The CONCIERGE GAZETTE

Miró at the Grand Palais: de la couleur et du rythme! Bringing together nearly 150 works, some unseen in France, and covering 70 years of creation, this retrospective traces the technical and stylistic evolution of the artist. Miró creates from his dreams and opens the door to his poetic universe. Until February 4th.

At the Centre Pompidou, discover an overview of cubism, one of the founding movements of modern art. From the pieces of the pioneers Georges Braque and Pablo Picasso, to the ones of Fernand Leger, Juan Gris, Marcel Duchamp or Robert and Sonia Delaunay, the exhibition shows the inventiveness and wide variety of the movement. Until February 25th.

Until January 2nd and to celebrate its 350th anniversary, the Paris Opera pays tribute to one of its former directors, Rudolf Nureyev, by interpreting his version of Cinderella, transposed under the spotlights of Hollywood. A surprising production, full of rigor and beauty.

The Opera Garnier presents the Dame aux Camelias by John Neumeier. With Chopin’s music and the setting and costumes by Jürgen Rose, this version gives a real psychological depth to Alexandre Dumas’ novel. Until January 3rd.

With a menu imagined by Michel Portos (2*) and in a nice setting, Hébé offers a modern French cuisine with a Mediterranean touch: cauliflowers, caramelized mousseline, crunchy multicolor salad; bass, preserve fenel with orange, tender onions and eggplant dip with lemon and for dessert, an original fromage blanc, liquorice, chocolate fondant and autumnal fruits with red wine. Menu at 35 Euro. Tasting menu for 2 at 84 Euro. 15 rue Frédéric Sauton, 5th.

Just renovated, the art-deco-style restaurant at the Gare de Lyon, the Train Bleu, has just been reopened by the Rostang family. The menu offers a traditional French cuisine: ravioles from Romans with hen juice and mushrooms; foie gras with artichokes; Newburg pike quenelle; leg of lamb with gratin dauphinois and baked Alaska with Chartreuse for dessert. A magical place, opened every day. Formula at 49 Euro, menus at 65 and 110 Euro, count 100 to 200 Euro à la carte.