La chorégraphe installée à Montpellier vient d’être nommée à la tête du CND à Pantin. Un renouveau pour ce lieu ?
On avait eu vent il y a déjà plusieurs mois d’une possible arrivée de Mathilde Monnier à la direction du CND, vaisseau de la danse sis à Pantin qui semblait quelque peu assoupi. Puis, le renouvellement surprise de Mathilde Monnier à la tête du Centre chorégraphique national de Montpelllier cet été juste avant le festival Montpellier Danse était venu clore – provisoirement – le débat. Pourtant, en discutant avec la chorégraphe en juin dernier, on avait eu le sentiment qu’elle voulait prendre du recul par rapport à la création. Depuis les années 80, Mathilde Monnier, alors en tandem avec Jean-François Duroure puis seule, a été une des protagonistes de cette nouvelle vague chorégraphique française ; l’artiste n’a jamais cessé de surprendre – et parfois de décevoir. Création avec Christine Angot, Philippe Katerine ou la Ribot, échange avec des danseurs africains, mise en route d’un cursus professionnel Exerce. Mathilde Monnier ne s’est pas reposée sur ses lauriers.
Nouveaux horizons
Son arrivée au CND va donner un coup de fouet à cette institution dont on a toujours pensé qu’elle était un poil mal aimée par ses tutelles. Dès le départ, le Centre, installé dans d’anciens locaux administratifs repensés pour la danse en studio et bureaux, a souffert d’un déficit d’image. Nombreux sont ceux qui ignorent son existence, au pire ; ses actions, au mieux. Lieux de répétitions, de recherches – sa médiathèque est remarquable – et de représentation, le CND est trop ou trop peu. Ses salles, en fait de grands studios aménagés, sont peu pratiques. Il n’a jamais connu d’artiste à sa direction : la dernière dirigeante en date, Monique Barbaroux, venait du cinéma. Ses derniers mois, une certaine confusion régnait sur place et l’absorption de la Cinémathèque de la Danse par le département image du CND a été mal vécu par beaucoup. La goutte qui a fait déborder le vase en quelque sorte…
Abus d’autoritarisme ? Une article de la revue Mouvement, tout dernièrement, pointait quelques dérives et pas mal d’excès. Il serait peut-être temps de repenser le CND tant en terme de convivialité – l’espace immense peut être glacial en pleine journée -, de programmation et… d’envie. Mathide Monnier arrive avec des projets. Et on imagine pas mal de persuasion. Le ministère de la Culture a déjà annoncé un accent renforcé sur le soutien et l’accompagnement de la création artistique et sur la diversité des langages et des expressions du champ chorégraphique. Mathilde Monnier développera la relation du CND aux publics, notamment par le biais de l’éducation artistique. Vaste chantier s’il en est.
Question subsidiaire : Mathilde aura-t-elle encore le temps (et la force) de créer pour sa compagnie ? Et qui lui succédera à Montpellier ? En attendant, on peut se réjouir de cette arrivée du côté de Pantin. Et à défaut du soleil du Languedoc, Mathilde pourra se consoler avec une vue sur le canal de l’Ourcq… La danse a plus que jamais besoin de nouveaux horizons – au CND comme ailleurs.
via Les Inrocks – Mathilde Monnier prend la direction du Centre national de la danse.
Translation (bad) in English follows:
Choreographer based in Montpellier has been appointed head of CND Pantin . A revival at this venue?
We had heard there are already several months a possible arrival of Mathilde Monnier in the direction of the CND , the ship located in Pantin dance seemed somewhat drowsy . Then the surprise of Mathilde Monnier at the head of the National Choreographic Centre Montpelllier renewal this summer just before the Montpellier Danse festival came close – temporarily – the debate . However, in discussion with the choreographer in June, we had the feeling that she wanted to take a step back to creation. Since the 80s , Mathilde Monnier, then in tandem with Jean -François Duroure only then , was one of the protagonists of this new wave French dance , the artist has never ceased to surprise – and sometimes disappointing . Creating with Christine Angot , Philippe Katerine or Ribot , exchange with African dancers, initiation of a professional curriculum Exercises . Mathilde Monnier has not rested on its laurels .
new vistas
His arrival at the CND will give a boost to the institution which has always thought she was a bad hair loved by her guardianship . From the beginning, the center , located in a former office space redesigned to dance studio and offices, has suffered from a poor image . Many people are unaware of its existence , at worst , his actions at best. Places of repetitions , research – the library is remarkable – and representation , the NEC is too much or too little. Its rooms, in fact large furnished studios , are impractical. There has never been an artist to his leadership : the last ruling dated Monique Barbarous , had cinema. His last months , there was some confusion on site and the absorption of the Cinémathèque de la Danse in the picture department of CND was resented by many. The straw that broke the camel somehow …
Abuse of authoritarianism ? An article in the journal Movement , most recently, pointing few drifts and a lot of excess. It might be time to rethink the CND both in terms of usability – the immense space can be cold during the day – programming … and envy. Mathide Monnier happens with projects. And not difficult to imagine persuasion. The Ministry of Culture has announced an enhanced focus on the support and guidance of artistic creation and the diversity of languages and expressions of dance field. Mathilde Monnier develop the relationship CND public , particularly through arts education. Major project , if any.
Subsidiary question: Mathilde she will still have time ( and strength ) to create for his company ? And successor in Montpellier ? In the meantime, we can rejoice that the arrival side of Pantin . And if the sun Languedoc, Mathilde can console with a view of the Canal de l’Ourcq … The dance more than ever new horizons – CND elsewhere.
Apparently pretty phenomenal. Sold out. But there is a way to get tickets….
Photo Flash: First Look at Herman Cornejo, Alessandra Ferri and More in Signature Theatre’s CHERI.
OK. Who doesn’t like watching Meryl Streep in this video clip from Julie/Julia (2009)
That was not exactly me this evening, but I do look a little like Meryl (!) and this is such a delicious meal I have to post it. I had my son do it-cut the onions, that it. The onions were so pungent we had to clear the kitchen for a spell because you have to basically chop up a whole bag for this! Regular old white onions-nothing fancy. But, the purpose was worth it and we agreed on the trade-off. I would cook the sloppy joes if he would chop the onions. He did. Side dishes would have included onion rings (no panko!) or cooked squash (yellow). The squash won, hands down. I won’t go into a tirade about how good onions are for you, as I have blogging counterparts who can explain this much better-but I will share a delicious recipe involving ground beef, buns/bread, catsup, mustard, ONIONS, squash, salt and pepper, butter(!), and milk.
Sine many dancers are poor, this won’t break the bank. What to do with ground beef and veggies is always on my mind, especially with the choices of foods which are healthy and readily available and affordable being diminished by recession food prices (inflationary) and due in part to people believing that they cannot eat healthily wihtout shopping for health foods at Whole Foods. I still believe many of the old foods are just as good as the new “organic” varieties, and nothing says you cannot buy organic, where it is affordable. But, mince meat, or ground beef as it is called stateside, it still a supplier of nutrients, protein, etc. and many people simply have to make due.
My mom believed way more (lots) onions were better in chili, sloppy joe’s and (expletive) on a shingle-a singular poor person’s and military dish (I have heard, also jail). Most people have not tried all of these things. Like wines, there are pairings which may one day prove beneficial in their chemical make-up, but for the time being, they just taste good together and happen to be (mostly) healthy and fairly lowfat, full of good carbs and other nutrients not always found in typical sides. Squashes, maybe ugly, maybe beautiful-depends on how you look at it, but unquestionably, they are healthy! Maybe cooked squash with onions (and sloppy joes) is a southern dish, I don’t know, but my mother was of Scoth-Irish and German/Bohemian descent and not a bit southern. Add a few or different ingredients and this dish is similar to goulash, and like-minded vegetable-based cookseys.
The squash of my particular choice is the yellow variety, seasonal but not the teeny tiny ones you see, rather good, healthy largish squashes. Slice them into very thin (nearly/transparent slices, three will serve about 4 people, but you will not be worse for more as it will be popular. All my children come back for seconds, but then, they like their spinach, too! She sliced her onions for this the same way as the squash-maybe half an onion very thinly sliced by hand. Put them in a sauce pot and cover (barely) with water. Salt and pepper to taste-keep tasting as you go. Olive oil can be substituted as well as other seasonings for salt, of course, but I like it this way. When soft, add a decent pat of butter and when ready to serve add a little bit of milk to each bowl which gives a creamy taste but thin and tiny bubbles of butter run through the sauce. Cook thoroughly, for about 45 minutes on medium to high heat-until it is very soft, not mush-and don’t boil it to death.
While cooking, brown your ground beef and then add onions (at least four chopped up to about 1.5 to 2 pounds of beef-see video above!). Proportionately onions should nearly match meat. I salt the meat and onions substantially when they are browning (so be prepared to drink plenty of water). Onions should be soft and meat should be slightly browned. Using regular French’s mustard add about a teaspoon per pound of meat to the renderings in the skillet-do not remove meat and onion mixture (create a hole in the center) and stir until hot, then mix meat and onions through it-some like it more tart, add more mustard! When well blended, cook in, browning additionally. Add catsup a little bit at a time to mixture. This could mean an entire small bottle in some houses. Cook it down, add a little water, and cook down again. Each time add more catsup if possible. Maybe three times until gravy is either thickly adhered to the meat or fairly swimming in the sauce, your preference. Let sit 5 minutes and serve on buns or bread. I prefer white bread because the juices soak in. You can use sea salt, but my mother never did.
I have added in
green beans (cut)
mushrooms
garlic chunks
tomatoes
jalapenos
cheese
parnips and turnips
but plain is best! Bon Appetit!
mysylph 