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Louisiana MuseumFoundation OpensTreasures of Napoléon

New Orleans, LA - On April 5, theLouisiana Museum Founda-tion celebrateed the opening

of another spectacular exhibition at theLouisiana State Museum’s Old US Mint inNew Orleans’ French Quarter: Treasuresof Napoléon. Madame Martin Bouyguesserved as Honorary Chair, and Mrs. O.Miles Pollard and Mr. Henry M. Lambertserves as Event Chairman for the extraor-dinary preview party soiree.

Treasures of Napoléon, opened tothe public, on April 6, and offers visitors anamazing opportunity to see beyond themyth of Napoléon Bonaparte and gain anunderstanding of this complex figure as aman. The exhibition in-cludes extraordinaryartifacts that trace thisseminal historicfigure’s life including:the earliest known let-ter in his hand; the va-lise that brought him thesigned Louisiana Pur-chase documents fromAmerica; the sword thatproclaimed him Em-peror in the CoronationCeremony at NotreDame; his camp bedfrom the Battle ofWagram; his personalmap of the French Em-pire (1812); the clotheshe wore soon beforehis death; and in hisown hand, the first willhe wrote during his fi-nal, lonely exile on thedesolate island of St.Helena. Perhaps thesignature artifact in theexhibition is one of hislegendary hats which

Napoléon wore during the battle at Esslingin 1809. Wearing the brim aligned to hisshoulders to distinguish himself from theother officers on the battlefield, Napoleonwore these now iconic hats as he strodeacross the European continent and intothe pages of history.

The exhibition also contains paint-ings, sketches and sculpture by the great-est artists of the time including: Gros,David, Canova, Gerard, Isabey, Houdon,Percier, Fontaine, Delaroche, Chaudet,Vernet, Mauzaisse, and more. Silver, por-celain, textiles, furniture and jewelry ondisplay come from the finest manufactur-

ers of 1st Empire France.Among the many fea-tured decorative artpieces is the dramatic12-foot high Imperial bedof the Emperor’s brotherJérôme Bonaparte, Kingof Westphalia.

“The Louisiana Mu-seum Foundation isthrilled to be supportingthe Louisiana State Mu-seum as it presents yetanother spectacular ex-hibition” remarked Su-san Maclay, theFoundation’s executivedirector.

Tracking the re-markable resurgence ofthe Louisiana State Mu-seum, Louisiana Mu-seum Foundation BoardPresident, Mr. TommyWestervelt added “Lastautumn the Old U.S. Mintreopened with the incred-ible Gold exhibition fromthe American Museum ofNatural History in NewYork. Last week we cel-

ebrated the opening of Let Your Motto BeResistance: African American Portraitsfrom the National Portrait Gallery in Wash-ington, D.C. Now guests at our Treasuresof Napoléon soiree had the first opportu-

nity to see this incredible col-lection from France, ownedby Monsieur Pierre-JeanChalençon.”

The exhibition’s tour isthe first time the ChalençonCollection will have been seenin North America and the firsttime a number of the items ondisplay will have ever beenseen by the general public.“The pieces in the exhibitionhave been selected not onlyfor their great beauty and rar-ity, but also because they al-low us to see into the heart ofthis extraordinary man.” Ex-plained MonsieurChalençon, who is a notedauthority and author on theNapoleonic era.

“Napoléon is one of themost charismatic figures ofall time,” notes David Kahn, the LouisianaState Museum’s director, “he leaps out ofthe pages of the history books as visitorswill get to see so many of his personalbelongings.”

Born in 1769, by the age of 26,Napoléon was a triumphant generalwhose lightening-fast campaigns hadtransformed warfare forever and changedthe political face of Europe. At 35 hecrowned himself emperor of France andset about ruling 70 million people. Heended feudalism, broughtequality to Jews and Arabs,reorganized the outdated gov-ernments of the French em-pire into streamlined, efficientadministrations that rewardedtalent and hard work insteadof status and privilege, andinstituted a system of civil lawknown as the NapoleonicCode. By 52 though, Napoléonwas dead, having success-fully fought an alliance of Eu-ropean powers almost con-tinuously for nearly 20 years,until the cost in lives and dis-rupted commerce became toomuch, and he met final defeatat Waterloo. He was exiled tothe remote and desolate At-lantic island of St. Helenawhere he died in 1821.

Mrs. O. Miles Pollardnoted that there were stronghistorical ties that makes NewOrleans the perfect setting fora celebration and exhibitionexamining Napoléon’s life,“Prior to the Louisiana Pur-chase, his empire included this place wecall home, and our laws in this state arebased on the Napoleonic code.” Co-Chair,Mr. Henry M. Lambert, referring an addi-tional piece of history, the storied but un-realized plan to bring the exiled emperorto this city, exclaimed “Napoléon is finallycoming to New Orleans!”

Treasures of Napoléon is a travelingexhibition from the Russell Etling Com-pany. The exhibition is presented in NewOrleans with the support of the LouisianaMuseum Foundation, W.R. Irby Trust, Of-fice of Lt. Governor and the LouisianaDepartment of Culture Recreation andTourism, and the LeLong family.

The Louisiana State Museum is cre-ating an exciting array of public programs,lectures, and other educational opportu-nities to complement Treasures of

in the spotlight

Napoléon. Additional information aboutthe exhibition can be found at the Louisi-ana State Museum’s website, http://lsm.crt.state.la.us, or atwww.napoleonexhibit.com.

Treasures of Napoléon is on view tothe public through August 3, 2008 at theLouisiana State Museum - Old U.S. Mint,400 Esplanade Avenue, New Orleans, LA70116. Admission is $6 for adults/$5 forstudents, seniors, and active military.Children under 12 and Museum mem-

bers admitted free.The Louisiana State Museum, a com-

plex of National Historic Landmarks hous-ing thousands of artifacts and works of artreflecting Louisiana’s legacy of historicevents and cultural diversity, is part of theDepartment of Culture, Recreation andTourism, which is overseen by Lt. Gover-nor Mitch Landrieu. The Museum networkincludes five properties in the famousFrench Quarter: the Cabildo, Presbytere,1850 House, Old U.S. Mint and MadameJohn’s Legacy. Other sites include BatonRouge, Patterson, Natchitoches, andThibodaux.

For more information about the Loui-siana State Museum please call800.568.6968 or visit http://lsm.crt.state.la.us.

Portrait of Napoléon I in Coronation Robe, by GérardMedium: Oil on canvas, golden frame sculpted by Ménan

Artist/Maker: Baron Gérard (1770-1837)Date of Origin: c. 1805

Empress Marie-Louise’s WatchMedium: Enamel, gold and pearls

Artist/Maker: Etienne Nitot (today: Chaumet jewelers)Date of Origin: c.1810

Clock/Inkwell of Prince Murat given to him by theEmperor; Artist/Maker: Mouvement de l’horloge à

la Bréguet; Date of Origin: 1805

Bonaparte Crossing the Alps by the Great SaintBernard Pass; Artist/Maker: Jean-Baptiste

Mauzaisse with Jacques-Louis DavidDate of Origin: c. 1807


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cookin' with auntie dee

Salad Season Two

As I stated at the end of lastcolumn I’m back this week withpart two of the Salad Season.

A selection of great tasting and for themost part easy to do recipes to help youget ready for the upcoming beach season.I know that most of us would be happy toshed a pound or two that we put on with allof winter’s comfort food.

SWEET AND TARTRED CABBAGE SLAW

½ cup pineapple juice¼ cup Splenda¼ cup olive oil¼ cup lime juice¼ cup rice wine vinegar½ teaspoon sea salt½ teaspoon pepper1/8 teaspoon hot sauce

1 large head red cabbage, finelyshredded

1 large granny smith apple, chopped1 large carrot, shredded1 small sweet onion, minced6 Bacon slices, cooked and crumbled

Whisk together the first eight ingredients.Add cabbage and next three ingredients.Cover and chill at least one hour beforeserving. Yield: eight to ten servings.

TROPICAL FRUIT SALAD1 large fresh pineapple, cored and cut

into one inch pieces6 tablespoons honey1 cup orange juice½ cup fresh lime juice1 teaspoon grated orange rind1 teaspoon grated lime rind

¼ teaspoon salt¼ teaspoon pepperRomaine leaves Stir together first four ingredients.

Whisk together mayonnaise and next three ingredients,stirring gently until combined. Line four salad plated withromaine leaves. Divided chicken salad evenly on four plates.Yield: four servings.

SEAFOOD SALAD1 pound medium shrimp, peeled, cooked and cleaned1 pound skinless flounder or grouper fillet2 tablespoons olive oil1 pound fresh lump crabmeat, drained and picked½ cup chopped red onion¼ cup chopped dill pickle1 tablespoons drained capersDill VinaigretteWatercressPlace fish fillet on a lightly greased rack in a broiler pan.

Brush with olive oil and sprinkle with salt and pepper. Broil5 ½ inches from heat ten to thirteen minutes or until fishflakes with a fork. Remove from pan and cool. Break cooledfish into large pieces and place in a large bowl. Add shrimp,crabmeat and next three ingredients; toss gently to com-bine. Drizzle with Dill Vinaigrette; toss gently to coat. Coverand chill at least one hour. Arrange seafood on watercress.Yield: eight servings.

SPICY BEEF SALAD1 pint grape tomatoes, halved1 large red onion, cut in half and thinly sliced1 cucumber, seeded and diced2 green onions, chopped1 pound flank steak1 ½ teaspoons salt, divided2 teaspoons coriander, divided2 small fresh Thai chili peppers or Serrano peppers1 stalk lemon grass, coarsely chopped (or two tea-

spoons grated lemon peel)2 garlic cloves1 tablespoon chopped fresh ginger2 tablespoon lemon juice1 tablespoon rice wine vinegar¼ cup fish sauce1 tablespoon vegetable oil1 teaspoon SplendaMixed salad greensGarnish: sliced green onionsCombine first four ingredients; set side. Rub steak with

½ teaspoon salt and 1 teaspoon coriander. Process re-maining salt, coriander, and the next nine ingredients in afood processor or blender until smooth. Cover and chilldressing at least one hour. Grill steak, cover with grill lid, overmedium-high heat for six minutes on each side or untildesired degree of doneness is reached. Let stand fiveminutes. Thinly slice steak against grain. Place steak andvegetable mixture in a large bowl, and drizzle with dressing,tossing to coat. Serve over salad greens. Garnish if desired.Yield: six servings.

Hope you all enjoyed these past two articles on saladsfrom starters, to main dishes and dessert. Eat light for amonth or so and see just how much better you look and feel.For now this is your Auntie Dee signing off.

6 medium oranges, peeled and sliced4 kiwi fruit, peeled, halved, and sliced2 papayas, peeled, seeded and

cubedGarnish; ½ cup unsweetened coco-

nut flakes, fresh mint sprigsStir together juices, honey and next

two ingredients in a large bowl; add pine-apple and remaining fruit, tossing gentlyto coat. Cover and chill eight hours. Gar-nish, if desired. Yield: eight servings.

HONEY CHICKEN SALAD4 cups chopped cooked chicken3 celery ribs, finely chopped (1 ½

cups)1 cup dried cranberries½ cup chopped pecans, toasted1 ½ cups lite mayonnaise1/3 cup honey substitute (sugar free)

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