#Gribiche

[beautiful-contrast]

From Gribiche by Colette

[byneddiedingo]

Two by Jacques Feyder

Cécile Guyon, Françoise Rosay, and Jean Forest in Gribiche (Jacques Feyder, 1926)

Carnival in Flanders (Jacques Feyder, 1935)

Belgian-born director Jacques Feyder established his career in France during the silent era, and went to work for MGM in Hollywood in 1929 to direct Greta Garbo in her last silent movie, The Kiss. But Hollywood was more interested in having him direct foreign-language versions of movies after talkies came in: Before dubbing became a common practice, films were often made in two versions, one in English for the American and British markets, others in various languages for overseas audiences. So Feyder was tasked with making a German-language version of Garbo's first talkie, Anna Christie (1931), though he also made two movies starring Ramon Novarro, Daybreak (1931) and Son of India (1931). Disillusionment with Hollywood sent him back to France, where he made his most famous film, Carnival in Flanders, in 1935. The rise of the Nazis, who banned that film after they invaded France in 1940, caused Feyder and his wife, Françoise Rosay, who starred in many of his movies, to move to Switzerland, where his career stalled and he died, only 62, in 1948. After the New Wave filmmakers began to dominate French film, Feyder's reputation began to wane: François Truffaut said of Carnival in Flanders that it represented a tendency to make everything "pleasant and perfect," As a result, David Thomson has said, "Feyder may be unfairly neglected today just as once he was injudiciously acclaimed."

Gribiche (Jacques Feyder, 1926)

Cast: Jean Forest, Rolla Norman, Françoise Rosay, Cécile Guyon, Alice Tissot. Screenplay: Jacques Feyder, based on a novel by Frédéric Boutet. Cinematography:  Maurice Desfassiaux, Maurice Forster. Production design: Lazare Meerson. 

The young actor Jean Forest had been discovered by Feyder and his wife, Françoise Rosay, and he starred in three films for the director, of which this was the last. It's a peculiar fable about charity. Forest plays Antoine Belot, nicknamed "Gribiche," who sees a rich woman, Edith Maranet (Rosay), drop her purse in a department store and returns it to her, spurning a reward. Edith is a do-gooder full of theories about "social hygiene." Impressed by the boy's honesty, Edith goes to his home, a small flat above some shops, where he lives with his widowed mother, Anna (Cécile Guyon), and proposes that she adopt Gribiche and educate him. Anna is reluctant to give up the boy, but Gribiche, knowing that Anna is being courted by Phillippe Gavary (Rolla Norman), and believing that he stands in the way of their marriage, agrees to the deal. When her rich friends ask about how she found Gribiche, Edith tells increasingly sentimental and self-serving stories -- dramatized by Feyder -- about the poverty in which she found him and his mother. But the boy is unhappy with the cold, sterile environment of Edith's mansion and the regimented approach to his education, and on Bastille Day, when the common folk of Paris are celebrating in what Edith regards as "unhygienic" ways, he finds his way back to his mother's home. Edith is furious, but eventually is persuaded to see reality and agrees to let him live with Anna and Phillippe, who have married, while she pays for his education. The whole thing is implausible, but the performances of Forest and Rosay, and especially the production design by Lazare Meerson, make it watchable and occasionally quite charming. Carnival in Flanders (Jacques Feyder, 1935)

Cast: Françoise Rosay, André Alerme, Jean Murat, Louis Jouvet, Micheline Chierel, Lyne Clevers Bernard Lancret. Screenplay: Bernard Zimmer, Jacques Feyder, based on a story by Charles Spaak. Cinematography: Harry Stradling Sr. Production design: Lazare Meerson. Film editing: Jacques Brillouin. Music: Louis Beydts. 

Feyder's best-known film is something of a feminist fable, a kind of inversion of Lysistrata, in which the women of Boom, a village in 17th century Flanders that is occupied by the Spanish save the town from the pillage and plunder that the men of the village expect. Françoise Rosay plays the wife of the burgomaster (André Alerme), who holes up in his house, pretending to have died. The other officials of the town likewise sequester themselves. But the merry wives of Boom decide to wine, dine, and otherwise entertain the occupying Spaniards. It's all quite saucily entertaining, though undercut by a tiresome subplot (suspiciously reminiscent of that in Shakespeare's own play about merry wives) involving the burgomaster's daughter (Micheline Chierel) and her love for the young painter Julien Brueghel (Bernard Lancret), of whom the burgomaster disapproves. Again, Rosay's performance is a standout, as is Lazare Meerson's design: The village, with its evocation of the paintings of the Flemish masters, was created in a Paris suburb, with meticulous attention to detail, including the men's unflattering period costumes, designed by Georges K. Benda. The cinematography is by the American Harry Stradling Sr., who built his reputation in Europe before returning to Hollywood.

[dancingdikdiks]

Asparagus with Gribiche Part 2

[myhughniverse]

[hq-fantasies]

sardine croquette and sauce gribiche.

[mournfulroses]

Colette, translated by Antonia White from “Gribiche,” written c. February 1937

[petaltexturedskies]

Her black hair shone like a river under the moon.

Colette, from "Gribiche" wr. c. February 1937

[pouringforever]

A nice little meal out with my parents at Yellowhammer in Stockport, while I have some time off and they're down.

Leeks vinaigrette with soft boiled egg. Kind of like an unmade gribiche.

Stuffed mussels.

Templegall cheese gougeres.

I forgot to take a piccie of the Confit squid with winter tomato broth and orrechiette & potato and chard gratin. And the cheese board.

And to finish, we doubled up on the portion of the rhubarb fool with shortbread biscuits.

[drspacepoodle]

Oct 5, Baltimore - 2nd night

—

By @/gribiche

[mel-et-ses-histoires]

Il y avait steak sauce gribiche ce midi.

1 : le steak était invisible sous la montagne de sauce.

2 : je ne regrette rien.

[obscurehistoricalinterests]

The Republic is worth a sauce gribiche

by Aurélien Soucheyre

„21 January is the day of the tete de veau dish, to celebrate the day in 1793 when the monarchy of divine right lost its own head. But where does this tradition come from and what's the recipe?

It's been going on for over two hundred years: every 21 January, thousands of gourmets enjoy a tete de veau at republican banquets. The date is no coincidence: it's the anniversary of the beheading of Louis XVI in 1793, the ultimate symbol of the fall of the Old Regime. The tradition comes from the pamphleteer Romeau, who in 1794 invited people to eat a pig's head on 21 January, a biscuit in the shape of the Bastille on 14 July and a 'fat chicken of India' on 10 August, the date of the collapse of royalty in 1792. Only the 21 January head has survived. It went from being a pig, referring to a king caricatured as a piglet in 1791, to a calf in 1848, when the Second Republic was established. The Third, Fourth and Fifth Republics then refrained from changing the animal. As for the sauce, it has evolved over the years, and it is the gribiche that has held the rope for decades, composed, for the purists, of eggs, mustard, oil, parsley, tarragon, chervil, and above all the indispensable capers and gherkins, which represent neither the body nor the breasts of the deceased king.

It's just that the practice has nothing to do with an anthropophagic delirium. It is not the individual Louis XVI who is being eaten, who had already lost his crown and had once again become "citizen Louis Capet". It is the monarchy of divine right that is being swallowed, the political regime itself, digested by the republican stomach. And if that sounds far-fetched, it's because the original idea came from England, as recounted by Gustave Flaubert in E'Education Sentimentale. On 30 January 1649, the British were the first to decapitate their monarch, by attacking Charles 1st. They were also the first to eat calves' heads on that date, in response to the royalists' commemorations. And even though the English throne has since been reoccupied, without absolute powers, the French replay the match every 21 January, with the royalists in the Basilica of Saint-Denis cowering on one side and the republicans laughing on the other.

Cold or hot

So there are confreries of calf's head eaters all over France on D-Day, a combination of English humour and French terror, all under the revolutionary flag. A great fan of tete de veau and "roborative cuisine", according to legend, former French President Jacques Chirac has never said whether he discovered this speciality at a banquet under the tricolour cockade, somewhere between Paris and Corrèze. But he did help to popularise the dish. It can be eaten cold, with little touches to the eyelids, nostrils, tongue and brains, for those who like to chew, or hot like a pot-au-feau. A matter of taste. Because the French Revolution is neither cold nor hot: it's lukewarm, because it's still waiting to be over.“

Tete de veau with gribiche sauce

Ingredients:

- 1 boneless veal head and 1 tongue

- 80g flour - 1 clove of garlic - 4 carrots

- 2 sprigs celery - 3 large onions spiked with cloves

- 1 bouquet garni - salt and pepper

Preparation:

The day before, soak the head and tongue in salted water and change the water several times. The next day, blanch the veal head, previously cut in half. Bring the veal halves and tongue to the boil, starting with cold water. Decant, peel the tongue and cut in half lengthways. Place each tongue half in each veal half, then roll into rotis before tying.

To cook the head. In a large pot, pour the flour delayed in a glass of white vinegar and add 10 litres of cold water. Add all the ingredients (herbs and chopped vegetables) and mix. Bring the bouillon to the boil before adding the two halves of the steak. Leave to simmer for two hours.

Check that it is cooked through, remove the two halves and leave to cool. Remove the string and roll into a ballottine, then wrap tightly in cling film to cut into equal slices.

Serve hot (or cold, according to taste), accompanied by potatoes cooked separately in salted water and a gribiche sauce.

For the sauce

Ingredients:

- 2 or 3 eggs - 1 tbsp wine vinegar (optional)

- 1 tsp mustard - 25cl peanut or rapeseed oil

- salt and pepper - 30 g chopped gherkins

- 30g chopped capers - 1 tbsp parsley

- 1 tbsp chopped tarragon - 1 tbsp chopped chervil

Preparation:

Boil the eggs until they are hard-boiled. Crush the yolks, add the mustard and mix the mayonnaise with the oil. Add the vinegar, salt and pepper and mix in the gherkins, capers, herbs and finely chopped egg whites.

[westernyouths]

Here’s my gift to you: the recipe for gribiche from Jeremy fox’s On Vegetables. I implore you to make this for a group the second the weather goes above 20c. It’s fairly straightforward (make the mayo from scratch, though! It’s not worth cutting corners here) and such a crowd-pleaser. It does all the heavy lifting and allows you to keep the rest of the veg nice and simple.

[lesserknowncryptids]

Today's lesser known cryptids are: Gribich and Poof Wolf

(Sighted by @marsormargot)

[perthfoodreview]

INVITED: MADELEINE ON BEAUFORT 🇫🇷✨ // lunch at the new French restaurant @madeleineonbeaufort : they’re open from Wednesdays to Sundays and are serving breakfast and lunch for now. They’re waiting on their liquor license and will open for dinner after that. Lunch menu on last pic. We had the following: - Fresh juices: Cloudy apple & Mango smoothie - Market Fish Goujons (crimson snapper): herbed parmesan crust, sauce Gribiche - Stockyard Sirloin Steak (300g) garlic fried potatoes, garden salad, sauce Béarnaise (gf) $48 - Special of the Day: Steak Sandwich with aged Cheddar, Tomato & Truffle Mayo $32 - Bread and Butter Pudding: vanilla bean crème Anglaise, fresh berries Love their beautiful fitout with the stained glass and lots of natural lighting. Tres chic. Everything was delicious and on point. The crimson snapper was fresh and such a refreshing starter to our lunch while we waited for the mains. Steak sandwich was one of the best I’ve had: crusty bread with tender steak, fresh tomato slices and melted aged cheddar. Mmm. Same owners as @mr_sandwichonstgeorges so they definitely know what they’re doing. The sirloin steak was good quality and juicy. Garlic fried potato was deliciously crispy - a must-order side here imo. Bearnaise sauce was rich and creamy. Bread and butter pudding was presented beautifully with fresh fruits and provided a sweet (not too sweet which was perfect) finish to our meal. Will be back to try their breakfast, baked goodies and dinner. Thanks so much Emmanuel and the team at @madeleineonbeaufort for your hospitality. ❤️🙏 #Invited #MadeleineOnBeaufort #Highgate #French #Lunch #parisienne #TresChic #PerthFrench #PerthFoodReview #PerthIsOk #UrbanListPerth #PFR_MadeleineOnBeaufort (at Highgate, Perth) https://www.instagram.com/p/CnBTwXTPezB/?igshid=NGJjMDIxMWI=

[myhughniverse]

[sneakyguacamole]

Beans with asparagus and gribiche

Via Grist. I’m part of the Rancho Gordo bean club, which I love, but it can be hard to work through 6 pounds of beans, 4x a year, with only two people! I’m very much a recipe follower, so I’m never going to just cook and pot of beans and eat them with their liquid. Therefore, I’m always looking for simple, flexible recipes to use, and I appreciate that Grist provided 4 versions of bean +…