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Emmanuelle Polack with her research materials at the Louvre Museums Centre du Dominique-Vivant Denon in Paris, June 23, 2021. Polack is the face of the French museums efforts to return stolen works. But some discoveries have put her employer in an awkward situation. Joann Pai/The New York Times.
by Elaine Sciolino
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.- In a frenzied, four-day auction in the grand hall of the Savoy Hotel in Nice in June 1942, buyers bid on paintings, sculptures and drawings from the cabinet of a Parisian art lover. Among the 445 pieces for sale were works by Degas, Delacroix, Renoir and Rodin. The administrator monitoring the sale, appointed by the French collaborationist Vichy regime, and René Huyghe, a paintings curator at the Louvre, knew the real identity of the art lover: Armand Isaac Dorville, a successful Parisian lawyer. They also knew that he was Jewish. After Hitlers armies invaded and occupied Paris in 1940, the Vichy g
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Food lovers look forward to the summer bounty of vegetables, and those of us who are food writers also look forward to the summer crop of cookbooks.
One of the most useful cookbooks I’ve come across this season is À Table: Recipes for Cooking and Eating the French Way by Rebekah Peppler. A Wisconsin native, Peppler capped her journalism degree with a course of study at the French Culinary Institute in New York City, and then built a career as a food stylist, photographer and writer in Brooklyn, Los Angeles and for the past three years, Paris.
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How to Host Like a Parisian I think the beauty of French hosting is that the evening or even lunch hour starts with a drink and a snack, says Peppler. It s meant to open your appetite, palate, and heart to the rest of the meal, and that s something we don t do in the States. There s often drinks with dinner, but it s not this focused, low-ABV cultural point to organically usher in the evening that France has.
Luckily, for those of us who haven t mastered the art of
l apero, Peppler s book is divided into three main categories: Before (Pre-Dinner Drinks + Snacks), During (Supper + Sides), and After (Sweet Snacks + Post-Dinner Drinks) to help us master the beautifully seamless flow of French entertaining. While this may seem like a big undertaking (and a lot of alcohol!), Peppler s book is full of simple recipes made with top-quality ingredients to create a modern yet timeless French meal without much fuss plus, plenty of