Post by davidhr on Nov 23, 2021 7:46:55 GMT -5
Three main themes contributed to Lara’s public activities this past week. One, not surprisingly, was more on Lara’s book release. Lara left the following picture on her FB and Instagram sites,
www.facebook.com/photo/?fbid=475999890550976&set=pcb.475999947217637
and
along with the message:
-------------------------------
“This Sunday, I present to you my mom's osso bucco recipe... that I share in my book "Je passe a table".
Those who know me know that the question "What would be the last dish I would like to eat before I die?" Undoubtedly this would be the one...
It has accompanied me through many moments of my life.
My mom knew how much I loved it... And it was, by the way, this meal that she served us on the eve of a professional trip that will mark an important milestone in my career...
A journey and no less, that I tell you in detail in the book...
Happy Sunday to all,
I love you 💋”
-------------------------------
For those who are interested, the recipe is as follows:
Ingredients:
One sliced Spanish onion
120 mL (8 tbsp.) olive oil, divided
200 mL (4/5 cup) cornstarch
salt and pepper
1.5kg (3.5 lb) veal shanks, 6 large slices of 3 cm (1.25 in) (it is preferable to choose slices where the marrow bone is not too large, as the meat will be more tender)
2 bottles of 700 ml passata-type tomato sauce
1 can 156 ml (5.5 oz) tomato paste
750 ml (3 cups) spring water
15 ml (1 tbsp.) sugar
100 ml (1/3 cup + 4 tsp.) whipping cream or 35% cream
450 g (1 lb) fresh tagliatelle
For the gremolata [dressing]
Zest of 2 organic lemons
1/2 bunch Italian parsley, chopped (more for serving)
2 cloves garlic, squeezed
Instructions:
1. In a large pot with a lid (to preserve all the cooking juices), sauté the onion in 90 mL (6 tbsp.) of olive oil.
2. Once onion is perfectly caramelized, deglaze with white wine.
3. Place cornmeal, salt and pepper in a dish. Place the veal shank slices in the dish and turn them over to coat all the sides. Shake off excess cornmeal.
4. In a skillet, heat 30 mL (2 tbsp.) of oil and brown the slices for 2 to 3 minutes on each side.
5. Once the shanks are golden, place them in the stewpot with the onion caramel.
6. Add tomato coulis, tomato paste, spring water and sugar. Add salt. Mix everything delicately.
7. Put the lid on the pot and cook for 2 hours and 30 minutes.
8. In the meantime, prepare the gremolata by mixing the lemon zest, chopped parsley and pressed garlic in a bowl. Cover and keep in the fridge.
9. When the meat is cooked and melted, remove the pan from the heat and add the gremolata and cream. Let it rest.
10. Meanwhile, bring a large pot of salted water to a boil and immerse the fresh pasta. Cook for 3 or 4 minutes (3 minutes is usually enough in boiling water). The fresh tagliatelle is perfect when it rises to the surface naturally.
11. Drain the pasta and put it in a serving dish. Pour some of the osso buco sauce over the pasta and toss. Arrange the slices of meat on top of the tagliatelle and garnish with a little chopped flat leaf parsley. Serve immediately.
Lara also added: “My mom always put parmesan on the table, just in case.”
Lara gave a truly wonderful interview about the book, available (with English subtitles, thanks to Lara The Ring Fabian) at
www.youtube.com/watch?app=desktop&v=Z_BxTSNchyQ
Key take-aways: “The table will always remain the place where we have something in common”; and…“Lou taught me that fantasy is the first ingredient we have to put on the counter”.
The second main story was the release of the official video of “Chez nous”, Lara’s duet with Felix Lemelin. It can be found at
www.youtube.com/watch?v=zrcSDL0PjcE
To me, the very well-done video enhances the beauty of the song, and reemphasizes how well their voices merge together.
That link also provides the French lyrics of the song. Here’s the English translation:
-------------------------
Chez nous
Sung by: Félix Lemelin and Lara Fabian
Words: Lara Fabian
Music: Lara Fabian and Gabriele Di Giorgio
Alone with myself in this mirror
My reflection speaks my story
I listen to feed my hope
I push down my doubts and the fog
I see, I see this dream all ahead
I'm afraid, I'm afraid but I'm really, really going
With an open heart I fly
With lost heart I take off
From heaven to earth I color
My soul with light
Then I return
To our home
I love all the voices in my setting
They take me away, make me stronger
I feel, I feel this fire inside
I vibrate, I vibrate and I really, really go
With an open heart I fly
With lost heart I take off
From heaven to earth I color
My soul with light
Then I return
To our home
With open heart I fly
With lost heart I take off
From the sky to the earth I color
My soul with light
Then I return
With open heart I fly
With lost heart I take off
From heaven to earth I color
My soul of light
Then I return
To our home
To our home, to our home
---------------------
This certainly fits in with Lara’s conviction that she and Felix are ‘part of the same soul group’ – which presumably they share ‘in heaven’, before heading to Earth, and then subsequently ‘returning to their home’. If one wants to carry the symbolism even further, one could say, they each make this journey in their own ‘vehicle’ (aka body); interestingly, Lara’s car is sleek and sporty, his is solid and functional (are these maybe even their own cars?).
In addition, there is a ‘making of’ for this video (including the use of drones), available at
www.youtube.com/watch?v=TVHMKYMyIPI
As for the third theme, TVA released a new set of photographs for the upcoming season of the Star Academie, at
www.facebook.com/staracademietva/photos/pcb.747046050031691/747042766698686/
Their accompanying text read, “Everyone looks good for the official photo: Lara Fabian, Gregory Charles, Guylaine Tremblay et Marc Dupré. The result will be revealed very very soon! As can be seen, these pictures show the ‘set-up’ for the official photo, which as they say, will be released shortly.
In addition, there is a video of the photoshoot, available (among other places) at
www.facebook.com/larafabiantonautre/videos/2034628540037960
TVA also publicized the show with the following:
-------------------------------
“"It's soon the big return of Star Académie to TVA!" ✨
3 appointments to add to your calendar this winter! 👇
🌟 THE ULTIMATE AUDITION
From 10 to 13 January, 7:30 pm
The last audition to access the first variety!
🌟 THE VARIETY
Sunday 7pm, starting January 16th
The greatest musical show on television! With the return of international stars and studio audience. We are pleased to have Daniel Bélanger as our first guest!
🌟 THE DAILY DOSE
Monday to Thursday, 7:30 pm, starting January 17th
Headed to Waterloo, in a brand new setting, to follow the journey of our Academicians!
Oh and surprise, a new creation teacher is coming, in addition to those previously announced: Vincent Vallières!
So who's looking forward to January? 🤩
#NationStarAc"
-------------------------------------
Now for the next extract from “Je passe a table”:
------------------------------------------
It's quite a mandate to tell your story in a space like this.
A 'beautiful book'.
Very different from sharing an emotion by summarizing it on a blank page, while making it "singable".
During this historical period, where getting together was reduced to a minimum, I had the opportunity to measure how much cultivating our memories and building our memory is done most of the time around a table.
Since my childhood, I have been lucky enough to live the gift of transmission constantly and almost in spite of myself. In fact, my grandmother, my aunts and my mother told me every day how to take care of others, combining their simplest gestures of love with the preparation of meals.
At the time when the women of my island found refuge and recognition in their kitchen, small, I enjoyed all this variety of pleasures.
Taking a seat in the garden, at the white, rusty wrought-iron table, was for all a moment of pure joy and sound conversations, filled with discoveries.
Later, after we had to leave Sicily to live in "that flat country which is mine", on days off, my family celebrated with endless parties.
Whether it was at the formica table in the kitchen or, on the big days, at the mahogany table in the dining room, the epic moments multiplied.
Sitting around an immaculate white tablecloth, against a backdrop of unclassifiable music and conversations in three languages, my dad, as handsome as life, always had his guitar in his hand.
My mother, as loving and generous as Italy, welcomed our "different" friends, almost all of them coming from what is now called "diversity".
Eating at Pierre and Luisa's was like sitting with your buttocks in the snow, mulled wine in hand, protected by a unique sun and warmed by a home-made brazier. No one identified with anything, but everyone was happy.
I, late at night, sated and in bed in the flowered room of our 700 square feet, could hear them... In the early hours, they were still re-doing the world and preparing me for this great journey that was going to be my life.
I will never forget those moments...they are the unlikely mixture that defines me.
The roots that I dig up and replant everywhere I go.
They are like snow and fire that meet and tell each other stories, astonished.
They are the fabric of my joy, the dichotomy that carries me and keeps me alive, to embrace my destiny.
Throughout my countless tribulations and moves, I have reproduced these gestures of love and this unusual lifestyle through the table. Holding my own revolutions. But, this time, I was inspired by all the cultures, all the countries I have crossed and to which I felt the need to belong.
Here is a tour of 'my world', in recipes that bear providence and in funny stories, never told before.
Come on, I’ll go to the table.
Lara
--------------------------------------------
Interesting photo(s)/video(s) of the week:
From the larafabian_fanpage_ an appropriate domestic montage,
Lara The Ring Fabian provided the English subtitles for Lara's interview on the ‘Tout le monde en parle' show, summarized in last week’s news update. It's available at:
www.youtube.com/watch?v=ZY4AIuOSJtI
In their review of Lara’s life, her ‘star power’ has never been so apparent…
One of the aspects of this show was that they reviewed Lara’s occasional harsh treatment in France, particularly that associated with the Thierry Ardisson show (to be fair, it wasn’t only Lara who was treated that way; this was the show’s raison d’etre). Nevertheless, it certainly presented the French critics in a poor light, especially when Lara compared it with the manners and compassion shown in Quebec. An article about this appeared at (https://gettotext.com/lara-fabian-horribly-attacked-on-her-physique-by-thierry-ardisson-she-answers/), provided below:
------------------------------------
Lara Fabian horribly attacked on her physique by Thierry Ardisson; she answers
In a Canadian show, Lara Fabian returned to an interview on French television that made her very uncomfortable.
Reflections that mark. Far from the music scene, Lara Fabian has embarked on writing. She recently published a cookbook inspired by her family traditions. This Sunday, November 14, she was invited to the Quebec version of “Tout le monde en parle” to promote it. The opportunity for the Belgian-Canadian singer to return to an embarrassing interview on French television. And the least we can say is that the interpreter of “Je t’aime” did not keep a very good memory of it.
In 2005, she was invited to the show “Tout le monde en parle”, by Thierry Ardisson. The latter was not kind to her in relation to her physique. “There I find you … Is that Weight Watchers the producer? […] The good thing is that the breasts haven’t moved. Because sometimes, when you lose weight, you lose your breasts.“ But it is another remark which really marked her. According to the singer, Thierry Ardisson called her “black pudding”. “And again, you did not hear him say that I am a sausage, because you were kind enough to play an excerpt which is still audible, I think”, she confides not without embarrassment.
“It was cruel”
For Lara Fabian, this interview will remain a very violent moment in her career. “But it was cruel, violent! You can see very well that… I am completely… I do not have the means to react”. And according to her, these remarks focused on her weight are typical of France and could not have been said on Canadian television. “We’re deeply benevolent here. That’s all. I wouldn’t know how to put it any other way”, she concludes.
-------------------------------
Book promotion and the Star Academie will likely be work activities from now ‘til the holidays for Lara, though the holidays with her family may well take precedence, given that Lara does not have to travel for concerts. Stay safe everybody,
David
www.facebook.com/photo/?fbid=475999890550976&set=pcb.475999947217637
and
http://instagram.com/p/CWjIK4hr4qu
along with the message:
-------------------------------
“This Sunday, I present to you my mom's osso bucco recipe... that I share in my book "Je passe a table".
Those who know me know that the question "What would be the last dish I would like to eat before I die?" Undoubtedly this would be the one...
It has accompanied me through many moments of my life.
My mom knew how much I loved it... And it was, by the way, this meal that she served us on the eve of a professional trip that will mark an important milestone in my career...
A journey and no less, that I tell you in detail in the book...
Happy Sunday to all,
I love you 💋”
-------------------------------
For those who are interested, the recipe is as follows:
Ingredients:
One sliced Spanish onion
120 mL (8 tbsp.) olive oil, divided
200 mL (4/5 cup) cornstarch
salt and pepper
1.5kg (3.5 lb) veal shanks, 6 large slices of 3 cm (1.25 in) (it is preferable to choose slices where the marrow bone is not too large, as the meat will be more tender)
2 bottles of 700 ml passata-type tomato sauce
1 can 156 ml (5.5 oz) tomato paste
750 ml (3 cups) spring water
15 ml (1 tbsp.) sugar
100 ml (1/3 cup + 4 tsp.) whipping cream or 35% cream
450 g (1 lb) fresh tagliatelle
For the gremolata [dressing]
Zest of 2 organic lemons
1/2 bunch Italian parsley, chopped (more for serving)
2 cloves garlic, squeezed
Instructions:
1. In a large pot with a lid (to preserve all the cooking juices), sauté the onion in 90 mL (6 tbsp.) of olive oil.
2. Once onion is perfectly caramelized, deglaze with white wine.
3. Place cornmeal, salt and pepper in a dish. Place the veal shank slices in the dish and turn them over to coat all the sides. Shake off excess cornmeal.
4. In a skillet, heat 30 mL (2 tbsp.) of oil and brown the slices for 2 to 3 minutes on each side.
5. Once the shanks are golden, place them in the stewpot with the onion caramel.
6. Add tomato coulis, tomato paste, spring water and sugar. Add salt. Mix everything delicately.
7. Put the lid on the pot and cook for 2 hours and 30 minutes.
8. In the meantime, prepare the gremolata by mixing the lemon zest, chopped parsley and pressed garlic in a bowl. Cover and keep in the fridge.
9. When the meat is cooked and melted, remove the pan from the heat and add the gremolata and cream. Let it rest.
10. Meanwhile, bring a large pot of salted water to a boil and immerse the fresh pasta. Cook for 3 or 4 minutes (3 minutes is usually enough in boiling water). The fresh tagliatelle is perfect when it rises to the surface naturally.
11. Drain the pasta and put it in a serving dish. Pour some of the osso buco sauce over the pasta and toss. Arrange the slices of meat on top of the tagliatelle and garnish with a little chopped flat leaf parsley. Serve immediately.
Lara also added: “My mom always put parmesan on the table, just in case.”
Lara gave a truly wonderful interview about the book, available (with English subtitles, thanks to Lara The Ring Fabian) at
www.youtube.com/watch?app=desktop&v=Z_BxTSNchyQ
Key take-aways: “The table will always remain the place where we have something in common”; and…“Lou taught me that fantasy is the first ingredient we have to put on the counter”.
The second main story was the release of the official video of “Chez nous”, Lara’s duet with Felix Lemelin. It can be found at
www.youtube.com/watch?v=zrcSDL0PjcE
To me, the very well-done video enhances the beauty of the song, and reemphasizes how well their voices merge together.
That link also provides the French lyrics of the song. Here’s the English translation:
-------------------------
Chez nous
Sung by: Félix Lemelin and Lara Fabian
Words: Lara Fabian
Music: Lara Fabian and Gabriele Di Giorgio
Alone with myself in this mirror
My reflection speaks my story
I listen to feed my hope
I push down my doubts and the fog
I see, I see this dream all ahead
I'm afraid, I'm afraid but I'm really, really going
With an open heart I fly
With lost heart I take off
From heaven to earth I color
My soul with light
Then I return
To our home
I love all the voices in my setting
They take me away, make me stronger
I feel, I feel this fire inside
I vibrate, I vibrate and I really, really go
With an open heart I fly
With lost heart I take off
From heaven to earth I color
My soul with light
Then I return
To our home
With open heart I fly
With lost heart I take off
From the sky to the earth I color
My soul with light
Then I return
With open heart I fly
With lost heart I take off
From heaven to earth I color
My soul of light
Then I return
To our home
To our home, to our home
---------------------
This certainly fits in with Lara’s conviction that she and Felix are ‘part of the same soul group’ – which presumably they share ‘in heaven’, before heading to Earth, and then subsequently ‘returning to their home’. If one wants to carry the symbolism even further, one could say, they each make this journey in their own ‘vehicle’ (aka body); interestingly, Lara’s car is sleek and sporty, his is solid and functional (are these maybe even their own cars?).
In addition, there is a ‘making of’ for this video (including the use of drones), available at
www.youtube.com/watch?v=TVHMKYMyIPI
As for the third theme, TVA released a new set of photographs for the upcoming season of the Star Academie, at
www.facebook.com/staracademietva/photos/pcb.747046050031691/747042766698686/
Their accompanying text read, “Everyone looks good for the official photo: Lara Fabian, Gregory Charles, Guylaine Tremblay et Marc Dupré. The result will be revealed very very soon! As can be seen, these pictures show the ‘set-up’ for the official photo, which as they say, will be released shortly.
In addition, there is a video of the photoshoot, available (among other places) at
www.facebook.com/larafabiantonautre/videos/2034628540037960
TVA also publicized the show with the following:
-------------------------------
“"It's soon the big return of Star Académie to TVA!" ✨
3 appointments to add to your calendar this winter! 👇
🌟 THE ULTIMATE AUDITION
From 10 to 13 January, 7:30 pm
The last audition to access the first variety!
🌟 THE VARIETY
Sunday 7pm, starting January 16th
The greatest musical show on television! With the return of international stars and studio audience. We are pleased to have Daniel Bélanger as our first guest!
🌟 THE DAILY DOSE
Monday to Thursday, 7:30 pm, starting January 17th
Headed to Waterloo, in a brand new setting, to follow the journey of our Academicians!
Oh and surprise, a new creation teacher is coming, in addition to those previously announced: Vincent Vallières!
So who's looking forward to January? 🤩
#NationStarAc"
-------------------------------------
Now for the next extract from “Je passe a table”:
------------------------------------------
It's quite a mandate to tell your story in a space like this.
A 'beautiful book'.
Very different from sharing an emotion by summarizing it on a blank page, while making it "singable".
During this historical period, where getting together was reduced to a minimum, I had the opportunity to measure how much cultivating our memories and building our memory is done most of the time around a table.
Since my childhood, I have been lucky enough to live the gift of transmission constantly and almost in spite of myself. In fact, my grandmother, my aunts and my mother told me every day how to take care of others, combining their simplest gestures of love with the preparation of meals.
At the time when the women of my island found refuge and recognition in their kitchen, small, I enjoyed all this variety of pleasures.
Taking a seat in the garden, at the white, rusty wrought-iron table, was for all a moment of pure joy and sound conversations, filled with discoveries.
Later, after we had to leave Sicily to live in "that flat country which is mine", on days off, my family celebrated with endless parties.
Whether it was at the formica table in the kitchen or, on the big days, at the mahogany table in the dining room, the epic moments multiplied.
Sitting around an immaculate white tablecloth, against a backdrop of unclassifiable music and conversations in three languages, my dad, as handsome as life, always had his guitar in his hand.
My mother, as loving and generous as Italy, welcomed our "different" friends, almost all of them coming from what is now called "diversity".
Eating at Pierre and Luisa's was like sitting with your buttocks in the snow, mulled wine in hand, protected by a unique sun and warmed by a home-made brazier. No one identified with anything, but everyone was happy.
I, late at night, sated and in bed in the flowered room of our 700 square feet, could hear them... In the early hours, they were still re-doing the world and preparing me for this great journey that was going to be my life.
I will never forget those moments...they are the unlikely mixture that defines me.
The roots that I dig up and replant everywhere I go.
They are like snow and fire that meet and tell each other stories, astonished.
They are the fabric of my joy, the dichotomy that carries me and keeps me alive, to embrace my destiny.
Throughout my countless tribulations and moves, I have reproduced these gestures of love and this unusual lifestyle through the table. Holding my own revolutions. But, this time, I was inspired by all the cultures, all the countries I have crossed and to which I felt the need to belong.
Here is a tour of 'my world', in recipes that bear providence and in funny stories, never told before.
Come on, I’ll go to the table.
Lara
--------------------------------------------
Interesting photo(s)/video(s) of the week:
From the larafabian_fanpage_ an appropriate domestic montage,
http://instagram.com/p/CWY2jyLorzK
Lara The Ring Fabian provided the English subtitles for Lara's interview on the ‘Tout le monde en parle' show, summarized in last week’s news update. It's available at:
www.youtube.com/watch?v=ZY4AIuOSJtI
In their review of Lara’s life, her ‘star power’ has never been so apparent…
One of the aspects of this show was that they reviewed Lara’s occasional harsh treatment in France, particularly that associated with the Thierry Ardisson show (to be fair, it wasn’t only Lara who was treated that way; this was the show’s raison d’etre). Nevertheless, it certainly presented the French critics in a poor light, especially when Lara compared it with the manners and compassion shown in Quebec. An article about this appeared at (https://gettotext.com/lara-fabian-horribly-attacked-on-her-physique-by-thierry-ardisson-she-answers/), provided below:
------------------------------------
Lara Fabian horribly attacked on her physique by Thierry Ardisson; she answers
In a Canadian show, Lara Fabian returned to an interview on French television that made her very uncomfortable.
Reflections that mark. Far from the music scene, Lara Fabian has embarked on writing. She recently published a cookbook inspired by her family traditions. This Sunday, November 14, she was invited to the Quebec version of “Tout le monde en parle” to promote it. The opportunity for the Belgian-Canadian singer to return to an embarrassing interview on French television. And the least we can say is that the interpreter of “Je t’aime” did not keep a very good memory of it.
In 2005, she was invited to the show “Tout le monde en parle”, by Thierry Ardisson. The latter was not kind to her in relation to her physique. “There I find you … Is that Weight Watchers the producer? […] The good thing is that the breasts haven’t moved. Because sometimes, when you lose weight, you lose your breasts.“ But it is another remark which really marked her. According to the singer, Thierry Ardisson called her “black pudding”. “And again, you did not hear him say that I am a sausage, because you were kind enough to play an excerpt which is still audible, I think”, she confides not without embarrassment.
“It was cruel”
For Lara Fabian, this interview will remain a very violent moment in her career. “But it was cruel, violent! You can see very well that… I am completely… I do not have the means to react”. And according to her, these remarks focused on her weight are typical of France and could not have been said on Canadian television. “We’re deeply benevolent here. That’s all. I wouldn’t know how to put it any other way”, she concludes.
-------------------------------
Book promotion and the Star Academie will likely be work activities from now ‘til the holidays for Lara, though the holidays with her family may well take precedence, given that Lara does not have to travel for concerts. Stay safe everybody,
David
