Herve
Church of St John Baptist and its bell tower
Flag Coat of arms
Herve Location in Belgium
Coordinates: 50°38′N 05°48′E / 50.633°N 5.8°E / 50.633; 5.8
Country	Belgium
Region	Wallonia
Community	French Community
Province	Liège
Arrondissement	Verviers
Government
• Mayor	André Smets (cdH)
• Governing party/ies	cdH - PS
Area
• Total	56.84 km2 (21.95 sq mi)
Population (1 January 2011)[1]
• Total	17,116
• Density	300/km2 (780/sq mi)
Postal codes	4650-4654
Area codes	087
Website	www.herve.be
Map of Herve

Herve is a Walloon municipality of Belgium in Province of Liège. On January 1, 2006 Herve had a total population of 16,772. The total area is 56.84 km² which gives a population density of 295 inhabitants per km².

It is famed for its cheese, the Herve.

Architecture[link]

• The church St Jean-Baptiste: built in the 17th century. The tower, with a height of 49m, dates back to the 13th century. The bell tower is a distinctively crooked spire, in order to offer better resistance to the wind. The church was classed as a Historic Monument in 1934.

Typical houses in Herve

Municipal merger[link]

On January 1, 1977, the municipality of Herve was merged with Battice, Bolland, Chaineux, Charneux, Grand-Rechain, Julémont and Xhendelesse under the name of "City of Herve" ("Ville de Herve" in French). Herve is currently constituted of 11 villages: Battice, Bolland, Bruyères, Chaineux, Charneux, Grand-Rechain, Herve, José, Julémont, Manaihant, Xhendelesse.

References[link]

External links[link]

• Ville de Herve - official site

Gallery[link]

• 

  Herve, view to a street

• 

  Herve, water tower

• 

  Julémont, church

• 

  Battice, water tower

Wikimedia Commons has media related to: Herve

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Hervé This
The chemist Hervé This
Born	1955 Suresnes, Hauts-de-Seine
Nationality	French
Fields	Chemistry
Institutions	Institut National de la Recherche Agronomique
Known for	Molecular gastronomy

Hervé This (pronounced: [tis]; born 1955 in Suresnes, Hauts-de-Seine) is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris (France). His main area of scientific research is molecular gastronomy, that is the science of culinary phenomena (more precisely, looking for the mechanisms of phenomena occurring during culinary transformations).

With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" after Kurti's death in 1998.^[1] Graduated from École supérieure de physique et de chimie industrielles de la ville de Paris,^[2] he obtained a Ph.D from the University Paris VI, under the title "La gastronomie moléculaire et physique".^[3] He has written many scientific publications,^[4] as well as several books on the subject which can be understood even by those who have little or no knowledge of chemistry, but so far only four have been translated into English. He also collaborates with the magazine Pour la Science, the aim of which is to present scientific concepts to the general public. He is also a corresponding member of the Académie d'agriculture de France, and, more recently, the scientific director of the foundation "Food Science & Culture", which he created at the French Academy of Science. In 2011, he was elected as a Consulting Professor of AgroParisTech, and he was also asked to create courses on science and technology at Sciences Po Paris.

Some of his discoveries include the perfect temperature for cooking an egg (around 65°C, the white coagulates, but not the yolk), and the use of an electrical field to improve the smoking of salmon. He also found that beating an egg white after adding a small amount of cold water considerably increases the amount of foam produced. Every month he adds one new "invention" in the Art et Science section of the website of the chef Pierre Gagnaire.^[5]

Although his main focus is on physical chemistry, he also attributes great importance to the emotional aspect of cooking, as the title of one of his books shows: Cooking is love, art, technique.

The latest work by Hervé This, in conjunction with Pierre Gagnaire, has been the formation and promotion of 'note by note' cuisine - the next stage in the appliance of science to the kitchen after molecular gastronomy. Note by note cooking involves taking the molecules that compose ingredients used in cooking, and using these as the raw ingredients for a dish. “If you use pure compounds, you open up billions and billions of new possibilities,” Mr This said. “It's like a painter using primary colours or a musician composing note by note.” ^[6]

As part of the 2011 International Year of Chemistry, The French Embassy in Ireland in association with the Institut Français, the Alliance Française Dublin, the Lycée Français d’Irlande and the French Trade Commission UBIFRANCE put on a number of lectures around Dublin, Ireland where Hervé This performed demonstrations and promoted the new concept of 'note by note' cuisine.^[7]

Hervé This at Dublin Institute of Technology, Cathal Brugha Street, 2011 with student Ciarán Elliott demonstrating how to achieve a greater volume when whipping egg whites.

Bibliography[link]

• 1993 : les Secrets de la casserole, Éditions Belin
• 1995 : Révélations gastronomiques, Éditions Belin. ISBN 2-7011-1756-9
• 1997 : la Casserole des enfants, Éditions Belin
• 2002 : Traité élémentaire de cuisine, Éditions Belin
• 2002 : Casseroles et éprouvettes, Éditions Belin
• 2005 : Molecular Gastronomy: Exploring the Science of Flavor (translator: Malcolm DeBevoise), Cambridge University Press. ISBN 0-231-13312-X
• 2006 : La cuisine c'est de l'amour, de l'art, de la technique, Odile Jacob
• 2007 : Construisons un repas, Odile Jacob
• 2007 : De la science aux fourneaux, Pour la Science/Editions Belin
• 2007 : Kitchen Mysteries: Revealing the Science of Cooking (translator: Jody Glading), Columbia University Press. ISBN 978-0-231-14170-3 or 023114170X
• 2007 : Alchimistes aux fourneaux, Flammarion
• 2009 : "Building a Meal: From Molecular Gastronomy to Culinary Constructivism (Arts and Traditions of the Table: Perspectives on Culinary History)" (translator: Malcolm DeBevoise), Columbia University Press. ISBN 978-0-231-14466-7
• 2009 : Cours de gastronomie moléculaire n°1 : Science, technologie, technique (culinaires) : quelles relations?, Quae/Belin, Paris.
• 2011 : Cours de gastronomie moléculaire n°2 : Les Précisions culinaires, Quae/Belin, Paris.

References[link]

External links[link]

• Hervé This blog(French)
• La gastronomie moléculaire Hervé This page at INRA (French)
• Fondation Science & Culture Alimentaire (French)
• Cours de gastronomie moléculaire (French)
• Molecular Gastronomy Seminar with Hervé This

Hervé Vilard
Background information
Birth name	René Vilard
Born	(1946-07-24) 24 July 1946 (age 65)
Origin	Paris, France
Genres	Pop music
Occupations	Singer
Years active	1965–present
Website	hervevilard.com

Hervé Vilard (born René Villard, 24 July 1946 in Paris, France) is a French pop–singer, who first became famous in the 1960s. His first single "Capri c'est fini" became an international hit in 1965 and made him instantly famous. The song sold 3.3 million copies.

His long national and international musical career as composer, singer and stage performer spans four decades. In 1992 in recognition of his contributions to French culture he was awarded the Ordre national du Mérite in a ceremony at the Parisian Théâtre des Variétés hosted by Jean-Paul Belmondo.

Early life[link]

René Vilard was born 24 July 1946 in a taxi which was transferring his mother Blanche to the Saint-Antoine hospital in Paris to deliver.^{[1][2][3][4][5]} He never met his father who left home soon after the birth of his son.^[1] His mother eventually lost custody of her children and young René was sent to an orphanage in Paris. Later he was transferred to the Berry region of France into the custody of various foster homes. Young René became a runaway during that period of his life.^[1][2] Eventually he was moved to the Cher region of France where he met a priest, Father Angrand who became his mentor and taught him literature and music.^[2] In 1991 Vilard bought the monastery at La Celette where he met Father Angrand and made it his home.^[2][4]

Success in Paris[link]

Eventually young René left La Celette for Paris where he met Daniel Cordier, a former member of the French Resistance and Art dealer who later adopted him in 1962.^[2] This enabled teenager Vilard to finally remove himself from the state child care system. He started working at various places in Paris including a record store at Champs-Élysées.^[2] René wanted to further cultivate his musical talents and started taking singing lessons. During this time he was discovered by an executive working for Mercury Records. The meeting with the executive from Mercury Records led to a meteoric rise in his musical career.^[2] His first single Capri c'est fini was released in June 1965 under the Mercury label and instantly became a hit both in France and abroad selling 3.3 million copies and making Hervé Vilard a household name overnight.^[1][2][3] Capri c'est fini was co-written with Marcel Hurten,^[2] and has been described as "eternal" and "written with intensity by Vilard".^[6]

Following the success of Capri c'est fini, French newsmagazine France Dimanche offered the singer a deal under which the magazine would help him find his mother. In return, Hervé Vilard gave the magazine exclusive rights to the interviews and the press coverage that would follow a successful reunion. After Vilard accepted the offer, France Dimanche launched a publicity campaign which eventually resulted in Vilard finally reuniting with his mother. At the same time, the sales of France Dimanche increased substantially.^[1] His mother died in 1981.^[2]

Building on the success of Capri c'est fini Vilard releases two more hits Mourir ou vivre and Fais-la rire which establish him as a successful artist. In 1966, he becomes the opening act for Claude Francois.^[1] with whom he later goes on a European and World tour. After some time, Vilard and Francois came into conflict and their cooperation ended.^[1]

International success[link]

From 1967 to 1969, he embarks on a tour of South America where he meets with success. He goes back to France between 1969 to 1970 and subsequently leaves to take residence in Buenos Aires. He meets with great success in Latin America including Mexico where he was under a contract. Beyond Latin America his records become hits in Korea, Turkey, Japan, Chile and Colombia.^[2] He also played to sold-out concerts at the Palais de Sport in Oran, Algeria in 1966.^[7]

France[link]

In 1978, his single Nous becomes a hit in France selling 2 million records. On 31 December 1979, he appears for the first time at L'Olympia where he stars in a variety show which became very successful. In the summer of 1980 his hit single Reviens sells 1 million copies. During this period, he combines his studio work with tours across France and in 1984, 1985 and 1987 he produces the hit albums Ensemble, Les Chansons que j'aime and P'tit brun forming a chain of 1980s album hits. His tours also include performances for charity and appearances at orphanages.^[2]

In the early 1990s, Vilard produces L'Amour défendu and also appears at the L'Olympia again. In 1992, he received the Ordre national du Mérite in a special ceremony at the Parisian Théâtre des Variétés hosted by Jean-Paul Belmondo.^[2]

In 2004, the Berry region honours Villard by officially naming a performing arts building after him. The same year his compilation CD Cri du coeur which includes lyrics from Marguerite Duras, Aragon, Brecht, Pablo Neruda and other writers and poets, marked a departure from his usual entertainment-oriented style and gave him wide recognition among France's literati.^[2]

In 2006, he writes an autobiographical book L'âme seule followed a year later by Le Bal des papillons recounting in both books his experiences from humble origins to stardom and the relationship he developed with his mother after he found her.^[1]

Discography[link]

• Capri, c'est fini (1965)
• Fais la rire (1969)
• Champagne (1976)
• Rêveries (1977)
• Nous (1977)
• Je l'aime tant (1981)
• Ensemble (1983)
• Le Vin de Corse (1986)
• Tout simplement (1997)
• L'Amour défendu (1990)
• Simplement (2002)
• Cri du cœur (2004)

Publications[link]

• L'âme seule Author Hervé Vilard Publisher Libra Diffusio, 2007 ISBN 2-84492-267-8, ISBN 978-2-84492-267-0 Length 325 pages
• Le bal des papillons Author Hervé Vilard Publisher LGF/Le Livre de Poche, 2009 ISBN 2-253-12590-3, ISBN 978-2-253-12590-7 Length 310 pages

References[link]

Pierre Gagnaire (9 April 1950 in Apinac, Loire) is a well known French chef, and is the Head Chef and owner of the eponymous Pierre Gagnaire restaurant at 6 rue Balzac in Paris (in the 8th arrondissement). Gagnaire is an iconoclastic chef at the forefront of the fusion cuisine movement. Beginning his career in St. Etienne where he won three Michelin Stars, Gagnaire tore at the conventions of classic French cooking by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website Pierre Gagnaire gives his mission statement as the wish to run a restaurant which is 'facing tomorrow but respectful of yesterday' ("tourné vers demain mais soucieux d'hier").

In Europe[link]

The restaurant specializes in modern French cuisine, and has garnered three Michelin stars. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants by industry magazine Restaurant,^[1] with Pierre Gagnaire ranking third in 2006 and 2007.^[2][3]

In the United States[link]

In December 2009, Gagnaire made his United States debut with Twist, a new flagship restaurant at the Mandarin Oriental in Las Vegas, which has since received great critical praise, a position as one of the Top 40 Restaurants in the United States by Andre Gayot, and a Forbes Five-Star Award.

Media appearances[link]

Pierre also made appearances on Fuji TV's Iron Chef. He represented France in the 1995 Iron Chef World Cup. He later appeared in the "France Battle" because of financial difficulties at that time.

Current restaurants[link]

This biographical section of an article needs additional citations for verification. Please help by adding reliable sources. Contentious material about living persons that is unsourced or poorly sourced must be removed immediately, especially if potentially libelous or harmful. (August 2011)

• Paris, Pierre Gagnaire 1996–
• Paris, Gaya rive gauche par Pierre Gagnaire 2005–
• London, Sketch 2002–
• Tokyo, Pierre Gagnaire a Tokyo 2005–
• Hong Kong, Pierre 2006–
• Courchevel, Pierre Gagnaire pour les Airelles 2007–
• Dubai, Reflets par Pierre Gagnaire 2008–
• Seoul, Pierre Gagnaire a Seoul 2008–
• Las Vegas, Twist by Pierre Gagnaire 2009–
• Tokyo, Pierre Gagnaire Tokyo 2010
• Saint-Tropez, Colette 2010–
• Moscow, Les Menus par Pierre Gagnaire 2010–

See also[link]

• Molecular gastronomy

References[link]

External links[link]

• Pierre Gagnaire official website
• Pierre Gagnaire Biography, Interview, and Recipes starchefs.com
• Review of the Pierre Gagnaire restaurant cigaraficionado.com
• Inventing Cuisine: A documentary film by Paul Lacoste in French with English subtitles

Katie Stelmanis
Stelmanis performing in 2009
Background information
Origin	Toronto, Ontario
Genres	Indie rock, New Wave
Instruments	Vocals, Piano
Labels	Blocks Recording Club Paper Bag Records
Associated acts	Owen Pallett, Austra, Galaxy

Katie Austra Stelmanis (born 1985) is a Toronto-based Latvian-Canadian^[1] musician,^[2] who has performed and recorded both as a solo artist and with the band Austra.^[3]

Stelmanis identifies herself as queer.^[4]

Solo career[link]

Her debut album, Join Us, was released by Blocks Recording Club,^[5] a collective also home to artists including Owen Pallett. She is classically trained and began performing in the Canadian Children’s Opera Chorus at age 10.^[2] She was subsequently a member of the band Galaxy, along with Maya Postepski and Emma McKenna.^[6]

Her debut single as a solo artist, "Believe Me", was released by Loog Records and Vice Records on 22 June 2009.

In 2008, Stelmanis appeared on Fucked Up's album The Chemistry of Common Life.^[2] She also contributed tracks to the compilation albums Friends in Bellwoods and Friends in Bellwoods II.

In 2011, she co-wrote and sang on the Death in Vegas songs "Your Loft My Acid" and "Witchdance" from the album Trans-Love Energies. ^[7]

References[link]

External links[link]

• Austra
• Katie Stelmanis on Myspace

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