There are so many exciting French cultural events all around the USA this and next month. We hope you'll enjoy our picks!
Boston's Museum of Fine Arts presents Toulouse-Lautrec and the Stars of Paris. Through August 4.
In Chicago DocFilms presents Claude Chabrol: Neo Noir Master. Through June 3, 2019.
The Dallas Museum of Art presents Berthe Morisot, Woman Impressionist. Through May 26.
In Greenwich, CT, Stamford, CT, and New York City the annual Focus on French Cinema festival returns with an exciting lineup of recent films. April 26-30.
The Milwaukee Art Museum presents Bouguereau & America. Through May 12.
New York's French Institute hosts the US premiere of The Heart (Réparer Les Vivants), an acclaimed production which has won the 2017 Molière for Solo Performance. In French with English supertitles. May 8.
New York's French Institute (FIAF) pays tribute to a French and international cinema icon with its retrospective Isabelle Huppert On Screen. Through April 23.
New York's French Institute (FIAF) presents Burning Bright: New French Filmmakers. May 7 through June 25.
In New York Film Forum's exciting Trilogies series features notable film triptychs by Jacques Becker, Lucas Belvaux, Jean Cocteau, and Marcel Pagnol. Through May 16.
New York's MoMA showcases the remarkable work of famous screenplay writer Jean-Claude Carrière. May 9 through June 16.
New York's Met Museum presents Monumental Journey: The Daguerreotypes of Girault de Prangey. Through May 12.
The Philadelphia Museum of Art presents The Impressionist's Eye. Through August 18.
The Philadelphia Museum of Art presents The Duchamp Family. The exhibition highlights the art of Marcel Duchamp and his siblings.Through August 2019.
In Pasadena the Norton Simon Museum presents Matisse/Odalisque. Through June 17.
San Francisco's de Young Museum presents Monet: The Late Years. Through May 27.
The Worcester Art Museum presents Monet's Waterloo Bridge: Vision and Process. Through April 28.
Last but not least, modern chanson française icon ZAZ shows up in New York, Québec and Montréal. April 22-26. Composer and performer Yann Tiersen, of Amélie fame, will be on tour in North America starting next month. May 10 through June 2.
90 grams (⅜ cup) sugar
90 grams (¾ cup) all-purpose wheat flour wheat flour
350 grams (¾ lb) fresh strawberries
4 gelatin sheets
30 cl (1¼ cup) heavy liquid cream, cold
150 grams (⅔ cup) sugar
200 ml (1 cup) raspberry or strawberry coulis
1½ gelatin sheet
Prepare the day before serving. You will need a pastry circle about 9 inches wide and 3 inches high.
Génoise Separate the egg whites from the yolks and beat the whites stiff. Mix the yolks and sugar until the mixture becomes whiter. Add the flour. Incorporate the beaten egg whites delicately. Lay a sheet of baking paper on an oven tray and put the circle pastry on top. Lay the génoise mixture inside the circle and even the surface as much as possible. Bake at 220ºC (420ºF) for about 20 minutes. The génoise is baked when a knife blade inserted in it remains dry. Move the génoise, still in the pastry circle, onto a cake plate. Remove the baking paper.
Bavarois Put the gelatin sheets in a bowl of water to make them softer. Wash and hull the strawberries. Blend them with the juice of the lemon and the sugar. Drain the gelatin sheets and add them to the mixture in a saucepan on low heat. Stir until the gelatin sheets are completely incorporated. Remove from heat and let cool. Whip the cream and incorporate in the strawberry mixture once it has cooled down. Lay the mixture on top of the génoise inside the pastry circle and refrigerate for at 12 hours. The next day, remove the cake from the pastry circle by delicately inserting a knife all around the cake.
Topping Put the gelatin sheets in a bowl of water to make them softer. Heat the coulis (which you can also make by mixing about 100 grams of berries and 5 cl of syrup of the same flavor with another 5 cl of water) in a saucepan on low to medium heat, then incorporate the gelatin sheets. Remove from heat and let cool for a little while. Cover the bavarois top with a thin layer of coulis, then decorate with a couple of sliced strawberries. Refrigerate the cake until you serve it.