Roux
Roux () is flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. Butter, vegetable oils, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete.
La Ruche
Located in the Passage Dantzig, in the 15th arrondissement of Paris, La Ruche is an old three-storey circular structure that got its name because it looked more like a large beehive than a dwelling for humans. Originally a temporary building designed by Gustave Eiffel for use as a wine rotunda at the Great Exposition of 1900, the structure was dismantled and re-erected as low-cost studios for artists by Alfred Boucher (1850–1934), a sculptor, who wanted to help young artists by providing them with shared models and an exhibition space open to all residents. As well as to artists, La Ruche became a home to an array of drunks, misfits, drifters and people that just needed a place to stay.