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Pioneering Louvre boss to quit

Henri Loyrette, the pioneering boss of the Louvre for over a decade, will quit the world's biggest museum at the end of his current term of office in April, he told AFP on Monday.

Pioneering Louvre boss to quit
Henri Loyrette speaks at the unveiling of Lucas Cranach's "Les Trois Graces" at the Louvre last year. Photo: Miguel Medina/AFP

Loyrette, 60, has been at the helm of the Paris institution since 2001, having previously been in charge of the world's most important collection of impressionist art at the Musee d'Orsay.

He will leave the Louvre in good shape with visitor numbers, running at five million per year when he took over, expected to top 10 million this year with half of them composed of the under-30s.

Loyrette's time at the museum has been marked by two major projects which have been completed this year: a new wing dedicated to the Islamic arts and a satellite museum in the run-down northern city of Lens.

He will also be remembered for introducing contemporary art to the collection with purchases of works by the likes of Cy Twombly, Anselm Kieffer and François Morellet.

Loyrette will not however be in charge long enough to oversee the controversial opening of another Louvre outpost, in the Gulf state of Abu Dhabi.

That is due to open in 2015 in a building designed by prominent French architect Jean Nouvel. Abu Dhabi has paid around 1.3 billion dollars to use the Louvre name for 30 years and to tap the Paris museum for art works and expertise during that time.

The deal has stirred debate in the French art world with critics claiming that the Louvre was selling its soul and raising questions about Abu Dhabi's record on the treatment of dissidents and the immigrant workers employed on the construction of the new museum.

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FOOD AND DRINK

Three things to know about the new Paris cheese museum

The Musée Vivant du Fromage is due to open its doors in early June, promising a unique immersive and interactive journey into France’s ‘culinary and terroir heritage’.

Three things to know about the new Paris cheese museum

Paris will soon be home to a cheese museum.

The venue, on Rue Saint-Louis en l’Île, in the fourth arrondissement, will open to visitors on June 3rd, sending – no doubt – clouds of cheesy odours wafting daily down the street.

It will be at the same location as the former restaurant ‘Nos Ancêtres Les Gaulois’ (Our ancestors the Gauls), with the objective of becoming “an essential meeting place” for cheese lovers, as well as both novices and professionals within the industry.

Here are a few things to know about the new cheese museum;

It will be interactive

Fans of camembert, chèvre, brie, morbier, Roquefort and brebis, assemble! The museum promises an educational and fully interactive tour of France’s historic cheese heritage, including the science and varied tradition of cheese-making.

The first portion will give an overview of the ‘culture’ of cheese. Then, you will learn about its history, as well as how it is made and finish off with a tasting (dégustation).

READ MORE: Best Briehaviour: Your guide to French cheese etiquette

There’s a dairy and creamery

Part of the tour features a fully functional dairy, where visitors can witness cheese being produced before their very eyes. 

There are two goals for this part of the museum – to help people discover the different regions of France and their iconic cheeses, as well as to encourage young people  to consider careers in the farming and dairy industry, which is enduring something of a recruitment crisis in France.

You will also be able to purchase cheese and souvenirs at the museum’s boutique.

It can host private events

The museum can be booked for private catered events for up to 150 people in the evenings, from 7pm, with or without the services of a cheese expert, who can guide guests through tastings and demonstrations. 

READ ALSO 7 tips for buying French cheese

Tickets are advertised at €20 for adults and €10 for children. For more information and to book a visit, log on to website of the Musée Vivant du fromage. Blessed are the cheese makers!

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