THE GUIDE MUSEUMS 2016 MusGuidOfFranceTodayMagazine_90x262:Mise en page 1 18/07/2016 10:40


Salagon, musée et jardins Mane, Alpes de Haute-Provence - France


The house where Jules Verne lived and worked at the end of the 19th century


intended to sustain the bodies and the souls of the unfortunates who lived there. www.musenor.com/en/Museum/ Lille-Musee-de-l-Hospice- Comtesse-Hospice-Comtesse- Museum


MONUMENT, MUSEUM, GARDENS www.musee-de-salagon.com


Maison de Jules Verne 80000 Amiens Jules Verne’s literary characters went around the world in 80 days, to the centre of the Earth and 20,000 leagues under the sea. The writer’s own life was a little less dramatic, however. In fact, from 1882 to 1900 he lived in Amiens with his wife, Honorine. Their ornate, spacious house has since been turned into a museum featuring the author’s original living quarters as well as a whole fl oor dedicated to his workspace, library and best- loved novels. The attic is a treasure trove of photos, posters, models, magic lanterns and other intriguing memorabilia. www.amiens.fr/vie-pratique/ culture/maison-jules-verne


Atelier de Cézanne 13090 Aix-en-Provence “He created his shelter here, a place of work and


contemplation,” say the museum 142 ❘ FRANCE TODAY Aug/Sept 2016 624.157.AlpesHauteProvence.HalfP.indd 1 18/07/2016 13:14


directors. Between 1901 and 1902, Paul Cézanne, arguably Provence’s most famous painter, had a studio built in Aix-en- Provence where he worked during the fi nal years of his life. In the 1950s it was opened to the public. Even today, with its period furniture, easel and various still life objects, it feels as if the painter is still at work here but has possibly just stepped out of the room. www.atelier-cezanne.com


Musée Escoffi er de l’Art Culinaire


06270 Villeneuve-Loubet Auguste Escoffi er was known as “the king of chefs and chef of kings”. During the early 20th century he was without doubt the most important Frenchman to step foot into a kitchen, even moving across the Channel at one point to work in London’s Savoy and Carlton Hotels. By modernising and codifying French culinary methods and disciplines, he elevated cooking from a domestic necessity to the venerated profession it is across France today. Perhaps most famously of all, he defi ned the fi ve fundamental mother sauces: béchamel, espagnole, velouté,


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© S CRAMPON


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