Monet’s Palate and His Palette

A Gastronomic View from the Gardens of Giverny Claude Monet, father of Impressionism, was an artist noted for his extraordinary talent in the use of light and color in his paintings. Monet was my favorite artist, whom I studied with great diligence as an art history major in college. Little did I know that Monet not only had a passion for art, but for fine cuisine as well. In a wonderful PBS special on Sunday, “Monet ~ A Gastronomic View from the Gardens of Giverny,” commentated by Meryl Streep, the world of Monet’s gourmet acumen was revealed and revived with favorite dishes prepared by famous chefs ~ NY’s Daniel Boulud, Paris chef Roger Verge, Michel Richard, and Ann Willan, Executive Director at the esteemed La Varenne Culinary School. From London to Paris, New York and Giverny, these chefs shared Monet’s love for flambé duck with apples, sailors’ mussels, and sautéed scallops in a Calvados sauce. Upon visiting London’s famed Savoy Hotel, he became obsessed with the Yorkshire pudding and was relentless in having his cook in Giverny recreate the recipe to perfection ~ and his satisfaction. Living in Giverny, he built wings onto his home, which included an enormous, well equipped kitchen to meet any professional kitchen standards, lined with copper pots and late 19th century state-of-the-art appliances and a formal dining room. He grew his own herbs and vegetables and foraged wild mushrooms. His dining room was painted in pale shades of yellow with the walls filled with Japanese wood cut prints. He designed his own Limoges china pattern, which went on to become one of the most popular china patterns, and he entertained guests in a truly gastronomic celebration. Monet dined at the greatest restaurants on the continent and would introduce his newly discovered dishes into the menus at his home in Giverny. Residing in Normandy where wine grapes didn’t grow due to the harsher French climate, Calvados and apple cider were frequently used as the base for sauces and with which to flambé. Crême fraiche was also a common base for richer sauces and the creamy cheeses of Camembert, Livarot and Point L’éveque were frequently served with Calvados after dessert. Monet’s home in Giverny became a gathering place for celebrities, politicians and fellow artists to enjoy lunch in the beautiful floral gardens or an intimate dinner in the mellow, romantic yellow-hued dining room. The table was always adorned with beautiful floral arrangements and formally set with Monet’s yellow and blue Limoges. When Monet died, his wife would not allow any processed foods into their home and attempted to adhere to Monet’s gourmand desires and to the example of fine cuisine that Monet had introduced to the small village. Today, the home is an homage to Monet as an artist and a gourmand ~ the dining room is set in anticipation of the arrival of celebratory guests ~ including a bottle of Monet’s favorite champagne, Veuve Clicquot. To appreciate the beauty in Monet’s passion for art and cuisine, visit the website www.monetspalate.com. Bon Appétit!