Claude Monet's passion for art and cuisine was most apparent at his him home in Giverny (located in the region of France called Normandy). It was in Giverny that Monet grew his own herb and vegetable garden, foraged wild mushrooms, designed his own Limoges dining pattern (which went on to become one of the most popular china patterns), and entertained guests in a true celebration of gastronomy.
Monet dined at the greatest restaurants throughout the world and would introduce aspects of his newly discovered dishes into the traditional menus of Normandy.
10th Century Norman Vikings who settled into the region through the military conquests of William the Conqueror influenced the gastronomy of Normandy. The Anglo-Saxon cuisine introduced by the Vikings employed the use of heavy cream and butter. Notable foods of Normandy include the Boudin sausage of Mortagne, the rich butter of Isigny, apple cider from Rouen and the creamy cheeses of Camembert, Livarot and Point L'éveque. In addition, a traditional beverage called Le Trou Normand (the Norman Hole) is a glass of Calvados brandy distilled from apple cider and taken as a digestive aid during a large meal. There is no wine made in Normandy due to the cold climate; instead, apple cider and Calvados are the prized native spirits.
Monet's years in Giverny were devoted, passionately, to his art and his love of fine cuisine. His home in Giverny became a mecca for celebrities, Politicians, and fellow artists. Guests would enjoy a lunch in the gardens or an intimate meal set in Monet's beautiful yellow dining room, which was adorned with Monet's collection of Japanese wood cut prints. Monet's artistic sensibility extended to the culinary canvas of the dining room table. The table would be adorned with magnificent floral arrangements, Monet's yellow and blue Limoge place settings, and the incredible dishes prepared to Monet's specifications by his cook Marguerite.
Christmas dinner was the most celebrated meal at the Monet home. The dinner would always conclude with banana ice-cream. Imagine Monet's delight over the combination of an exotic tropical banana mixed with the rich cream of Normandy! When Monet became obsessed with "Yorkshire Pudding" after dining at the Savoy Hotel in London, he directed Marguerite to prepare it and was relentless until she mastered the recipe. This became a pattern whenever Monet discovered a new recipe, which tickled and delighted his palate.
2 cups milk
2 cups heavy cream
2 eggs
1-1/2 cups sugar
¼ tsp salt
1 cup slices banana
2 tbs Calvados Brandy
½ teaspoon vanilla extract
In a sauce pan, combine the milk, cream, eggs, sugar and salt. Simmer over a low heat until the mixture thickens and can coat the back of a spoon. Refrigerate the mixture until cool. Combine the cooled custard with the banana, vanilla, and Calvados. Pour the mixture into an ice-cream machine and follow the machine instructions. ENJOY!
