When Monet came to live at Giverny, a house in the French countryside that is now a tourist attraction, he had already achieved fame.  He was then able to indulge in other pursuits that mattered most to him – namely, good food. 

Along with his wife and eight children, Monet enjoyed entertaining guests and made every meal a source of inspiration, whether using ingredients from his own gardens, his farmyard or the surrounding countryside.   Some of these guests included his friends - famous artists such as Renoir, Degas and Cezanne.

Below is a selection of recipes from Monet’s very own cooking journals.  His numerous records include recipes that he came upon while travelling or ones he collected from friends.  By following these guides, you will share an experience with one of the most renowned artists in history.

Chicken in White Wine Sauce / Poulet a la perigourdine

4 tablespoons unsalted butter
1 roasting chicken (about 3 pounds), cut into serving pieces
6 shallots, 3 of them chopped
½ teaspoon salt
½ teaspoon pepper
½ cup dry white wine

Melt the butter in a large, deep skillet and sauté the chicken pieces.  When they are nicely browned, remove and reserve them.  Add the three chopped and three whole shallots to the pan.  When they have begun to brown, return the chicken and any cooking juices to the pan.  Sprinkle with the salt and pepper.  Reduce the heat and cook for about 45 minutes, turning the pieces from time to time, until they are uniformly cooked through.  As soon as the liquid begins to dry up, add the wine.  Discard the whole shallots before serving hot.  Serves 4

Cherry Bake / Clafouti

Reserve the cherry pits for adding to other baked or stewed fruit to give it a good flavor.

1 cup flour
¾ cup confectioner’s sugar
2 eggs
1/8 teaspoon salt
1 ¼ cups milk
2 tablespoons unsalted butter
5 cups (1 pound) cherries, pitted

Preheat the oven to 375 degrees.  Make a batter with the flour, 2 tablespoons of the sugar, the eggs, salt, and the milk, beating the mixture until smooth.  It should not be too liquid.  Grease a pie pan and put the cherries into it; they should be tightly packed.  Pour the batter over them and sprinkle with the rest of the sugar.  Bake for about 45 minutes or until the batter is golden.  Serves 4

Stay tuned for future recipes!

Source:  Monet’s Table: The Cooking Journals of Claude Monet