Word: bleu
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...wondered how long until Ben & Jerry's came out with one.) But the real mass-market shift started two summers ago, when Vosges Haut-Chocolat put out the $7.50 Mo's Bacon Bar. "I was a vegetarian at the time," says owner Katrina Markoff, who trained at Le Cordon Bleu, "but I decided to make an exception for bacon." To her shock, the bacon bar became her best-selling item and is now available in more than 200 stores...
...feeling landlocked in the City of Light, get a table at Le Grand Bleu (11 Boulevard de la Bastille), where you can enjoy fresh seafood overlooking the Port de l'Arsenal marina. Or head to Le Bar Ourcq (68 Quai de la Loire), along the Bassin de la Villette, which provides sun worshippers with free lounge chairs and bocce-balls. Now here's hoping the weather holds...
...pieces explore theatricality through participatory spectacle, through absurdity (as in Cezary Bodzianowski’s “Luna,” in which the artist attempts to rollerblade the circumference of a large, rotating drum), immersion (as in “Séance de Shadow II (bleu)” by Dominique Gonzalez-Foerster, a room saturated with the color blue whose lights turn on as the viewer passes by), or direct participation (as in “Falha” by Renata Lucas, a grid of plywood sheets that can be rearranged to create a temporary stage...
...makes it unique! You mention L'Auberge Espagnole as a symbol of the renewal of French cinema, but that was five years ago. The Taxi movies? Yes, they were blockbusters, but they were also the lousiest films made by Luc Besson. His artistic achievements were Nikita, Subway, Le Grand Bleu and Léon - and those were years ago. French culture is about intimacy. We French live in a cultural world that is very different from the Americans', so before even beginning to judge ours, please do your homework. Learn French, read our books and our cultural press...
...impressed me, until I saw the back of his car, which is covered with empty soda cans and McDonald's cups. Which is even stranger, since Wansink passed the first level of tests to be a professional sommelier and his wife was trained as a chef at Le Cordon Bleu. It's as if after all his studies, Wansink has determined that there's no point in trying to keep all the applesauce off the big plate. In his book, he advocates acknowledging how powerless we are and then taking steps to create a healthier eating environment: use small plates...