An excellent exhibition of the work of Henri Rousseau in Orsay

 

Son of a modest family, self-taught painter and late painter (started painting at the age of 40 years), Rousseau got in 1884 permission to make copies in the Louvre, the Luxembourg Museum or Versailles. Certainly a singular painter, his work lies in the change of century and with his naïf style he mixed his clasical sources of inspiration (Gerome, Bouguereau) with the new avant-garde. Now, the exhibition "Le Douanier Rousseau. L'innocence archaïque" this spring in the halls of the Orsay Museum in Paris, intended as a criticism of their art clarifier using reflection on the notion of archaism as a link through his work.

 

In Paris, the masterpieces of Henri Rousseau from collections of Orsay and l'Orangerie, are face to face with Seurat, Delaunay, Kandinsky and Picasso, in an original way to explore modernity.

 
 
 
 
 
 

Rousseau, well aware of the originality of his art, strives to maintain the apparent naivete and innocence in his missing perspectives, his realistic image but without proportion and pure colors, to maintain the uniqueness of his work. The creators of the avant garde (writers, poets, painters ...) were the first to be interested in his work and Picasso, Delaunay, Leger or Kandinsky, they not only admired Rousseau's work but they also collect it.

 
 
 
 

The Snake Charmer, the lion, the complete series of "Jungle", the Paris of Rousseau, his portraits ... until July 17 can learn about the life, work and the world of post impressionist and naive painter that through his style he opened the doors to freedom of styles.

 
 
 

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.