logo
William Christie is busy as ever at 80 and putting his imprint on the period-instrument movement

William Christie is busy as ever at 80 and putting his imprint on the period-instrument movement

Yahoo07-05-2025
NEW YORK (AP) — William Christie, a conductor renowned for Baroque performances, thought back to a 2014 phone call from Nikolaus Lehnhoff, a year before the German director's death.
"'I think a 'Tristan' with Christie would be really a great thing,'' Christie recalled Lehnhoff referencing Wagner's opera. 'I said: `That's a bad joke.′ I said: `I'd be coming into an arena as a puny little boxer who doesn't know sort of how to sort of box, someone who has no idea what all this is about. I'd be sliced to ribbons.′'
In a season celebrating his 80th birthday this past Dec. 14, Christie has no Wagner plans. He is as busy as ever as a leader of the period-instrument movement, conducting, playing the harpsichord, administering his Les Arts Florissants ensemble and teaching at The Juilliard School.
'He's always brought his flair and say-so,' director Peter Sellars said. 'He was the chef de cuisine at a certain moment in history. You look at the personnel on all of his early recordings, and anybody who's done anything came through the apprentissage in his kitchen.'
Christie's 2024-25 season included a striking Robert Carsen staging of Rameau's 'Les Fêtes d'Hébé (The Festivities of Hebe)' at Paris' Opéra-Comique. It moved the action from 1739 to the contemporary Élysée Palace and featured the French national soccer team celebrating during a ballet, followed by a closing scene on a Seine tourist boat passing a sparkling Eiffel Tower.
'I like mixing epochs visually and musically,' Christie said. 'I can remain I think true and faithful to the things that I think make my music eloquent: old instruments and being faithful I think to performance practice.'
Teaching the next generation
Christie has become an elder statesman of the movement highlighting 17th and 18th century performance practice. Since 2007, he's offered to Juilliard students his knowledge of Baroque articulation, subdued vibrato and lower pitch.
'They eat through maybe eight to 15 different conductors a year and some of them I admire, and some of them I think are on the merry-go-round just because it's fashionable and I wouldn't have hired them,' he said. 'Some of them have, well, sort of very perverse ideas about French music, for example. And so I try to say to them, first of all, I'm here because for certain repertory I have at least better ideas than you individually, and I think I can sell them to you.'
He founded Les Arts Florissants in 1979 to impart knowledge he felt was getting ignored. He used his own orchestra when he led Charpentier's 'Médée' at the Palais Garnier last spring.
'I worked with orchestras that have made me feel so awful and so low and so mean and miserable,' he said. 'Baroque orchestras are not (Sergei) Prokofiev or (Dmitri) Shostakovich orchestras. They're not Ravel orchestras. They're not Korngold orchestras. But then modern orchestras playing Mozart sometimes are hideous.' He adds that one 'dug holes 6 feet under and buried Mozart.'
Emmanuel Resche-Caserta, Les Arts Florissants' concertmaster since 2017, was uncertain whether to stay with music, pursue political science or switch to art history before he encountered Christie at Juilliard.
'If I can do music with this intensity that he is asking for, I can dedicate my life to it,' he said. 'I was very impressed by his natural charisma. He enters the concert hall or the rehearsal room. and we play differently because we want to please him.'
Christie founded Le Jardin des Voix (Garden of Voices) in 2002. Lea Desandre joined the academy in 2015 and has blossomed into a star mezzo-soprano.
'He is a wonderful teacher because he knows so much, he reads so much,' she said. 'I feel like I have someone who's going to put me in a very comfortable place, even if maybe was not a comfortable role for me.'
First encounter as child
Christie grew up in Williamsville, near Buffalo, New York, and then South Wales. His mom, Ida, arranged piano lessons when he was 5 and conducted the choir at St. Paul's Lutheran Church.
'And so when I was 7 or 8 years old, I heard Bach and I heard Handel and I heard Purcell and I heard Orlando Gibbons, and we sang 19th century hymns,' he said. 'It was a curious kind of childhood because I was playing sports, and summer vacations were down at the lake. But I already had this extraordinary idea of a different world.'
Christie first heard the harpsichord when he was 9 or 10 and his mom and her mother, Julia, took him to Handel's 'Messiah' at the Buffalo Philharmonic's Kleinhans Music Hall with conductor Josef Krips and Squire Haskin at the keyboard.
'He (Haskin) was part of this funny groupings of cultural people in cultural boondocks like rural New York, upstate New York,' Christie said. 'That was a great moment for me to hear this instrument that was going to be the center of my life.'
Christie took piano lessons from age 12 with Laura Kelsey. His mom worked at the music store Denton, Cottier & Daniels, and in 1952, he became fascinated by an Erato recording with French harpsichordist Laurence Boulay and soprano Nadine Sautereau of music by François Couperin.
'It sort of changed my life,' he said.
Moving to Europe
Christie received a Harvard undergraduate degree in 1966 and a Yale master's in 1969, then taught at Dartmouth. He moved to Europe in the fall of 1970 to avoid the U.S. military draft, and in 1985 bought a house in the Loire village of Thiré -- where he has created a grand garden and launched a vocal academy. He gained French citizenship in 1995.
Christie does like music he isn't known for. He calls 'my secret life' playing Liszt's 'Transcendental Études' or Schubert. But those are not for public listening.
'I think myself what I would do differently,' he reflected, 'but I'm not courageous enough to say, all right, in the 2028 season William Christie is going to recycle and is going to start with Haydn and finish off with, I don't know, how about Dvorak? How about Bruckner motets?'
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Review: Kokandy Productions resurrects the dreamy 'Amélie the Musical'
Review: Kokandy Productions resurrects the dreamy 'Amélie the Musical'

Chicago Tribune

timean hour ago

  • Chicago Tribune

Review: Kokandy Productions resurrects the dreamy 'Amélie the Musical'

What was ground zero for the manic pixie dream girl movie trope? Zooey Deschanel in '(500) Days of Summer?' Kirsten Dunst in 'Elizabethtown?' Winona Ryder in 'Autumn in New York?' It depends on the nature of your preferred definition and some go back as far as Katharine Hepburn. But a case surely could be made for the pointy-haired French star Audrey Tautou in 'Amélie,' the whimsical 2001 French fable from Jean-Pierre Jeunet about a melancholy but lovable Montmartre waitress who decides that the best cure for her own feelings of loneliness is throwing herself into improving the lives of the clutch of Parisian eccentrics who surround her. 'Amélie' was one of the most internationally successful French movies ever made, and those of us who fell under its witty, sweet, intermittently acerbic spell at the time surely recall it with great fondness. Ah, when quirkiness and whimsy still felt fresh and new. Until, that is, some of us walked into Broadway's Walter Kerr Theater in 2017 for the disastrous musical version. Not many folk had that dubious pleasure, given that 'Amélie,' which has a book by Craig Lucas and music by Daniel Messé, lasted only 57 regular performances. I hadn't seen it since before this weekend and was not sure I ever would before Kokandy Productions, the indisputable current leader in edgy, off-Loop musicals, announced its summer project. 'Amélie,' the musical yin to 'Lupin's' Netflix yang. Interesting, I thought. Everything gets licensed. I should first note why I think 'Amélie' had such a rough go of it on Broadway in 2017. Many reasons: The source movie was so organically and distinctly beautiful as to resist brand extension. A chilly vibe couldn't compete with the warmth and vulnerability of Tautou's film performance. The show struggled to translate so fundamental a cinematic narrative into the language of a Broadway musical. And, frankly, time had just . Daring originality had become a familiar trope. Kokandy's hugely inventive production, which is a must-see for anyone interested in the long Chicago tradition of fresh and intimate takes on failed Broadway musicals, goes a long way toward giving Amélie back her crucial sense of self and worth. You might say it de-tropifies her. Most specifically, that is achieved by the delightful Aurora Penepacker, who plays the central character here and makes Amélie entirely her own, even though she comes with a Tautou-like Parisian bob and a day-glo vivacity that put me most in mind of Jasmine Amy Rogers in 'Boop! The Musical.' The gifted director and choregrapher Derek Van Barham, who has been doing for musicals these last few summers what David Cromer once did for straight plays in the basement of the Chopin Theatre in Wicker Park, has created an eye-poppingly immersive production that draws on the cabaret-style implications of the material (Amélie is, after all, a waitress in a Parisian cafe) and features a cast that switches, 'Once'-style, back and forth between playing instruments (playing them well, too) and performing the show's wacky lost urban souls. The tone of the production is admirable diverse: Mizha Lee Overn, for example, brings warmth to her little clutch of characters while Quinn Rigg, between stints playing the violin, adds a delicious soupçon of cynicism to his denizens. I did think Joe Giovannetti, who plays Amélie's love interest, Nino, could warm up some more toward the end, but then the production's problems mostly are in the second act. Act 1 is pretty knockout but post-intermission (an intermission that did not exist on Broadway) the show gets less specific and it just pops off the boil a tad. Penepacker's vocals are simply fabulous all the way through to her big Act 2 number, 'Sister's Pickle' (I know; what a title for an 11 o'clock number) and then she suddenly seems less tonally assured. I suspect that the show ran out of rehearsal time, which is not uncommon. I also think the problems within the material finally start to overwhelm the plethora of creative staging ideas here, all shrewdly designed and lit by G. 'Max' Maxin IV. Caper-driven films invariably have too much plot for Act 2 and that's surely the case here, when all the audience really wants is to spend more time inside the head of the heroine. So I can't report that Kokandy solves about 'Amélie.' But the score is worth hearing, when this well sung. Indeed, I'll wager you won't regret going for a second, not with this much passion and creativity and sheer talent running around what long has been the most artistically satisfying basement in the city. Review: 'Amélie' (3.5 stars) When: Through Sept. 28 Where: Chopin Theatre, 1543 W. Division St. Running time: 2 hours, 15 minutes Tickets: $45-55 at

Is Jason Bond Boston's best-known roving chef?
Is Jason Bond Boston's best-known roving chef?

Boston Globe

time2 hours ago

  • Boston Globe

Is Jason Bond Boston's best-known roving chef?

Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up Bond still hopes to open his own urban restaurant. But, for now, he's content to cook in someone else's kitchen. Advertisement Is it psychologically weird to cook for someone else? Do you feel like: 'Wait! I'm Jason Bond!'? Or do you adopt the culture of wherever you're working? I think it's a blend. I think they hire you for what you bring, and you should do your best to bring that. But at the same time, you know, not everything that I do is appropriate for the environment. The brisket I smoked this morning was inappropriate for Clover a couple years ago. Advertisement One of the things about owning your own restaurants is that you can take suggestions or not. It's your choice. If something crashes and burns, at least it's your own decision. As an employee, you do your best to just make suggestions and use your experience to guide the team. Did you always want to be a chef? Well, I always liked cooking and eating. I grew up in Wyoming, and then Kansas after that, and both of my grandmothers had big gardens and preserves and that kind of thing. My grandma raised chickens. I grew up around pies and really good, Midwestern-type cooking. In college, I was a music major at Kansas State, playing the trombone, and I was positive that I was going to be playing with the Berlin Philharmonic at this point in my life. I was studying music. I was taking German lessons. I was working in restaurants, just for a job. By the end of college, I was walking around with Harold McGee's 'On Food and Cooking' under my arm. Wherever I went, I had some kind of food book under my arm. The first restaurant I worked at, a burger place called Vista Drive-In, I got in trouble for trying to tweak how we plated the burger. They're like: 'Stop messing with it!' I enjoyed the tactile and creative part of it as much as you could. My second job was actually for a group who were all from Los Angeles, and a couple had worked for Wolfgang Puck. They'd all run track at Kansas State and then decided they liked the town, so they opened a place called Lucky Brewgrille. There was a wood-burning pizza oven, which was unheard of back then. Advertisement After college, I packed my Subaru and drove from Manhattan, Kan., out to Essex Junction, Vt., to attend the New England Culinary Institute. I did a straight 24-hour drive and took a wrong turn at the end of the night and ended up on the wrong side of Lake Champlain. I took a beautiful ferry ride across in the morning to Burlington. You had your own space in Cambridge. You were in Concord for a little bit. What led you to close those spots, and what makes you want to reopen your own restaurant? Concord just didn't work. I'll chalk that up to another part of my education. It wasn't going to be worth being there, money-wise. I planned on closing Bondir in Cambridge pre-pandemic. I was doing more and more baking out of Cambridge and selling to different cafés and markets and things like that, kind of wholesale. At the same time, Cambridge had evolved over the years to eventually being only a tasting menu. And that was really fun, but I also missed more bistro-type cooking: informal, larger-format-type cooking that Cambridge was too small to do. I was looking at different ideas for finding a larger space, where we could have maybe a couple separate rooms to continue doing the tasting menu for the crowd who liked that and expand the bakery operation. Then the pandemic hit, and it was a scramble to stay in business. During the pandemic, bakery sales certainly helped the business survive, because we were able to expand on that to the point that I actually had to buy new equipment just to be able to produce the volume that we were producing. But it further reinforced the idea that we were just maxing out the physical space. Advertisement I closed to spend time looking for a space, work for some other people, and see what I could learn. It's just been a lot more difficult to get a space where all the parameters work out than I thought it would be, because rents are higher than in 2010. Build-out costs are so much more expensive. It will [happen] eventually. A plate of Scituate Scallops from Bondir in 2011. Essdras M Suarez/Globe Staff How has Cambridge changed since you first opened your restaurant versus now? It seems like there's hardly any independent people like me — just a person running their place. It seems really hard to find outside of a bull market situation. Bondir, for example, had 28 seats. We could probably push it to 35 if we really stretched our seating allowance and hoped the inspectors didn't come by. But it was a small restaurant. You could run it very efficiently. If it was slow and there's a pandemic, you could easily shrink it down, and you didn't have to fire anybody. If it's busy, it's only 35 seats. Ultimately, Bondir was two people. We started off with seven when we first opened, and things were just cranking. We discovered that there was a sweet spot where we could really do half the sales and make the same profit. Because we could do it with fewer people, we could do it more efficiently. I like the small restaurant idea. To me, it works and makes sense business-wise. What about the taste of customers? What do people want these days? Advertisement Another reason I wanted to get back out in the world and work for some people was just simply to see what people were ordering and what people were interested in. That was my problem with opening in Concord. I didn't know those people. I knew the Bondir people. When I was in the developmental phase of my career at fine-dining restaurants, people were interested in a bigger variety of things, maybe; I haven't gotten to travel in a few years. There seems to be less interest in actually seeking out something or being excited by something that's unfamiliar: even old-school dishes, like veal or lamb sweetbreads. Are you going to put sweetbreads on your menu? When it's mine? Yes, 100 percent. I'd love to have one at Lou's eventually. I see Lou's like when I started at Beacon Hill Bistro: Go in and start building from zero and start forming a relationship. See who the people are that come in. See what they like. Let them get to know me. See what I'm like, and you sort of start that conversation, and you learn who's interested in different things. Slowly, you can grow the menu and expand and slowly see what excites them or what pisses them off. I think it's more about building a relationship at this point. Advertisement Tell me about Lou's. What are you serving? The new owners really made a beautiful space. It's a cool, old-school, clubby-type setting, that old dinner-and-a-show-type thing where you might go hear Sinatra singing and you're having a martini and a steak or whatever. Or not a steak. Anyway, I wrote down pages of ideas around food from that era and that style of dining. Then, I took out the edit pen and figured out how to lighten it up. Harvard Square has students, tourists, people who actually live here. Those are three very different groups, and we want to be a place that welcomes everyone in and has something for them — a reason for them to come in and a reason for them to come back, hopefully, more importantly. I wanted the menu to reflect all the different people and all the different ways they might use the space as a place in their community. For people visiting, I wanted to be sure that if they were just dropped here and saw the menu, it would give them an experience of actually being in Cambridge in August. The ingredients are of the season. The ingredients are from here. I don't want it to be the same kind of menu you'd have at the airport. I wanted it to be something that actually has context for where we are and when we are. It's fresh and seasonal and, I think, classic American cooking. How has Harvard Square changed over the years? It's kind of like Central Square, where I live. The character has changed a lot over the last 20-some years, but also, you're less likely to get stabbed in an alley and that kind of thing. It's good and bad. There's a Citizens Bank Café or something like that. You've got that kind of thing, versus your Joanne Chang bakery. I've been hearing the same thing about Harvard Square for 20 years, where it's like, 'Oh, it's losing its character.' I wouldn't say that the argument is different now. There are still a few small, weird places, but there are fewer of them, I think. Everything changes. That's life in general. You adapt or move to Kansas or something. Where do you eat when you're not working? I've been to Saigon Babylon a couple times recently. It's really fun. I think those guys are amazing. I go to the Plough and Stars a lot. I just love it, and I've been going there as long as I've lived here. Something draws me to it. What's your go-to order? The gumbo and a Guinness. If we're going out for a nice dinner, we love going to Spoke or Pammy's. Those are good examples of independent operators who are doing creative things, and I'm super happy to see that they're very busy. But those are the type of places it's harder to find — or maybe there are the same number of creative restaurants as there always has been, but there are just a lot more restaurants in general. That's probably actually what's happening. There are the same number of good restaurants; it's just that there are a lot more restaurants than there used to be. What restaurants that no longer exist do you really miss? Oh, man. No. 9 Park back in the old days was incredible. Clio was a lot of fun, just because [Ken Oringer] was doing his very best to push and be creative in a fine-dining format. Hamersley's was such an inspiration, just because you could see [Gordon Hamersley] there every night of the week, working, making sure things were like they should be. It was such a classic Boston restaurant. I went to Biba so many times when I first moved to Boston. I was a young cook and it blew me away, just the ideas, the feeling of the room, and the different foods [Lydia Shire] would do. Some were elegant, some were funny — just the names, the words she used, the ingredients, and even the service aspect. The maître d' had a huge impact on me. I remember going in, I was a kid, in a suit that I bought Buck a Pound or something. I walk up the stairs in the dining room, and the maître d''s like, 'So glad you're here!' The idea of saying that to someone in a way that sounds like you actually mean it made a big impact on what I thought you could do with a restaurant: It's simply to make somebody feel really good. The bar space at Eastern Standard on Oct. 22, 2023. Nathan Klima for The Boston Globe What is your take on the new Eastern Standard? Can it recapture the old magic? It's hard to open a restaurant. It's really hard to open a classic restaurant. Garrett [Harker] is kind of like Gordon Hamersley, where Garrett's there every night, working his ass off. I don't even understand it sometimes, watching him running plates. You own it! You have people to do it. Like I said with Harvard Square, things change, and you've got to change and adapt, and that's how you continue to grow. Everybody's going to miss the room and the original Eastern Standard that blew everybody away and was such a thing. The new Eastern Standard's got incredible chefs, an incredible bar program. They're really killing it, and they built it out in such a way. It's a beautiful kitchen. It's a beautiful production space. The original Eastern Standard wasn't necessarily built to actually be busy. I think they're fighting nostalgia, because people went to the old Eastern Standard for so many years, and it's like, oh, man, this place is amazing. The new one only has 14-foot ceilings instead of 30. Sorry, but what are you going to do? You've got to do your best. They take amazing care of people. They're a great restaurant, and even if they did have to change spaces, it's still a great restaurant. What do you do when you're not working? I like to cycle. I like to read. I like to work on my business plan. My girlfriend just moved in, so we've been spending a lot of time just sort of moving two adults' worth of furniture around the apartment. What would you eat for your last meal? Probably a whole rhubarb pie. Interview was edited and condensed. Kara Baskin can be reached at

Netflix just set a release date for Richard Linklater's new comedy-drama — and I can't wait to watch
Netflix just set a release date for Richard Linklater's new comedy-drama — and I can't wait to watch

Tom's Guide

time4 hours ago

  • Tom's Guide

Netflix just set a release date for Richard Linklater's new comedy-drama — and I can't wait to watch

Netflix movies often don't get a theatrical release date. But that's exactly what's happening for "Nouvelle Vague," the latest film from Richard Linklater. If that name sounds familiar, there's a good reason. Linklater has quite possibly made one of your favorite movies — "Dazed and Confused," "Before Sunrise", "Boyhood" and "School of Rock," just to name a few. Will "Nouvelle Vague" join that prestigious list? Netflix is counting on it. It bought the U.S. distribution rights for this movie about Jean-Luc Godard and the making of the French Nouvelle Vague (New Wave) film "Breathless," after "Nouvelle Vague" premiered at the Cannes Film Festival earlier this year. That premiere earned an 11-minute standing ovation. Granted, the "Let's All Go to the Lobby" animation would probably get a standing ovation at a film festival, but 11 minutes is still impressive. Netflix is also putting the movie in theaters, which is another vote of confidence. The streaming service essentially only does this when it wants a movie to contend for awards (to win an Academy Award, a movie has to have played in theaters), meaning it thinks Linklater's film has the juice to bring home Oscar gold. If you're in one of the lucky few markets to get a theatrical screening, "Nouvelle Vague" will hit the big screen on Oct. 31 before premiering on Netflix two weeks later on Nov. 14. No matter where I get to see it, "Nouvelle Vague" is already one of my most anticipated movies of the year, and it was high up my list even before critics gave it rave reviews at Cannes. Get instant access to breaking news, the hottest reviews, great deals and helpful tips. I will freely admit, though, that this movie is not necessarily for everyone. Linklater is a fairly accessible director, but this is a French-language film in black and white about making a French-language film in black and white. It's very much for cinephiles. The trailer certainly doesn't seem to be shying away from that expectation either. Poorly executed, such an endeavour could be a conceited, or worse — boring — arthouse film about art. But critics seem to think Linklater nailed it, giving the movie an 86% "fresh" rating across 44 reviews on Rotten Tomatoes. "An elegant love letter to the influential era in French cinema," wrote Tomris Laffley for Elle. "In stunning black and white, and with the grainy sound quality of the era, Linklater gives new life to period picture, making it romantic, exquisitely detailed, and timeless." "It shouldn't work," wrote Justin Chang for The New Yorker, echoing some of my concerns about the film. "But really it does... A playful Who's Who of late-fifties French film, a wittily engrossing and ultra-disciplined execution of a conceit that sounded self-indulgent on paper." So, whether you watch it at your local cinema or at your TV at home, just make sure to add "Nouvelle Vague" to your watchlist. Malcolm has been with Tom's Guide since 2022, and has been covering the latest in streaming shows and movies since 2023. He's not one to shy away from a hot take, including that "John Wick" is one of the four greatest films ever made. Here's what he's been watching lately:

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store