x inspirationFrom the moment I opened a gift from my mother when I was twenty- three years old, a small fragrant envelope laced with the sweet scent of lavender from the garden at Giverny, my fate was sealed. This was the beginning of my journey filled with beauty, creativity, stewardship, transformation, and preservation. My mission to share the magical world of Claude Monet had just begun.Over the course of time, the lavender, now a dried and precious keepsake, became a reminder of my unique connection and legacy with respect to Claude Monet. Little did I know that my journey would include becoming a first- time filmmaker and author, as well as befriending the director of Monet’s home and garden.What I was always certain of was that I was carrying a baton. I was on a mission to bring the beauty I witnessed firsthand at Monet’s home and garden to others. My role as a steward, a preserver for future generations, is one I take very seriously. I am eager to share Monet’s world with you and be your guide as you bring home the beauty he created.Over the decades, I would send little gift packets of seeds from Giverny to people all over the world. I realize now I was acting in the spirit of Johnny Appleseed. I was encouraging others to plant and, thereby, transport Monet’s garden to their own homes. I received thank- you notes from every recipient, describing with passion where they had planted the cherished seeds. Their cutting houses, flowerpots, window boxes, terraces, backyards, and rooftops now held Giverny and captured the aesthetic the master had created.In the same spirit, Everyday Monet is my gift to you— for you to plant your own seeds that sprout and send Monet’s spirit throughout your life and home.AILEEN BORDMANx inspirationFrom the moment I opened a gift from my mother when I was twenty- three years old, a small fragrant envelope laced with the sweet scent of lavender from the garden at Giverny, my fate was sealed. This was the beginning of my journey filled with beauty, creativity, stewardship, transformation, and preservation. My mission to share the magical world of Claude Monet had just begun.Over the course of time, the lavender, now a dried and precious keepsake, became a reminder of my unique connection and legacy with respect to Claude Monet. Little did I know that my journey would include becoming a first- time filmmaker and author, as well as befriending the director of Monet’s home and garden.What I was always certain of was that I was carrying a baton. I was on a mission to bring the beauty I witnessed firsthand at Monet’s home and garden to others. My role as a steward, a preserver for future generations, is one I take very seriously. I am eager to share Monet’s world with you and be your guide as you bring home the beauty he created.Over the decades, I would send little gift packets of seeds from Giverny to people all over the world. I realize now I was acting in the spirit of Johnny Appleseed. I was encouraging others to plant and, thereby, transport Monet’s garden to their own homes. I received thank- you notes from every recipient, describing with passion where they had planted the cherished seeds. Their cutting houses, flowerpots, window boxes, terraces, backyards, and rooftops now held Giverny and captured the aesthetic the master had created.In the same spirit, Everyday Monet is my gift to you— for you to plant your own seeds that sprout and send Monet’s spirit throughout your life and home.AILEEN BORDMANsixENTERTAINING W ITH CL A UDE MONET“ Just imagine sitting at Monet’s table and having lunch or dinner with him . . . I was born too late”—STEVE WYNNsixENTERTAINING W ITH CL A UDE MONET“ Just imagine sitting at Monet’s table and having lunch or dinner with him . . . I was born too late”—STEVE WYNN158 E N T E R T A i N i N G w i T h C l A u D E M O N E T E V E R Y D AY M O N E T 159ENTERTAINING À L A MONETNow that you have transported a bit of Monet’s garden and style home, it is time to entertain à la Monet. Treat your family and guests to a relaxed, creative, and delicious dining experience. Your guests will feel transported to Monet’s garden and the era at Giverny.The menus and the recipes I have created for you are in the very spirit of Monet. They are based on Monet’s food preferences and will bring your celebration into the twenty- first century. The recipes are fresh, delicious, and easy to prepare. They are as accessible as Monet’s art.Monet’s palate to palette is part of the experience. At this point, my hope is that you have brought one of the many plants into the space. Don’t forget to include some of the colors, plants, and flowers discussed in the preceding chapters to decorate the space. A wicker basket that pays homage to picnics and Monet’s love of rattan is a wonderful way to transport items and give the look and feel of a picnic with Monet. A basket of red delicious, green Granny Smith, and sunny oranges make a beautiful and colorful Monet’s palate on your blanket. The accoutrements to the experience should be kept as simple or extravagant as you prefer. Clearly, something as simple as a lace tablecloth, a French blue picnic blanket, and napkins or plates chosen from Monet’s palette brings his aesthetic and beauty right there. I love taking a simple white paper plate, a blue blanket or tablecloth, some yellow napkins, and flowers . . . et voilà!The time of year for this Giverny celebration doesn’t matter. It can be in the dead of winter, with troughs of white snow rolling outward from your front door. The fireplace is crackling and the warmth is broken by a slight cool draft. Set your favorite picnic blanket in front of the fire. The steak sandwiches are now room temperature, which is even better, as the beef juices meld with the honey mustard and soak into the bread.You have opened a bottle of red wine and the scent as it is poured is deep, sweet, licorice, and robust. The one thing that is missing is the fragrant honeysuckle you remembered to choose at your local floral shop and is available year- round.There . . . no matter the season, let’s connect to Monet!THE EN PLEIN AIR MENUImagine transporting the tastes and experience of a Giverny apple orchard home. Because a rotating orchard of fresh fruits is seasonal right through the fall, there is no excuse not to celebrate its bounty à la Monet. Start snipping your fresh herbs, as you prepare these simple yet delicious dishes and bring a bit of Monet’s joie de vie for entertaining home today.MONET’S PALATE CIDER OR MONET’S PALATE ROSÉ TO START!Monet enjoyed his beverages . . . spirits! I like to imagine Claude Monet and his friends like Pissarro, Renoir, and Cézanne stumbling out of the Hotel Baudy, located near Monet’s home. Monet’s regular was scotch whisky, which was first brought to France by the proprietor, Madame Baudy.Come share a glass of my rosé wine or cider and be transported to Monet’s world with every sip, morsel, and breeze.158 E N T E R T A i N i N G w i T h C l A u D E M O N E T E V E R Y D AY M O N E T 159ENTERTAINING À L A MONETNow that you have transported a bit of Monet’s garden and style home, it is time to entertain à la Monet. Treat your family and guests to a relaxed, creative, and delicious dining experience. Your guests will feel transported to Monet’s garden and the era at Giverny.The menus and the recipes I have created for you are in the very spirit of Monet. They are based on Monet’s food preferences and will bring your celebration into the twenty- first century. The recipes are fresh, delicious, and easy to prepare. They are as accessible as Monet’s art.Monet’s palate to palette is part of the experience. At this point, my hope is that you have brought one of the many plants into the space. Don’t forget to include some of the colors, plants, and flowers discussed in the preceding chapters to decorate the space. A wicker basket that pays homage to picnics and Monet’s love of rattan is a wonderful way to transport items and give the look and feel of a picnic with Monet. A basket of red delicious, green Granny Smith, and sunny oranges make a beautiful and colorful Monet’s palate on your blanket. The accoutrements to the experience should be kept as simple or extravagant as you prefer. Clearly, something as simple as a lace tablecloth, a French blue picnic blanket, and napkins or plates chosen from Monet’s palette brings his aesthetic and beauty right there. I love taking a simple white paper plate, a blue blanket or tablecloth, some yellow napkins, and flowers . . . et voilà!The time of year for this Giverny celebration doesn’t matter. It can be in the dead of winter, with troughs of white snow rolling outward from your front door. The fireplace is crackling and the warmth is broken by a slight cool draft. Set your favorite picnic blanket in front of the fire. The steak sandwiches are now room temperature, which is even better, as the beef juices meld with the honey mustard and soak into the bread.You have opened a bottle of red wine and the scent as it is poured is deep, sweet, licorice, and robust. The one thing that is missing is the fragrant honeysuckle you remembered to choose at your local floral shop and is available year- round.There . . . no matter the season, let’s connect to Monet!THE EN PLEIN AIR MENUImagine transporting the tastes and experience of a Giverny apple orchard home. Because a rotating orchard of fresh fruits is seasonal right through the fall, there is no excuse not to celebrate its bounty à la Monet. Start snipping your fresh herbs, as you prepare these simple yet delicious dishes and bring a bit of Monet’s joie de vie for entertaining home today.MONET’S PALATE CIDER OR MONET’S PALATE ROSÉ TO START!Monet enjoyed his beverages . . . spirits! I like to imagine Claude Monet and his friends like Pissarro, Renoir, and Cézanne stumbling out of the Hotel Baudy, located near Monet’s home. Monet’s regular was scotch whisky, which was first brought to France by the proprietor, Madame Baudy.Come share a glass of my rosé wine or cider and be transported to Monet’s world with every sip, morsel, and breeze. E V E R Y D AY M O N E T 163GREEN GARDEN POTATO SALADMonet enjoyed hearty meals, and potatoes were a staple at his home. Fresh herbs including chive dill and parsley were plentiful and used generously by Monet’s chef Marguerite. You don’t need a lot of ingredients to make a potato salad delicious, and this one filled with fresh herbs proves the point. If you have your own small herb garden, consider planting fresh, aromatic chives— it makes this dish even more special. The potatoes are dressed with olive oil and vinegar rather than mayonnaise for a fresher taste.Place the potatoes and salt into a large stockpot. Add just enough water to cover, and bring them to a boil over medium heat. Continue cooking until the potatoes are fork tender, about 15 minutes. Drain the potatoes and cool slightly. Skin the potatoes while they are still warm. Cut the potatoes into ¼- inch- thick slices. Place the potatoes, the olive oil, vinegar, and pepper into a large portable bowl and fold them gently together. Cool completely. Add the chives, dill, and parsley and toss well. Drizzle with the additional olive oil and sprinkle with salt to taste. Cover and refrigerate until the salad is ready to be packed.MAKES 6 SERVINGS16 medium Yukon Gold potatoes2 tablespoons salt¾ cup extra- virgin olive oil6 tablespoons white wine vinegar1 teaspoon freshly ground black pepper½ cup snipped fresh chives¼ cup minced fresh dill¼ cup chopped fresh flat leaf parsleyExtra- virgin olive oilCoarse sea salt, kosher salt or Fleur de Sel (French sea salt) E V E R Y D AY M O N E T 163GREEN GARDEN POTATO SALADMonet enjoyed hearty meals, and potatoes were a staple at his home. Fresh herbs including chive dill and parsley were plentiful and used generously by Monet’s chef Marguerite. You don’t need a lot of ingredients to make a potato salad delicious, and this one filled with fresh herbs proves the point. If you have your own small herb garden, consider planting fresh, aromatic chives— it makes this dish even more special. The potatoes are dressed with olive oil and vinegar rather than mayonnaise for a fresher taste.Place the potatoes and salt into a large stockpot. Add just enough water to cover, and bring them to a boil over medium heat. Continue cooking until the potatoes are fork tender, about 15 minutes. Drain the potatoes and cool slightly. Skin the potatoes while they are still warm. Cut the potatoes into ¼- inch- thick slices. Place the potatoes, the olive oil, vinegar, and pepper into a large portable bowl and fold them gently together. Cool completely. Add the chives, dill, and parsley and toss well. Drizzle with the additional olive oil and sprinkle with salt to taste. Cover and refrigerate until the salad is ready to be packed.MAKES 6 SERVINGS16 medium Yukon Gold potatoes2 tablespoons salt¾ cup extra- virgin olive oil6 tablespoons white wine vinegar1 teaspoon freshly ground black pepper½ cup snipped fresh chives¼ cup minced fresh dill¼ cup chopped fresh flat leaf parsleyExtra- virgin olive oilCoarse sea salt, kosher salt or Fleur de Sel (French sea salt)Next >