Editorial Review
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Postimpressionist painter Vincent van Gogh found a measure of peace in an otherwise ill-starred life. In what would be his last home, he enjoyed the camaraderie of fellow artists and an unparalleled burst of creativity.
The auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh set down his bags more than a century ago, and visitors to its cafT are treated to the same regional cuisine that he dined upon.
Here is an intimate view into Van Gogh's world, as stirring as sharing poulet and pommes sautTes with the artist himself. Written by one of America's foremost culinary historians, with Dr. Fred Leeman, the former chief curator of the Van Gogh Museum in Amsterdam, and including an introduction by the auberge's proprietor, this unique cookbook/art book explores life in the artists' cafT, with traditional recipes ranging from the hearty to the refined. Letters, engravings, postcards, and a selection of Van Gogh's paintings transport the reader to the turn of the century.
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Customer Reviews
Van Gogh's Table: Dining at the Auberge Ravoux 
2006-09-09
In Vincent Van Gogh's brief 37 years, he resided in at least 38 locations spread among four different countries. The Auberge Ravoux inn in northern France was to be the last of Van Gogh's residences, for it is where the artist died in 1890. The author purchased the Auberge Ravoux Inn and renovated it with the help of dedicated craftspersons and turned it into a memorial to the artist
Van Gogh's Table is a collaborative effort that combines an art book with recipes designed to evoke the flavors of Van Gogh's time, along with cultural and culinary history augmented by Van Gogh's illustrations and paintings. Fifty recipes for bistro classics such as Rosemary Roast Chicken with Pan-Fried Potatoes, and Garlic and Warm Tarte Tatin with Crème Fraiche,
A recipe for beef bourguignonne begins with; "In our time-pressed age, such a dish requires that we step back for a moment and remember that some things in life are worth waiting for -- especially stews."
Vincent van Gogh spent much of his life in cafes, hotels, and small inns. These establishments often became the subjects of his paintings, Van Gogh's Table is a unique presentation of culinary history, Van Gogh's artwork, and recipes that transport readers to the Auberge Ravoux in the year of 1890.
As a professional artist and dedicated cook, I found this a uniquely enjoyable book.
A perfect blend of art and cuisine 2006-07-08
This lovely book, a perfect blend of art and cuisine, will satisfy any reader, from the most casual van Gogh fan to the most discriminating foodie and/or art historical specialist. As the subtitle indicates ("Recipes from the Artist's Last Home and Paintings of Café Life"), it's is partly a cookbook, featuring recipes from the Auberge Ravoux, a 19th century inn in the town of Auvers-sur-Oise where van Gogh lived the last seventy days of his life, and where he died.
But don't be misled. This is not just another pretty coffee-table book with yet more pretty color reproductions of "The Café Terrace on the Place du Forum," etc. This is a work of substantive scholarship, but presented in such a way as to be accessible and enjoyable to anyone. The second half of the book, including the recipes, is authored by culinary historian Alexandra Leaf (in cooperation with chef Christophe Bony), who contexualizes the recipes in a larger discussion about van Gogh's time in Auvers and culinary customs of the time. The first half is authored by art historian Fred Leeman, former chief curator of the van Gogh Museum in Amsterdam. His essay, "A Private Life in Public Places," discusses van Gogh's biography, but primarily from the view of his time spent in restaurants and cafés, so it's not the usual story that's been recounted so many times. In addition to discussing more well-known van Gogh paintings like "The Café Terrace on the Place du Forum" or "The Night Café," Leeman also includes lesser-known paintings and drawings that specialists will be happy to see and non-specialists will enjoy learning about. His analyses of the works are clear and persuasive, sometimes offering alternative datings and interpretations. Julia Galosy, who worked with Dominique-Charles Janssens, the current owner of the Auberge Ravoux, in restoring the inn, also contributes a wonderful essay on that specific café and its history. All the authors rightfully avoid the tabloid sensationalism that unfortunately pervades many published treatments of the artist (including those written by evident non-specialists in a lame attempt to make a quick buck).
Handsome illustrations of nearly every van Gogh work mentioned (including some that are rarely illustrated), archival photographs, and lovely photographs of the contemporary incarnation of the Auberge Ravoux and its cuisine, add to the stand-alone value of this book. For those who are interested, there are endnotes in the back of the book, leading readers to specific citations in van Gogh's letters and elsewhere, and a brief but comprehensive bibliography.
On a side note: I purchased and read this book a few months ago in preparation for a visit to Auvers-sur-Oise. My plans included a luncheon at the Auberge Ravoux and a pilgrimage to Vincent's lonely attic room. Reading this book, including Mr. Janssens' forward, was the perfect preparation for my visit. Sitting in the cozy atmosphere of the Auberge and enjoying a three-course luncheon (including the Marinated Herring and Salmon from p. 110, a plat du jour of chicken fricassee [not in the book], and the positively sublime Chocolate Mousse Saboyan from p. 130) was a wonderful experience that I will always treasure. A different experience, more spiritual and moving in character and even more memorable, was the actual visit to Vincent's room upstairs. Mr. Janssens and his associates are to be commended for their dedication to Vincent's memory through their work at the Auberge Ravoux, and the authors and publisher of this book are to be commended for diffusing that work in book form.
While at the Auberge Ravoux, I purchased at the gift shop one of the "torchons" (table linens) embroidered with the name of the auberge (pictured on p. 109). Both it and this book share a place of honor in the van Gogh section of my personal library.
Bon appetit!
Gorgeous Magnificent Book! 2006-01-08
The Grandmother's Apple Cake recipe in this book is my favorite recipe on Epicurious so I bought the book hoping the other recipes would be as good. Wow! It was so beautiful and interesting and so much more than a cookbook that I gave it to a good friend as a Christmas gift and ordered another.
This is really half art book, half cookbook. The book is co-written by an art historian (mostly the first part, which recounts Van Gogh's last days, spent in the hotel, when he churned out 70 paintings in 70 days) and Alexandra Leaf, a food historian, who together with the chef at the hotel (which exists to this day) includes recipes for dishes Van Gogh ate. They're fantastic. Highly recommended.
It's wonderful 2002-11-07
It's entertaining and educational. I really enjoyed. Great gift idea.
Van Gogh's Table 2002-01-20
I have enjoyed reading the historical and personalized view of Van Gogh's stay at the Auberge Ravoux. The recipes appear to be ones that can be enjoyed. My husband surprised me with the chocolate mousse the other night and it was the best I have ever eaten.
Compliments to Alexandra Leaf!
A survey of recipes from Van Gogh's last home 2002-01-06
At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Postimpressionist painter Vincent van Gogh found a measure of peace in an otherwise ill-starred life. In what would be his last home, he enjoyed the camaraderie of fellow artists and an unparalleled burst of creativity.
The auberge still operates today as the Maison de Van Gogh. Little has changed since Van Gogh set down his bags more than a century ago, and visitors to its cafT are treated to the same regional cuisine that he dined upon.
Here is an intimate view into Van Gogh's world, as stirring as sharing poulet and pommes sautTes with the artist himself. Written by one of America's foremost culinary historians, with Dr. Fred Leeman, the former chief curator of the Van Gogh Museum in Amsterdam, and including an introduction by the auberge's proprietor, this unique cookbook/art book explores life in the artists' cafT, with traditional recipes ranging from the hearty to the refined. Letters, engravings, postcards, and a selection of Van Gogh's paintings transport the reader to the turn of the century.
A great Xmas gift! 2001-11-01
This book has a unique combination of art and cooking. It is highly readable. It has lots of interesting facts about van Gogh in his last weeks, and about his relationship with food and drink. It has beautiful reproductions of paintings by van Gogh, but it also has many recipies that can be tried out. A great Xmas gift and a value for money! I really enjoyed it.
