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Rue Du Faubourg Saint-Denis
The Rue du Faubourg-Saint-Denis is a street in the 10th arrondissement of Paris. It crosses the arrondissement from north to south, linking the Porte Saint-Denis to La Chapelle Métro station and passing the Gare du Nord. History The Rue du Faubourg-Saint-Denis owes its name to the fact that it is an extension of the Rue Saint-Denis to the faubourg or area outside Paris's walls (as marked today by the Porte Saint-Denis). It also marked the eastern boundary of the enclos (later prison) Saint-Lazare. Historically, this street was an extremely upper-class area, occupied by jewellers and textile merchants, since it was part of the King's processional route to the Basilica of Saint Denis. After the French Revolution the street briefly bore the name Rue du Faubourg Franciade in 1793 (with the portion between Rue Saint-Laurent and the Place de la Chapelle being renamed Rue du faubourg Saint-Lazare and Rue du faubourg de Gloire). Length * from the Boulevard de Bonne-Nouvelle to Bou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
10th Arrondissement Of Paris
The 10th arrondissement of Paris (''Xe arrondissement'') is one of the 20 arrondissements of the capital city of France. In spoken French, this arrondissement is referred to as ''dixième'' ("10th arrondissement of Paris" = "dixième arrondissement de Paris"). The arrondissement, called Entrepôt (warehouse), is situated on the right bank of the River Seine. The arrondissement contains two of Paris's six main railway stations: the Gare du Nord and the Gare de l'Est. Built during the 19th century, these two termini are among the busiest in Europe. The 10th arrondissement also contains a large portion of the Canal Saint-Martin, linking the northeastern parts of Paris with the River Seine. Geography The land area of the arrondissement is 2.892 km2 (1.117 sq. miles, or 715 acres), and it had a 1999 population of 89,695. The 10th arrondissement is often referred to as ''l'Entrepôt''. Like all Parisian arrondissements, it is divided into four quartiers (districts):All demogr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rue Cail
''Ruta graveolens'', commonly known as rue, common rue or herb-of-grace, is a species of ''Ruta'' grown as an ornamental plant and herb. It is native to the Balkan Peninsula. It is grown throughout the world in gardens, especially for its bluish leaves, and sometimes for its tolerance of hot and dry soil conditions. It is also cultivated as a culinary herb, and to a lesser extent as an insect repellent and incense. Etymology The specific epithet ''graveolens'' refers to the strong-smelling leaves.J. D. Douglas and Merrill C. Tenney Description Rue is a woody, perennial shrub. Its leaves are oblong, blue green and arranged pinnate; they release a strong aroma when they are bruised. The flowers are small with 4 to 5 dull yellow petals in clusters. They bear brown seed capsules when pollinated. Uses Traditional use In the ancient Roman world, the naturalists Pedanius Dioscorides and Pliny the Elder recommended that rue be combined with the poisonous shrub oleand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
L'Air De Paris
''The Air of Paris'' (French: ''L'air de Paris'') is a 1954 French-Italian drama film directed by Marcel Carné and starring Jean Gabin, Arletty and Roland Lesaffre. Gabin won the Volpi Cup at the 1954 Venice International Film Festival. It was shot at the Billancourt Studios in Paris with sets designed by the art director Paul Bertrand. Synopsis An aging former boxer who now runs a training gym with his wife is on the prowl to find a young talent and take him to the top. He is in the process of doing so, but his wife wants him to retire. The young boxer's indecisiveness and weakness for women make him a difficult training prospect. Cast * Jean Gabin as Victor Le Garrec * Arletty as Blanche Le Garrec *Roland Lesaffre as André Ménard *Marie Daems as Corinne * Folco Lulli as Angelo Posi * Maria-Pia Casilio as Maria Posi * Ave Ninchi as Angela Posi * Jean Parédès as Jean-Marc * Simone Paris Simone Paris (1909–1985) was a French stage and film actress.Turk p.441 Sel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marcel Cerdan
Marcellin "Marcel" Cerdan (; 22 July 1916 – 28 October 1949) was a French professional boxer and world middleweight champion who was considered by many boxing experts and fans to be France's greatest boxer, and beyond to be one of the best to have learned his craft in Africa. His life was marked by his sporting achievements, social lifestyle and ultimately, tragedy, being killed in an airplane crash. Early life Marcellin Cerdan was born at 9:00pm on 22 July 1916 in the "Little Paris" neighbourhood of Sidi Bel Abbès in Algeria. He was the fourth son of Antonio Cerdán (1880–1946), a day labourer, and Asunción Cascales (1886–1942)'','' '' pied-noirs'' of Spanish origin. Boxing career Cerdan began boxing professionally on 4 November 1934 in Meknes, Morocco, beating Marcel Bucchianeri by a decision in six rounds. He then ran a streak of 47 wins in a row between that first bout and 4 January 1939, when he lost for the first time, to Harry Craster by a disqualification i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mille-feuilles
A (, "thousand-sheets"),The name is also written as and . also known by the names Napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. Its modern form was influenced by improvements made by Marie-Antoine Carême. Traditionally, a is made up of three layers of puff pastry (), alternating with two layers of pastry cream (). The top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. It may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect. History All the elements of the recipe are present in numerous cookbooks since at least the 16th century, but the exact origin of the is unknown. According to the ''Oxford Companion to Sugar and Sweets'', recipes from 17th century French and 18th century En ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traiteur (culinary Profession)
A traiteur (; ) is a French food-seller, whose places of business were arguably the precursors of the modern restaurant.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , pp. 75–80 Prior to the late 18th century, diners who wished to "dine out" could dine at a traiteur's, or order meals to go. The cooks and caterers guild - informally known as the ''traiteurs'' - progressively claimed the right to make any sophisticated meals, leaving inns and taverns to mainly make roast or grilled meat. As of the late seventeenth century, many offered a table d'hôte, a meal offered at a set price with no choice of dishes. However both cabarets and traiteurs could also offer individual choice of dishes, despite claims to the contrary. In modern France, the word often refers to a caterer. ''Traiteur'' is an agent noun formed from the verb ''traiter'' ("treat"), which literally refers to the action of "treating" someone to something (for instance, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Profiteroles
A profiterole (), cream puff (US), or ''chou à la crème'' () is a filled French and Italian choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. Savory profiterole are also made, filled with pureed meats, cheese, and so on. These were formerly common garnishes for soups. The various names may be associated with particular variants of filling or sauce in different places. Preparation Choux pastry dough is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked profiteroles are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet profiteroles, additional glazes or decorations may then be added. Presentation The most common prese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Julien
''Bouillon Julien'', formerly ''Julien'', is a '' brasserie''-type restaurant in the 10th arrondissement of Paris, France. It was made an official Historical Monument for its Art Nouveau style. History In 1787, the building hosted the restaurant ''Le Cheval Blanc'', became one of the first '' café-concerts''. The current building was erected in 1901–1902 by architect Édouard Fournier. The ''Art Nouveau'' restaurant was decorated by Louis Trézel, Armand Ségau and Hippolyte Boulenger, and opened in 1903 as ''Gandon-Fournier''. In 1924, the establishment was handed over to Julien Barbarin. Several signs representing peacocks were made by Armand Ségaud, whereas the mahogany counter is attributed to cabinetmaker Louis Majorelle. Louis Trézel depicted four women on several sintered-glass panels inspired by Alfons Muchas's iconography. The tiled floor, which depicts a wild aquilegia and daisy meadow, was crafted in Hippolyte Boulenger's pottery works in Choisy-le-Roi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (restaurant)
In France, a bouillon (french: bouillir, en, to boil) is a traditional (late 19th or early 20th century), spacious restaurant that usually serves traditional French cuisine, in particular a bouillon, which has provided the name for this class of restaurants. When invented, the concept was to serve good quality food quickly, at an affordable price. By repeating the same formula across multiple sites, the founder also effectively invented the chain restaurant; however, the wider idea had no influence (beyond other bouillons) and ultimately it was American chains which revived the idea in France.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , pp. 96, 115 Today, the buildings of some bouillons are listed historical monuments. History The first bouillon was opened in 1855 by a butcher, Pierre Louis Duval. He proposed a single dish of meat, and a bouillon (soup/stock) to the workers of the market halls. In 1900, nearly two hund ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Une Femme Est Une Femme
''A Woman Is a Woman'' (french: Une femme est une femme) is a 1961 French musical romantic comedy film written and directed by Jean-Luc Godard, starring Jean-Paul Belmondo, Anna Karina and Jean-Claude Brialy. It is a tribute to American musical comedy and associated with the French New Wave. It is Godard's third feature film (the release of his second, '' Le petit soldat'', was delayed by censorship), and his first in color and Cinemascope. Plot The film centers on the relationship of exotic dancer Angéla and her lover Émile. Angéla wants to have a child, but Émile is not ready. Émile's best friend Alfred also says he loves Angéla, and keeps up a gentle pursuit. Angéla and Émile argue about the matter; at one point they decide not to speak to each other, so continue their argument by pulling books from the shelf and pointing to the titles. Since Émile stubbornly refuses her request for a child, Angéla finally decides to accept Alfred's plea and sleeps with him. This pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean-Luc Godard
Jean-Luc Godard ( , ; ; 3 December 193013 September 2022) was a French-Swiss film director, screenwriter, and film critic. He rose to prominence as a pioneer of the French New Wave film movement of the 1960s, alongside such filmmakers as François Truffaut, Agnès Varda, Éric Rohmer, and Jacques Demy. He was arguably the most influential French filmmaker of the post-war era. According to AllMovie, his work "revolutionized the motion picture form" through its experimentation with narrative, continuity, sound, and camerawork. His most acclaimed films include ''Breathless'' (1960), '' Vivre sa vie'' (1962), '' Contempt'' (1963), ''Band of Outsiders'' (1964), '' Alphaville'' (1965), '' Pierrot le Fou'' (1965), '' Masculin Féminin'' (1966), '' Weekend'' (1967), and '' Goodbye to Language'' (2014). During his early career as a film critic for the influential magazine '' Cahiers du Cinéma'', Godard criticised mainstream French cinema's "Tradition of Quality", which de-empha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mistinguett
Mistinguett (, born Jeanne Florentine Bourgeois; 5 April 1873 – 5 January 1956) was a French actress and singer. She was at one time the highest-paid female entertainer in the world. Early life The daughter of Antoine Bourgeois, a 31-year-old day-labourer, and Jeannette Debrée, a 21-year-old seamstress, Jeanne Bourgeois was born at 5 Rue du Chemin-de-Fer (today Rue Gaston-Israël), in Enghien-les-Bains, Val-d'Oise, Île-de-France, France. The family moved to Soisy-sous-Montmorency where she spent her childhood; her parents later worked as mattress-makers.Flanner, Janet, ''Paris Journal, Volume Two, 1956—1964'' (Harcourt Brace Jovanovich, 1965), page 6 At an early age Bourgeois aspired to be an entertainer. She began as a flower seller in a restaurant in her hometown, singing popular ballads as she sold blossoms. Entertainer After taking classes in theatre and singing, she began her career as an entertainer in 1885. One day on the train to Paris for a violin lesso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
