THE CURIOUS CONNOISSEUR
A discerning eye, ear or palate starts with curiosity. For families spending October half-term in London, or travelling to Paris around Art Basel, there are plenty of ways for younger culture-seekers to look more closely, get their hands dirty and, most importantly, discover what they like.
LONDON
Look
THE NATIONAL GALLERY
Learn to look beyond the frame with Decoding Pictures family tours, before experimenting with watercolour, light and Impressionist colour in Playing with Colour, inspired by Renoir. Both run at the Roden Centre from 27–29 October and are free.
MAKE
V&A SOUTH KENSINGTON
Future designers can reimagine the city through hands-on architecture and design workshops, creating their own buildings and landmarks inspired by the V&A collection. Your Future City runs throughout halfterm, from 26–30 October.
taste
DAYLESFORD COOKERY SCHOOL
On 28 October, Budding Chefs for ages 5–8 and Junior Chefs for ages 9–13 introduce children to seasonal cooking, beginning with the organic Market Garden before heading into the kitchen. A lesson in good taste, quite literally.
PARIS
taste
FONDATION LOUIS VUITTON
Frank Gehry’s extraordinary building is an education in itself. The Fondation’s family programme combines art and architecture through storytelling, workshops and playful activities designed to encourage younger visitors to engage with both the building and its exhibitions.
DISCOVER
MUSÉE EN HERBE
Created specifically to introduce children to art, this small Paris museum offers a refreshingly accessible alternative to the city’s grand institutions, with exhibitions and workshops designed to make looking at art feel like an adventure.
TASTE
ÉCOLE DUCASSE PARIS STUDIO
A suitably French introduction to culinary savoir-faire. École Ducasse’s October programme includes dedicated cooking and pâtisserie experiences for teenagers, teaching technique while encouraging a deeper appreciation of ingredients and craft.
The Connoisseurship Issue
Next Article – The Taste of Things
For Hélène Darroze, connoisseurship begins not with rarity or expense, but with understanding. The French chef has built her cooking around an instinct for exceptional produce, the people who grow it and the particular moment when an ingredient is at its best.