By Elena del Valle
Photos by Gary Cox
La Seine Musical
On our most recent trip to Paris, France we discovered La Seine Musicale (Ile Seguin, 92 Boulogne-Billancourt, France, www.laseinemusicale.com, + 33 1 74 34 53 53), an events venue opened in 2017 on the outskirts of the city.
The venue is on an island in the center of the Seine River just outside Paris.
The building, situated on the Seguin Island, has a distinctive architectural design. Inside natural lit filtered past wood and glass walls, drawing us our gaze across the river. The high ceiling gave the building a sense of space.
There was a huge sculpture of a thumb in front of the building.
We attended a one hour and fifty minute guitar performance by Liat Cohen accompanied by tenors Rolando Villazon and Charles Castronovo, soprano Sandrine Piau and the Orchestre Pasdeloup. They performed works by Joaquin Rodrigo, Enrique Granados, Jules Massenet, Gabriel Faure, Francisco Tarrega, Isaa Albeniz, Manuel de Falla, Fernando Sor, Tomas Barreras, Rafael Calleja and Tomas Breton. They were fresh from recording Paris-Madrid, an album, that year. It was available for purchase outside the concert hall. Liat’s guitar playing was excellent, earning her repeated applause. It was my favorite part of the show.
The stage few minutes before the start of the performance.
According to her biography Cohen earned First Prize at the Paris Conservatory, graduated from the Schola Cantorum and the École Normale de Musique de Paris; and was the first guitarist to have received the Nadia Boulanger Prize from the Foundation of France.
The seats were comfortable and solid.
Our seats (Category 1, E8-10) were comfortable and the view to the stage was unobstructed. Due to photography restrictions we were unable to take photos once the musicians began playing and singing.
The backs and arms of the seats were blonde wood.
I had read in advance about La Seine Musicale’s rooftop garden, but despite several attempts on arrival and departure it was impossible to visit the garden. Once inside the staff said we couldn’t reach the garden and weren’t allowed to exit and re-enter. At the conclusion of the afternoon show the staff member I spoke with indicated the roof garden was closed.
The walls and ceiling of the theater were covered with a variety of textures and materials.
The theater had two halls with a maximum capacity of 6,000 during 150 shows and an approximate annual attendance of 350,000. The name was derived from the River Seine and the French name for stage, Scène. It was a public private partnership owned by STS Evenements, a joint venture between TF1 and Sodexo.
The interior of the dome looking out through solid wood supports
The greatest challenge was that from the Left Bank in central Paris it took us about one hour to reach La Seine Musicale. For a worthwhile performance I would attend a concert there again and recommend it to friends.
Article and photos by Elena del Valle
The Tennessee Truffle in Historic Downtown Sanford, Florida
Breakfast at The Tennessee Truffle (125 west 1st street, Sanford, Florida 32771, thetennesseetruffle.com, +1 407-942-3977) in Historic Downtown Sanford, Florida was fun and tasty. We were among the first patrons to arrive on a low season Saturday morning. It was quiet inside the 2,000 square foot restaurant established in 2016 by Nat Russell, owner and chef, as “a family restaurant using sustainable ingredients to make southern cuisine with a modern twist.”
Inside the 2,000 square foot restaurant
Art on the walls of The Tennessee Truffle
From the breakfast mains we had Biscuits & Gravy and French Toast. Both were well prepared and presented. They were worth ordering on a second visit should I return to Sanford and recommending to friends who like southern cuisine. The smoked maple syrup in the French Toast gave the dish a pleasant if unexpected savory flavor. From the sides menu we ordered Grits with sorghum and crushed pecans; and pan seared Duroc Bacon, a 12-day house-cured bacon, which was more like ham. While grits are not a favorite dish in general I enjoyed those. To wrap it all we shared an order of Popcorn Brulee made with three forms of popcorn, ice cream, powder and brulee.
Plants grew next to the window in elevated wood planters
Our server was patient, friendly and helpful. When she didn’t know the answer to a question she found out and returned with the information.
Biscuits & Gravy
Partway through our meal when the chef came out to bring a dish he graciously answered questions and posed for photos. “We are a restaurant using as much local produce and protein as possible,” Russell, said by email later when asked about sourcing for the restaurant. “I believe in using the best product. If that’s from Sanford great but I won’t compromise flavor or freshness just to be local. If it’s from the area all the better!”
Grits with sorghum and crushed pecans
He went on to explain that everything they use is organic, about 50 percent of produce is from Florida, about 80 percent of the fish served is local, and 100 percent of the beef and beer is from Florida. A Culinary Institute of America graduate Russell, Memphis born, is former executive chef of Winter Park’s Café de France in Florida.
Smoked maple syrup on our French Toast gave the dish a savory flavor
When asked about the name of the restaurant he said, “ In the Appalachian mountains the first thing to pop out of the ground in the spring is the ramp. They call this the Tennessee Truffle I love this story. So, I stole the name and the rest is history!”
Duroc Bacon, a 12-day house-cured bacon
I liked the chef’s light touch. The dishes I sampled had seasoning that allowed the ingredient’s natural taste to shine. I appreciated his flair for surprising and unexpected flavors and textures such as the smoked maple syrup in his French Toast, the crunchy pecans in the grits and the three textures of popcorn, (powder, creamy brulee and ice cream) in the Popcorn Brulee.
Nat Russell, owner and chef
The restaurant’s light filled dining room was inviting and relaxed, the chairs comfortable. I wondered if the chef had used any of the herbs growing in pots between our table and the street facing window in our breakfast. The pleasant setting, warm and efficient service and lovingly prepared dishes made me want to return.