15/06 Nuit d’étoiles

The JRC French Semester in association with the with the support of JRC Associazione Culturale Europea (ACE) is happy to offer a musical evening with a classical programme of arias choices on the theme of “emotions” for soprano and piano with Soprano: Laura Scotti and Piano Angela Villa.

With pieces from C. Debussy, R. Hahn, G. Fauré, J. Massenet, F. Poulenc, E. Satie, G. Bizet

Nuits d’étoiles is a good reminder of the beauty of music and also to keep being in awe of all our constellations.

When: 15/06; — 21:00-22:15  

where: Club House Auditorium  

Registration: link coming soon


The Champignon de Paris is actually a famous Angevin…

The Champignon de Paris is actually a famous Angevin…

Passed from the catacombs of Paris to the humidity of the troglodyte cellars of the Loire Valley, button mushrooms are one of the flagship products of Anjou.

Despite its name, the “champignon de Paris” mainly grows… In the Loire Valley, and more specifically in Saumur, which alone concentrates more than 50% of French production!

In particular, it is used in the so convivial recipe of Galipettes.

French gastronomy map from 1929

Published in 1929, the gastronomic map of France by Alain Bourguignon, former chef, allows you to immerse yourself in the culinary heritage of France and its taste specialties.

Gourmet menu?
Cheeses, wild fruits, game, desserts, local specialities, drinks…

Drawn in its first version by the geographer engineer Thiebaut on a text by the cook Alain Bourguignon, this map provides a geographical portrait of the culinary and gastronomic arts in France.

Click on the map to zoom
Initial version, 1929

“La Pompe aux grattons” what a funny name for …..

This brioche with lardons which is part of the jewel in the crown of provincial, country-style gastronomy. In the past, it was cooked by the peasants and tenant farmers of Bourbon (and Berry) with the rind of the pig that was killed for the holidays. From the fried pieces to recover the fat (the lard), the parts with a little meat were recovered: the grattons. It is made with a classic brioche dough, but with a third less eggs. You can instead of the “grattons” prepared it with blue cheese, walnuts, St Nectaire cheese and why not mixed all together!

Like potato pie, most bakers in the region offer it to their customers.
It is often served warm as an aperitif or as a starter with a green salad.

Preparation time: 20 min
Break time: 2 h 15
Cooking time: 45 min

Ingredients :

  • 300 g flour
  • 100 g butter
  • 50 g double cream
  • 1/2 teaspoon of salt
  • 4 eggs
  • 10 g fresh baker’s yeast
  • 1/2 glass of milk
  • 300 g bacon (or lardons)
  • 1/3 teaspoon pepper


  • Make a brioche by mixing the flour with the salt, milk, cream, pepper and three beaten eggs.
  • Add the yeast, diluted in warm milk.
  • Knead, while adding the almost melted butter, until you form a ball.
  • Cover with a cloth and leave to rest for 2 hours at room temperature.
  • When the dough is done, add the bacon and leave to rise for another 15 minutes.
  • Form a crown or ball from the mixture and decorate with beaten egg.
  • Bake at 210°C for 45 minutes.

Bon Appetit les amis

Bistrotier, le livre des joues rouges et des assiettes à saucer

The bistrot, the flagship of the hungry Ha! The Bistrot (pub) ! Its counter, its conviviality and its homemade dishes that can be tasted at any time. A true French institution.
One of its most famous representatives, Stéphane Reynaud, shares 250 recipes to feast on and 100 wines to accompany them. There are eggs mayo, terrines, oysters, dishes in sauce, cheese platters and of course desserts. Must-haves that will transport you from the counter to the tortoise shell bench, from the butcher’s room to the dessert window. But not only ! You will also find the map of oyster-growing areas or even everything you need to know about old aperitifs, beer or coffee … And then 100 wines, associated with these gourmet dishes, described by Stéphane Reynaud with generosity and authenticity, to multiply the pleasures of the table.

The book can be bought on Amazon Italia

The Third Landscape

French semester symbol inspiration with Gilles Clément (1943 – ) French Landscape Architect, Theorist and Writer.

At the invitation of our friends from the French Semester 2022 to bring nature into the Eiffel Tower, which will be located on the roundabout at the entrance to the JRC (Ispra), we looked for inspiration in the work of the famous gardener, philosopher, botanist and professor at the Versailles Landscape School, Gilles Clément, and the three principles he created:

The garden in motion, the planetary garden, and the third landscape.

And the latter… the Third Landscape seems appropriate for our little project.

Gilles Clément calls the third landscape

all places abandoned by man

… the roadside, the edge of the field, a suburban field that has escaped construction, a traffic island, a roundabout… spaces that, almost without human intervention, can become pleasant places, gardens of the future where biodiversity finds refuge.

For Gilles Clément, working on the Third Landscape means not going against nature but with it, supporting it, observing it and intervening as little as possible.

Free yourself from rules and be “lazy”, let Nature do the work

The idea of the third landscape is a garden WITHOUT a gardener, WITHOUT a grass trimmer, a shredder, a perfect English lawn, artificially trimmed hedges and plastic looking bushes.  On the contrary, it extols the wildness and natural “imperfection”.

In our project, we will invite nature, birds, insects, vagrant plants and others to “occupy” the space around the Eiffel Tower:

    We will set up birdhouses, a small insect hotel. We will plant daffodils, crocuses and a few other bulbs. Cornus sibirica plants for their resistance and beauty during the winter months.

    Other vagrant plants known to French gardens:

  • grey leaf plants because they are drought resistant
  • calendula officinalis because it flowers in spring
  • alcea rosea and iris, which are very typical of French gardens

    In the management of the roundabout lawn, we will leave a strip of lawn with a moderate cut to encourage the wild flowers already present to flower and spread. 

JRC Gardening Club, for the French semester 2022