The Concierges' Gazette
Going out in December
Pablo Picasso « Blue and Rose » at the Musée d’Orsay until January 6th: an exhibition not-to-be-missed which focuses on 5 crucial years of the art of Pablo Picasso, these years of blues followed by joy known as the periods of blue and rose.
Until January 1st, the Musée du Quai Branly introduces us to the arts of the Great Island with an exhibition dedicated to Madagascar. Decorative arts, funerary sculpture, painting, photography and contemporary creations: the 350 works presented raise the curtain on the art, history and cultures of this land of trade and influences.
To the architecture lovers, visit the exhibition dedicated to d to Tadao Ando at the Centre Pompidou, a key figure in contemporary architecture and a previous winner of the prestigious Pritzker prize. Learn more about the key principles behind his creations, such as his use of smooth concrete and the incorporation of natural elements. Until December 31st.
Until December 29th, the Opera Bastille presents the famous Traviata by Giuseppe Verdi, staged by Benoit Jacquot. In this opera, one of the most played around the world and inspired by La Dame aux Camélias, you will be impressed by the breathtaking vocal performances.
In his new restaurant Substance, the chef Matthias Marc, who made his classes at Racines des Prés and Lasserre will delight you with his delicious sauces and succulent creations like the fried gnocchis, fermented watercress, Morteau-style sauce and smoked egg yolk; poached oysters, raw cream with horseradish, beetroot and lemon; and for dessert, a Sao-Tome-chocolate soufflé, cocoa crumble and pine ice cream. Lunch menu at 29 Euro. Count 70 to 100 Euro à la carte. Closed on Saturdays and Sundays. 18 rue de Chaillot, 16th.
After big renovation works, the art-deco-style restaurant at the Gare de Lyon, the Train Bleu, has just been reopened by the Rostang family. The menu offers a traditional French cuisine: ravioles from Romans with hen juice and mushrooms; foie gras with artichokes; Newburg pike quenelle; leg of lamb with gratin dauphinois and baked Alaska with Chartreuse for dessert. A magical place, opened every day. Formula at 49 Euro, menus at 65 and 110 Euro, count 100 to 200 Euro à la carte.