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Lunch at the Restaurant Fournaise, also known as The Rowers' Lunch, Déjeuner chez Fournaise, or Déjeuner au Restaurant Fournaise, is a 1875-1879 painting by Pierre-Auguste Renoir. It portrays three people having lunch at the Maison Fournaise located on the Île des Impressionnistes in the River Seine at Chatou , west of Paris .
The battle took place only 46 years after the first Battle of Roncevaux Pass (778) in a confrontation showing similar features: a Basque force engaging from the mountains a northbound expedition led by the Franks, and the same geographical setting (the Roncevaux Pass or a spot nearby).
When the restaurant was relocated in 1784 it was to a two-story pavilion with terraced gardens, [2] [5] designed in the Neoclassical style. The 1886 oil-on-canvas, Scandinavian Artists' Lunch at Cafe Ledoyen, Paris, on Varnishing Day by the Swedish painter Hugo Birger suggests something of the appearance of the restaurant in the late 19th ...
Roland holds Durendal while blowing his olifant to summon help at the Battle of Roncevaux, as described in the Chanson de Roland; painting by Wolf von Bibra (1862–1922). Durendal, also spelled Durandal, is the sword of Roland, a legendary paladin and partially historical officer of Charlemagne in French epic literature. The sword is famous ...
Carmen de Prodicione Guenonis ("Song of the Treachery of Ganelon") is an anonymous poem in medieval Latin, written in the first half of the 12th century.Composed in elegiac couplets by an unskilled versifier, it is a version of the legendary history of the Battle of Roncevaux Pass.
The battle is said to have been fought in the valley known as Valcarlos, which is now occupied by a hamlet bearing the same name, and in the adjoining pass of Ibañeta (Roncevaux Pass). Both of these are traversed by the main road leading north from Roncesvalles to Saint-Jean-Pied-de-Port, in the French Basque Country.
For example, a 2021 analysis from food service trade publication Nation’s Restaurant News found more than 10% of U.S. restaurants closed for good since the pandemic began in March 2020. That’s ...
The restaurant was created in 1896 by two brothers, Frédéric and Camille Chartier, in a building resembling a railway station concourse. The long Belle Époque dining room has a high ceiling supported by large columns which allows for a mezzanine, where service is also provided. It opened with the name "Le Bouillon" (lit.