Friday, September 22
This is the Art and Archaeology Institute
(avenue de l’Observatoire) associated with the
Bust of Baudelaire, in the
Frieze on the Pharmacy school on the avenue de l’Observatoire.
Yesterday’s long walk involved going through the entire Luxembourg Gardens, down the avenue de l’Observatoire, over to the Montparnasse Cemetery, several rounds through various parts of the massive cemetery, back through some little parks near Denfert-Rochereau, then back up through the grounds of the Observatory and up through the Luxembourg Gardens again.
It was rush hour, but we managed to stay out of the traffic almost all of the time. While we were in the cemetery, which was VERY quiet, we heard sirens of emergency vehicles in the mid-distance for quite some time. I was beginning to be concerned that there had been some kind of disaster. But it turned out to be nothing more than a number of rush-hour auto accidents, I guess. There was nothing unusual in the news.
But I’m not surprised there could be so many auto accidents in one rush
They are like those people who still, against all logic and sense of hygiene, allow their dogs to poop on the sidewalk and then they don’t clean it up.
Or take, for example, the man in the
And when we were in the Grand Palais for that astounding antiques show, we saw a few people smoking, even though there are signs that clearly indicate that smoking is forbidden in the entire building.
The outrageous belief that “the rules don’t apply to me” is a bit too
By the way, two more important artists whose works were in the antiques show (and who I forgot to include the other day) were Utrillo and Soutine!
Back to our walk:
Yesterday evening, we finally went to Brasserie Lipp (another Hemingway hangout) for the first time. We managed to get a corner table, even though we had not made a reservation. The food served is indeed authentically Alsatian, which surprised me a bit. Tom had a jarret de porc with tiny lentils and I had a fish called carrelet which was baked in a mushroom sauce and served with rice. The servers (all men, as usual) are dressed in very formal black-tie attire with long white aprons. Depending on the dish, the servers do some of the final preparation and presentation at a serving stand in the middle of the dining room. It is interesting to watch them. The food was fine, but I think German and Alsatian food is not my favorite. Tom’s pork was served with one very authentic sausage, which was very good. We even had dessert. Tom’s was a tarte tatin (apple pie) that was warm and exceptionally good, made with fresh apples NOT sliced thin the way the French do it, but made with chunks of apple the way the Germans do it. I had a crème caramel which was, as the French would say, very “correct,” and very French.