Nana’s dance from “Vivre Sa Vie” (1962)

Vivre Sa Vie (“My Life to Live”) is a 1962 French New Wave drama film directed by Jean-Luc Godard.

Nana (Anna Karina), a beautiful Parisian in her early twenties, leaves her husband and infant son hoping to become an actress. Without money, beyond what she earns as a shopgirl, and unable to enter acting, she elects to earn better money as a prostitute. Soon she has a pimp, Raoul, who after an unspecified period agrees to sell Nana to another pimp. During the exchange the pimps argue and Nana is killed in a gun battle. Nana’s short life on film is told in 12 brief episodes each preceded by a written intertitle.
– Wikipedia

“O Solitude”, le superbe clip de Birds on a Wire

It looks like a Christmas cantata for all Navigo pass holders, but transport strikes mean it’s doubly topical. To celebrate the upcoming release of their second album “Ramages” (February 14, 2020), Rosemary Standley de Moriarty and Dom La Nena have created “O solitude”, a 2014 title inspired by music by Purcell with, in the frame, appearances by Julia Lanoë (Sexy Sushi, Kompromat) and Emma de Caunes, be careful when closing the doors.

Directed by Jeremiah. Arranged and performed by Rosemary Standley and Dom La Nena. Director of Photography : Tom Anirae. Shot and edited by Jeremiah. Bubbles by Vincent Wüthrich. Runner : Sara Guerreiro. Camera assistant : Marion Raymond-Seraille Director of production : Borhane Mallek. With Emma De Caunes, Julia Lanoé, Willow 

Source: “O Solitude”, le superbe clip de Birds on a Wire en hommage aux gens du métro

Cooking the French classics in Mallorca

I actually believe that coq au vin is the ultimate in classic comfort food.

As we head into the middle of December and the colder nights start to draw in, I think it’s a good excuse to cook some illustrious dishes that have become true French classics.

Esteemed, time-honoured recipes that have stood the test time and that are still as relevant today as they ever were. Classics like Tournados Rossini, Cassoulet, Boeuf Bourguignon or a simple coq au vin. I actually believe that coq au vin is the ultimate in classic comfort food. It’s a fairly quick and easy chicken recipe to cook at home for all the family. It embodies the true spirit of French cuisine – a delicious rustic dish that gathers everyone around the table to enjoy hearty food and a good glass of red wine. The classic version of the dish calls for red wine, specifically Burgundy, but different areas of France have their own versions; for example, coq au vin jaune (Jura), coq au Riesling (Alsace), and coq au Champagne.

While the recipe is simple, there are a few tricks that can take your coq au vin to the next level. Marinating the chicken in the wine overnight helps to impregnate the meat with more flavour. Choose a wine that you would be happy to drink—you can use a cheap one, but better, richer-flavoured wines will add more to the finished dish.

Traditionally, this recipe was made with older roosters that had outstayed their welcome on the farm and needed long, slow cooking to become even remotely edible but my recipe calls for a an organic or free-range chicken, hopefully corn-fed and full of flavour. Should you prefer a richer, more powerful sauce, drain it through a colander and, on a high heat, boil the sauce until it has reduced by one third. It should have acquired more body and become a rich, deeper colour. Then pour the sauce back over the chicken and vegetables.

Coq au vin continues to inspire respect and delight gourmets but braising a chicken at low temperatures can never be done in a hurry. Cooking temperatures should be just high enough to kill micro organisms, yet not so high that the meat toughens. So take your time and be patient. In a world where instant gratification is sought and often encouraged, lingering over a saucepan in a warm kitchen, as you gently add a few more vegetables or aromatic herbs has its benefits. You will also be richly rewarded with tender, succulent chicken, deep flavours and some amazing aromas that are guaranteed to restore good humour on a dark day.

Coq Au Vin

INGREDIENTS
Serves 4

· A large organic or free-range chicken, jointed into 8-10 pieces
· 150g pancetta or un-smoked bacon, diced
· 30g butter
· 1 tbsp tomato puree
· 2 medium onions, finely chopped Continue reading “Cooking the French classics in Mallorca” →