On a recent trip to Montpellier, the street art really wowed me. I’ve previously posted about the pretty garlands strung across the narrow medieval streets. They were still there, along with others that I found amusing.Coming out of the underground carpark, I headed down the Esplanade Charles-de-Gaulle and, though I’ve been there before, only noticed for the first time the playground that looked as if it had been designed by Dr. Seuss. I couldn’t find who designed it, but I did learn that it was installed in 2008 and the structures, including delightfully unsafe climbing (see French attitudes about safety here), are supposed to be related to music.The city encourages the street art. I love it. Little surprises, like small gifts or serendipitous wonders, that prompt a smile. I think they enhance, rather than detract, from the old buildings of the historic center.
The art isn’t just painting. There are tiles all over, too. FYI, a hot-air balloon is called une montgolfière in French, after the Montgolfier brothers who invented them.There’s plenty of old art, too.Still looking down, there were designs painted on the sidewalks or streets related to whatever business was there. I walked past several before finally taking photos of these bars, across the street from each other.
Something about street art warms my heart and makes me feel surrounded by gentle souls. It’s whimsical, not aggressive. I suppose too much could become twee. But in the midst of these buildings and streets so heavy with history, a little whimsy is a welcome jolt of modernity, livening up the old without tearing it down. It’s democratic, free for all, no ticket required.Is street art a thing where you live?
Quite unrelated: I made my blette (Swiss chard) recipe even easier. For a long time, I made the recipe I’d found in a magazine: little packets, which are very pretty for guests. Then I tweaked the recipe, adding a can of white beans, for protein, to make the packets into a vegetarian meal. Then, to get rid of the tedious process of folding up the packets, I did the same recipe but as a kind of blette lasagne, layering the leaves with the stuffing. Finally, I just chopped up the chard and mixed it with the stuffing. The result is below. A horror for the Carnivore, who likes each ingredient to be separate and whose lowest critique of a dish is “mish-mash.” But I love one-dish meals, and now this one is even easier. Same recipe–just cut up the greens and sauté them with the stems and onions until they’re soft.