flipMorning Café au Lait in the Studio
Morning Café au Lait in the Studio
Why this dish? The character sheet attests: Rodin drank coffee in the morning before starting work. This steaming café au lait was the ritual that opened his day as a sculptor.
A large bowl of café au lait, generous and comforting, accompanied by buttered bread for dipping. The simple, faithful gesture that launched each morning's work in the studio.
Before I lay my hand on the clay, I need my bowl of café au lait — scalding, very dark, softened with a dash of warm milk. I dip my buttered bread into it, I watch the light enter the studio, and only then do I feel ready to seize the material. It's a little ritual, you see, but it's what brings mind and hand into accord for the day.
- •Ground coffee — generously (stimulating drink)
- •Milk — in generous parts (smoothness and body)
- •Sugar — one or two lumps (sweetener)
- •Bread and fresh butter — a slice (dipping accompaniment)
Morning Café au Lait in the Studio
A large bowl of café au lait, generous and comforting, accompanied by buttered bread for dipping. The simple, faithful gesture that launched each morning's work in the studio.
Why this dish? The character sheet attests: Rodin drank coffee in the morning before starting work. This steaming café au lait was the ritual that opened his day as a sculptor.
Before I lay my hand on the clay, I need my bowl of café au lait — scalding, very dark, softened with a dash of warm milk. I dip my buttered bread into it, I watch the light enter the studio, and only then do I feel ready to seize the material. It's a little ritual, you see, but it's what brings mind and hand into accord for the day.
Ingredients (period version)
- Ground coffee — generously (stimulating drink)
- Milk — in generous parts (smoothness and body)
- Sugar — one or two lumps (sweetener)
- Bread and fresh butter — a slice (dipping accompaniment)
Ingredients
- Strong coffee (filter or moka) — 150 ml (stimulating drink)
- Whole milk — 150 ml (smoothness and body)
- Sugar — 1 to 2 lumps (sweetener)
- Country bread — 2 slices (bread for dipping)
- Butter — to taste (spread for bread)
Method
- Prepare a strong coffee (filter, French press, or moka pot).
- Heat the milk without boiling, until it simmers.
- Pour equal parts coffee and hot milk into a large bowl.
- Sweeten to taste.
- Generously butter the bread slices and serve alongside for dipping.
How it was made : Café au lait served in a bowl, with buttered bread for dipping, was the typical French breakfast of the 19th and early 20th centuries. The wide, handleless bowl allowed one to warm one's hands and dip the bread.
The contemporary twist : Served in a chipped antique bowl placed next to a sketchbook, it's a very photogenic slow-morning moment.
Auguste Rodin · Charactorium
