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The Lipscani District of Bucharest

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Strada Smardan in the Lipscani District

Thanks to my Romanian friend SF writer Nina Munteanu, I found myself flying into Henri Coanda International Airport in Bucharest last week. We came to attend the Gaudeamus Book Fair at Romexpo where Editura Paralela 45 was launching the Romanian version of Nina’s writing guidebook The Fiction Writer (Scriitorul de Fictiune).

Dr. Florin Munteanu, respected scientist in Complexity Theory, picked us up at the airport and took us to the Phoenicia Grand Hotel, a rather posh spacious hotel that lived up to its name. We relaxed in the lounge, discussing fractal geometry and the Fibonacci Golden Ratio over café crèmes. It was a very civilized introduction to this eclectic “city of joy” (bucurie means joy in Romanian) and I felt strangely at home.

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Lobby of the Phoenicia Grand Hotel

Alexander Lobrano of the New York Times heralded Bucharest as “one of the last European cities that hasn’t been pasteurized by gentrification or lost its soul to mass tourism. It’s an odd but lively mutt of a city—one that’s clearly seen better days but where something is also suddenly stirring. The locals love to have a good time, and the Romanian economy is chugging along pretty nicely.” I’m not sure I agree with calling Bucharest a “mutt of a city”; although Bucharest does exude eccentricity in style and form, spanning the baroque to neo-gothic style of the Lipscani District to the eclectic opulence of the CEC Bank building to the insane self-indulgent extravagance of

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Palace of Parliament in Bucharest

Ceausescu’s Casa Popurului (House of the People). The Parisianne-inspired Arcul de Triumf and the Odean Theatre are reasons why Bucharest is sometimes referred to as Little Paris of the East. The historic Lipscani District in Old Town Bucharest (in the heart of the city), provides an authentic medieval setting — complete with pedestrian cobbled lanes — that includes stunning baroque, renaissance and neo-classical architecture dating back to medieval times. It is all that remains of a previously vibrant commercial centre (much of which was destroyed during Ceausescu’s reign).

Long before the official founding of the city of Bucharest in 1459, the Lipscani area was

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Arcul de Triumf in Bucharest

 already an important commercial centre. It got its name from the German town of Leipzig, because during the 1600s and 1700s many traders from Leipzig came to sell their wares to the locals and the Turks. Lipscani flourished in the 1600s after Vlad Tepes (the Turk impaler) chose it for his Princely Court. Craftsmen and merchants from all over settled there and many of Lipscani’s streets still retain the names of these trades. The diverse mix of Romanian, Greek, Bulgarian, Serbian, Armenian, Jewish, Albanian and Austrians mingled and clashed in a vibrant mix of culture and contrast.

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Caru cu Bere on Str. Stavropoleos in the Lipscani District

The general decay of the historic centre after successive bombings by the Allies and the Luftwaffe during World War II, followed by a devastating earthquake in 1977, rendered it vulnerable to communist leader Nicolae Ceausescu’s maniacal vision of a concrete, communist Utopia. Ceausescu ordered Bucharest’s historic centre demolished to make way for his Civic Centre project, which included the massive Palace of Parliament, and replaced a section of the historic district larger than New York’s Central Park with unimaginative grotesque imitations of palatial elegance. Somehow, the Lipscani District managed to survive to see the 1989 Romanian Revolution and Ceausescu’s execution.

George Kudor, one of Dr. Munteanu’s brilliant students, took me to the Lipsani District where we wandered the

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Dr. Florin Munteanu and George Kudor of the Complexity Centre

 pedestrian cobbled streets, along Strada Smardan, the first street to be completely repaved and renovated. We passed sushi bars, shops, Irish pubs, nightclubs and cafes like the Dutch-owned Grand Café Van Gogh, which according to Lobrano serves awesome coffee.   

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Stavropoleos monastery

We also wandered down Stavropoleos Street. George led me to an old monastery built in the Brancovenesc style where he said he often came to listen to the Byzantine music of the small choir. The church holds the largest collection of Byzantine music books in Romania. Built in 1724, the Stavropoleos monastery was dedicated to St. Archangels Michael and Gabriel. The name Stavropoleos is a Romanian rendition of a Greek word (Stauropolis), which means “the city of the Cross”.

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Neo-gothic interior of Caru cu Bere

We continued down Str. Stavropoleos with a view of the CEC Palace Romanian Savings Bank, an eclectic building with a monumental central dome and entrance archway supported by pillars. We walked along neo-gothic facades to one of Lipscani’s best known and popular restaurants, Caru’ cu Bere (cart of beer), which brews its own beer in a stunning Bell Epoque cathedral-like setting of high vaulted ceilings with painted ceilings, balconies, chandeliers, stained glass, and frescoes and ornate woodwork. One patron from London remarked, “It was like having a meal at Cardiff Castle!” The decadently opulent neo-gothic interior was designed by the Austrian architect Zigrid

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happy hostesses of Caru cu Bere

 Kofczinsky in 1875 as a beer hall (they certainly had interesting ideas of what a beer hall should look like then!). The service has apparently vastly improved from its former Sovietsky days. Our waitress was friendly and prompt. Caru’ cu Bere has a menu the size of a newspaper and celebrates a diversity of traditional Romanian food like mamaliga (polenta-like dish), carnati si fasole (sausage and beans), dovlecei umpluti cu carne (squash stuffed with minced meat), varza acra calita cu carnati bine afumati (sauerkraut with smoked sausage) and sarmale (cabbage rolls) to a juicy T-bone steak. The banner outside the restaurant proclaims in English: “Possibly the Best Restaurant in Town.” For its combination of atmosphere, good local food and price, they might be right.

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Macca-Villacrosse Passage in Lipscani District

George then took me through the Macca-Villacrosse Passage, an odd little U-shaped passageway linking Streets Lipscani and Eugen Carada with Calea Victoriei. This jewel of 19th century architecture is a year-round haven for coffee drinkers and shoppers beneath amber-tinted glass roof. Named “Valley of the Kings”, the passage was renovated in 1989 and contains small stores, a bistro, Chinese restaurant and cafes. Among them is the Cafenea Egipleana, an Egyptian-themed café and hookah lounge, where patrons share shisha or flavored tobacco from a communal hookah or nargile, placed at each table.

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Cafenea Egipleana in Lipscani District

After meeting Dr. Munteanu at the Centre for Complexity on Jean-Louis Calderan, we walked to Burebista Vanatoresc (Str. Batistei) a local medieval-themed restaurant where we enjoyed another hearty traditional Romanian meal (Romanians like to eat—my kind of people!) to the piano music of a local artist. I saw dishes like carnati de oaie (mutton sausages) and mititei (grilled links of mixed ground meat seasoned with garlic, thyme and anise). Specialties include bear paws and civet; spicy crispy pork ribs, filet of wild boar in red wine and brandy sauce. I had ciorba de perisoare (meatball soup), which came with hearty bread and a bracing Romanian beer.  

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Burebisa Vanatoresc in Bucharest

Bucharest is Europe’s sixth largest city and a three-hour flight from most western European capitals, adds Lobrano. I saw obvious influences of western (particularly North American) consumerism and pop culture (e.g., apparel, modern architecture, fast-food places like KFC, Pizza Hut; English spoken everywhere)—no doubt a visceral reaction of a culture emerging from the oppressive Ceausescu reign. I also recognized the influence of the east in the foods, dress, Byzantine architecture, music and comportment of the locals.

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Toulouse lingers over his daily cafe creme at the Phoenicia Grand

Florin Munteanu said it perfectly: “Romania is the corpus callosum of the world,” where east and west converge, mingle and learn. It’s no wonder that Romania is one of the leading countries in work on complexity theory, a science that embraces the “collision” of different “worlds” to create more than the sum of its parts. I look forward to coming back to this vibrant city and its countryside. When I return I will make sure to visit Bucharest’s excellent museums, particularly the Muzeul Taranului Roman (Peasant Museum) and the Muzeul National al Satului Diminitrie Gusti (Village Museum). Both are not far from the Lipscani District.

And, of course, there are the mountains and the sea!

For a unique, exotic and genuine holiday in a city that offers something different, I highly recommend Bucharest. Stay at the Phoenicia Grand Hotel. Eat a 100-course breakfast then walk it all off. Wander the streets. Mingle and get to know the locals. Romanians are friendly, articulate, extremely well-read and curious. You’ll come away not having spent too much and far richer. 

Tell them Toulouse sent you! Multumesc, Bucharest!

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Creemore Springs Brewery and Affairs Catering Bakery and Café

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Toulouse goes to heaven with his butter tart

I’ve travelled from Bangkok to Paris and quilted my way across North America, from Florida and Lunenburg to Vancouver and Laguna Beach. I’ve come to realize during my travels that the best experiences are the ones you aren’t looking for; the ones that tease your peripheral muse with pure magic. And they always appear in the most unlikely places.

Yesterday, a sultry wind swept through the city of Toronto, luring us to the countryside in search of a pastoral drive with the top down and some cool drinks. Pigcat had heard about the Creemore Springs Brewery, a micro-brewery that specializes in small batch seasonal beers. It was the perfect outing.

Pigcat packed a small panier with iced tea and some Petit Ecolier gourmet biscuits. We slid into my ToulouseMobile and sailed up the Airport Road to Creemore, a village nestled in the rolling hills of Ontario’s western Niagara Escarpment agricultural region.

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A stranger with a stranger smile dispenses our kellerbier

Our keen noses scented out Creemore Springs Brewery on Mill Street.  A tanker truck was filling its load in front of the small brewery. We chuckled at the sign on the truck’s backside that proudly proclaimed: “A Hundred Years Behind the Times”.

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Norma's cafe

After an informative tour of their charming facilities, Pigcat and I tried their new seasonal Kellerbier, an unfiltered, naturally cloudy brew that packs a zesty full-bodied flavor. The brew master adds Special German whole-leaf hops late in their brewing process to produce a wonderfully aromatic beer with a hint of citrus and spice on the palate. Greg Clow of Taste Toronto claims this new beer “is not only the most unique and interesting beer they’ve ever brewed, it’s also one of the best beers to be launched in Ontario in recent history.”

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Rich ambience of cafe-bakery greets Toulouse and Pigcat

Feeling rather peckish, we strolled past shops and galleries and let our paws stop beneath the unassuming green sign that read simply “Café”. The awning above the double red doors gave us more information. It read “Affairs Catering & Café”. Something about the century-old building, the cozy tables out front and original red storefront windows invited. We glanced at one another. On a whimsy we entered and I immediately knew: this was why we’d come to Creemore.

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Toulouse delights in a Reunion Island coffee

Roy Orbison’s warbling voice filled the spacious café with nostalgia. I felt like Marty McFly in Back to the Future, as I gazed around the russet brick walls, tastefully adorned with 1950’s vintage memorabilia. Artifacts ranged from kitchen implements my mother used to old signs advertizing extinct products and funky sayings like “Espresso Yourself!” I realized that I’d stepped back in time to when Pigcat was born.  “It feels like home when I come here,” one customer later confided to me.

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Norma makes exquisite gourmet sandwiches

We sidled past the displays of exquisite pastries, cakes and breads to where Sam took our order from behind the counter. I chose a BLT with cheese and home-style coleslaw, prepared for us by owner, Norma Panzini.   We watched as Norma created our gourmet sandwiches using hearty ingredients: juicy tomatoes, lettuce, thick slices of pepper-spiced back-bacon on grilled Panini bread.

Affairs Bakery & Café is a life-long dream of Norma’s. “This is my whole life,” she confided. Norma graduated from Ryerson Polytechnic institute where she specialized in the hospitality services program. After several years managing and developing standards and best practices for the food industry, she moved to Creemore with her family in search of a quiet lifestyle and launched her café bakery soon after. Her dedication to quality foods and impeccable practices translates to the products she uses and sells, including Fair Trade organic coffee, 100% in-house baking, and use of seasonal produce.  

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Mousse tarts and cherry cheesecakes

Affairs Bakery & Café features espresso and regular organic coffees blended and roasted by Reunion Island Coffee Limited in Oakville, ON, and freshly ground for customers. Reunion Island roasts small batch coffee from around the world to match the rare, exotic and distinctive hallmark of their orchid logo, itself a universal symbol of elegance and uncommon beauty. Affairs Catering promotes Reunion Island coffees certified organic by OCIA and by the Rainforest Alliance, whose exacting standards ensure high caliber coffee farmed and produced to conserve biodiversity and provide sustainable livelihoods.

I chose the Organic Sierra Verde, a Rainforest Alliance smooth medium-rich full-bodied blend with buttery chestnut tones that mellowed to a citric acidity. To go with my coffee, Norma insisted I try her signature dessert: the butter tart. I was in kitty heaven! The pecan butter tart sent my soul soaring. I might have burst into harmonizing with Buddy Holly. Pigcat didn’t let on; she was humming her own tune. 

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Norma and Toulouse discuss the merits of butter tarts

Come to Creemore for this alone: Norma’s exquisite pecan butter tart and great Fair Trade coffee. 

After directing us to Mr Norman’s Nephew Ice Cream Parlor at Wasaga Beach, Norma informed us that very August Creemore puts on the Copper Kettle Festival when the street shuts down to all but foot and paw traffic for some stomping fun, entertainment, food and drink. The party happens August 27th & 28th this year. Don’t forget to stop at the Affairs Catering Bakery & Café to claim your very own butter tart!

Contact Information for Affairs Catering Bakery & Cafe: Telephone (705) 466-5621; Fax (705) 466-5624; http://www.affairsbakery.com/

Creemore Springs Brewery: 139 Mill Street
Creemore, Ontario
Canada L0M 1G0
Tel: 1-800-267-2240
or 705-466-2240
Fax: 705-466-3306
Email: thefolks@creemoresprings.com

The Rainforest Alliance: http://www.rainforest-alliance.org/

This site is powered by donations. For your reading pleasure I do not clutter it with advertizing; nor do I charge any of these fine establishments, events, places or people for my reviews. If you are a patron who enjoys my articles or at the receiving end of one of my reviews you can show your appreciation with a donation (see right top sidebar).

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The Other Route 66 and The Eggs Up Grill

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Pattie and Marissa feed Toulouse well

I’m writing this as I eat a savory breakfast at The Eggs Up Grill, located on the scenic Route 66, just east of Portland, CT. My wholesome breakfast of corned beef hash browns with two eggs over-easy and brown toast and fresh coffee cost me a neat $7.00 and lasted me well into the afternoon.

The previous day I’d driven the ToulouseMobile south from Fredericton, NB, out of a snow blizzard, through sloppy slush and rain into Maine and Massachusetts. By the time I crossed into Connecticut at Webster on the 395 Interstate, the shadows were getting longer and the light took on a warm golden hue. I’d been playing cat and dog with the sun most of the day and the clouds drew themselves up into massive dark and light pictures from deep funnels of charcoal gray to crenulated fractal forms with bright halos and finally to beams of soft ethereal yellow light.

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Spring in Connecticut

I left the interstate to go west on Route 6. At Willimantic, Route 66 beckoned southeast and I answered. I found myself driving pleasant windy roads that took me through pastoral woodland and attractive houses nestled among the trees. I drove through charming villages like Columbia, Hebron, Marborough and East Hampton. Warm shades of brown, gold and green and grey greeted me beneath the warm glow of a setting sun. Connecticut’s Route 66 runs from Meriden to Windham, crossing the Connecticut River, and serves as an alternate east-west state highway to US 6 through east-central Connecticut.

In the waning light of dusk, I settled in the Riverdale Motel, just east of Portland. Owned and operated by jetsetters Robert and Joseph Seiferman and managed by Elizabeth Badin, it’s a cheerful, bright and clean establishment with a feel-good energy. The next morning I was directed to the Eggs Up Grill, which gave me an uplifting start to the day. The sun shone brightly overhead already (I’m not an early riser).

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French toast at the Eggs Up Grill

The grill was unassuming. I was later told it started out as a hotdog stand. When I opened the door to the cozy restaurant, a cheerful din greeted me. The place was packed with locals in lively chatter, sharing stories over good food. Memorabilia, including an old authentic historic Route 66 sign, covered the walls. Pattie handed me the menu and a steaming cup of rich coffee. The menu was pretty basic, listing about six major items, with pretty well any combination available to customize your breakfast. I chose the Number One from the wholesome selection that included an omelet, pancake, French toast or breakfast sandwich. Of course there was the obligatory biscuits and gravy. In fact, the Number Four breakfast listed gravy first among the sausage, biscuits and eggs. In no time Marissa handed me my breakfast. I sat back and enjoyed the homemade corned beef hash, grilled tastefully with potatoes and onions, and dipped my toast in the runny egg yolk. My little pink tongue lapped up what the toast missed and I smiled. I knew why the locals congregated here. This was the best place to eat in the a.m. on Route 66. In Connecticut, that is.

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One of Route 66's rock creatures

The original U.S. Route 66, known as the Will Rogers Highway or the Main Street of America, was one of America’s first extensive highways. Established in 1926, it spanned from Chicago, Illinois through Missouri, Kansas, Oklahoma, Texas, New Mexico, Arizona and California, covering 2,448 miles of plains, scrub, dessert and mountains. Pop culture recognizes it through songs and an old TV show.

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The legendary U.S. Route 66

This site is powered by donations. For your reading pleasure I do not clutter it with advertizing; nor do I charge any of these fine establishments, events or places for my reviews. If you are a patron who enjoys my articles or at the receiving end of one of my reviews you can show your appreciation with a donation (see right top sidebar). 

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Romania’s Brâncusi in Paris and New York

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Brancusi's Sleeping Muse

“Ce qui est réel n’est pas l’apparence mais l’idée, l’essence des choses.”—Constantin Brâncusi 

Today Google is celebrating the 135th birthday of Romanian sculptor Constantin Brâncusi (1876-1957) with a doodle that features seven of his sculptures.

Brancusi was born February 19, 1876 in Romania and died March 16, 1957 in Paris, my hometown.Brâncusi is considered one of the founding figures of modern sculpture and one of the most original artists of the twentieth-century. His groundbreaking carvings introduced abstraction and primitivism into sculpture for the first time, and were as important as Picasso’s paintings to the development of modern art.

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Brancusi's sculptures googled

Brâncusi grew up in the village of Hobisa Romania, close to Romania’s Carpathian Mountains, an area rich in a tradition of folk crafts, particularly woodcarving. Geometric patterns of the region are can be seen in his later works.

His parents were poor peasants who earned a meager living through hard labor. As a boy Constantin herded the family’s flock of sheep. He showed talent for carving objects out of wood, and often ran away from home to escape the bullying of his father and older brothers.

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Constantin Brancusi

Brâncusi trained initially as a carpenter and stonemason. When Brâncusi was 18, an industrialist, impressed by Brâncusi’s talent for carving, entered him in the Craiova School of Arts and Crafts (Scoala de meserii), where he pursued his love for woodworking. He graduated with honors in 1898, then enrolled in the Bucharest School of Fine Arts, where he received academic training in sculpture. One of his earliest surviving works, under the guidance of his anatomy teacher, Dimitrie Gerota, is a masterfully rendered écorché (statue of a man with skin removed to reveal the muscles underneath) which was exhibited at the Romanian Athenaeum in 1903. Though just an anatomical study, it foreshadowed the sculptor’s later efforts to reveal essence rather than merely copy outward appearance.

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Toulouse relaxes by the Seine with Notre Dame behind

Eventually Brâncusi traveled to Munich and then settled in Paris in 1904, where the avant-garde community of intellectuals and artists openly welcomed him. He worked for two years in the workshop of Antonin Mercié of the École des Beaux-Arts, and was invited to enter the workshop of Auguste Rodin. Even though he admired the eminent Rodin he left the Rodin studio after only two months, saying, “Nothing can grow under big trees.”

Drawing inspiration from African and oriental art in addition to Rodin’s work, Brâncusi found his own unique voice in the simple form. Reminiscent of the clean poetic strokes of Canadian Group of Seven artist Lawren Harris, Brâncusi was a “purist” who sought to reduce his art to a few basic elements. His art was subtle yet complex, like a deep pool waiting to embrace you. Complexity lay coiled inside each polished piece, poised to reveal the poetry of its deepest intimacy. “Witness the studied serenity and distilled eroticism of Sleeping Muse,” proclaimed Nicola Hodge and Libby Anson in their book World’s Greatest and Most Popular Artists and Their Works. This 1910 bronze (pictured above) can be viewed at the Metropolitan Museum of Art in New York—another one of my favorite places—and maybe one of yours.

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Toulouse enjoys the Met in NYC

A reconstruction of Brâncusi’s studio in Paris is open to the public. The Brâncusi Atelier lies near the Pompidou Centre, in the rue Rambuteau. It’s worth a trip and while you’re at it, check out the Pompidou Centre.

Brâncusi’s sculptures are very fetching; what I mean is they fetch a great deal! In 2002, one of his sculptures named Danaide sold for $18.1 million. It was the highest that a sculpture piece had ever sold for at auction. In May 2005 one of his pieces from Bird in Space broke that record, selling for $27.5 million in a Christie’s auction. Then in February 2009 in the Yves Saint Laurent/Pierre Bergé sale his sculpture Madame L.R. sold for  €29.185 million ($37.2 million), setting a new historical record. Well, don’t look at me. I didn’t buy it…(but I know who did…meow)!

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Brancusi's Le Baiser (The Kiss)

I’m Toulouse LeTrek, the COOL Travel Cat! Meow…

“Munceste ca un sclav, porunceste ca un rege, creeazs ca un zeu.” (work like a slave, command like a king, create like a god)– Constantin Brâncusi 

 

This site is powered by donations. For your reading pleasure I do not clutter it with advertizing; nor do I charge any of these fine establishments, events or places for my reviews. If you are a patron who enjoys my articles or at the receiving end of one of my reviews you can show your appreciation with a donation (see right top sidebar). 

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Chicago Gourmet Chocolate: Vosges Haut Chocolat

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Vosges Haut Chocolate exotic truffles

“…And it *melts*, God forgive me, it melts ever so slowly on your tongue, and tortures you with pleasure.”—Ivette Marceau, Chocolat

I am Toulouse LeTrek, the COOL Travel Cat, epicurean, sommelier, and gourmet of all things wonderful. I adore chocolate. However, for someone who loves chocolate as much as I do, I indulge in very little of it. You won’t see me in the 7-Eleven or Walgreens buying an over-the-counter candy bar like Kit Kat (edible Kat? How disgusting!) or Cadbury’s Caramilk Bar. You might call me a chocolate snob. I’d prefer to call myself a chocolate gourmet.

I treat chocolate like I treat coffee (that’s right, you won’t see me buying coffee at the local gas station or helping myself to free coffee at the bank or Tim Horton’s—sorry TH coffee fans; though their donuts are another matter). Chocolate—like coffee—is meant to be celebrated. Chocolate is a sensual gift: to be anticipated with delight, joyfully embraced, slowly inhaled and caressed with your tongue.

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Vosges Haut Chocolat's Red Fire Bar

When I’m not adventuring in Switzerland, loitering at Sprüngli on Bahnhofstrasse or Café Schober on Napfgasse in Altstadt  Zurich, or in Europe generally—in other words, when I am in North America—I continually find myself on a quest in the most unlikely places for something beyond the norm; something exotic. Something surprising.

I discovered such a gem at the Wine Store on funky Bardstown Road in Louisville Kentucky. There, on the front counter, along with other enticing wine accoutrements, sat a display of fine chocolate bars by Vosges Haut Chocolat. There was hope for good chocolate!

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Vosges Mountain Range in France

Vosges is the name of a mountain range in northeast France parallel to the Rhine River with rounded summits. But it’s also the name founder Kristina Markoff gave to her new chocolaterie that she opened in Chicago in 1998.

My gaze swept the bold selection of Vosges chocolate bars whose exotic names triggered reveries of world travel and adventure; names like Black Pearl, Red Fire, Oaxaca, Blood Orange Caramel, Goji, and Woolloomooloo. I let my gaze finally rest on the Marzipan Bar, made with Sicilian almond marzipan, amaretto and dark chocolate (62% cacao and at least 38% cacao solids). Marzipan is made by grinding sweet and bitter almonds with sugar to create a dense paste. Germans create a pig-figurine in the New Year to give them good luck and Italians often sculpt the paste into fruit shapes. Marzipan—good marzipan that is moist and smooth and not overly sweet—is an “Old World” confection that breathes out a complex and elegant sensual experience of aroma, taste and texture.

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Toulouse with his prize: Vosges Marzipan and Rex Hill

Curious about a North American’s version of a confectionary dominated by Europeans, I bought a bar along with a Rex Hill Pinot Noir and took it home to enjoy. I have to admit I was delightfully surprised: this chocolate bar was every bit as good as its foreign counterparts including Niederegger Lubeck Marzipan Classic, Schluckwerder Chocolate Covered Marzipan Loaves, Mozart-Wurtel Schocolade mit Marzipan, and the Anthon Berg marzipan line.  I felt my whiskers tremble at the complex fusion of almond, amaretto, and buttery smooth cacoa. The moist almond paste and amaretto enveloped in smooth dark chocolate sang an elegant symphony of flavors in my mouth. My nose twitched with pleasure and my little pink tongue licked my lips, gathering every last bit of heaven. I couldn’t help it. I thought: Oh, now I must go try Mo’s Dark Chocolate Bacon Bar, made with applewood bacon and alderwood smoked salt plus 62% dark chocolate! It is apparently the rage with chocolate lovers  in North America, besotted with Vosges. Expect the unexpected with Vosges.

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Owner/Chocolatier Katrina Markoff

If you live in Chicago you are indeed fortunate! Vosges Haut Chocolat set up shop in Chicago, with stores located on 520 North Michigan Avenue, 951 West Armitage Avenue and 2211 N Elston Ave # 203, and O’Hare Airport. Chicagoans can simply walk into a Vosges and drool over the shelves of exotic truffles (e.g., with exotic fillings of the essence of violets, curry, paprika, ginger and wasabi, coconut, Kirsch and star anise), drinking chocolates, soft bacon caramel, and flying chocolate pig. Vosges have since put stores in New York and Las Vegas.

Owner/Chocolatier Katrina Markoff takes her chocolate seriously. So seriously that on every chocolate bar, she prescribes a full-bodied sensual recipe on how to fully enjoy an exotic it. Her recipe on the marzipan bar went like this:

See: there should be a glossy shine to the chocolate bar indicating a tight bond between the cocoa butter and the cocoa mass.

Smell: rub your thumb on the chocolate bar’s surface to help release the fruity, cacao laden aromas. Inhale deeply.

Taste: place a small piece of chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds the chocolate square will melt, releasing a bouquet of candied almond and vanilla amongst the finish of dark chocolate.

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Mo's Bacon Chocolate Bar

Katrina personally chooses every rare spice, flower and premium chocolate flown into their Chicago kitchen and utilizes the original methods of French confectionery artistry, which she learned during her training at Le Cordon Bleu in Paris. Vosges chocolates have exotic influences of an “East meets West” theme. Their mission is to create a luxury chocolate experience rooted in a sensory journey of bringing about awareness to indigenous cultures through the exploration of spices, herbs, roots, flowers, fruits, nuts, chocolate and the obscure. Written on each 100% recycled chocolate bar wrapper is a unique story behind the exotic and often surprising mixture of spices and flavors that showcases an indigenous culture or people.

Seeing that we are fast approaching Valentine’s Day, here’s my suggestion: if there is a place in your town that sells Vosges Haut Chocolat, buy this cocaine of chocolates and offer a piece of this ambrosia to a loved one, even if it’s yourself. Your loved one will love you for it. And if that’s you, well, you’re going to love yourself all the more!

I recently sent my good friend Pigcat in Toronto a Vosges Haut Chocolat Marzipan Bar for Valentine’s Day, along with some gourmet coffee. I await her rapt response. Apparently, you cannot get Vosges chocolate in Toronto, to the great lament of many Torontonians. Perhaps someone should tell Katrina to open a store there…

The Search for the Best Chocolate in the World…

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Fleur de Sel caramel chocolate

Some professed chocolate experts adamantly insist that any search for the best chocolate in the world start with France. What makes France so important? They have a point: as with all things relating to food, the French government strictly legislates the production of chocolate. Regulations prohibit the use of any vegetable or animal fat in French chocolate and only pure cocoa butter is authorized. French chocolates must also contain at least 43% cocoa liquor, and a minimum of 26% pure cocoa butter. Most French chocolates now contain well above the government’s minimum of cocoa liquor. The best French chocolates boast up to 80% of dark rich cocoa liquor. And, since cocoa liquor gives chocolate its rich taste, it’s not surprising that French chocolates remain some of the best in the world. Names such as Valhrona, RICHART, Maison du Chocolat, Pascal Chaffet and Michel Cluizel come to mind.

Because the flavor and nuances of chocolate also depend on the quality and origin of the cocoa beans used to make it, it makes sense to see who uses the best chocolate beans. The best chocolates beans come from Venezuela, Brazil, the Ivory Coast, Madagascar, Central America and the Caribbean. Two of the top chocolatiers (e.g., France’s Valhona and Tuscany’s Amedei, both of which have won Gold Medals by the Academy of Chocolate in London in various categories for Best Chocolate in the World) use cacao beans from a small town in Venezuela called Chuao.

Why Chocolate is Good for You…

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Mayan chief protecting his pot of hot chocolate

Besides the sheer pleasure chocolate gives us, it’s also good for your health—if eaten in moderation (like all good things in life). Some researchers found that chocolate, eaten in moderation, can also lower blood pressure. Cocoa or dark chocolate can help your circulatory system. Chocolate may prevent coughs, act as an antidiarhoeal and anticancer agent.

Chocolate may also stimulate brain activity. A study reported by the BBC showed that melting chocolate in your mouth increases brain activity and heart rate more intensely than a passionate kiss, and the effect also lasts four times as long. Cocoa solids contain alkaloids like theobromine and phenethylamine, which have physiological effects on the body. These have been linked to seratonin levels in the brain.

Too much chocolate can lead to obesity. And, because chocolate absorbs lead from the environment during production, some types of chocolate—if eaten in great quantities— may contribute to mild lead poisoning—as well as obesity. Well, the solution to that is a no-brainer, folks.

Ok… some of you might be wondering how a cat like me could enjoy chocolate when it’s been proven that theobromine in chocolate is toxic to dogs and cats, who can’t metabolize it. But, I’m no ordinary cat! I’m Toulouse, the COOL Travel Cat. I’m stuffed with wonder, coolness and fluffiness. Meow!

Happy Valentine’s Day!

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Ness and Pigcat clutch their prize

p.s. It’s Valentine’s Day today and I wanted to share what the Vosges chocolate I sent did to my dear friend Pigcat and her Auntie Ness! LOL! You can see some of Ness, Jenni and Pigcat’s reactions in the comments section too.

“Unfolding the foil, I was captivated into an aroma of dense, rich sultry chocolate. It took my imagination to a far off place: the rain had just fallen, the grinding of the cocoa bean,  the warmth of the resting sun, while the sound of the ocean was like a quiet heartbeat.

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Ness in haut chocolat extasy

“As the senses of smell and taste came together, the flavor began to reveal all the characteristics of something rich.  Dancing notes of almond, exquisite with notes of soft sugar resting nicely but not overpowering. I had to close my eyes and both taste and sense came together.  I have never tasted something so refined, unless it was of course a wine that has been perfectly aged with great care.

Absolute perfection and highly addictive.”

p.p.s. BACON + CHOCOLATE??? The next day, I just had to try Vosges’ provokative Dark Bacon Bar… Not sure whether I’d like this admittedly strange combination of salty, savory and sweet, I did precisely as Katrina suggested: I closed my eyes, inhaled deeply, putting myself in the present moment. I rubbed my paw over the chocolate bar, releasing the aroma of smoked Applewood bacon flirting with Alderwood smoked salt and seductive dark chocolate. I snapped off a tiny piece, put in my mouth and let the “lust of salt and sweet” coat my little pink tongue. Yes, it was wonderful. A surprise. Katrina admits that she’d started experimenting with chocolate and bacon at the tender age of six. The wisdom of children, eh?… :-3

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