N8xEu9VFQoMfv2iZVMZnRfE8Ei6TbCv2YJMfPnRAYZHWTsU1GiEwNyag_jLxOHl-XzE_CGGZwhqTBIhO_JSadP65Wh0lS8TlHs771XVfqZq4TrZnrQXfZWvutKJDw/s400/Ad+for+Paris-Londres+benefit+performance+on+1+Dec+1939.jpg" width="246" height="400" data-original-width="303" data-original-height="493" /></a></div><center><b>Newspaper announcement for benefit performance</b><br />
<i>Le Journal</i>, 30 November 1939, p. 5**</center><br />
This same year, Baker was recruited for undercover work by Captain Jacques Abtey and filmed her fourth movie, <i>Fausse Alerte</i>. The film opened in France on May 1, 1940. (It was released in the U.S. in 1945 under the name <i>The French Way</i>.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzhxELdI6Zs2nDcCAbupP6l5hyphenhyphenyaLLVozMI3M1eMimzwZwXmlqRn3Au9qKVifNSe1K01aEZ4aO__sILeILc9MJ2zUcfrQoVlGf51LWxpp90FJ2KDLYoSBacZPUqh_G6xd8iXWC6Pvtm8/s1600/une-fausse-alerte_playbill_movie+opened+in+France+in+May+1940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFzhxELdI6Zs2nDcCAbupP6l5hyphenhyphenyaLLVozMI3M1eMimzwZwXmlqRn3Au9qKVifNSe1K01aEZ4aO__sILeILc9MJ2zUcfrQoVlGf51LWxpp90FJ2KDLYoSBacZPUqh_G6xd8iXWC6Pvtm8/s400/une-fausse-alerte_playbill_movie+opened+in+France+in+May+1940.jpg" width="284" height="400" data-original-width="295" data-original-height="415" /></a></div><br />
When Holland and Belgium fell to the Germans in May 1940, France was overrun with refugees. Baker worked at a homeless shelter in the 13th <i>arrondissement</i> to help the new arrivals. Business at the Casino de Paris dwindled and the theater was shut down. Baker then volunteered for the Red Cross to help refugees. She left Paris for Les Milandes, her château in the Dordogne, in June 1940.<br />
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In December 1940, she staged and performed in a revival of Offenbach’s <i>La Créole</i> in Marseille prior to traveling to North Africa to continue her clandestine activities for the French Resistance.<br />
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*Baker's first film was <i>La Sirène des Tropiques</i>. It was released in 1927.<br />
** Thanks to Bob Tomlinson for supplying the name of the newspaper in which this announcement was published.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-36942491447866415752017-07-27T00:00:00.000+02:002017-07-27T00:00:09.720+02:00Alexandre Dumas in and around Paris<div dir="ltr" style="text-align: left;" trbidi="on">By Tatiana Balabanis<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vUuTwzbWdNSZFSumF4KIu_8gHBuRtIvKtmOqgGT-vl4HDODMnbKMdoK1a9Ij68CaEu6_83Ipqwx6g1Vjh3iFPT-rXNkTdIOjLPwUosL44nHxIiZ6V3fjOVvG_YMBQ0F0aJb2yUfU6Jo/s1600/Nadar_-_Alexander_Dumas_pe%25CC%2580re_%25281855%2529_-_public+domain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vUuTwzbWdNSZFSumF4KIu_8gHBuRtIvKtmOqgGT-vl4HDODMnbKMdoK1a9Ij68CaEu6_83Ipqwx6g1Vjh3iFPT-rXNkTdIOjLPwUosL44nHxIiZ6V3fjOVvG_YMBQ0F0aJb2yUfU6Jo/s400/Nadar_-_Alexander_Dumas_pe%25CC%2580re_%25281855%2529_-_public+domain.jpg" width="304" height="400" data-original-width="640" data-original-height="843" /></a></div><center><b>Alexandre Dumas <i>père</i> (1802-1870)<br />
1 January 1855 - Nadar</b></center><br />
France has produced a considerable number of talented and timeless artists, including one Alexandre Dumas. Dumas was a French-born writer of Haitian descent who did great service to the belletristic world of literature. He wore many literary hats, from playwright to novelist, and his works have had a global impact, with some of his novels having been translated into nearly 100 languages! But Dumas’ lasting impression on the world is not exclusively through the magic of his pen to the paper. His reach extends much farther than T<i>he Count of Monte Cristo</i> and <i>The Three Musketeers</i>, and this presence can be seen all around Paris.<br />
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First, a little background. Alexandre Dumas was born in Picardy, France in 1802 as the youngest of three children to Marie-Louise Élisabeth Labouret and Thomas-Alexandre Dumas. Not much is known about his mother, but his father was mixed race and born in Haiti to a French nobleman and a Haitian slave. When Thomas-Alexandre was 14, his father sold him to a French lieutenant and that marked the beginning of his journey to France. <br />
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Thomas-Alexandre went on to be the first man of color to become general-in-chief in the French Army. In his adulthood, he took his mother’s name “Dumas” and was known as General Dumas in the army, or at times less tenderly known as “Black Devil” by lower ranks who were resentful of his power considering his skin color.<br />
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Choosing “Dumas” as the family name was an interesting choice considering the juxtaposition of his father’s status as a French nobleman and his mother’s status as a slave. Nonetheless, Thomas-Alexandre kept his mother’s name and passed it down to his son, and now that name carries pride and all of Alexandre's accomplishments with it. <br />
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At the ripe age of 20, Alexandre packed his bags and moved to Paris. This is when and where he began his literary career. Just as much as the city left its mark on him, he returned the favor and left his mark on the city. <br />
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Probably one of the most evident parts of Dumas’ lasting impression is the metro station named after him on the border of the 11th and 20th <i>arrondissements</i>. The station was renamed to honor the writer on September 13th, 1970. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Metro_de_Paris_-_Ligne_2_-_Alexandre_Dumas_02.jpg/800px-Metro_de_Paris_-_Ligne_2_-_Alexandre_Dumas_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f7/Metro_de_Paris_-_Ligne_2_-_Alexandre_Dumas_02.jpg/800px-Metro_de_Paris_-_Ligne_2_-_Alexandre_Dumas_02.jpg" width="400" height="300" data-original-width="800" data-original-height="600" /></a></div><center><b>Alexandre Dumas metro station - Line 2<br />
Clicsouris (Creative Commons License)</b></center><br />
In addition, a bust of Dumas lies right outside of the metro station at the intersection of rue Alexandre Dumas (named for the author in 1875) and boulevard Voltaire.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/201_Bd_Voltaire-2_rue_A_Dumas-2.JPG/450px-201_Bd_Voltaire-2_rue_A_Dumas-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://upload.wikimedia.org/wikipedia/commons/thumb/e/ed/201_Bd_Voltaire-2_rue_A_Dumas-2.JPG/450px-201_Bd_Voltaire-2_rue_A_Dumas-2.JPG" width="300" height="400" data-original-width="450" data-original-height="600" /></a></div><center><b>Bust of Alexandre Dumas <br />
Apartment block at 201, boulevard Voltaire and 2, rue Alexandre Dumas<br />
FLLL (Creative Commons License)</b></center> <br />
Additional representations of Dumas can be found at the Comédie-Française theater in the 1st <i>arrondissement</i> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpKkYSPfBHs-X95yFhrSVmzPVhad_s-YdhGRbNkRP1kPtypT2VGk6dCH_Occbz6n7y17USYNmLpKTj2-Ue2TGF8yMryNbGDEKi36iFYa8VJYbNBkiqzegcq4vkThQSlRTzeMI6YRqloI/s1600/A.+Dumas+pe%25CC%2580re+at+Come%25CC%2581die+Franc%25CC%25A7aise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinpKkYSPfBHs-X95yFhrSVmzPVhad_s-YdhGRbNkRP1kPtypT2VGk6dCH_Occbz6n7y17USYNmLpKTj2-Ue2TGF8yMryNbGDEKi36iFYa8VJYbNBkiqzegcq4vkThQSlRTzeMI6YRqloI/s400/A.+Dumas+pe%25CC%2580re+at+Come%25CC%2581die+Franc%25CC%25A7aise.jpg" width="380" height="285" data-original-width="640" data-original-height="480" /></a></div><center><b>Bust of Alexandre Dumas <br />
Comédie-Française theater<br />
© Discover Paris!</b></center><br />
and place du Général Catroux in the 17th <i>arrondissement</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvyI9-K6JeVhkAtwM41pUbThNxA-SytO9eeIwcrgeebpBd6G-826zXlsaVLgAcNTt4CAh_em7F4lLHcWqJyuEmjVNYuCIBhkKxPttQJ0hAkio0hDL80TEcUydf7u-EQUwzTlRLURLyR8/s1600/Dumas+pe%25CC%2580re_pl+ge%25CC%2581ne%25CC%2581ral+catroux+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvyI9-K6JeVhkAtwM41pUbThNxA-SytO9eeIwcrgeebpBd6G-826zXlsaVLgAcNTt4CAh_em7F4lLHcWqJyuEmjVNYuCIBhkKxPttQJ0hAkio0hDL80TEcUydf7u-EQUwzTlRLURLyR8/s400/Dumas+pe%25CC%2580re_pl+ge%25CC%2581ne%25CC%2581ral+catroux+2.jpg" width="267" height="400" data-original-width="1067" data-original-height="1600" /></a></div><center><b>Statue of Alexandre Dumas <i>père</i> <br />
Place du Général Catroux, 17th <i>arrondissement</i><br />
© Discover Paris!</b></center><br />
Until recently, a reproduction of Dumas' recipe for <i>escargots à la bourgignonne</i> was part of the decor of the dining room at Au Bourguignon du Marais, a restaurant in the 4th <i>arrondissement</i>.<br />
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On what would have been Dumas’ 200th birthday, November 30th, 2002, former French president Jacques Chirac honored the great writer by holding a ceremony moving Dumas’ coffin to the Pantheon. The guards who transported it were even dressed as four musketeers! In the Pantheon, Dumas lays right next to two other amazing authors, Victor Hugo and Emile Zola. <br />
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<div class="getty embed image" style="background-color:#fff;display:inline-block;font-family:'Helvetica Neue',Helvetica,Arial,sans-serif;color:#a7a7a7;font-size:11px;width:100%;max-width:594px;"><div style="padding:0;margin:0;text-align:left;"><a href="http://www.gettyimages.com/detail/1666636" target="_blank" style="color:#a7a7a7;text-decoration:none;font-weight:normal !important;border:none;display:inline-block;">Embed from Getty Images</a></div><div style="overflow:hidden;position:relative;height:0;padding:66.835017% 0 0 0;width:100%;"><iframe src="//embed.gettyimages.com/embed/1666636?et=AjjK9DsJRNh0CXfFe995pg&tld=com&viewMoreLink=off&sig=kjZ4RjpwFESA7QR0ruzfBaCY12mOYJH07let3f-OACw=&caption=true" width="594" height="397" scrolling="no" frameborder="0" style="display:inline-block;position:absolute;top:0;left:0;width:100%;height:100%;margin:0;" ></iframe></div><p style="margin:0;"></p></div><br />
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President Chirac said a few words at the ceremony about his decision to transfer Dumas to the Pantheon: <blockquote><i>Cette année est aussi celle du bicentenaire de la naissance de Dumas. Il était le plus populaire des romantiques. Il reste à ce jour le plus lu des écrivains français dans le monde. Il était juste que notre pays lui manifeste sa reconnaissance. Voilà pourquoi j'ai décidé le transfert de ses cendres au Panthéon, où il retrouvera un ami. </i></blockquote><br />
This translates to: <blockquote>This year is the bicentennial of Dumas’ birth. He was one of the most popular romantics. Today, he remains one of the most read French writers in the world. It was only right that our country should show its gratitude. This is why I chose to transfer his ashes to the Pantheon, where he will reunite with a friend.</blockquote><br />
Dumas’ legacy doesn’t end there. Right outside of Paris in the department of Yvelines lies a beautiful castle, Château de Monte-Cristo, where the author made his home for quite some time before he fled to Russia to evade creditors who were after him for his large sums of debt. This castle was turned into a museum and has operated as such since 1994. It is open to visitors Monday through Saturday and it also harbors various contemporary art exhibitions. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Le_Port-Marly_Ch%C3%A2teau_de_Monte-Cristo_001.JPG/800px-Le_Port-Marly_Ch%C3%A2teau_de_Monte-Cristo_001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://upload.wikimedia.org/wikipedia/commons/thumb/f/f3/Le_Port-Marly_Ch%C3%A2teau_de_Monte-Cristo_001.JPG/800px-Le_Port-Marly_Ch%C3%A2teau_de_Monte-Cristo_001.JPG" width="400" height="266" data-original-width="800" data-original-height="531" /></a></div><center><b>Château de Monte-Cristo<br />
Moonik - Creative Commons License</b></center><br />
Alexandre Dumas served Paris well and he is never to be forgotten for all the pieces of literary art with which he provided this world.<br />
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<b><i>Tatiana Balabanis is a rising junior at Stanford University. She is currently serving as a summer intern for the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation</a>. </i></b><br />
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<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-20174382151678851322017-07-20T00:00:00.000+02:002017-07-26T10:28:20.774+02:00Haïti at Home: La Cuisine Créole - Part 1<div dir="ltr" style="text-align: left;" trbidi="on">By Tatiana Balabanis<br />
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Food has the incredible ability to transport you to any location at anytime. Whether it’s the smell of freshly baked baguettes that reminds you of your favorite <i>boulangerie</i> in Paris or the preparation of your favorite meal that brings you right back to your kitchen at home, the power of food is insurmountable and incomparable. <br />
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Being in Paris means that I'm a a long way from my home in Miami. I often miss eating a home cooked meal with my family, which happens to be comprised of several great cooks, each with their own specialty. To remedy this homesickness, I’ve taken to the kitchen. I made some FaceTime calls to get the recipe from my mom and was lucky enough to have my aunt visiting me when I tackled this project. She was on the scene to offer some help and guidance when I got stuck.<br />
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Paris is, without a doubt, one of the gastronomical capitals of the world. It also happens to be home to a diverse group of communities from all corners of the world. This comes in handy when I’m looking to buy all the ingredients to make one of my favorite meals - <i>poulet créole en sauce avec maïs collé</i> (chicken creole in sauce with cornmeal and beans). So I hopped on the metro and went over to the 18th <i>arrondissement</i> to find all the ingredients I needed. <br />
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<b>The Ingredients </b><br />
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My first stop, naturally, was Haiti Market. This is where I purchased all my produce: a lime, 2 onions, and a bulb of garlic. I also picked up some Maggi, a specific brand of cubed seasoned salt. and for the main dish, I bought a kilo of coarse <i>maïs moulu</i> (cornmeal) and a kilo of dry red beans. This was a much greater quantity than I need to make one meal but those were the smallest packages available and the deals couldn’t be beat! All of this cost under €10! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ksmi1ZcXCkotFM-eicDX0c_CBiirV-6JY0NrtaosG49tXQQLfWfKdKFcLMXe0g1n73Un1hJzq4m6sm7Ho-p9yzrJcvv08DhCNpHFOtJHEQ5SG6f90BTzS6Yui3VsoABKpO_ATrRQ940/s1600/Chicken+cornmeal+beans+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ksmi1ZcXCkotFM-eicDX0c_CBiirV-6JY0NrtaosG49tXQQLfWfKdKFcLMXe0g1n73Un1hJzq4m6sm7Ho-p9yzrJcvv08DhCNpHFOtJHEQ5SG6f90BTzS6Yui3VsoABKpO_ATrRQ940/s400/Chicken+cornmeal+beans+collage.jpg" width="380" height="380" data-original-width="500" data-original-height="500" /></a></div><center><b>Ingredients from Haiti Market<br />
Photos courtesy of Tatiana Balabanis<br />
Collage © Discover Paris!</b></center><br />
Next, I went down the street to Rue Dejean. This street is packed with vendors and their loyal buyers on Saturdays, selling everything from watches to watermelons. The hustle and bustle of this street is unique to the people who bring it to life, and it’s quite the experience getting to be a part of that, even if just for a few moments. <br />
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I made my way over to one of the butcher stands and proceeded to buy what I needed for the protein of the dish- chicken thighs. After a friendly exchange with the butcher, I was on my way back to my apartment to commence the preparation of this meal.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOsS_aijzXc3TqF2NDp3XrhTAX38Ao17Y75MfDlVJiTc2ymAZJPV_9z25CeUlLaUf57qaHxq-sGTt1AYqXEphcr-NwD6Sfl4lB_XxuYRAGTGnCvv-EV5nczl3GgfszC1iaulmVnLCAyo/s1600/March%25C3%25A9+Dejean_Cuisses+Poulet+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqOsS_aijzXc3TqF2NDp3XrhTAX38Ao17Y75MfDlVJiTc2ymAZJPV_9z25CeUlLaUf57qaHxq-sGTt1AYqXEphcr-NwD6Sfl4lB_XxuYRAGTGnCvv-EV5nczl3GgfszC1iaulmVnLCAyo/s400/March%25C3%25A9+Dejean_Cuisses+Poulet+collage.jpg" width="400" height="400" data-original-width="500" data-original-height="500" /></a></div><center><b>Left: Marché Dejean; Right: Chicken Thighs<br />
Photos courtesy of Tatiana Balabanis<br />
Collage © Discover Paris!</b></center><br />
<b>The Preparation</b> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6StswmRm6z2a1MqtRydsOqxS3OZoDce0iJqzCT1hmWX5cZcIze4V4j5t5EhUpdNCJPlNnoeBb-miQmFP3uvil25bszlfLUfEXP_G1Bg07axOWw8YAAPYVYKbaBLC2MOhTbJa26PjepKM/s1600/Fixin%2527s+for+chicken+beans+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6StswmRm6z2a1MqtRydsOqxS3OZoDce0iJqzCT1hmWX5cZcIze4V4j5t5EhUpdNCJPlNnoeBb-miQmFP3uvil25bszlfLUfEXP_G1Bg07axOWw8YAAPYVYKbaBLC2MOhTbJa26PjepKM/s400/Fixin%2527s+for+chicken+beans+recipe.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Fixin's for <i>Poulet créole en sauce avec maïs collé</i><br />
Photo courtesy of Tatiana Balabanis</b></center><br />
This meal is not the quickest in terms of preparation and cooking time, but the final product is definitely worth the effort. The bulk of the preparation time comes from cooking the beans. <br />
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To start, rinse the beans thoroughly with water. Measure out ½ cup of beans, place them into a bowl, and run water over them. Run your hands through the beans to make sure you get all of the dirt off of them. <br />
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Next, drain the beans and place them into a pot with 2 whole cloves of peeled garlic, a pinch of salt, and 3 cups of water. Put medium heat under the beans and cover them. <br />
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Let the beans cook for 1 to 1½ hours, until they are thoroughly cooked and semi-soft. Make sure to check them periodically as the water may completely evaporate. In this case, simply add more water and continue cooking. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_eDUjpKVWlwR24-707_gbBRdP1Ww5kmfKTt6hBs7xUgoVb01TjO1la5ErKDt9nYkMx9wEQFxVdErFep4sJs0Ek-zIiYLnsSOSB9HGxzEWOL645eZW6Sf0jFuI9N8GjUoCqwlEXHNwAM/s1600/Washing+beans_beans+and+garlic+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_eDUjpKVWlwR24-707_gbBRdP1Ww5kmfKTt6hBs7xUgoVb01TjO1la5ErKDt9nYkMx9wEQFxVdErFep4sJs0Ek-zIiYLnsSOSB9HGxzEWOL645eZW6Sf0jFuI9N8GjUoCqwlEXHNwAM/s400/Washing+beans_beans+and+garlic+collage.jpg" width="380" height="240.35" data-original-width="500" data-original-height="316" /></a></div><center><b>Left: Washing beans; Right: Red beans and garlic<br />
Photos courtesy of Tatiana Balabanis<br />
Collage © Discover Paris!</b></center><br />
While the beans are on the stove, season the chicken. The pieces of chicken I purchased were on the large side, so I cut them in two. This, along with making incisions in the flesh (see image below) allows for more surface area to absorb the seasoning. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDdyYI0fodP5KHeSDC7xEjvOzNNn5yBd1iHegUud6jjZtjRDICGghfHgxWUSnLG4nuKTnN-rgfYiOj4Lj261TfzskFSTja7uqr79oae8Oa8DL4zrvD5eDYytLa2n6dHyLilVYL9X9PSU/s1600/Scored+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKDdyYI0fodP5KHeSDC7xEjvOzNNn5yBd1iHegUud6jjZtjRDICGghfHgxWUSnLG4nuKTnN-rgfYiOj4Lj261TfzskFSTja7uqr79oae8Oa8DL4zrvD5eDYytLa2n6dHyLilVYL9X9PSU/s400/Scored+chicken.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Scored chicken<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
Next, the chicken must be thoroughly cleaned and disinfected. To do this, start by boiling approximately two cups of water. Then, with the chicken in a heat-resistant container, rub it down with lime halves (two should suffice). When the water comes to a boil and the chicken has been coated in lime, carefully pour the boiling water over the chicken and let it sit for 2-3 minutes. I recommend doing this in a sink for minimal cleanup in the event of water spilling over.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftbG1n4LNrqP3qmlDJTze45F4_XvEHYh7Q6XTXrECkbBqBvCF_olcNHM-YQRnWQJDtn8shdpBPVMPpROOkFwxEzv9AS_SqdVJlkKrPmMdTTldB4tWyosYVYcOAsVuugO5pRO_IR2tTy8/s1600/cleaning+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhftbG1n4LNrqP3qmlDJTze45F4_XvEHYh7Q6XTXrECkbBqBvCF_olcNHM-YQRnWQJDtn8shdpBPVMPpROOkFwxEzv9AS_SqdVJlkKrPmMdTTldB4tWyosYVYcOAsVuugO5pRO_IR2tTy8/s400/cleaning+chicken.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Cleaning chicken<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
After the chicken has sat in the hot water for 2-3 minutes, drain the water and move the chicken into a container big enough to season it. <br />
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For the seasoning, mix the juice of 1 lime, 1 cube of Maggi, 1 onion (chopped), and 3 large cloves of garlic (also chopped) in a small bowl. Pour this mixture over the chicken and turn the chicken over in the seasoning repeatedly to assure that every inch of chicken is seasoned. Next, cover the chicken and place it in the fridge until you are ready to cook it. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOx1Nvj7FDRIcKTSaqkJdPdSGHYcAj6bg87TzS_AtMk08ETrqPPENqd_56JnL6aO9m4boZ-4ICDiA1iLW7Bs44mplY5wbKOlLO3JmiNkt1jmWmfQK6TnAv8WcLMbnGHSIHbr992HJfY8/s1600/Chicken+with+onions+and+garlic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOOx1Nvj7FDRIcKTSaqkJdPdSGHYcAj6bg87TzS_AtMk08ETrqPPENqd_56JnL6aO9m4boZ-4ICDiA1iLW7Bs44mplY5wbKOlLO3JmiNkt1jmWmfQK6TnAv8WcLMbnGHSIHbr992HJfY8/s400/Chicken+with+onions+and+garlic.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Chicken with onions and garlic<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
After about an hour, the beans should be soft. Using a draining spoon or a skimmer, transfer them into another pot. Keep the water that they were cooked in; you’ll use this to cook the <i>maïs</i> (cornmeal).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXrorpqrbgZF7lwOCA_hIThLHZQVkdxiQ-WZEZ9bME1DZCUmcX0t-z1fnHh3e0DvKVy2GSU1SzMWGKGDik0GMJZUVtaUNlOwupAXDXrL85kuLNQOZCAp9_3roRLJzOool-xmSwlegexQ/s1600/removing+beans+from+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXrorpqrbgZF7lwOCA_hIThLHZQVkdxiQ-WZEZ9bME1DZCUmcX0t-z1fnHh3e0DvKVy2GSU1SzMWGKGDik0GMJZUVtaUNlOwupAXDXrL85kuLNQOZCAp9_3roRLJzOool-xmSwlegexQ/s400/removing+beans+from+water.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Transferring beans<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
Sauté the beans in 2 tablespoons of oil with ¼ of an onion, chopped; 2 minced cloves of garlic; and salt to taste. After these ingredients are sautéed, add the water from the beans and 1 cup of cornmeal to this pot.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jiEnsa8TxSO-FmOVFqv47UWmWqLqHyKTxMh7J5kDIODFcKkTY8jqsbm_x_dkBbpRElCInYoDbTsIYeO1cQw3yc8Dn_5kjDUhUjFlCg_0dQs5FKHMS8I5wutM4k-XUcY48241vCunUXY/s1600/bean+water.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4jiEnsa8TxSO-FmOVFqv47UWmWqLqHyKTxMh7J5kDIODFcKkTY8jqsbm_x_dkBbpRElCInYoDbTsIYeO1cQw3yc8Dn_5kjDUhUjFlCg_0dQs5FKHMS8I5wutM4k-XUcY48241vCunUXY/s400/bean+water.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Adding bean water to the pot<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
Stir continuously for 3 minutes or until the cornmeal begins to absorb most of the water. Then, leave the pot covered and on low heat for approximately 10 minutes, stirring the cornmeal and beans every minute or so.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEON8i84-HAsu1sE0I3F9syBwN2k7M7S-SNvPFvNd6Ib0UrhI-fsjQ0DwcJ_UuW010nfY8NhKRNPomQZMoCFMKQE5JNVVvKrgyrLVB9T_k1CdwiBsBfS9vrD2Iv_UVQ5110ukhERDXhsE/s1600/Cooking+beans+and+cornmeal+Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEON8i84-HAsu1sE0I3F9syBwN2k7M7S-SNvPFvNd6Ib0UrhI-fsjQ0DwcJ_UuW010nfY8NhKRNPomQZMoCFMKQE5JNVVvKrgyrLVB9T_k1CdwiBsBfS9vrD2Iv_UVQ5110ukhERDXhsE/s400/Cooking+beans+and+cornmeal+Collage.jpg" width="380" height="190" data-original-width="1600" data-original-height="800" /></a></div><center><b>Cooking beans and cornmeal<br />
Photos courtesy of Tatiana Balabanis<br />
Collage © Discover Paris!</b></center><br />
Now to cook the chicken. Place the seasoned chicken in a pot with roughly 3 tablespoons of water and set it on the stove over medium heat. If you have tomato sauce or tomato paste handy, add 2 tablespoons to the pot to give the chicken some color. The tomato flavor also helps bring out the flavors from the seasoning. Leave the chicken cooking on the stove, covered, for approximately 25 minutes, checking on it occasionally and flipping it halfway through. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3OqqxbgUb3erM9BjI_wUIuY05_EHrkNEaED_X2fj93SBFkzpPQ4gc5SNggfrLctBD1qnS63x7FQnxYB64YTcKpfYvmUZHg22qUWg0rr5HYXdn88kA6zm4o8izcKyKOKMOiNs5ZQPfqw/s1600/Browning+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN3OqqxbgUb3erM9BjI_wUIuY05_EHrkNEaED_X2fj93SBFkzpPQ4gc5SNggfrLctBD1qnS63x7FQnxYB64YTcKpfYvmUZHg22qUWg0rr5HYXdn88kA6zm4o8izcKyKOKMOiNs5ZQPfqw/s400/Browning+chicken.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Browning chicken<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
Once the chicken is fully cooked and tender (there should be no pink parts when it is cut into), remove it from the pot. Preserve the juices it made while being cooked; this will be the base of the sauce. <br />
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In the same pot in which you cooked the chicken, add ¼ cup of water and ¼ of a onion, chopped. Feel free to add some tomatoes or red bell peppers as well, if you have some available. Let this simmer before pouring on top of the chicken, <i>la pièce de résistance</i>! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1bIpwfyonkuh1G4NPgjutC7OS9d2mW4E89wEZ-GmcIqudcp_bKvSpbrycW8XedfJWlHx5cvgj0ug0lnPh-oJtPUXvdHvD3dGTa6oOO9lBH2hA1h8NRP7disWoby3_bpdmwnoJyWBwss/s1600/sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm1bIpwfyonkuh1G4NPgjutC7OS9d2mW4E89wEZ-GmcIqudcp_bKvSpbrycW8XedfJWlHx5cvgj0ug0lnPh-oJtPUXvdHvD3dGTa6oOO9lBH2hA1h8NRP7disWoby3_bpdmwnoJyWBwss/s400/sauce.jpg" width="300" height="400" data-original-width="500" data-original-height="667" /></a></div><center><b>Sauce<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
<b><br />
The Final Product</b><br />
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The meal is officially complete! All that is left to do is serve the chicken with the sauce and <i>maïs</i> with the beans and enjoy your home cooked Haitian meal! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6Jjs-7ku6lA30-F9wOhy1E0GxVBMszbbK411l3CFoeU53r-rO2-OqFxgKIVVz8rLENk8oqF0E1jx7UmC_wbIDld8K3ol30SpReW7Le3JhRamQRf5JDYGhtM9sOJcUPIQDYG5bpiq84I/s1600/Final+product.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6Jjs-7ku6lA30-F9wOhy1E0GxVBMszbbK411l3CFoeU53r-rO2-OqFxgKIVVz8rLENk8oqF0E1jx7UmC_wbIDld8K3ol30SpReW7Le3JhRamQRf5JDYGhtM9sOJcUPIQDYG5bpiq84I/s400/Final+product.jpg" width="400" height="300" data-original-width="500" data-original-height="375" /></a></div><center><b>Left: Chicken and sauce; Right: cornmeal and beans<br />
Photo courtesy of Tatiana Balabanis</b></center><br />
<b><i>Tatiana Balabanis is a rising junior at Stanford University. She is currently serving as a summer intern for the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation</a>. </i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-39178250721081613432017-07-13T00:00:00.000+02:002017-07-13T00:00:03.473+02:00Taste of Haiti: A Glimpse into the Haitian Community in Paris <div dir="ltr" style="text-align: left;" trbidi="on">By Tatiana Balabanis<br />
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Paris is home to a large variety of distinct cultures and a plethora of people who nurture those cultures so that they may continue to thrive in the diverse City of Lights. <br />
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One of the cultures that has found its place in contemporary Paris and continues to bloom outside of its island of origin is that of Haiti. Over 32,000 Haitians have made Paris their home, bringing with them the exotic flavors and tender charm of the Caribbean. <br />
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The Haitian community in Paris is strong and various parts of the island’s history can be seen are represented across the city. Examples include the plaque honoring the beloved leader of the Haitian Revolution, Toussaint Louverture, at the Pantheon across from the Luxembourg Garden and the works of Edgar Degas, notable painter and sculptor of Haitian descent, at the Musée d’Orsay.<br />
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As a Haitian-American who is interning in Paris this summer, I am excited to discover Haitian history and culture here! Upon my arrival, my mother and aunt (both of whom were born on the island) and I took a brief tour of the city to see what we could find of our heritage.<br />
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For formal affairs such as obtaining a visa, renewing a passport, or legalization of documents, we learned that Haitian citizens should go to the <i>Ambassade d’Haiti</i> (Haitian Embassy), found on 10 Rue Théodule Ribot. It is one of 169 foreign representations within Paris. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v5YXKWIY19unL54DnG2YaqxKHDK82bfDQXGfogQo0zGKocP2uftoAZnFMY6jBhSdNYdA9lXxUtvl_DP1tO5fxDQL0sUIDkUOwtpTOE6ra9Qm5AmiCJsuQjHoacFeB1LK_ZRXGeR9x3s/s1600/Flag+at+Ha%25C3%25AFtian+Embassy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7v5YXKWIY19unL54DnG2YaqxKHDK82bfDQXGfogQo0zGKocP2uftoAZnFMY6jBhSdNYdA9lXxUtvl_DP1tO5fxDQL0sUIDkUOwtpTOE6ra9Qm5AmiCJsuQjHoacFeB1LK_ZRXGeR9x3s/s400/Flag+at+Ha%25C3%25AFtian+Embassy.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Haitian Embassy and flag<br />
Image courtesy of Tatiana Balabanis</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieX95TwDRcEoJPgpLhAvBCEvAIAA95-u8ED9Q2QIEw2ilJIeTH-aiPZ9ygEZFvlJQaPvHwKZdt_Ye9iIjwydv6AYDFWYD_bq_fXpSwNtUhuU1lstYhhRIslIKko0fd1Ps7RUCx87e_mZ0/s1600/Tatiana%2527s+mother+%2528left%2529+and+aunt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieX95TwDRcEoJPgpLhAvBCEvAIAA95-u8ED9Q2QIEw2ilJIeTH-aiPZ9ygEZFvlJQaPvHwKZdt_Ye9iIjwydv6AYDFWYD_bq_fXpSwNtUhuU1lstYhhRIslIKko0fd1Ps7RUCx87e_mZ0/s400/Tatiana%2527s+mother+%2528left%2529+and+aunt.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Tatiana's mother (left) and aunt (right) at the Haitian Embassy<br />
Image courtesy of Tatiana Balabanis</b></center><br />
During our visit there, we found the people to be incredibly helpful and welcoming. They represent Haiti with pride and strive to do well by their fellow citizens. Though we were allowed to enter the building with no problem, we learned that we’d need to make an appointment if we had business to conduct there.<br />
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The next stop on our abridged tour of Paris’ Haitian community—abridged only because it would be impossible to cover all of Haiti’s presence in the city in just a few days—was the Haiti Market. This storefront market can be found in the heart of the 18th arrondissement amidst an assortment of African and Caribbean markets and shops.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIZ80qKL9Uq-iD1uZWOIJ61YLbYKDLJdBexNA5i2AxzhcglvUzCdYCHLvq_VDN8luCoJ5wxZQtOBG1YZzB0xHRarUiq11F36xnoA1zcbCf3wUG-IxxW8DVuwZJKfmxo9R73jZRkyYPyk/s1600/Ha%25C3%25AFti+Market-rue+des+Poissoniers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIZ80qKL9Uq-iD1uZWOIJ61YLbYKDLJdBexNA5i2AxzhcglvUzCdYCHLvq_VDN8luCoJ5wxZQtOBG1YZzB0xHRarUiq11F36xnoA1zcbCf3wUG-IxxW8DVuwZJKfmxo9R73jZRkyYPyk/s400/Ha%25C3%25AFti+Market-rue+des+Poissoniers.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Haïti Market – rue des Poissonniers<br />
Image courtesy of Tatiana Balabanis</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3WX3a_XLvtRUnVVfxVISZZX9_kez0l8LAuvaX-bjjuoCQoerA5TQjNwbUg2DkILwV8TORr3gtZhbsOZeozyG6ZVqTlYdL3mmUwc7DcMrHBm_zVkXDweWZ-a9CLGkzGEzS2YPRQEQHXk/s1600/Ha%25C3%25AFti+Market+awning.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3WX3a_XLvtRUnVVfxVISZZX9_kez0l8LAuvaX-bjjuoCQoerA5TQjNwbUg2DkILwV8TORr3gtZhbsOZeozyG6ZVqTlYdL3mmUwc7DcMrHBm_zVkXDweWZ-a9CLGkzGEzS2YPRQEQHXk/s400/Ha%25C3%25AFti+Market+awning.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Awning at Haïti Market<br />
Image courtesy of Tatiana Balabanis</b></center><br />
With a constant supply of fresh produce, freeze-dried fish products, and various beverages from the island, Haiti Market provides its neighborhood with an authentic feel of food shopping in Haiti. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqU7DPZzxnD10UK6jIFViohCapQZX2TOmOEJuCcQBXrhoyBteqo6RzkBL2XQ8eAJQ6Wz0Bgjlw4j34IU8C7Xoyo2scOJW2krgV9p5sJrGMDmAxy-H99VkTfGBopD3ClBHO_G4_yrXyKhE/s1600/Dried+fish+at+Ha%25C3%25AFti+Market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqU7DPZzxnD10UK6jIFViohCapQZX2TOmOEJuCcQBXrhoyBteqo6RzkBL2XQ8eAJQ6Wz0Bgjlw4j34IU8C7Xoyo2scOJW2krgV9p5sJrGMDmAxy-H99VkTfGBopD3ClBHO_G4_yrXyKhE/s400/Dried+fish+at+Ha%25C3%25AFti+Market.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Dried fish<br />
Image courtesy of Tatiana Balabanis</b></center><br />
Down to the island’s own famous rum, Rhum Barbancourt, this market has it all. And for those in search of how to spice up any dish, go here for the finest selection of Scotch Bonnet peppers.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2na6LTZgp4ONvo3Dpqr42xshyphenhyphenMMvbWQcEbi2_mZy3boe9TUdy2fs_75exwCj_zfzgCWU9z3SRDltUzQdDfBoLvxLgXB29hErl0KaDOFs9IIaR3lNjyn3f6bZVK_Ci0nMkHfjwHs3g8o/s1600/Scotch+Bonnet+peppers+at+Ha%25C3%25AFti+Market.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic2na6LTZgp4ONvo3Dpqr42xshyphenhyphenMMvbWQcEbi2_mZy3boe9TUdy2fs_75exwCj_zfzgCWU9z3SRDltUzQdDfBoLvxLgXB29hErl0KaDOFs9IIaR3lNjyn3f6bZVK_Ci0nMkHfjwHs3g8o/s400/Scotch+Bonnet+peppers+at+Ha%25C3%25AFti+Market.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Scotch Bonnet peppers<br />
Image courtesy of Tatiana Balabanis</b></center><br />
While Haiti Market is a wonderful place for finding the ingredients required to make Haitian food at home, Paris also has many restaurants in which you can experience the art of the island’s cuisine. Haitian cooking combines a wide range of rich and powerful flavors, each one amplifying the next, all coming together to produce a culinary experience unlike any other. <br />
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For a genuine gastronomic experience, make your way to the 13th arrondissement and visit Twoubadou. Located at 70 Boulevard de l'Hôpital, this intimate eatery is a must-go for enjoying Haitian food the way it was meant to be experienced. The ambiance of twoubadou music (the genre of Haitian music after which the restaurant is named) playing in the background combined with the incredible food will transport you to the island. With traditional dishes being served all day long, you can stop in for a midday snack, a full meal, or even just a few specialty drinks native to Haitian culture. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenIzBQLHE3ilnFvvpq1udykd4lfQoOiaI3rubmraBP1Ror2WDFWeSYFEaa_QirkUK2cbDElHbCtmo1FBJm4RkRdFLtM-QjGwDTZYC5cUX3-OBNGjfMu17ghgKLUe8pYRjFymLmHRXmAs/s1600/Dining+room+at+restaurant+Twoubadou.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihyphenhyphenIzBQLHE3ilnFvvpq1udykd4lfQoOiaI3rubmraBP1Ror2WDFWeSYFEaa_QirkUK2cbDElHbCtmo1FBJm4RkRdFLtM-QjGwDTZYC5cUX3-OBNGjfMu17ghgKLUe8pYRjFymLmHRXmAs/s400/Dining+room+at+restaurant+Twoubadou.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Twoubadou dining room<br />
Image courtesy of Tatiana Balabanis</b></center><br />
Whatever takes you there, don’t leave before trying the Blanc Mangé—a childhood favorite of mine. This sweet, coconut-based gelatin dessert spiced with cinnamon and anise will complete your meal and leave you feeling very satisfied with your Twoubadou adventure. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFykJtolpaRv0URyBqPpcXEbnOsJUZKrzB7W3yJBkCiLuv9RLbaQ-1rfGTbDv9-qo_J0pqfWGRCAeQPvsbufrWoG6xQ2fceBeMssg-ZKG6DLegnN0DGBEk7z6GoTzpukt6yb5rNUwuTlY/s1600/Blanc+manger+at+restaurant+Twoubadou.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFykJtolpaRv0URyBqPpcXEbnOsJUZKrzB7W3yJBkCiLuv9RLbaQ-1rfGTbDv9-qo_J0pqfWGRCAeQPvsbufrWoG6xQ2fceBeMssg-ZKG6DLegnN0DGBEk7z6GoTzpukt6yb5rNUwuTlY/s400/Blanc+manger+at+restaurant+Twoubadou.jpg" width="300" height="400" data-original-width="1200" data-original-height="1600" /></a></div><center><b>Blanc Mangé<br />
Image courtesy of Tatiana Balabanis</b></center><br />
These are just a few of many stops for Haitian culture in Paris. The list goes on and on, but at the heart of it all is the fact that Paris has been a cradle for Haitian culture unlike any other. It is easy to see the ways in which this rich and dynamic culture is and always will be greatly valued and appreciated here. <br />
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<b><i>Tatiana Balabanis is a rising junior at Stanford University. She is currently serving as a summer intern for the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation</a>. </i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com5tag:blogger.com,1999:blog-277733071055146726.post-38691758441839077042017-07-06T00:00:00.000+02:002017-07-06T08:44:52.556+02:00Music is Medicine 2017 Tour - Jazz Musicians Against Cancer in Paris<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XXeDK-wjtgC3bYAgSdHwo_Xyf0CL2pggeqjkkSjCOzjHD6Xov9qMm1ZP3xi0AG5Y7We6DEIwi1EMj39gopSTyp6SMqYfIBIJoIp8AKqrZAolG4G1fFxdXtCv99SBkGk2QHxlntSoS5g/s1600/Sandra+Booker_photo+from+GoFundMe+page.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8XXeDK-wjtgC3bYAgSdHwo_Xyf0CL2pggeqjkkSjCOzjHD6Xov9qMm1ZP3xi0AG5Y7We6DEIwi1EMj39gopSTyp6SMqYfIBIJoIp8AKqrZAolG4G1fFxdXtCv99SBkGk2QHxlntSoS5g/s400/Sandra+Booker_photo+from+GoFundMe+page.jpg" width="400" height="267" data-original-width="800" data-original-height="533" /></a></div><center><b>Sandra Booker<br />
<a href="https://www.gofundme.com/sandrabookerinparis" target="_blank">Jazz Musicians Against Cancer</a></b></center><br />
In October 2016, jazz singer Sandra Booker was diagnosed with early stage kidney cancer. After her diagnosis, music gave her the will to live -- she listened to more of it in the four days after her diagnosis than she had in the previous five years: <br />
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<blockquote>It was my “light bulb” moment. I thought I couldn’t be the only one in this situation. I wanted to do something to help others discover the power of music and art to achieve improved health and wellness from my experience. I used music from all genres as an integral part of the psychological and emotional therapy. <br />
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In short, music became medicine, my first line defense against this insidious disease. <br />
</blockquote><br />
Through coverage under the Affordable Care Act - Obamacare - Booker was able to seek medical advice for unexplained blood in her urine. She was initially treated for a urinary tract infection but her symptoms returned. An ultrasound and a biopsy revealed the true diagnosis - papillary urothelial carcinoma.<br />
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The diagnosis came three days after a two–year screening cleared Booker for breast cancer. It was nothing short of devastating. <br />
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At that moment, she began laying the groundwork for the Jazz Musicians Against Cancer (JMAC) Fund. She created a crowdfunding campaign so she could pay musicians to visit cancer support centers and provide no-cost concerts to patients, their families and friends, and caretakers. She produced the very first JMAC concert on November 28, 2016 in Burbank, California. <br />
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In December 2016, Booker had surgery to remove her left kidney, ureter and a portion of her bladder. There was a 30% chance of recurrence but she felt that, all things considered, the odds were in her favor. Two weeks after her surgery, she was cancer-free. <br />
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Because of Obamacare, Booker was going to live and she wanted to use her “NOW LIFE” to help others battling this disease. She began working with the weSpark Cancer Support Center in Sherman Oaks, California, giving talks on the importance of universal healthcare and sharing why she believes music can change the lives of those struggling to overcome cancer. <br />
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The JMAC fund raises money through on-line donations to its crowdfunding site. It allows Booker to compensate musicians performing at no-cost concerts throughout southern California, instead of asking them to donate their time. The music is presented in a safe space for patients who might have compromised immune systems or be experiencing significant physical changes such weight or hair loss. <br />
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<center><iframe width="400" height="225" src="https://www.youtube.com/embed/x9uazqxi0Pk" frameborder="0" allowfullscreen></iframe></center><br />
Booker and her musical director Tamir Hendelman began planning a European tour in 2015, for completely different reasons. When Booker received her diagnosis, she and Hendelman decided to make the tour happen with a message that has real meaning and purpose for both of them. JMAC is currently touring in France, Holland, and Germany.<br />
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<blockquote>Tamir Hendelman and I have worked together on and off for nearly 20 years. I respectfully refer to him as "The Genius" and couldn’t think of anyone else I wanted more to be on this tour with me.</blockquote><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM-uTNrBMRXubyJtUCh6scLcdAzSdoTohbqveip6EitROl1JsPYTmGxPqL5ntq0WnHXdKzkonzCJASsvguSRsbTUyj_Lnb9BEbUL353gKGqmpiNBQHD9OTWQTQZSmcN0JCIXFgR1rWBg/s1600/Sandra+Booker_The+Paris+Concerts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAM-uTNrBMRXubyJtUCh6scLcdAzSdoTohbqveip6EitROl1JsPYTmGxPqL5ntq0WnHXdKzkonzCJASsvguSRsbTUyj_Lnb9BEbUL353gKGqmpiNBQHD9OTWQTQZSmcN0JCIXFgR1rWBg/s400/Sandra+Booker_The+Paris+Concerts.jpg" width="400" height="323" data-original-width="488" data-original-height="394" /></a></div><br />
To recruit the musicians for this tour, Booker relied on Paris-based jazz vocalist Leslie Lewis, her husband pianist Gerard Hagen, and saxophonist Mike Ellis. Among those participating in the tour are Nicola Sabato, Germain Cornet, John Betsch, Alex Stuart, Juan Sebastien Jimenez, Acelino da Paula, Michel Julien, Daniel Gassin, and Pablo Campo. She has formed a new trio with Sabato, Cornet and Campo and hopes to bring them to the U.S. next year as part of the Music Is Medicine (MIM) Part II series. The band is called "The French Connection."<br />
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Booker says that the response to the Paris tour has been positive:<br />
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<blockquote>Being born in New Orleans, the birthplace of jazz, I regard Paris as the second greatest jazz city in the world so getting so much support here for JMAC and as an independent artist is a dream come true. The shows, the musicians, and the audiences have been nothing short of amazing! It’s been word of mouth from the musicians and audiences that have given us sold out shows. <br />
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To have the social message behind JMAC embraced validates all the hard work. We are our brother's and sisters' keepers and I’ve been treated like a favored daughter here. I am proud of the work and friendships being created and humbled by the overwhelming generosity of the people of France and elsewhere. </blockquote><br />
Booker's performances highlight her social justice activism. As part of the 2017 MIM tour, she presented the very first Loving Day concert at L’Entrepot in support of the JMAC Fund. In the U.S., June 12 is <a href="http://www.lovingday.org" target="_blank">Loving Day</a>. It celebrates the love and marriage of Mildred and Richard Loving and commemorates the landmark U.S. Supreme Court case "Loving v. Virginia" that legalized interracial marriage in all fifty states. <br />
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Booker dedicated JMAC's "Remembrance" performance at Cav du 38Riv to the life and memory of Philando Castile, an innocent black man killed by police in 2016. The officer was acquitted despite the incident being filmed live on Facebook. <br />
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Booker believes that hatred, racism and intolerance are societal forms of cancer and she uses her work to spotlight the tragedies that continue to polarize the U.S. She believes that jazz music has always had to power to reverse this and has galvanized people the world over. <br />
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At the time of this writing, JMAC has five additional performances scheduled in Paris. They include the Sunside on July 13, with an expanded band featuring two drummers and a saxophone. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOg5zycvQkfaobvr_PAa22EvsmJ9pHaW8xZ3FAfkJrm-kWzKH1NNduZ5Qqx3dsNlD0EmNx0VQ3wmvwzExDVKLpCTzfCT_EIL2lGG-fXBfBh7eGWpo3zCk-4autq0bdVZmJDLOzcv3n9TQ/s1600/Sunside+Sunset+fa%25C3%25A7ade_a+jazz+mecca+of+Paris1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOg5zycvQkfaobvr_PAa22EvsmJ9pHaW8xZ3FAfkJrm-kWzKH1NNduZ5Qqx3dsNlD0EmNx0VQ3wmvwzExDVKLpCTzfCT_EIL2lGG-fXBfBh7eGWpo3zCk-4autq0bdVZmJDLOzcv3n9TQ/s400/Sunside+Sunset+fa%25C3%25A7ade_a+jazz+mecca+of+Paris1.jpg" width="380" height="253.65" data-original-width="1600" data-original-height="1069" /></a></div><center><b>Façade of Sunside Sunset Jazz Club<br />
© Discover Paris!</b></center><br />
Booker will also perform in a special duo concert with Tamir Hendelman (<a href="http://www.tamirhendelman.com" target="_blank">www.tamirhendelman.com</a>) that will feature classical and jazz selections at the Fenix Music Factory in Rotterdam, The Netherlands in association with the North Sea Jazz Festival. Full details are available at <a href="http://www.sandrabooker.com/shows" target="_blank">www.sandrabooker.com/shows</a>.<br />
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Booker's crowdfunding goal is to raise $50,000 before the end of 2017 so she can continue to offer concerts across the U.S and in Europe. To support U.S. concerts, visit <a href="http://www.sandrabooker.com/jmac" target="_blank">www.sandrabooker.com/jmac</a>. <br />
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To support the European tour, visit <a href="https://www.gofundme.com/sandrabookerinparis" target="_blank">sandrabookerinparis</a> at GoFundMe. <br />
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ALL proceeds from the European funding campaign will be used to support the tour to France, Holland and Germany. Expenses include round trip airfare, hotel/lodging, food, inter-continental travel, insurance, VAT fees, and most importantly, an "archival documentary" of the experience. Booker is seeking one hundred and fifty (150) patrons from across the globe to donate $50 to this cause to make her dream a reality for those who are battling cancer. The first 150 donors of $50 or more will be invited to a special online screening of the mini-documentary called "THE PARIS CONCERTS." <br />
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<i><b>Sandra Booker's cancer returned two months after her surgery. She currently has Stage III bladder cancer.</b></i><br />
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<center>************</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com5tag:blogger.com,1999:blog-277733071055146726.post-4033497395006707962017-06-29T00:00:00.000+02:002017-07-04T20:58:19.650+02:00Dr. Monique Y. Wells Honored as an Outstanding Woman in Travel Research<div dir="ltr" style="text-align: left;" trbidi="on">I am pleased to announce that I have been named an Outstanding Woman in Travel Research by Women in Travel and Tourism International (witti)! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uyZI4AmwTdSjTfET-LQMbLwKgiKG31e1xZxF9Z7B3WwPF-Fi5bpC7_8ZUueBAgaf9uUkVfYb3en3otksAQpYSbx2OwidmXmgLeV2BguaQ_66U9J6qaAbO9NmHG5XoPHGyGQbyqOqYg8/s1600/witti_wells+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3uyZI4AmwTdSjTfET-LQMbLwKgiKG31e1xZxF9Z7B3WwPF-Fi5bpC7_8ZUueBAgaf9uUkVfYb3en3otksAQpYSbx2OwidmXmgLeV2BguaQ_66U9J6qaAbO9NmHG5XoPHGyGQbyqOqYg8/s400/witti_wells+collage.jpg" width="400" height="148" data-original-width="1600" data-original-height="593" /></a></div><br />
The organization held its first "Top Women in Travel" award ceremony earlier this month and selected the winners from over eighty nominees. The awards are the first of their kind in which women have honored their peers for outstanding contributions to the travel and tourism industry.<br />
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"It's important to highlight the very significant contributions of women working in travel and tourism today," said Mandala Research CEO and witti founder Laura Mandala. "These champions of travel and tourism are not only advancing their companies and the industry, but are also mentoring and recruiting the next generation of travel professionals."<br />
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Mandala said that witti strives to serve as a forum for increasing the low numbers of women represented at the most senior levels in the travel industry.<br />
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I was nominated in three categories: <br />
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- Lifetime Achievement in Travel & Tourism<br />
- Outstanding Woman in Travel Blogging<br />
- Outstanding Woman in Travel Research.<br />
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The awards recognize excellence in achievement for the following fields and endeavors: Destination Management/Marketing, Hospitality, Shopping Tourism, Travel and Transportation, Travel and Tourism, Tourism Marketing, Travel Blogging, Travel/Tourism Media, Travel Research, and Mentoring in Travel and Tourism.<br />
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Those who follow this blog know that I am committed to researching and sharing information on the African diaspora in Paris and gourmet Paris. Discover Paris! began by providing information on these (and other topics) in self-guided itineraries in 1999 and has since evolved to become a provider of private, guided tours and activities that focus solely on these two topics. Our work supports two Strategic Focus Areas (Travel / Study Abroad and The Arts, including culinary arts) for my non-profit organization, the <a href="http://wellsinternationalfoundation.org" target="_blank">Wells International Foundation (WIF)</a>.<br />
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Women's Empowerment is another WIF Strategic Focus Area. I am pleased to have been recognized as part of witti's inaugural group of award recipients because of witti's commitment to supporting, educating, and advocating for women who work in the travel industry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com6tag:blogger.com,1999:blog-277733071055146726.post-47786950077717721712017-06-22T00:00:00.000+02:002017-06-22T04:12:05.777+02:00The Black Nun of Moret<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2572ER7MsjQEPJWIpjrT_EQSmqb4Rw7h4hfVfNfvxvrRAxDgubFvrfejU2UKmtFgg8y4uYzum4UZCw74cYZz0m_Gx-YSc244C8xdOVCqsAcK3suL8kejU4tZFY7X-0G52rX9ZstK1xSA/s1600/Louise_Marie_Th%25C3%25A9r%25C3%25A8se_%2528The_Black_Nun_of_Moret%2529_artist+unknown_public+domain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2572ER7MsjQEPJWIpjrT_EQSmqb4Rw7h4hfVfNfvxvrRAxDgubFvrfejU2UKmtFgg8y4uYzum4UZCw74cYZz0m_Gx-YSc244C8xdOVCqsAcK3suL8kejU4tZFY7X-0G52rX9ZstK1xSA/s400/Louise_Marie_Th%25C3%25A9r%25C3%25A8se_%2528The_Black_Nun_of_Moret%2529_artist+unknown_public+domain.jpg" width="318" height="400" data-original-width="308" data-original-height="387" /></a></div><center><b><i>Louise Marie-Therese, the Black Nun of Moret (1664-1732)</i><br />
1695 Artist unknown<br />
Image in public domain</b></center><br />
Louise Marie-Thérèse was known as the Black Nun of Moret. She is said to have lived her entire life in a convent but that she only took the veil at the late age of 31. The portrait shown above hangs in the Bibliothèque (library) Sainte-Geneviève, located next to the Pantheon in Paris.<br />
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Rumors abound that Marie-Thérèse was the daughter of Queen Marie-Thérèse (Maria Theresa of Spain), wife of Louis XIV. The baby's father was reportedly the queen's African dwarf, Nabo.<br />
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Others believe that Marie-Thérèse was fathered by Louis XIV and that her mother was one of the king's many concubines.<br />
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It's virtually certain that the truth will never be known. If you're up for some titillating reading about this royal affair, here are some sources to peruse:<br />
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<a href="https://sites.google.com/site/sgulland/thequeen%27smysterydaughter" target="_blank">The Queen's Mystery Daughter </a><br />
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<a href="https://www.africaresource.com/rasta/sesostris-the-great-the-egyptian-hercules/muurish-royalties-of-old-europe-louise-marie-theresa/">The Moorish Kings of Europe: Louise Marie-Theresa Daughter of Louis XIV of France</a> <br />
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<a href="http://partylike1660.com/the-black-nun-of-moret/" target="_blank">The Black Nun of Moret</a><br />
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<i>Bonne lecture!</i><br />
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<center>************</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com1tag:blogger.com,1999:blog-277733071055146726.post-43686736146551482472017-06-15T00:00:00.000+02:002017-06-15T00:00:38.488+02:00Cool Links for Black Culture in Paris<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I'm traveling for the next two weeks and am not able to do any in-depth reporting on events, etc. in Paris during that time. To keep the blog active during the first week of my absence, I've put together a short list of Web sites that I think you'll find entertaining. Enjoy!<br />
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<b>Art/Afrique, le Nouvel Atelier</b><br />
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The Fondation Louis Vuitton is hosting two exhibitions of contemporary African art plus a selection of works from the Foundation's permanent collection.<br />
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<a href="http://www.fondationlouisvuitton.fr/en/expositions/art_afrique_le_nouvel_atelier.html" target="_blank">http://www.fondationlouisvuitton.fr/en/expositions/art_afrique_le_nouvel_atelier.html</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsdwglVhY9ICxf8ooeFpSB4rJMyORizEvSO2C7qCyIT6Z454ZmJS3z87F6CnHbOSshdiF3P2aPHBk1yR_1yM99PT87foGI7WCikVbpxk_B9Liv-1_uXKlY2TrBlgU1K864HYgLPN_pz0/s1600/La_Fondation_Louis_Vuitton_building_created_by_Frank_Gehry_in_Paris_Valueyou_Creative+Commons+License.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDsdwglVhY9ICxf8ooeFpSB4rJMyORizEvSO2C7qCyIT6Z454ZmJS3z87F6CnHbOSshdiF3P2aPHBk1yR_1yM99PT87foGI7WCikVbpxk_B9Liv-1_uXKlY2TrBlgU1K864HYgLPN_pz0/s400/La_Fondation_Louis_Vuitton_building_created_by_Frank_Gehry_in_Paris_Valueyou_Creative+Commons+License.jpg" width="300" height="400" data-original-width="450" data-original-height="600" /></a></div><center><b>La Fondation Louis Vuitton building created by Frank Gehry in Paris<br />
2014 Valueyou (Creative Commons License)</b></center><br />
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<b>Nothing but the Wax</b><br />
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A fashion, beauty, and lifestyle site for black francophone millennials. Don't worry - there's an English language version!<br />
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<a href="http://nothingbutthewax.com/en/editors-note/" target="_blank">http://nothingbutthewax.com/en/editors-note/</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRawf3qQqHpyYDMUOCaepb_cWjc1fLV2RI0jj0h1UOlm5tQ0vd1MZaUX5PexFNKFmDhZEgUma-o-LhhmMQeL73scBxqFgjlV5Ww1G8PnG1cA2rkEtpjMqL5iZAauDcoGMWnCaxYty2qj0/s1600/Nothing+but+the+Wax+logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRawf3qQqHpyYDMUOCaepb_cWjc1fLV2RI0jj0h1UOlm5tQ0vd1MZaUX5PexFNKFmDhZEgUma-o-LhhmMQeL73scBxqFgjlV5Ww1G8PnG1cA2rkEtpjMqL5iZAauDcoGMWnCaxYty2qj0/s400/Nothing+but+the+Wax+logo.jpg" width="400" height="199" data-original-width="340" data-original-height="169" /></a></div><br />
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<b>Jamaica Jamaica!</b><br />
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This exhibition brings together rare memorabilia, photographs, visual art, audio recordings and footage unearthed from private collections and museums in Jamaica, the United States and Great Britain.<br />
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<a href="http://philharmoniedeparis.fr/en/jamaica-jamaica-exhibition" target="_blank">http://philharmoniedeparis.fr/en/jamaica-jamaica-exhibition</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JJ9E8kD8crOL0laNJefyESHrqcfCD80QRjE0DqtPxoWwgvvcL4fbbHAW9ptiHMsdsQ38Vk0bZGd_ofeHcj6hvsAAtcBjA3Slbur3fcxRciqqFQAgbj84KmyniOTiDPjr3oZExHfXS4w/s1600/Jamaica+Jamaica+flier_Marley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JJ9E8kD8crOL0laNJefyESHrqcfCD80QRjE0DqtPxoWwgvvcL4fbbHAW9ptiHMsdsQ38Vk0bZGd_ofeHcj6hvsAAtcBjA3Slbur3fcxRciqqFQAgbj84KmyniOTiDPjr3oZExHfXS4w/s400/Jamaica+Jamaica+flier_Marley.jpg" width="279" height="400" data-original-width="468" data-original-height="672" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-19928352499408707212017-06-08T00:00:00.000+02:002017-06-08T00:00:02.620+02:00Latin America and Caribbean Week in France<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWForw5z0WUE2BJEM7QthjACu9YmalbtOaZHkqW2qK6gDUhZLhc8oj398NMmH6Rn93G_Yzbnj0k20nk-U5Z4ksUp1Trf9YK9LYiHF4aST9nVDVI0fzjlsEhgia0bSejjpPN2WvmqLj4s/s1600/Semaine+Amerique+Latine+et+Cara%25C3%25AFbes_cranberry+background.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWForw5z0WUE2BJEM7QthjACu9YmalbtOaZHkqW2qK6gDUhZLhc8oj398NMmH6Rn93G_Yzbnj0k20nk-U5Z4ksUp1Trf9YK9LYiHF4aST9nVDVI0fzjlsEhgia0bSejjpPN2WvmqLj4s/s400/Semaine+Amerique+Latine+et+Cara%25C3%25AFbes_cranberry+background.png" width="380" height="140.6" data-original-width="851" data-original-height="315" /></a></div><br />
On February 11, 2011, the French Senate voted unanimously to adopt a resolution to celebrate the cultures of Latin America and the Caribbean on May 31 of each year. The festivities, which were meant to strengthen France's ties with this region of the world, grew every year. <br />
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In 2014, the French government under President François Holland renamed the celebration "Semaine de l'Amérique Latine et des Caraïbes" (Latin America and Caribbean Week). The celebration continues to grow, including ever more numerous and diversified activities. Despite its name, events have always been programmed over a period of twelve to fourteen days. The ambassadors of Latin American and Caribbean countries in France plan their own events alongside those organized by the French.<br />
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One hundred thirty-seven (137) events have been organized in and around Paris for the 2017 edition of the celebration. These include exhibitions, tastings, concerts, film screenings, and masterclasses. Though the celebration officially ends on June 9, several events are scheduled for the days and weeks following. Examples include the <i>Jamaica, Jamaica!</i> exhibition at the Philharmonie de Paris (through August 13, 2017),<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5NQ6oDjBNm2R9j5XLou5-ifEnKRTS6lGB966TULLO28fk4YDIglTGy7Riy2qlJRN8x5KDCc93KNmUZeMyz54LEHUR9JRKVQP7harglMlhHh8pxyJePKUJ6_MmnVJSYbFIUUTCW53fY4/s1600/Jamaica+Jamaica+flier.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd5NQ6oDjBNm2R9j5XLou5-ifEnKRTS6lGB966TULLO28fk4YDIglTGy7Riy2qlJRN8x5KDCc93KNmUZeMyz54LEHUR9JRKVQP7harglMlhHh8pxyJePKUJ6_MmnVJSYbFIUUTCW53fY4/s400/Jamaica+Jamaica+flier.png" width="380" height="380" data-original-width="635" data-original-height="635" /></a></div><br />
the Americas Collection Festival at Parc de la Villette (June 15-18, 2017),<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3O5Q871j5bSkHiF5JIFv1_Z0PB4Yi2uDILDtswqD-h59W2yhRkYKi-9H1Ai3gpZMvyZmbe1KuvN0m4XG-OGjTTwIbaoQWNn9fziM8gfbjICBjUEs6o3nB0y4s_BXR8qJnCDJIJPPxRpk/s1600/Americas+Connection+Festival.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3O5Q871j5bSkHiF5JIFv1_Z0PB4Yi2uDILDtswqD-h59W2yhRkYKi-9H1Ai3gpZMvyZmbe1KuvN0m4XG-OGjTTwIbaoQWNn9fziM8gfbjICBjUEs6o3nB0y4s_BXR8qJnCDJIJPPxRpk/s400/Americas+Connection+Festival.jpg" width="276" height="400" data-original-width="663" data-original-height="960" /></a></div><br />
and the <i>Impressions Mémorielles</i> (<i>Memorial Impressions</i>) exhibition at the Musée de l'Homme (through July 10, 2017)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvDuZPR9LoJpP1DX2Tn7EwNvQDxCqG3tOeApw8iVaWcumhNgQb5xmgP3_CQbyFlo5n4G3PmzN7_BCwkKbQdfcXfQWpWCmNsa9c2TSxYwPQt3_FY1A1emeYeGejyR5Z_M4iZz2CmTLgYQ/s1600/Impressions+M%25C3%25A9morielles+flier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAvDuZPR9LoJpP1DX2Tn7EwNvQDxCqG3tOeApw8iVaWcumhNgQb5xmgP3_CQbyFlo5n4G3PmzN7_BCwkKbQdfcXfQWpWCmNsa9c2TSxYwPQt3_FY1A1emeYeGejyR5Z_M4iZz2CmTLgYQ/s400/Impressions+M%25C3%25A9morielles+flier.jpg" width="266" height="400" data-original-width="1008" data-original-height="1514" /></a></div><br />
For more information about the Semaine de l'Amérique Latine et des Caraïbes (in French), click <a href="http://www.semaineameriquelatinecaraibes.fr/-Le-calendrier-?ville=Paris#evenements"><b>HERE</b></a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzedbD04YBxx9_t_QKss4DwI2HZI9jWKp8tMDW9G0deETkTghZf_zSwS483maT_bOi-rtzVOrzFFWN8ueMivXSwgjBk10vFQgYGcwEXN9CKC7wMbh3SvpTOK2BtZIUxezfJV_bYiRjfQ/s1600/Semaine+Amerique+Latine+et+Cara%25C3%25AFbes_sun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKzedbD04YBxx9_t_QKss4DwI2HZI9jWKp8tMDW9G0deETkTghZf_zSwS483maT_bOi-rtzVOrzFFWN8ueMivXSwgjBk10vFQgYGcwEXN9CKC7wMbh3SvpTOK2BtZIUxezfJV_bYiRjfQ/s400/Semaine+Amerique+Latine+et+Cara%25C3%25AFbes_sun.jpg" width="380" height="192.85" data-original-width="700" data-original-height="355" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-59130550270085817032017-06-01T00:00:00.000+02:002017-06-01T00:00:05.605+02:00Dapper Museum to Close Definitively <div dir="ltr" style="text-align: left;" trbidi="on">I couldn't believe it when one of the persons on my most recent Black Paris after WWII tour told me that the Musée Dapper is closing definitively - next month!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu4J3NYm77HSw4iOGU50daCclfwzWEGa6ZeZi-3WmU1YndqQZBCew6YAIHPOI61V9e2pEKcqc8HxFm1bxtN92GacbcRccrFRkxqZr_1N5BbNJRESuJpUog_c3_woqPz8xuafVy4COdzc/s1600/Dapper+fa%25C3%25A7ade+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvu4J3NYm77HSw4iOGU50daCclfwzWEGa6ZeZi-3WmU1YndqQZBCew6YAIHPOI61V9e2pEKcqc8HxFm1bxtN92GacbcRccrFRkxqZr_1N5BbNJRESuJpUog_c3_woqPz8xuafVy4COdzc/s400/Dapper+fa%25C3%25A7ade+1.jpg" width="380" height="243.2" data-original-width="624" data-original-height="400" /></a></div><center><b>Musée Dapper façade<br />
© Discover Paris!</b></center><br />
As soon as I got home, I went to the Internet to look for the press release she said the museum had published. What I found was a dozen articles by Le Monde, France 24, Le Figaro, and other Francophone media outlets reporting this news. <br />
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Hoping against hope, I called the museum. They confirmed it.<br />
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A private institution, the Dapper has been in full-fledged competition with the Musée du quai Branly Jacques Chirac since the latter museum opened in 2006. As one of the articles about the closure points out, the quai Branly has a gigantic budget that the Dapper cannot begin to match. This, coupled with the success of recent major exhibitions of African art hosted by venues such as the Fondation Cartier and the Fondation Louis Vuitton, has resulted in fewer visitors for the Dapper.<br />
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So it is for financial reasons that the museum will close its doors for good on Sunday, June 18. Co-founder and director Christiane Falgayrettes-Leveau will sell the building at 35 bis, rue Paul Valéry in the 16th <i>arrondissement</i>. But the Dapper will live on through temporary exhibitions of its extraordinary collection in Africa and the Caribbean.<br />
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Those who understand spoken French may wish to watch an interview that Falgayrettes-Leveau gave to Le Monde Afrique correspondent Estelle Odéma by clicking <a href="http://www.lemonde.fr/afrique/article/2017/05/24/en-direct-derniere-visite-du-musee-dapper-avant-sa-fermeture_5133135_3212.html"><b>HERE</b></a> (interview dated 24 May 2017).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46-15kdt89w3TcGpVqTBDaDuQUTohdo8_dCMMmyzb-TnglxnBtFEogEMIGYOSpcf83SuVn7vio25PrXO06d2rIWPONVBU3ID0amTsAkHzR1grfmthunoqJmOeSBjvKWSbnaO_dAbFaXM/s1600/Le+Monde+interview+Estelle+On%25C3%25A9ma+%2526+Christiane+Falgayrette-Leveau_co-founder+of+Dapper+Museum.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46-15kdt89w3TcGpVqTBDaDuQUTohdo8_dCMMmyzb-TnglxnBtFEogEMIGYOSpcf83SuVn7vio25PrXO06d2rIWPONVBU3ID0amTsAkHzR1grfmthunoqJmOeSBjvKWSbnaO_dAbFaXM/s400/Le+Monde+interview+Estelle+On%25C3%25A9ma+%2526+Christiane+Falgayrette-Leveau_co-founder+of+Dapper+Museum.jpg" width="380" height="214.7" data-original-width="540" data-original-height="305" /></a></div><center><b>Estelle Onéma and Christianne Falgayrettes-Leveau<br />
Screenshot from Le Monde Afrique interview</b></center><br />
The current exhibition at the Dapper - <a href="http://entreetoblackparis.blogspot.fr/2015/12/art-and-food-pairing-chefs-doeuvre.html" target="_blank">Chefs-d'oeuvre d'Afrique</a> - will be on display through June 18 (not June 17 as indicated on the flier below). I saw this show months ago and highly recommend it. So if you haven't seen it yet, NOW is the time!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNsPbLwP-Up7247lAEz_qoEqEb7BOpTWRr042eRXk55m76sBzP1-yAfw_bzPJwjoCjzP-f8StV8W8Lv2shd2lNpiM_1IPvIZqhU-EDOPjiK2yOGM1CbV4ZXqmde0Y_sBphJXui-CiQZc/s1600/Exhibition+prolonged.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNsPbLwP-Up7247lAEz_qoEqEb7BOpTWRr042eRXk55m76sBzP1-yAfw_bzPJwjoCjzP-f8StV8W8Lv2shd2lNpiM_1IPvIZqhU-EDOPjiK2yOGM1CbV4ZXqmde0Y_sBphJXui-CiQZc/s400/Exhibition+prolonged.jpg" width="267" height="400" data-original-width="401" data-original-height="600" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-74369656442868919592017-05-25T00:00:00.000+02:002017-05-25T00:00:27.592+02:00Homage to Henry Ossawa Tanner (1859-1937)<div dir="ltr" style="text-align: left;" trbidi="on">Henry Ossawa Tanner is considered to be the quintessential African-American artist of the late 19th and early 20th centuries. A large part of his legacy stems from his life and work in France.<br />
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In homage to him, I am sharing a few lesser known facts about his life and art as presented in Marcus Bruce's publication, <i>Henry Ossawa Tanner - A Spiritual Biography</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS8Dcavph93urmgn6kbNWtulf25RcyP5ZPXI3pa6ucP2M6NORVl1NCJLFY_ZWEY1lisKLOQEOuQxmGPUlpuYaImEOwHHodoHfGsCSc6DQBwwSTQ3hGpmVRlX3H4yFo_0SOxN_CoPQ3wA/s1600/Biography+by+Marcus+Bruce+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdS8Dcavph93urmgn6kbNWtulf25RcyP5ZPXI3pa6ucP2M6NORVl1NCJLFY_ZWEY1lisKLOQEOuQxmGPUlpuYaImEOwHHodoHfGsCSc6DQBwwSTQ3hGpmVRlX3H4yFo_0SOxN_CoPQ3wA/s400/Biography+by+Marcus+Bruce+.jpg" width="272" height="400" /></a></div><center><b><i>Henry Ossawa Tanner - A Spiritual Biography</i> by Marcus Bruce<br />
Book jacket</b></center><br />
When Tanner arrived in Paris in the winter of 1891, he found the city and the customs of its citizens "strange." Yet he was quickly seduced by the City of Light and expressed surprise that "after having been in Paris a week, I should find conditions so to my liking that I completely forgot that when I left New York I had made my plans to study in Rome."<br />
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Tanner was the son of a minister and was worried about succumbing to the temptations of Paris life. He joined the American Church in Paris, which, according to Bruce, was "a place of refuge for young American artists." The church offered lectures, cultural programs, and country outings for students and Tanner happily attended these events.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDz1LzE4WNKdT4qH4YTL0Aw3uOui-I9i0t45liEo3ZsIuV_07Q1bJjhqDGosPFD1wNp88qx6TiQe8fKlLt-_gjnGBGYPgIl03nEXmgm9c2nfbOqk8SgYyWvVs8Cf8kuFs1ZcGlDxkgE7E/s1600/American+Church.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDz1LzE4WNKdT4qH4YTL0Aw3uOui-I9i0t45liEo3ZsIuV_07Q1bJjhqDGosPFD1wNp88qx6TiQe8fKlLt-_gjnGBGYPgIl03nEXmgm9c2nfbOqk8SgYyWvVs8Cf8kuFs1ZcGlDxkgE7E/s400/American+Church.jpg" width="300" height="400" /></a></div><center><b>American Church in Paris<br />
© Discover Paris!</b></center><br />
In early 1893, Tanner caught typhoid fever. He was hospitalized at the Hôtel Dieu, the oldest hospital in Paris.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYjcUwDiyUV_m4t7U5kGg4OCEwao8EcpI8udNlgrYkfkpXItBysJDRBhmhyphenhypheng6rsE3j8jMReMP5Nhx0nsj2jpuHXTfKBQBW5hiWlebVYEx_jSJWHLJxEQPwenlP0mYj8BSKDRcik_G6wA/s1600/Charles_Marville%252C_H%25C3%25B4tel_Dieu_2%252C_ca._1861%25E2%2580%259370.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYjcUwDiyUV_m4t7U5kGg4OCEwao8EcpI8udNlgrYkfkpXItBysJDRBhmhyphenhypheng6rsE3j8jMReMP5Nhx0nsj2jpuHXTfKBQBW5hiWlebVYEx_jSJWHLJxEQPwenlP0mYj8BSKDRcik_G6wA/s400/Charles_Marville%252C_H%25C3%25B4tel_Dieu_2%252C_ca._1861%25E2%2580%259370.jpg" width="400" height="299" /></a></div><center><b>The "new" Hôtel Dieu<br />
ca. 1875 - photographer thought to be Charles Marville</b></center><br />
After he was released, he spent a year in Philadelphia recuperating from this illness.<br />
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In 1894, he returned to Paris and gained his first entry into the prestigious Paris Salon, the official art exhibition of the Académie des Beaux-Arts in Paris, by submitting the genre painting <i>The Banjo Lesson</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdCOYGDRiu9CO0EggT5ul7SFv8MGx-wIovfH1lLoxpt8cev6oyRttCd5PDRgJfayZIt6DjbaJIR4vbDOZRTHkFJuFKrhbrfN-wLLuFEDMqIXx-sNivGHaGZLx9RcslmLw4b0OYxuR9P8/s1600/banjo_lesson.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdCOYGDRiu9CO0EggT5ul7SFv8MGx-wIovfH1lLoxpt8cev6oyRttCd5PDRgJfayZIt6DjbaJIR4vbDOZRTHkFJuFKrhbrfN-wLLuFEDMqIXx-sNivGHaGZLx9RcslmLw4b0OYxuR9P8/s400/banjo_lesson.jpg" width="285" height="400" /></a></div><center><b><i>The Banjo Lesson</i> <br />
1893 Oil on canvas<br />
Hampton University Museum, Hampton, VA</b></center><br />
He won his first Salon award, an honorable mention for the painting <i>Daniel and the Lion's Den</i>, in 1896. Tanner would create three versions of this painting - the one most similar to the original hangs at the <a href="http://collections.lacma.org/node/228961" target="_blank">Los Angeles County Museum of Art</a>. <br />
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Tanner married Jessie Macauley Olssen, a white American of Swedish-Scottish ancestry, in England in 1899. They lived in France for most of their 25-year marriage, splitting their time between Paris and Normandy. Their only child, Jesse Ossawa Tanner, was born in 1903 during a brief stay in Mount Kisco, New York.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7J3M1Ijl1i6PjKejalIRioYmYL8pTevr8n7pf1VpvjwX10V6pFkLm2K2UytetWsUQAmZWnLUN0Fej3OHUWJoPFMXKHTdydDiY3chjYBF8-H2nFNxHvXyvpQ-0y7V6THg-nb7HgDA1AHg/s1600/Jesse+and+Jessie+Tanner_not+after+1910_public+domain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7J3M1Ijl1i6PjKejalIRioYmYL8pTevr8n7pf1VpvjwX10V6pFkLm2K2UytetWsUQAmZWnLUN0Fej3OHUWJoPFMXKHTdydDiY3chjYBF8-H2nFNxHvXyvpQ-0y7V6THg-nb7HgDA1AHg/s400/Jesse+and+Jessie+Tanner_not+after+1910_public+domain.jpg" width="305" height="400" /></a></div><center><b>Jesse Ossawa Tanner (left) and Jessie Olssen Tanner (right)<br />
posing for Henry Ossawa Tanner's painting <br />
<i>Christ and his mother studying the scriptures</i> <br />
Not after 1910<br />
Archives of American Art</b></center><br />
In 1899, Booker T. Washington visited Tanner in Paris. After Washington's death, a group of African-American women commissioned Tanner to produce a portrait of the African-American leader. It was shown in the recent Paris exhibition, <i>The Color Line</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWqGS9tT05Bhz6iYSKeM8kxAxV5UpRkCBkmw34PpYkkquv9HFMPIWAHAfqA0bxG4-1kbqbSlkgbeBx8Mv3rKu9JZdo-Cy5sOCqPL9APQykDJsoI5CXsKr5K6mwIZXVFzgVoZkICyI6dM/s1600/Henry+O+Tanner_Portrait+of+Booker+T+Washington_oil+on+canvas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWqGS9tT05Bhz6iYSKeM8kxAxV5UpRkCBkmw34PpYkkquv9HFMPIWAHAfqA0bxG4-1kbqbSlkgbeBx8Mv3rKu9JZdo-Cy5sOCqPL9APQykDJsoI5CXsKr5K6mwIZXVFzgVoZkICyI6dM/s400/Henry+O+Tanner_Portrait+of+Booker+T+Washington_oil+on+canvas.jpg" width="300" height="400" /></a></div><center><b><i>Portrait of Booker T. Washington</i> at <i>The Color Line</i> <br />
1917 Oil on canvas<br />
State Historical Museum of Iowa, Des Moines, IA</b></center><br />
During the First World War, Tanner volunteered his services to the American Red Cross, proposing a gardening project through which the land around hospitals and military bases would be used to raise vegetables, plant flowers, and raise livestock. He was made an honorary lieutenant in the Red Cross and named an assistant director of the Farm and Garden service for the organization.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OukUm7NHWEU3rI8fT-CeJeU74R-gjhl6IBpL-bxh3PNZEYJxX8sQp_KeNxxXcABsT6XeAuvPE0sIwdBzdbBNgK7n0sboS0xecGKTYKgIOVONUw7Csh7U-9jugI27BFC420ILjv-R3dQ/s1600/Henry+O+Tanner+Lt+American+Red+Cross_1918_Archives+of+American+Art.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8OukUm7NHWEU3rI8fT-CeJeU74R-gjhl6IBpL-bxh3PNZEYJxX8sQp_KeNxxXcABsT6XeAuvPE0sIwdBzdbBNgK7n0sboS0xecGKTYKgIOVONUw7Csh7U-9jugI27BFC420ILjv-R3dQ/s400/Henry+O+Tanner+Lt+American+Red+Cross_1918_Archives+of+American+Art.jpg" width="251" height="400" /></a></div><center><b>Henry O. Tanner in uniform during WWI<br />
1918<br />
Archives of American Art</b></center><br />
After the war, the Tanners began rebuilding their life in the Normandy town of Trépied and Tanner returned to painting. His career reached its zenith during the ten years following the armistice and in 1923, he was elected to the Legion of Honor at the rank of Chevalier. He became a sought-after expert in fine art and advised his Philadelphia alma mater, the Pennsylvania Academy of Fine Arts, on acquisitions from the Paris Salon for the Academy. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nq41YIUdgXEDt_UStNvVIC-zRlwquJFznpqbgpHVfE1ng6U31YcrAn87vsN-skjKDWp7NB5Nf5mvHqHg0e91WcAxuLljJCRKHpaJFBScWRMCD8sXw2LIFh64iUMId2PVTZAG3Z-lLAY/s1600/Edgewood-the+Tanner+Home+in+Tr%25C3%25A9pied-ca+1917_Archives+of+American+Art_public+domain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Nq41YIUdgXEDt_UStNvVIC-zRlwquJFznpqbgpHVfE1ng6U31YcrAn87vsN-skjKDWp7NB5Nf5mvHqHg0e91WcAxuLljJCRKHpaJFBScWRMCD8sXw2LIFh64iUMId2PVTZAG3Z-lLAY/s400/Edgewood-the+Tanner+Home+in+Tr%25C3%25A9pied-ca+1917_Archives+of+American+Art_public+domain.jpg" width="400" height="264" /></a></div><center><b>Edgewood, the Tanner home in Trépied, Normandy<br />
ca. 1917<br />
Archives of American Art</b></center><br />
Tanner's acclaim caused him to reach celebrity status among African-American artists of the period. Bruce reports that "young artists and writers, eager to make his acquaintance and perhaps study with him for a time, inundated Tanner with letters and made pilgrimages — sometimes unannounced — to his home in Trépied and his Paris studio."<br />
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Jessie Tanner died in 1925 and Tanner mourned her passing for several years. During the 1930s, he spent progressively more time in Normandy. Yet he maintained a Paris studio near the Luxembourg Garden on rue de Fleurus, which he began renting in June 1934. He died in his sleep at this studio on May 25, 1937.<br />
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Tanner, his wife, and his wife's parents are buried in a plot at the cemetery of Sceaux, a suburb that lies 10 km (6.2 miles) south of Paris.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-78996909525944954832017-05-18T00:00:00.000+02:002017-05-18T00:00:05.644+02:00I Am Not Your Negro Takes Paris by Storm<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Raoul Peck's 94-minute documentary, <i>I Am Not Your Negro</i>, debuted in Paris last week and is taking the city by storm. It is receiving extensive media coverage and has already been shown on Arté, the French-German cultural television station, along with a two-part interview with Peck. Arté showed a dubbed version of the film, with French singer and actor Joey Starr providing the voiceover.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgVNSzjQg1AzgJ7MTKMm43J6hHvvJT-wUs-mz11LKmepOsPyThcWNl0hA94vEN8zuHUOyzQAjz8nvYzabOmAJQEqgoKGHaWtzbvXgOTK_q6ElTZrpc04BnYvgzNItULM_2aoKxm-4Zm4/s1600/Art%25C3%25A9_I+Am+Not+Your+Negro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgVNSzjQg1AzgJ7MTKMm43J6hHvvJT-wUs-mz11LKmepOsPyThcWNl0hA94vEN8zuHUOyzQAjz8nvYzabOmAJQEqgoKGHaWtzbvXgOTK_q6ElTZrpc04BnYvgzNItULM_2aoKxm-4Zm4/s400/Art%25C3%25A9_I+Am+Not+Your+Negro.jpg" width="380" height="211.85" /></a></div><center><b><i>I Am Not Your Negro</i><br />
Screenshot from Arté TV</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2IRHV-bVXWPg1dkY-lHVLXwtdFYUMB07dCF1EjEHkUAojV1nXt43l_azHaRSe9lsWNjsXGyukE2JM6we7kiuRY7re5UMG8rGCB0WnF_jAyzcmlHqR0hgnx1aXNIxJPRu5mhfK0Maw_A/s1600/Raoul+Peck_Art%25C3%25A9+Cin%25C3%25A9ma+Interview.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP2IRHV-bVXWPg1dkY-lHVLXwtdFYUMB07dCF1EjEHkUAojV1nXt43l_azHaRSe9lsWNjsXGyukE2JM6we7kiuRY7re5UMG8rGCB0WnF_jAyzcmlHqR0hgnx1aXNIxJPRu5mhfK0Maw_A/s400/Raoul+Peck_Art%25C3%25A9+Cin%25C3%25A9ma+Interview.jpg" width="380" height="214.7" /></a></div><center><b>Raoul Peck interview<br />
Screenshot from Arté TV</b></center><br />
The <i>avant-première</i> took place at the Arlequin Cinema, rue de Rennes, on May 5. Director Peck was present.<br />
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On May 10, opening day, the documentary was shown simultaneously at three locations. Attendees at each screening got to interact with intellectuals, film critics and others who have viewed and studied the film.<br />
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Tom and I attended a screening of the original language version at the MK2 Beaubourg on May 12. Thankfully, we had pre-purchased our tickets. When we arrived, attendants at the theater announced that the screening was sold out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQSzkVQZDr-YoX_NHlOnr0oJedUZHv8vKrvf5y844ULEcYa6GRVUJEztXeaQm8fJ-n1WuC-fig4PLX0J7ZKrxQQTvEO7fGsJyJ6oRJCzzlXtCbHh1GcNSQi3JTLFzMYFVJPSDp2yAxoE/s1600/Entry+sign+at+MK2+Beaubourg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiQSzkVQZDr-YoX_NHlOnr0oJedUZHv8vKrvf5y844ULEcYa6GRVUJEztXeaQm8fJ-n1WuC-fig4PLX0J7ZKrxQQTvEO7fGsJyJ6oRJCzzlXtCbHh1GcNSQi3JTLFzMYFVJPSDp2yAxoE/s400/Entry+sign+at+MK2+Beaubourg.jpg" width="300" height="400" /></a></div><center><b>Sign designating entry lines at MK2 Beaubourg<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWguav-ktSZd5eCDkdO-2FFTlsE_RNbXp7yeva3G8oUWUKFbkaOZkG-5Eek_0ywwpEumwTLaJN_OH4KLvt_A10G2ebNAIxcihVWtvzty-x27Fav3hgw8HJo-q-mIc_L3BKYn6MRZiX8VY/s1600/I+Am+Not+Your+Negro+announcement.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWguav-ktSZd5eCDkdO-2FFTlsE_RNbXp7yeva3G8oUWUKFbkaOZkG-5Eek_0ywwpEumwTLaJN_OH4KLvt_A10G2ebNAIxcihVWtvzty-x27Fav3hgw8HJo-q-mIc_L3BKYn6MRZiX8VY/s400/I+Am+Not+Your+Negro+announcement.jpg" width="380" height="285" /></a></div><center><b>Sign above screening room<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3dtZ4nSV5BRj3N5U8I1uyrFgcb_6LTuv_mM4BtF6gEZHL1jwyk_SF4MhzospEBXjQCjN1JSpXYk5EWkZcK6GVYsWcLlTPRizH4P-nX4-RIEz_R23pDDnbSs7zVxY7-yrFiTvzJBmFRI/s1600/Audience+at+MK2+Beaubourg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3dtZ4nSV5BRj3N5U8I1uyrFgcb_6LTuv_mM4BtF6gEZHL1jwyk_SF4MhzospEBXjQCjN1JSpXYk5EWkZcK6GVYsWcLlTPRizH4P-nX4-RIEz_R23pDDnbSs7zVxY7-yrFiTvzJBmFRI/s400/Audience+at+MK2+Beaubourg.jpg" width="380" height="285" /></a></div><center><b>Packed house<br />
© Discover Paris!</b></center><br />
At the end of the screening, director Raoul Peck and sociologist / philosopher Didier Eribon commented on the film prior to taking questions from the audience.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXfCbcrp49y5w8hgPdT1umgo08s1hk9J2D_StwRJoJcM0mN-2WJi8OmaysqVxrfOKgPJS3PgXlssrHraIU5zRifWkyWSUo3PM8oncJdo4LAM2LsdSWeOkEwWu_3LM0XeetPCiUswAPYI/s1600/Raoul+Peck+and+Didier+Eribond+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwXfCbcrp49y5w8hgPdT1umgo08s1hk9J2D_StwRJoJcM0mN-2WJi8OmaysqVxrfOKgPJS3PgXlssrHraIU5zRifWkyWSUo3PM8oncJdo4LAM2LsdSWeOkEwWu_3LM0XeetPCiUswAPYI/s400/Raoul+Peck+and+Didier+Eribond+3.jpg" width="400" height="270" /></a></div><center><b>Raoul Peck and Didier Eribon<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cZc3fpndFllwGXOrQ1gvmDHoW9RZV2R6CSSwOWZqc3exFdhh8aEHt3PPAnJp5qoMPpat7cbiS42zvCZlpAEEq-PRszTuaWLRWm5TYxpwZ6V3kM7yfvhlb1KUnohaY3uEnpqfOZBgnMk/s1600/Animatrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cZc3fpndFllwGXOrQ1gvmDHoW9RZV2R6CSSwOWZqc3exFdhh8aEHt3PPAnJp5qoMPpat7cbiS42zvCZlpAEEq-PRszTuaWLRWm5TYxpwZ6V3kM7yfvhlb1KUnohaY3uEnpqfOZBgnMk/s400/Animatrice.jpg" width="267" height="400" /></a></div><center><b>Conference moderator<br />
© Discover Paris!</b></center><br />
The discussion, which was conducted entirely in French, lasted roughly an hour.<br />
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At the time of this writing, <a href="http://www.allocine.fr/film/fichefilm_gen_cfilm=249783.html" target="_blank">Allociné</a> reports that the documentary has a rating of 4.3 / 5 stars by the press (based on 17 reviews) and 4.1 / 5 stars by the public (based on 131 votes).<br />
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Four additional original language screenings of <i>I Am Not Your Negro</i> are scheduled to include audience interactions with Peck or others:<br />
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Paris - May 18 at 8 PM: <a href="http://www.lesecransdeparis.fr/cinema/2625/arlequin/seances" target="_blank">l'Arlequin</a> - with L'Histoire Magazine and historian Pap N'Diaye<br />
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Paris - May 19 at 8 PM: <a href="http://www.lesecransdeparis.fr/cinema/2625/arlequin/seances" target="_blank">l'Arlequin</a> - with Taschen Books and <a href="http://collectifbaldwin.free.fr/" target="_blank">the Collectif James Baldwin</a><br />
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Saint-Ouen - May 29 at 8:30 PM: <a href="http://www.espace-1789.com/film/i-am-not-your-negro?semaine=3" target="_blank">Espace 1789</a> - with author Olivier Mahéo<br />
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Saint-Denis - June 2 at 8:30 PM: <a href="https://www.lecranstdenis.org/films/i-am-not-your-negro-2/" target="_blank">l'Ecran</a> - with director Raoul Peck<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCW04o23_W_roPpUMaU07DoKXqHXzEjD2cg7nTDsCmShNBoyfaiXGdpnxjGXwY4VNJv4YFAX8RtWWPqJgsPBAbbXZvULqSupND4mLC7FNg3j1qrGH_ywDxsBa-HtYorezEWbEGSB-wu4/s1600/Je+ne+suis+pas+votre+n%25C3%25A8gre_flier.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMCW04o23_W_roPpUMaU07DoKXqHXzEjD2cg7nTDsCmShNBoyfaiXGdpnxjGXwY4VNJv4YFAX8RtWWPqJgsPBAbbXZvULqSupND4mLC7FNg3j1qrGH_ywDxsBa-HtYorezEWbEGSB-wu4/s400/Je+ne+suis+pas+votre+n%25C3%25A8gre_flier.jpg" width="266" height="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-76361930098909157882017-05-11T00:00:00.000+02:002017-05-11T00:00:00.627+02:00Creole Cuisine at the Foire de Paris<div dir="ltr" style="text-align: left;" trbidi="on"><br />
The <a href="https://academieartculinaire.wishpond.com/home-land2/" target="_blank">Académie de l'Art Culinaire du Monde Créole</a> hosted an all-day event featuring Creole cuisine at the Foire de Paris (Paris Fair) last week. <br />
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MC Laura provided lively commentary as various local chefs prepared recipes for foods and beverages before a live audience. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLahBJcNO666Fte9m_42xdFZzzLVCORoHgqMtcTUgZ4uhhqix73Sb5BDBMdwobeHdBCwzOn5nNiZ85gQjUr8y-Ya84XalhayNz4af5zZqIw5PXzFZmLP8AOqDTc_lcCpL9i5qBRSsCcoE/s1600/Laura.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLahBJcNO666Fte9m_42xdFZzzLVCORoHgqMtcTUgZ4uhhqix73Sb5BDBMdwobeHdBCwzOn5nNiZ85gQjUr8y-Ya84XalhayNz4af5zZqIw5PXzFZmLP8AOqDTc_lcCpL9i5qBRSsCcoE/s400/Laura.jpg" width="267" height="400" /></a></div><br />
<center><b>Laura, Mistress of Ceremonies<br />
© Discover Paris!</b> </center><br />
Chefs Tristan Tharsis and Yannis Artigny teamed up to prepare <em>Pain au beurre et Chocolat martiniquais</em>, a traditional combination served at special occasions such as weddings and baptisms. <br />
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Chef Artigny prepared the bread, <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPusAfMPvBQlDUIXoCuSYpV6b1Yafd_CAhZhl-x9P6JihhzUnwMTFQq4Qcsjn0WQP0iADHtx2GOeW4Y4VodNTHB5yXhSmSgSYyn4Vy1NiDkMjKh9Bo38LfoGFadnZFdmQ_yQnBJKVi80/s1600/Yannis+Artigny.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPusAfMPvBQlDUIXoCuSYpV6b1Yafd_CAhZhl-x9P6JihhzUnwMTFQq4Qcsjn0WQP0iADHtx2GOeW4Y4VodNTHB5yXhSmSgSYyn4Vy1NiDkMjKh9Bo38LfoGFadnZFdmQ_yQnBJKVi80/s400/Yannis+Artigny.jpg" width="267" height="400" /></a></div><center><b>Chef Yannis Artigny<br />
© Discover Paris!</b> </center><br />
while Chef Tharsis prepared the hot chocolate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRyYU2P75hd2mEFjaIaOIQPQjaV39nbCGfLiMckXldDZct9f5WkecMcdd-PeXYdXHLMfTnQa3Wzf11DOq4FW_T_svwkyhqd8sMlfvp9UzLJcoFp9yxWt2ZXJoG0mf0Q_ugSXrrLLPxLw/s1600/Tristan+Tharsis.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigRyYU2P75hd2mEFjaIaOIQPQjaV39nbCGfLiMckXldDZct9f5WkecMcdd-PeXYdXHLMfTnQa3Wzf11DOq4FW_T_svwkyhqd8sMlfvp9UzLJcoFp9yxWt2ZXJoG0mf0Q_ugSXrrLLPxLw/s400/Tristan+Tharsis.jpg" width="372" height="400" /></a></div><center><b>Chef Tristan Tharsis<br />
© Discover Paris!</b> </center><br />
Chef Elis Bond prepared multiple Afro-Caribbean fusion dishes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuRgQGOqnGjHLb3hAukO3MVK_5mwQE4BKHOM0vn3qKCeEUsuqPk2DVPFGKZ2HpdZL3xJ4U0SkgCAJv0HpFjgNFyBQME2YHOHj0EDGhDITXiKChv77rXljn1d8un0_FjOzg6VehFtDCkM/s1600/Chef+Elis+Bond+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMuRgQGOqnGjHLb3hAukO3MVK_5mwQE4BKHOM0vn3qKCeEUsuqPk2DVPFGKZ2HpdZL3xJ4U0SkgCAJv0HpFjgNFyBQME2YHOHj0EDGhDITXiKChv77rXljn1d8un0_FjOzg6VehFtDCkM/s400/Chef+Elis+Bond+2.jpg" width="267" height="400" /></a></div><center><b>Chef Elis Bond<br />
© Discover Paris!</b> </center><br />
He also worked with nutritionist Dr. Marie-Antoinette Séjean, who shared tips on how to prepare light and healthy Creole meals. Dr. Séjean is president of the French association Nutricréole and the <i>ambassadrice santé</i> (Health Ambassador) for the Académie.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAbnoqGRcr3nNrmvE_HpmThwHrpzC1n5eWCxR5XV-RTTmDTgeRHzjEGfJoLfMT3aE3ZABka6WzKNuxdpzTAkkSIEk7tcEAtsTnwoUvcDl-bbs1YoAfKPQinfHYbkpAZ_uLwI61RzpG9o/s1600/Dr+Marie-Antoinette+S%25C3%25A9jean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMAbnoqGRcr3nNrmvE_HpmThwHrpzC1n5eWCxR5XV-RTTmDTgeRHzjEGfJoLfMT3aE3ZABka6WzKNuxdpzTAkkSIEk7tcEAtsTnwoUvcDl-bbs1YoAfKPQinfHYbkpAZ_uLwI61RzpG9o/s400/Dr+Marie-Antoinette+S%25C3%25A9jean.jpg" width="307" height="400" /></a></div><center><b>Dr. Marie-Antoinette Séjean <br />
© Discover Paris!</b> </center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0j4kqkkCWpOJJQZB09_FKepkU-c-3DjpTW5Uqi454JYmgzE2AcFP5-1mNv_4KDgByRrDpXOyH2uAGI_9ICBV1sfT7QylbtlAYQ6Y_kdw-hrO2iR3GslSRfF_4mXZgoJL0BIEnA0rm3k/s1600/Healthy+Cr%25C3%25A9ole+Cuisine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL0j4kqkkCWpOJJQZB09_FKepkU-c-3DjpTW5Uqi454JYmgzE2AcFP5-1mNv_4KDgByRrDpXOyH2uAGI_9ICBV1sfT7QylbtlAYQ6Y_kdw-hrO2iR3GslSRfF_4mXZgoJL0BIEnA0rm3k/s400/Healthy+Cr%25C3%25A9ole+Cuisine.jpg" width="380" height="253.65" /></a></div><center><b>Healthy Créole Cuisine<br />
© Discover Paris!</b> </center><br />
Chef Xavier Guillaume Sivager prepared a flaming plantain and bacon dish called <em>Croustillant de banane au lard</em>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbH1yqR4q4gmj6RsUzHYnOqkT1wXmyfIlyRgbEx16ERjnBtHNcxYHodXlXf8HdTFKiU4IYb1Tr4TqmgqHzwmjiN-tIM48fnzAS47qurr0U0VJkcOKjjmCpTFUZuJl9QEjoWpsHEbthdU/s1600/Chef+Xavier+Guillaume+Sivager.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbH1yqR4q4gmj6RsUzHYnOqkT1wXmyfIlyRgbEx16ERjnBtHNcxYHodXlXf8HdTFKiU4IYb1Tr4TqmgqHzwmjiN-tIM48fnzAS47qurr0U0VJkcOKjjmCpTFUZuJl9QEjoWpsHEbthdU/s400/Chef+Xavier+Guillaume+Sivager.jpg" width="267" height="400" /></a></div><center><b>Chef Xavier Guillaume Sivager <br />
© Discover Paris!</b> </center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4glsVqCBOYusIKeDCDStcSO7ya3zWH2FznLuWxG3z27pECtWQaImGWqe9srBp1FfqJqok3IQZozl5H5OGkqkhLF6g42tc7VQlpH2II4U9wJewb3cMzhL1yacjtQo9VmAXDcDKr1l1Xc/s1600/Xavier+Guillaume+Sivager_flaming+plantains.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN4glsVqCBOYusIKeDCDStcSO7ya3zWH2FznLuWxG3z27pECtWQaImGWqe9srBp1FfqJqok3IQZozl5H5OGkqkhLF6g42tc7VQlpH2II4U9wJewb3cMzhL1yacjtQo9VmAXDcDKr1l1Xc/s400/Xavier+Guillaume+Sivager_flaming+plantains.jpg" width="284" height="400" /></a></div><center><b>Flaming the plantains <br />
© Discover Paris!</b> </center><br />
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Chef Ayaba prepared several varieties of vegan <em>Boules d'énergie gourmandes Kâ</em>. These were made from ground nuts, dates, and other ingredients rolled into balls and coated with shredded coconut. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEvO0MK2Of6oYMb77gpMbboxlTI-f33hwZvqpWAW95Uq80-N1-MlV-yKWVdqlqb3H0QNbLtYMRXbiSQx10-c9rk-DmgRLDOCczJfZoOVeTDK_9OLAnuwMwr68m-kT56Gnllu62VfmT30/s1600/Ayaba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEvO0MK2Of6oYMb77gpMbboxlTI-f33hwZvqpWAW95Uq80-N1-MlV-yKWVdqlqb3H0QNbLtYMRXbiSQx10-c9rk-DmgRLDOCczJfZoOVeTDK_9OLAnuwMwr68m-kT56Gnllu62VfmT30/s400/Ayaba.jpg" width="380" height="294.5" /></a></div><center><b>Chef Ayaba <br />
© Discover Paris!</b> </center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRvE19CEBZpLk6USOvWnagTc4Zvc2QmW25MTC8_nmBQbKBXex4eCF44Z8BWtnycIxtjibXnp5NAs-RfE8H0UOlCG6wM7yguMr31A6vCBos99TTaTqj6FsY9wIa-sKd_UBq0IO2xxy5_M/s1600/Gourmet+Energy+Ball+by+Ayaba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkRvE19CEBZpLk6USOvWnagTc4Zvc2QmW25MTC8_nmBQbKBXex4eCF44Z8BWtnycIxtjibXnp5NAs-RfE8H0UOlCG6wM7yguMr31A6vCBos99TTaTqj6FsY9wIa-sKd_UBq0IO2xxy5_M/s400/Gourmet+Energy+Ball+by+Ayaba.jpg" width="380" height="253.65" /></a></div><center><b>Gourmet Energy Ball <br />
© Discover Paris!</b> </center><br />
And <a href="http://entreetoblackparis.blogspot.fr/2017/03/academie-de-lart-culinaire-du-monde.html" target="_blank">Chef Stéphane Sorbon</a> demonstrated how to make exotic cocktails. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmluLCu0PXqL25PYC_VZFSWu8rE008S-Aj0kO6fqvj9fJuECmIdxjdwSU3M1jU2CcpQYiPXmhirj4LytFdTEC2Zq-OrSJfFdHL5n1zwJdDL7Xave_zZKWNN8BOOZJXmm5z-NaaJTjYwU/s1600/St%25C3%25A9phane+Sorbon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmluLCu0PXqL25PYC_VZFSWu8rE008S-Aj0kO6fqvj9fJuECmIdxjdwSU3M1jU2CcpQYiPXmhirj4LytFdTEC2Zq-OrSJfFdHL5n1zwJdDL7Xave_zZKWNN8BOOZJXmm5z-NaaJTjYwU/s400/St%25C3%25A9phane+Sorbon.jpg" width="380" height="253.65" /></a></div><center><b>Chef Stéphane Sorbon <br />
© Discover Paris!</b> </center><br />
Other chefs who participated in the culinary event (but whose photographs are not shown here) are Béatrice Fabignon, who prepared seafood dishes, and Vanessa Kichenin, who prepared Indo-Guadeloupian lentil fritters.<br />
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Some of the cooking demonstrations were interactive, with members of the audience joining the chefs on stage to learn firsthand how to prepare the recipes. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2XlMkxzMG_sjwgXY534I69GE1NKQ_KeZSKvIY_2t08tlafcbVj0n5J1_mbBNDqY6B3NtUQxJevyDTvkbCaAZxhucPf9LB6kwuF-HWZB-_UYLjHaEp53nYEoU6mDNfY5PnlvqEqm9yBw/s1600/Audience+participation+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2XlMkxzMG_sjwgXY534I69GE1NKQ_KeZSKvIY_2t08tlafcbVj0n5J1_mbBNDqY6B3NtUQxJevyDTvkbCaAZxhucPf9LB6kwuF-HWZB-_UYLjHaEp53nYEoU6mDNfY5PnlvqEqm9yBw/s400/Audience+participation+2.jpg" width="380" height="253.65" /></a></div><center><b>Processing ingredients <br />
© Discover Paris!</b> </center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeNaJ_mK00a8EqT5Xoq0j7GRmfyGdL8pcVEpWTlTZZZBcekPYa4PGZczXy36CFCHzit9BMXbdeP0eFN18pbMxNGgpNE7DJQb9uamaF0mpgJFdQh7AwDjQSJo62Lztn7YRfaZQqLXyt7Y/s1600/Audience+participation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPeNaJ_mK00a8EqT5Xoq0j7GRmfyGdL8pcVEpWTlTZZZBcekPYa4PGZczXy36CFCHzit9BMXbdeP0eFN18pbMxNGgpNE7DJQb9uamaF0mpgJFdQh7AwDjQSJo62Lztn7YRfaZQqLXyt7Y/s400/Audience+participation.jpg" width="380" height="253.65" /></a></div><center><b>Peeling and seasoning <br />
© Discover Paris!</b> </center><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQx0rdH0AlmWEiuyndYbAiJY_9oVpAnM5SnOs5pnw4V6mSGT_2AXbee5Zvbukc47zOojJQPkwO_EOf8ETTXH2YPDOdkwUcuUyMzm9EwnvF_5O56CFhCKUxs93JirDPxvvZsQb2O_OnDM/s1600/Chef+Sorbon+and+audience+helper+contemplating+cocktails.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQx0rdH0AlmWEiuyndYbAiJY_9oVpAnM5SnOs5pnw4V6mSGT_2AXbee5Zvbukc47zOojJQPkwO_EOf8ETTXH2YPDOdkwUcuUyMzm9EwnvF_5O56CFhCKUxs93JirDPxvvZsQb2O_OnDM/s400/Chef+Sorbon+and+audience+helper+contemplating+cocktails.jpg" width="380" height="253.65" /></a></div><center><b>Contemplating cocktails <br />
© Discover Paris!</b> </center><br />
Several of the participating chefs are members of the Cercle des Jeunes Chefs Créoles (Circle of Young Creole Chefs), of which Chef Xavier Guillaume Sivager is president. <br />
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The Académie also hosted a food photography exhibition, with images taken by chefs as well as amateur and professional photographers. It sponsored a drawing for an airline ticket to the French Caribbean (winner: Abauzit Sylviane) and awarded the Prix Savoirs et Saveurs Créole (Creole Expertise and Flavors Prize) to the best Créole gastronomy stand at the fair. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-91672818315964988002017-05-04T00:00:00.000+02:002017-05-04T00:00:28.396+02:00New Soul Food - The Food Truck<div dir="ltr" style="text-align: left;" trbidi="on">Back in January, I wrote a blog post about the state of <a href="http://entreetoblackparis.blogspot.fr/2017/01/soul-food-in-paris.html" target="_blank">"Soul Food in Paris.”</a><br />
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I indicated that several establishments are now labeling their cuisine as soul food and briefly described three of them: New Soul Food, Gumbo YaYa, and Mama Jackson Soul Food Kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Qwm3WmCggaS9f89k3E57PUR65LUOKUVtI4VODixRpzUlaY4sZ26HrXrs8mE8iwHGtitYYxb096TAte1wKdVtRUUScjq7TLt9BSihuHBaCt8IlYJkMlpeKi9KzBt5zjq8i-miQls7k0E/s1600/New+Soul+Food+logo.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Qwm3WmCggaS9f89k3E57PUR65LUOKUVtI4VODixRpzUlaY4sZ26HrXrs8mE8iwHGtitYYxb096TAte1wKdVtRUUScjq7TLt9BSihuHBaCt8IlYJkMlpeKi9KzBt5zjq8i-miQls7k0E/s400/New+Soul+Food+logo.jpeg" width="380" /></a></div><br />
New Soul Food came across my radar again in early April, when they participated in a special day of activities during the spring-summer <a href="http://galerieslafayette-pressroom.com/africa-now/" target="_blank">Africa Now festival</a> being hosted by Galeries Lafayette. My husband Tom brought home a couple of dinners and we quite enjoyed them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw36YA74NvfydVb14khLG909iEUuRM1v92ITwBcjx4SBCJhNvLiLeR_-vmasZnCRcYo45F8U5OWXkt0iXw08FC54jJJKjoo_P-kbL-IJjMlp39NzVLZatG2UNZVPpGPXc8RmectxoeZ1A/s1600/New+Soul+Food+bag+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw36YA74NvfydVb14khLG909iEUuRM1v92ITwBcjx4SBCJhNvLiLeR_-vmasZnCRcYo45F8U5OWXkt0iXw08FC54jJJKjoo_P-kbL-IJjMlp39NzVLZatG2UNZVPpGPXc8RmectxoeZ1A/s400/New+Soul+Food+bag+2.jpg" width="380" /></a></div><center><b>New Soul Food take-out<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZKz1SjRAMTlbQJ7dd2eon4eezOV5sZ35AWW69SKIRAGFdBPySxL2Ch6CjfEMkWE2J5_ZVQZZ3gysvo0QnamQ_6Wcb8kIak6O5l81DJySkpqLB6aNMEfpvHbPdHe8z3aaOHuB5ufeqSM/s1600/Menu+Subsaharienne_chicken-rice-plantains-peanut+sauce+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZKz1SjRAMTlbQJ7dd2eon4eezOV5sZ35AWW69SKIRAGFdBPySxL2Ch6CjfEMkWE2J5_ZVQZZ3gysvo0QnamQ_6Wcb8kIak6O5l81DJySkpqLB6aNMEfpvHbPdHe8z3aaOHuB5ufeqSM/s400/Menu+Subsaharienne_chicken-rice-plantains-peanut+sauce+2.jpg" width="380" /></a></div><center><b>Subsaharan chicken, basmati rice and plantains, and peanut sauce<br />
© Discover Paris!</b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZiE_ylzqKv_9gJR400-UaFvd2ymOq-V4ztvOlCkLfuiMzqAyilxS07vcX6oGc9l3rIG-gbI2xjfgch2Gy-hcq_0SY7AHcgmv80P1RcsdDeAGKQjTzmLvCQFTZ3uwUZL1tMUU23Qju7s/s1600/Pineapple+coconut+baba+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZiE_ylzqKv_9gJR400-UaFvd2ymOq-V4ztvOlCkLfuiMzqAyilxS07vcX6oGc9l3rIG-gbI2xjfgch2Gy-hcq_0SY7AHcgmv80P1RcsdDeAGKQjTzmLvCQFTZ3uwUZL1tMUU23Qju7s/s400/Pineapple+coconut+baba+2.jpg" width="380" /></a></div><center><b>Pineapple-coconut baba<br />
© Discover Paris!</b></center><br />
So we decided to visit the truck at its primary location to find out what its regular customers experience when they want a taste of “new soul food.”<br />
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The truck is generally parked on a large plaza at 128, avenue de France in the 13th <i>arrondissement</i>. When we visited it on a cloudy Saturday afternoon, it was part of a circle of seven food trucks that provide meals and refreshment for moviegoers at the Cinéma MK2 Bibliothèque and others in the neighborhood.<br />
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(The other trucks are purveyors of Greek, American, Thai, Peruvian, and French food. One of the French trucks specializes in grilled cheese sandwiches made from many types of French cheese. The pioneering American food truck, Le Camion Qui Fume, is part of the circle.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHTkWhLZJmG7N-WvP2sOuUbAG2sKfSSPbkdf9Eu4LBtxhhAZzLsT9ZAuqxkUYv8hKxRDoLCT_KuOUcpJ_HTbSHCoOn4Md0XIahVKmI01KJYi1VBl52kH9qgqn-DTUdRl6DfNBzadNs70/s1600/New+Soul+Food+truck+and+sandwich+board+menu+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263.65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHTkWhLZJmG7N-WvP2sOuUbAG2sKfSSPbkdf9Eu4LBtxhhAZzLsT9ZAuqxkUYv8hKxRDoLCT_KuOUcpJ_HTbSHCoOn4Md0XIahVKmI01KJYi1VBl52kH9qgqn-DTUdRl6DfNBzadNs70/s400/New+Soul+Food+truck+and+sandwich+board+menu+2.jpg" width="380" /></a></div><center><b>New Soul Food food truck viewed from the plaza<br />
© Discover Paris!</b></center><br />
New Soul Food’s cuisine is best described as Afro-fusion. The menu revolves around chicken and fish, both of which are “braisé” – what Americans call charbroiled or grilled. There are three “flavor themes” – <i>Afro-Subsaharienne</i>, <i>Afro-Caribéenne</i>, and <i>Afropéan</i> – that evoke Africa, the Caribbean, and Europe. Diners can mix and match selections from these themes. The entire menu is gluten-free.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqKooi0egg3MaIM8a431wnCwhRD8H4p6Jzi0kGONAjx2TnfrfjgX-RnAxXC_9Mch05xbTJBpBM5Pfo9Uqrf1K63zFD_GCBJMLLA18MDRc53cJkbRwotSTEBGxgutJ_1aBWdujsAY8N0I/s1600/New+Soul+Food+menu+board+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqKooi0egg3MaIM8a431wnCwhRD8H4p6Jzi0kGONAjx2TnfrfjgX-RnAxXC_9Mch05xbTJBpBM5Pfo9Uqrf1K63zFD_GCBJMLLA18MDRc53cJkbRwotSTEBGxgutJ_1aBWdujsAY8N0I/s400/New+Soul+Food+menu+board+4.jpg" width="240" /></a></div><center><b>New Soul Food menu board<br />
© Discover Paris!</b></center><br />
Note that fish is not cooked in advance, so be prepared to wait a bit if you select this menu item.<br />
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We dined on chicken. Tom selected the same chicken dish and sauce he brought home for the two of us when he went to the Africa Now festival - the <i>Afro-Subsaharienne</i> version that consists of drumstick, thigh, and back prepared in a marinade of Cameroonian Penja pepper, and <i>Cacahuète aux Epices du Cameroun</i> (peanuts and Cameroonian spices) sauce. He chose the <i>Afropéan Attiéké</i> (manioc semolina made with olive oil, semi-dried tomatoes, and African herbs and condiments) as his accompaniment.<br />
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All my selections were from the <i>Afro-Caribéenne</i> theme: chicken prepared in an Antillean <i>colombo</i>-turmeric-ginger marinade, <i>Patates Douces</i> (white and orange sweet potatoes sautéed with herbs), and <i>Coco et Vanille</i> (coconut and vanilla) sauce.<br />
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As a beverage, we each selected a house-made soft drink. Tom chose <i>Framboise hibiscus parfumé à l’eau de rose</i> (raspberry-hibiscus drink perfumed with rose water) and I chose <i>Gingembre passion</i> (ginger and passion-fruit drink).<br />
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We carried our orders over to a tall table in front of the food truck and tucked into them as music from Africa and its diaspora played over the truck’s sound system. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMmnEQ8uXFOtduNTTiER5BfgaZ2zYr_lJsQ08yBg9EmsORam8vUjkXvruJ-4uEe9-mNMxbrDot6EebyrSyKDS6NtpCBVVAnJ9vAT9dCA6yeuXoCSRJ5U_CvfQTkvPlPYQ3pCWusQJyA0/s1600/New+Soul+Food+table+w+food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253.65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMmnEQ8uXFOtduNTTiER5BfgaZ2zYr_lJsQ08yBg9EmsORam8vUjkXvruJ-4uEe9-mNMxbrDot6EebyrSyKDS6NtpCBVVAnJ9vAT9dCA6yeuXoCSRJ5U_CvfQTkvPlPYQ3pCWusQJyA0/s400/New+Soul+Food+table+w+food.jpg" width="380" /></a></div><center><b>New Soul Food chicken dinners and soft drinks<br />
© Discover Paris!</b></center><br />
Meals are served in cardboard boat-like containers and the utensils supplied are wooden forks and knives.<br />
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Tom was thrilled with the food he ordered.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gCw8mzA7l0kED9Zz2qd7fJQE-WSOcZ1XvdGZvPIblBCwbnBh-MEnJYPtsRaf5lY8kf8P42730PhdlmHRhdzef85gNtRuGYZlKxrNVgKNN6ohgc5tGxY-ctLzPjDf1nphebAQmkpvJkI/s1600/Afro+Subsaharan+dish+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253.65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gCw8mzA7l0kED9Zz2qd7fJQE-WSOcZ1XvdGZvPIblBCwbnBh-MEnJYPtsRaf5lY8kf8P42730PhdlmHRhdzef85gNtRuGYZlKxrNVgKNN6ohgc5tGxY-ctLzPjDf1nphebAQmkpvJkI/s400/Afro+Subsaharan+dish+2.jpg" width="380" /></a></div><center><b>Subsaharan chicken, <i>attiéké</i>, and peanut sauce<br />
© Discover Paris!</b></center><br />
I loved my chicken and sweet potatoes but felt that the coco-vanilla sauce would have been more appropriate for a dessert course and asked for a serving of the spicy peanut sauce to finish my meal. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOd357ofDmk7yGFIJiCkbC92nhfkFUjBqQgCAKDYxC48lu3NXlEBbB2WX1QaPzOe7yqd_2HjzrvwTOmwjEa8UjI0jhIMCADAWye5597_G5bIMvV2Z8hpLTePK0duLjF1fnY56MlpJJA8/s1600/Afro-Caribbeenne+dish+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253.65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOd357ofDmk7yGFIJiCkbC92nhfkFUjBqQgCAKDYxC48lu3NXlEBbB2WX1QaPzOe7yqd_2HjzrvwTOmwjEa8UjI0jhIMCADAWye5597_G5bIMvV2Z8hpLTePK0duLjF1fnY56MlpJJA8/s400/Afro-Caribbeenne+dish+2.jpg" width="380" /></a></div><center><b>Afro-Caribbean chicken, sweet potatoes, and coconut-vanilla sauce<br />
© Discover Paris!</b></center><br />
I quite liked the ginger-passion fruit drink but Tom found his raspberry-hibiscus drink a bit too sweet.<br />
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We were looking forward to trying some of the signature desserts that the truck offers, but alas, none were available that day.<br />
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New Soul Food is the brainchild of Rudy Laine, a culinary professional trained in cooking and pastry making. He and his brother Joël, who is also a <i>chef patissier</i>, are proudly introducing a new way for the French public to experience African and Caribbean cuisine. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrtZL-iHU_vG4gsiQZCIIm4JLy1Cd698515J_sesMq5bPb-BFj_eFt-SGguR4Wu38bs7BlOW0upzHHNiRxSJzfKJ0o2aYE5WRM6a-U7tH3r0-W1Lyqs3_FOtz1uYEyGE6yFLURvgIhqc/s1600/Rudy+Laine+at+the+grill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOrtZL-iHU_vG4gsiQZCIIm4JLy1Cd698515J_sesMq5bPb-BFj_eFt-SGguR4Wu38bs7BlOW0upzHHNiRxSJzfKJ0o2aYE5WRM6a-U7tH3r0-W1Lyqs3_FOtz1uYEyGE6yFLURvgIhqc/s400/Rudy+Laine+at+the+grill.jpg" width="400" /></a></div><center><b>Rudy Laine<br />
© Discover Paris!</b></center><br />
With their mother being a pastry chef from Cameroon and their father being a cook from Guadeloupe, they grew up with a mix of the best of African and Antillean cuisine. New Soul Food is their way of honoring their culinary heritage and sharing it with the world. They think of it as “a culinary melting pot in osmosis with our cosmopolitan society…”<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGhAfDi_hH5qFl_H1wWyQmkhaPQIRbw3gn5zu2lhTdSfd99h1JxiPAOPXIhNXcjYRGoI8cfLlGh20TtFmdP5brXsF5qXeRgWdHYKje6NemUDSI2Xj-s9xkMsQ1w_m2jZpVopuwyXcJL8/s1600/New+Soul+Food+_+Afrodisiaque_close-up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGhAfDi_hH5qFl_H1wWyQmkhaPQIRbw3gn5zu2lhTdSfd99h1JxiPAOPXIhNXcjYRGoI8cfLlGh20TtFmdP5brXsF5qXeRgWdHYKje6NemUDSI2Xj-s9xkMsQ1w_m2jZpVopuwyXcJL8/s400/New+Soul+Food+_+Afrodisiaque_close-up.jpg" width="400" /></a></div><center><b>New Soul Food - <i>Afrodisiaque</i><br />
© Discover Paris!</b></center><br />
We look forward to returning to New Soul Food to try the <i>Afropéan</i> chicken, which is marinated with herbes de Provence prior to grilling, and the <i>Afropéan</i> Yassa sauce, which made with mustard, onions, and lime. We also look forward to trying more of their desserts.<br />
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Because New Soul Food is an itinerant kitchen, its location changes frequently. To access the schedule, visit <a href="http://newsoulfood.fr/actualit%C3%A9s" target="_blank">http://newsoulfood.fr/actualités</a>. <br />
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<b>New Soul Food</b><br />
128, avenue de France<br />
75013 Paris<br />
Tel.: 06.26.83.02.06<br />
Métro station: Bibliothèque François Mitterrand (Line 14)<br />
Credit card: Visa, Mastercard<br />
Web site: <a href="http://newsoulfood.fr/" target="_blank">http://newsoulfood.fr</a><br />
Facebook: <a href="https://www.facebook.com/NewSoulFoodFoodTruck/" target="_blank">https://www.facebook.com/NewSoulFoodFoodTruck/</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtsDKVxi7_QcnL_5VZc8Nug4GtVzhjZ-f-W1l7JmVDHiGh08JkRIN7d9Bx2DwQ8miYCv9TpaiRPE-STRlMiHMxtRECk2EAcf4rfJe7ha2k-n7WJOSzDzZqX-DrkcKIIjMPvytcrrf86A/s1600/New+Soul+Food+truck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253.65" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtsDKVxi7_QcnL_5VZc8Nug4GtVzhjZ-f-W1l7JmVDHiGh08JkRIN7d9Bx2DwQ8miYCv9TpaiRPE-STRlMiHMxtRECk2EAcf4rfJe7ha2k-n7WJOSzDzZqX-DrkcKIIjMPvytcrrf86A/s400/New+Soul+Food+truck.jpg" width="380" /></a></div><center><b>New Soul Food food truck viewed from avenue de France<br />
© Discover Paris!</b></center><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com2tag:blogger.com,1999:blog-277733071055146726.post-29143101020672963652017-04-27T00:00:00.000+02:002017-04-27T00:00:17.594+02:00Jacqueline Woodson - 2017 American Library in Paris Fellow<div dir="ltr" style="text-align: left;" trbidi="on">On Wednesday, April 19, a standing room only crowd gathered to hear Jacqueline Woodson speak at the American Library in Paris.<br />
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Woodson is the Library's 2017 Visiting Fellow. She is the ninth in a line of distinguished professionals who have come to Paris since 2013 to pursue a book-writing project (fiction or non-fiction) or the making of a feature-length documentary film that is consistent with the Library’s Franco-American tradition and interests.<br />
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When she took the podium, Woodson unabashedly took photos of the audience to share with her family.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKGfvXhvN3QQvzyAByT43rxp4GSXxxbOLJKMuBJKdcwKlkgO2-4nYdjFXCdlts7v3WhoIxrfIREMTsXcvnG3VN0OUv_3tWaxFungjyjw2M97eWgvHQhU4TCBmXAZRznEe9ZcamHgj2rQ/s1600/Woodson+takes+a+photo+of+the+audience.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVKGfvXhvN3QQvzyAByT43rxp4GSXxxbOLJKMuBJKdcwKlkgO2-4nYdjFXCdlts7v3WhoIxrfIREMTsXcvnG3VN0OUv_3tWaxFungjyjw2M97eWgvHQhU4TCBmXAZRznEe9ZcamHgj2rQ/s400/Woodson+takes+a+photo+of+the+audience.jpg" width="300" height="400" /></a></div><center><b>Jacqueline Woodson taking a photo of the audience for her family<br />
© Discover Paris!</b></center><br />
She then expressed her excitement and gratitude for having the opportunity to visit Paris and work on her project, which she described in a <a href="https://www.americanlibraryinparis.org/library-blog/item/773-woodson-on-her-inspiration.html" target="_blank">blog post</a> written especially for the Library as being about "movement and resistance."<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tt_Y100Z2Qz0aT7GO6HVCg5PvTJzj4Uw9WtOguIIZhXIZlKP88z23qOa75gmO-eO0o-IrYZtU88DJF9qHgbCLo260AoBPoLTud03jTZEl8h-cSVbLOxRUZd2e2VAW3mVye2yUx8pXqs/s1600/Woodson+comments+on+Trump%2527s+thumbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1tt_Y100Z2Qz0aT7GO6HVCg5PvTJzj4Uw9WtOguIIZhXIZlKP88z23qOa75gmO-eO0o-IrYZtU88DJF9qHgbCLo260AoBPoLTud03jTZEl8h-cSVbLOxRUZd2e2VAW3mVye2yUx8pXqs/s400/Woodson+comments+on+Trump%2527s+thumbs.jpg" width="300" height="400" /></a></div><center><b>Woodson giving a "thumbs up" to the audience<br />
© Discover Paris!</b></center><br />
In a completely unassuming manner, she spoke candidly about her creative process and shared intimate details about her life and that of her family. Her reflections about her belief that books should present readers with mirrors and windows - places where they can see reflections of themselves as well as step into the lives and environments of others - was especially powerful. <br />
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Woodson read from two of her books - <i>Brown Girl Dreaming</i>, a memoir, and <i>Another Brooklyn</i>, her first adult novel in twenty years. She described the latter as a "biography" of the Brooklyn neighborhood of Bushwick, where she grew up, and spoke of how one has more freedom to "play with time" when writing for adults compared to writing for children.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGkf1rn6nf4lMy9sUEBEeRkcZCdPZH7mad-xquzp0xaPnL5WKsPkXDdo04XQM1ON-obuE5ENey9uqOEU9-n4QzTuQ8VNP1EfO9vEmrRUhaDxEsr2BV0NeVYQrGJQgqjSTzUqLegriHe8/s1600/Woodson+looking+pensive.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMGkf1rn6nf4lMy9sUEBEeRkcZCdPZH7mad-xquzp0xaPnL5WKsPkXDdo04XQM1ON-obuE5ENey9uqOEU9-n4QzTuQ8VNP1EfO9vEmrRUhaDxEsr2BV0NeVYQrGJQgqjSTzUqLegriHe8/s400/Woodson+looking+pensive.jpg" width="300" height="400" /></a></div><center><b>Woodson considering her words before continuing her story<br />
© Discover Paris!</b></center><br />
During the evening's Q&A session, Woodson held the audience's rapt attention as she fielded questions about how she views cultural appropriation, how she dealt with writing about her family, how the writings of James Baldwin influenced her life and her own writing... <br />
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<i>Another Brooklyn</i> was available for sale and signing after Woodson's presentation and the line of buyers was quite long. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XqUK1tUwhVYvIovf4pcB1wn-47aS3h8heTMuivLF12Ed1xu8FuX5pdeh7abYZgANzPKf9f4Xj0m9wWgYDxFdK7hpQ2XRis7Jr2ImPFGdVvGZKYjUuQV3sZq7S7JmJDuEy19hM5Ckz9g/s1600/Woodson+and+a+happy+purchaser.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XqUK1tUwhVYvIovf4pcB1wn-47aS3h8heTMuivLF12Ed1xu8FuX5pdeh7abYZgANzPKf9f4Xj0m9wWgYDxFdK7hpQ2XRis7Jr2ImPFGdVvGZKYjUuQV3sZq7S7JmJDuEy19hM5Ckz9g/s400/Woodson+and+a+happy+purchaser.jpg" width="380" height="285" /></a></div><center><b>Woodson and a happy book purchaser<br />
© Discover Paris!</b></center><br />
During and after the book signing, attendees gathered at a lively reception on the lower level of the library.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJS8ikQWPVPyMUgtA7UgHgz4_xA5AJmo-pSqI1POTCRVQN5c1QrWVC3AbqMPRavPelAMPAfbWDElT4zAo77HObMpEAfnQ2Gu5odBpbIjOXLLCkACUGyCC5_HlwVlkO86xSQwsINMStfg/s1600/Reception.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJS8ikQWPVPyMUgtA7UgHgz4_xA5AJmo-pSqI1POTCRVQN5c1QrWVC3AbqMPRavPelAMPAfbWDElT4zAo77HObMpEAfnQ2Gu5odBpbIjOXLLCkACUGyCC5_HlwVlkO86xSQwsINMStfg/s400/Reception.jpg" width="380" height="285" /></a></div><center><b>Reception on lower level of library<br />
© Discover Paris!</b></center><br />
Woodson has written more than 30 books, mainly but not exclusively for young adults and children. She has received numerous award for her work, including the National Book Award, the Coretta Scott King Award and several Newbery honors. Some of her best-known works include <i>Miracle's Boys</i> and her Newbery Honor-winning titles <i>Brown Girl Dreaming</i>, <i>After Tupac and D Foster</i>, <i>Feathers</i>, and <i>Show Way</i> - all of which are available in the Library's collection. She is in Paris for the rest of the month of April.<br />
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For more information about Jacqueline Woodson, click <a href="http://www.jacquelinewoodson.com/all-about-me/my-biography/" target="_blank"><b>HERE</b></a>. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-39503589400659318832017-04-20T00:00:00.000+02:002017-04-24T11:07:53.505+02:00Picasso at the Musée du Quai Branly - Jacques Chirac<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC1Epf_ykzNUx7x3wvzfBUETmssrFmBvzG8Faf6fdqHIzOEIcMDY668SILYzKGKK0_ets0twtOppQgqAntRPnabuqpmBAQy9Kq5b4WRavfY_cP_7J5CktnTOXGcz75Dd7nn5N3EjgE7Y/s1600/Picasso+Primitif_affiche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeC1Epf_ykzNUx7x3wvzfBUETmssrFmBvzG8Faf6fdqHIzOEIcMDY668SILYzKGKK0_ets0twtOppQgqAntRPnabuqpmBAQy9Kq5b4WRavfY_cP_7J5CktnTOXGcz75Dd7nn5N3EjgE7Y/s400/Picasso+Primitif_affiche.jpg" width="267" /></a></div><br />
Organized by the Musée du quai Branly - Jacques Chirac in collaboration with the Musée National Picasso-Paris, <i>Picasso Primitif</i> endeavors to examine the relationship between "primitive" art and the art of Pablo Picasso. The exhibition consists of more than 100 works by Picasso, as well as numerous documents (letters, post cards, photographs...) that reveal details of his life and the times in which he lived.<br />
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Exhibition curator Yves Le Fur led a group of bloggers through the Garden Gallery at the museum last Thursday evening, presenting numerous works and explaining his concept for the show.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX75mdWkve3c9QLoXRi6bYBZ7SdtKrHT3Pe3tKHQV8ZzN2UWkhuFoNERHeJJ0gzTkCT_rcVzJB0rF4URD-cek0fFnulEOg0zIN6HKsL_P2Na_LUBTIUP7fYGwH8zenGjYgE6zoWVGfuQ/s1600/Curator+Yves+Le+Fur.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX75mdWkve3c9QLoXRi6bYBZ7SdtKrHT3Pe3tKHQV8ZzN2UWkhuFoNERHeJJ0gzTkCT_rcVzJB0rF4URD-cek0fFnulEOg0zIN6HKsL_P2Na_LUBTIUP7fYGwH8zenGjYgE6zoWVGfuQ/s400/Curator+Yves+Le+Fur.jpg" width="300" /></a></div><center><b>Curator Yves Le Fur<br />
© Discover Paris!</b></center><br />
The first part of the exhibition consists of a chronology of Picasso's life in Paris and introduces visitors to his first encounters with non-Western art. The timeline begins in 1900, when he moved to Paris, and ends in 1974, one year after his death. <br />
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Throughout this section, documentation clearly indicates that Picasso was an avid collector of African and Oceanic art. According to the information posted, he purchased his first works in 1907, shortly after having completed <i>Les Demoiselles d'Avignon</i>. He frequently loaned pieces from his collection to prestigious art shows. More than 200 previously unknown works were found in his Cannes studio after his death.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEw-n4uYuiFb6gNzbhWYw5ToAO98dCeLcETLETaMeQokEDU30jW-Vr0LBGbDc2L8O_4-tXEzRSCNak2nlXkEiO1RyQzNJSjQKhqxBWlIL6ZXOyTDqlprw5xMAI8y6OdEK8z_nrKt_RJI/s1600/1974_photo+of+Picasso%2527s+non-Western+works+at+La+Californie+Cannes+after+his+death_Picasso+Primitif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEw-n4uYuiFb6gNzbhWYw5ToAO98dCeLcETLETaMeQokEDU30jW-Vr0LBGbDc2L8O_4-tXEzRSCNak2nlXkEiO1RyQzNJSjQKhqxBWlIL6ZXOyTDqlprw5xMAI8y6OdEK8z_nrKt_RJI/s400/1974_photo+of+Picasso%2527s+non-Western+works+at+La+Californie+Cannes+after+his+death_Picasso+Primitif.jpg" width="380" /></a></div><center><b>Photo of works discovered in Picasso's <br />
Cannes Studio after his death<br />
© Discover Paris!</b></center><br />
The subject of Picasso's infamous quote "<i>L'Art Nègre? Connais pas !</i>" (Negro Art? I don't know it!) is addressed in this section of the exhibition. Le Fur opined that the statement, which was made in 1920, has been taken out of context and indicated his belief that Picasso was comparing his level of knowledge of this art form to that of experts such as Guillaume Apollinaire. <br />
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Another explanation for the statement is found in an information panel for the year 1923, where Picasso indicates that his interviewer attributed those words to him without Picasso actually having stated them:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56kGSwZo9HmxlroF4PtEChN62PX7vdhvBaoY2TCXrgwR1XZWdzcxbtZ8uEXZ77l7aPuZfqPQIS7iXuQKlotFhf37L-aJrr8PDSRc6nTX_OK9QAS3bzJKhHqSg_pinIXWjrYNqGWQFyo8/s1600/1922-1924_Explanation+re+L%2527Art+N%25C3%25A8gre_Connais+pas_Picasso+Primitif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56kGSwZo9HmxlroF4PtEChN62PX7vdhvBaoY2TCXrgwR1XZWdzcxbtZ8uEXZ77l7aPuZfqPQIS7iXuQKlotFhf37L-aJrr8PDSRc6nTX_OK9QAS3bzJKhHqSg_pinIXWjrYNqGWQFyo8/s400/1922-1924_Explanation+re+L%2527Art+N%25C3%25A8gre_Connais+pas_Picasso+Primitif.jpg" width="380" /></a></div><center><b>Information Panel - 1923<br />
Picasso's clarification of <i>l'Art Nègre</i> quote<br />
© Discover Paris!</b></center><br />
"I already told you that I didn't have anything else to say about 'Negro art.' You responded for me, 'Negro art? I don't know it!'"<br />
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Yet the artist clearly expressed his debt to African art when he made the following statement after visiting the Trocadéro Ethnological Museum in 1907:<br />
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<blockquote>At that time, for most people, an African mask was only an ethnographic object. When I went to the Trocadéro Museum with Derain for the first time, the smell of mold and abandon caught in my throat. I was so depressed that I wanted to leave right away. But I forced myself to stay, to examine the masks, all the objects that men executed for a sacred purpose, magic, to serve as an intermediary between them and the unknown, hostile forces that surrounded them, trying to overcome their fear by giving it color and form.<br />
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And then I understood that this is the very meaning of painting. This is not an esthetic process; it is a form of magic that is interposed between the hostile universe and us, a way to seize power by imposing form on our terrors as well as our desires. The day that I understood that, I knew that I had found my path. </blockquote><br />
Picasso revisited his painting <a href="https://en.wikipedia.org/wiki/Les_Demoiselles_d%27Avignon#/media/File:Les_Demoiselles_d%27Avignon.jpg" target="_blank"><i>Les Demoiselles d'Avignon</i></a> because of what he experienced at the museum. He was quoted by Cultural Affairs Minister André Malraux as calling the painting his first "exorcism canvas".<br />
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The second part of the exhibition is called <i>"Corps à Corps</i>" ("Face to Face"). It looks at various themes found in non-Western art that are echoed in Picasso's art - the use of simplified forms as a means of representing the essence of the human body (Archetypes), the combination of human and animal forms (Metamorphoses), and the deconstruction of the body to reveal the inner character housed within (The Id). The non-Western works shown in this section are displayed in proximity to Picasso's works to illustrate similarities of inspiration and form, but not necessarily to indicate that they directly inspired the Picasso works located nearby.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfu9tTjExHLWNyFoCQXTzHYRHbZQN_403DiLD4g4OlgCuQnkUNZefKzEDDaEG-kKBnwh8m-IAewe70Vt3WYhQ-eVgL8kLV8bvBtufSFxRfdlM-7k85BNLoJwJamZreCq8LJ7x8N_zRs/s1600/Picasso%2527s+Jeune+Gar%25C3%25A7on+nu+with+several+non-Western+male+nudes_Picasso+Primitif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcbfu9tTjExHLWNyFoCQXTzHYRHbZQN_403DiLD4g4OlgCuQnkUNZefKzEDDaEG-kKBnwh8m-IAewe70Vt3WYhQ-eVgL8kLV8bvBtufSFxRfdlM-7k85BNLoJwJamZreCq8LJ7x8N_zRs/s400/Picasso%2527s+Jeune+Gar%25C3%25A7on+nu+with+several+non-Western+male+nudes_Picasso+Primitif.jpg" width="380" /></a></div><center><b>Picasso's <i>Jeune garçon nu</i> with several anthropomorphic sculptures<br />
© Discover Paris!</b></center><br />
Some non-Western works that were acquired by Picasso are also on display.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQblYSlOeLuOREkp9hlRuEls57b5j951g2iPwSIYoalMbVaaCGGtN-qDrtXtiPA0Y6MTw4qKPCFplC9_fgdUyC_NzVIwXR6XpoSm5jPAszCyDHmUJ9uviyJRWnBDwS18qPV2e2SXidyiM/s1600/Masque+D%25C3%25A9troit+de+Torr%25C3%25A8s_Picasso+Primitif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQblYSlOeLuOREkp9hlRuEls57b5j951g2iPwSIYoalMbVaaCGGtN-qDrtXtiPA0Y6MTw4qKPCFplC9_fgdUyC_NzVIwXR6XpoSm5jPAszCyDHmUJ9uviyJRWnBDwS18qPV2e2SXidyiM/s400/Masque+D%25C3%25A9troit+de+Torr%25C3%25A8s_Picasso+Primitif.jpg" width="300" /></a></div><center><b>Détroit de Torrès Mask<br />
19th century <br />
Sheet metal, Casoar feathers, shells<br />
© Discover Paris!</b></center><br />
<i>Picasso Primitif</i> runs through July 23, 2017.<br />
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Musée du quai Branly - Jacques Chirac<br />
37, quai Branly or 217, rue de l'Université<br />
75007 Paris<br />
RER: Pont de l'Alma (Line C)<br />
Telephone: 01.56.61.70.00<br />
Internet: http://www.quaibranly.fr<br />
Hours: Tuesday, Wednesday, Sunday - 11 AM to 7 PM; Thursday through Saturday - 11 AM to 9 PM. Closed Mondays.<br />
Entry fee: 10€<br />
Reduced fee: 7€<br />
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<center>************</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com0tag:blogger.com,1999:blog-277733071055146726.post-7144813462558014832017-04-13T07:56:00.000+02:002017-04-13T07:56:12.962+02:00Name Change for an Historic Afro-Caribbean Night Spot<div dir="ltr" style="text-align: left;" trbidi="on">In September 2016, I wrote about the impending relaunch of the Bal Colonial, which was commonly known as <a href="http://entreetoblackparis.blogspot.fr/2016/09/making-comeback-le-bal-negre.html" target=_blank">le Bal Nègre</a>.<br />
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The club was scheduled to reopen on March 21, 2017 with the name "Le Bal Nègre." But protests caused the owner to rename the club "Le Bal de la rue Blomet," after the street on which it is located.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kZ4Qtzrc3J4LDqLA4tyATEOv8mOdYvRME1ZJQtS9C1TvqNO30gVUzZX7LDEE8oEJZLbsXucWNrcDx3vfr1r9eCJMt5VJKUKibGuSFqSyLml0CBqHdQIqL4u90xHUhPUJO3aSjOTraIk/s1600/Logo+Bal+de+la+Rue+Blomet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3kZ4Qtzrc3J4LDqLA4tyATEOv8mOdYvRME1ZJQtS9C1TvqNO30gVUzZX7LDEE8oEJZLbsXucWNrcDx3vfr1r9eCJMt5VJKUKibGuSFqSyLml0CBqHdQIqL4u90xHUhPUJO3aSjOTraIk/s400/Logo+Bal+de+la+Rue+Blomet.jpg" width="400" height="128" /></a></div><center><b>Le Bal de la Rue Blomet<br />
Header at Le Bal Blomet's <a href="http://www.balblomet.fr/">Web site</a> </b></center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b2NJSwURQw5GkVTxEIu3CPjlyYnIXvgQozFCaL4dSI8dk9j1XsvhI0yHhpULoiKlXSkFf4GnfIhQ34YbIKM914gBakYVbN6dA833sQVh7QVogVdFQh_7v8Dqv7s0-ZVmiA1Dvu5przo/s1600/Le+Bal+Blomet+fa%25C3%25A7ade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6b2NJSwURQw5GkVTxEIu3CPjlyYnIXvgQozFCaL4dSI8dk9j1XsvhI0yHhpULoiKlXSkFf4GnfIhQ34YbIKM914gBakYVbN6dA833sQVh7QVogVdFQh_7v8Dqv7s0-ZVmiA1Dvu5przo/s400/Le+Bal+Blomet+fa%25C3%25A7ade.jpg" width="380" height="285" /></a></div><center><b>Le Bal Blomet façade<br />
Press photo from Le Bal Blomet Web site</b></center><br />
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On the Web site Change.org, an <a href="https://www.change.org/p/nonaubaldescolons-pas-de-bal-n%C3%A8gre-%C3%A0-paris-en-2017" target="_blank">open letter</a> to owner Guillaume Cornut expressed outrage at the selection of the name "Bal Nègre," saying that the name was insulting and racist. It also "called out" M. Cornut for having falsely declared that Claude Ribbe - a key influencer in Paris' Afro-Caribbean community - supported his choice. Six thousand (6,000) - 7,000 persons reportedly signed the letter, which was addressed to Cornut; Anne Hidalgo, Mayor of Paris; Philippe Goujon, Mayor of the 15th <i>arrondissement</i>; and Audrey Azoulay, France's Minister of Culture.<br />
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Additionally, several dozen people staged a live protest in front of the establishment on February 7. Notably, one person carried a sign bearing the image of James Baldwin and the title of the recently released documentary <i>I Am Not Your Negro</i>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwphO-WlBJsT1MeK3doYIkch90CiUd2psioUO84yc_F5b52S_SQvW_QTXsuZVIthZEKgbJ_FdelJn9EPVUDwSdZlW689EstoBKQiCrMArIfTmloPkqlofXE7EzG8xfzSdjFDYKTiYbYVE/s1600/Tweet+-+Le+propri%25C3%25A9taire+a+renonc%25C3%25A9+le+nom+Bal+n%25C3%25A8gre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwphO-WlBJsT1MeK3doYIkch90CiUd2psioUO84yc_F5b52S_SQvW_QTXsuZVIthZEKgbJ_FdelJn9EPVUDwSdZlW689EstoBKQiCrMArIfTmloPkqlofXE7EzG8xfzSdjFDYKTiYbYVE/s400/Tweet+-+Le+propri%25C3%25A9taire+a+renonc%25C3%25A9+le+nom+Bal+n%25C3%25A8gre.jpg" width="344" height="400" /></a></div><center><b>Tweet posted by @vivreparis on February 7, 2017</b></center><br />
The original opening date of March 21 was selected because it marks the beginning of spring. But, as noted in the open letter, this is also the International Day for the Elimination of Racial Discrimination. The opening actually took place on March 22, 2017.<br />
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Le Bal Blomet promises eclectic musical programming, including cabaret, jazz, and classical music on Thursdays, Fridays, and Saturdays in a spacious, 250-seat concert hall.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR6uau8YwHGDrhFcVFxORdzG1M4x5VCv8bx7vD32swKdXy_AllXojIFC-_OatPvCA9-io7zpuPILCSULZYb_u751FkuWiLIAOuzv6z7VHanfEhZfITLsXAncVumgOGfjGIjb-KJE8czo/s1600/Le+Bal+Blomet+interior.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMR6uau8YwHGDrhFcVFxORdzG1M4x5VCv8bx7vD32swKdXy_AllXojIFC-_OatPvCA9-io7zpuPILCSULZYb_u751FkuWiLIAOuzv6z7VHanfEhZfITLsXAncVumgOGfjGIjb-KJE8czo/s400/Le+Bal+Blomet+interior.jpg" width="380" height="252.7" /></a></div><center><b>Concert hall at Le Bal Blomet<br />
Press photo from Le Bal Blomet Web site</b></center><br />
It also has a restaurant that seats 70 persons and features French cuisine with a Caribbean influence.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQd8v6rmwFSxvmTyeGI8a3Y0r_Ph2NZw0LzhVw6X9Qv_KhkPKxmYQo61tHHmT0ACWKFMQ5htnXaKuk0Bmr4TbNBEPlH6DUnpFtvcsM7ptveau-7JIFfrCme71f-odXP2Ud12oLfL2pjo/s1600/La+Table+du+Bal+graphic+and+photo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigQd8v6rmwFSxvmTyeGI8a3Y0r_Ph2NZw0LzhVw6X9Qv_KhkPKxmYQo61tHHmT0ACWKFMQ5htnXaKuk0Bmr4TbNBEPlH6DUnpFtvcsM7ptveau-7JIFfrCme71f-odXP2Ud12oLfL2pjo/s400/La+Table+du+Bal+graphic+and+photo.jpg" width="380" height="158.65" /></a></div><center><b>Restaurant logo and photo at Le Bal Blomet<br />
Press photo from Le Bal Blomet Web site</b></center><b><br />
Le Bal Blomet</b><br />
33 rue Blomet<br />
75015 Paris<br />
Telephone: 01 44 93 00 27<br />
La Table du Bal Restaurant hours: <br />
Tuesday through Friday 12 noon to 2 PM and 7 PM to 10 PM<br />
Saturday 12 noon to 3 PM and 7 PM to 10 PM<br />
Sunday 12 noon to 3 PM<br />
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<center>************</center><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTh8ASj9BVpG6E7MNfB6co67oue4mHvuQywEUlJCryMklt4l-scnVBYoVGGiW44GkIsDSfe1l99hMQLJPCBVcIqd8Pvak_9zGVkC_q56DMwiairi3wdXke5HGYiQz4LIPtmPULe0h8qp9x/s1600/Eiffel+Tower+in+circle.gif" /></a></div><br />
<div style="text-align: center;"><b>Entrée to Black Paris!™ </b>is a <a href="http://www.discoverparis.net/entree-to-black-paris">Discover Paris!</a> blog. </div><br />
If you like this posting, share it with your friends by using one of the social media links below!<br />
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</div>About Beauford Delaneyhttp://www.blogger.com/profile/12819799928238815197noreply@blogger.com1