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A Busy Summer 2026

Greetings!It feels good to be this busy — carrying Pierre’s work forward, & keeping the promise I made to him: to keep going with my own work.So this spring/summer is full. Pierre’s Reader is out. the Poets House three-months exhibition of his notebooks opens on July 14 —his 80th birthday ...
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peirahitta

A Busy Summer 2026

Exhibition: Mementos of a Living Practice is on un Exhibition: Mementos of a Living Practice is on until July 3rd @gallery198_brooklyn
198 24th Street / Brooklyn.
Last event:

TUESDAY JUNE 30:
Nicole Peyrafitte Bird-State reading performance 7pm.

Purchase available online:
https://www.gallery198.app/mementoslivingpractice
FRIDAY JUNE 26 7pm : Short films by @damon.betsy FRIDAY JUNE 26 7pm : Short films  by  @damon.betsy & @peirahitta 
Moderates by @infowarzz 
TUESDAY JUNE 30:
@peirahitta Bird-State reading performance 7pm.
full screen version: https://vimeo.com/1203208081 full screen version: https://vimeo.com/1203208081

Created during the opening of WATER, AGENT OF LIFE, by @damon.betsy , and MEMENTOS OF A LIVING PRACTICE, by @peirahitta , this video documentsthe live action painting performance with percussionist Ben Chadabe at Gallery 198 on June 18, 2026.

Betsy Damon offered the word Flow as the prompt for the painting, drawing from her decades-long engagement with water as a life-giving force & agent of ecological and social change. The performance is part of Peyrafitte’s ongoing Karstic-Actions, large-scale action paintings produced live through full-body engagement. Working with water, raw pigments, egg yolks, pastel, movement & embodied attention, Peyrafitte responded to the prompt through the material & physical language of the action.

...more
#Live Painting
#Karstic-Action
#Nicole Peyrafitte
#Betsy Damon
#Action Painting
JUNE 18-July 3rd @damon.betsy : WATER, AGENT OF LI JUNE 18-July 3rd
@damon.betsy : WATER, AGENT OF LIFE
@peirahitta : MEMENTOS OF A LIVING PRACTICE

Opening Reception
Thursday, June, 18  6 – 9pm
Action Painting Performance at 7pm
w/ Ben Chadabe on percussion

@gallery198_brooklyn 
198 24th Street Brooklyn, NY 11232 

Two artists whose work bridges art, ecology, performance, and activism.

Betsy Damon, a Guggenheim Fellow and pioneering ecofeminist artist, presents recent paintings and collages inspired by the creative agency of water itself:
“Every piece in this exhibition is created from two basic water images: one is water spinning into vortices in a creek and the other is the movement of healthy microbes in a drop of water as seen through a microscope. In this intense investigation from which all life is created.” – Betsy Damon

Nicole Peyrafitte presents paintings, bird studies, performance-based work, and reflections drawn from an ongoing interdisciplinary practice spanning visual art, food, language, and observation.

EVENTS at the gallery:

Collective Action ConversationSaturday, June 20, 4pm
Betsy Damon & Lauren Bon 

Living PracticesFriday, June 26, 7pm
Short Films & Conversations,
Betsy Damon & Nicole Peyrafitte
Moderated by Alex Jones ( @infowarzz )

Bird-State:A Performative Reading
Tuesday, June 30, 7pm
Nicole Peyrafitte
Wonder season at Plumb Beach: horseshoe crabs are Wonder season at Plumb Beach:
horseshoe crabs are coming to lay their eggs, & some of those eggs will refuel the migratory shorebirds.
Save the dates ! and keep in touch https://www.nic Save the dates ! and keep in touch
https://www.nicolepeyrafitte.com/a-busy-summer-2026/
Link in bio too.
Latest visits to Plumb Beach — I will never get en Latest visits to Plumb Beach — I will never get enough of it!
My heart started racing when I spotted the Black-bellied Plover.

Black Skimmer — Rynchops niger — Bec-en-ciseaux noir
American Oystercatcher — Haematopus palliatus — Huîtrier d’Amérique
Black-bellied Plover — Pluvialis squatarola — Pluvier argenté
Snowy Egret — Egretta thula — Aigrette neigeuse
Female Boat-tailed Grackle — Quiscalus major — Quiscale des marais
Semipalmated Plover — Charadrius semipalmatus — Pluvier semipalmé
Least Sandpiper — Calidris minutilla — Bécasseau minuscule
Forster’s Tern — Sterna forsteri — Sterne de Forster
Laughing Gull — Leucophaeus atricilla — Mouette atricille
Thank you to my beautiful family — I had a gloriou Thank you to my beautiful family — I had a glorious, delicious Mother’s Day. 
A scrumptious lobster broil, cream puffs, flowers… pure love!
And to crown the day, I went birding in my hood & was gifted some beautiful birds —
 one of them a lifer: my first Wilson’s Warbler. How moving! 💛🐦

Wilson’s Warbler — Cardellina pusilla — Paruline à calotte noire NARROWS BOTANICAL GARDENS
Lincoln’s Sparrow — Melospiza lincolnii — Bruant de Lincoln (OHP)
Northern Yellow Warbler / Yellow Warbler — Setophaga petechia — Paruline jaune (OHP)
Yellow-throated Warbler — Setophaga dominica — Paruline à gorge jaune (NBG) NARROWS BOTANICAL GARDENS
Magnolia Warbler — Setophaga magnolia — Paruline à tête cendrée (OHP)
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voilavoilakitchen

@arianedaguin & @peirahitta. Cook & Laugh!

How to pick your meat! How to pick your meat!
SALMON BURGERS 🐟🍔⁠ Ingredients (4 burgers)⁠ 1 lb / SALMON BURGERS 🐟🍔⁠
Ingredients (4 burgers)⁠
1 lb / 450 g salmon, skin removed, cut into chunks⁠
2 Tbsp onion or shallot, roughly chopped⁠
2 Tbsp fresh herbs (parsley, dill, or chives)⁠
1–2 tsp Dijon mustard (optional)⁠
Salt & black pepper⁠
Oil or butter for cooking⁠
⁠
⁠
Horseradish Sauce⁠
½ cup / 120 ml sour cream or crème fraîche⁠
2–3 Tbsp fresh or prepared horseradish⁠
Salt & pepper⁠
⁠
⁠
Cabbage & Carrots⁠
½ small green cabbage, shredded⁠
2 carrots, julienned or grated⁠
2–3 Tbsp lobster butter 🦞⁠
Salt & pepper⁠
⁠
⁠
Instructions⁠
—Prepare the burgers: put about ¼ of the salmon in a food processor. Pulse until it becomes a smooth paste.⁠
Add the remaining salmon, onion or shallot, herbs & mustard. Pulse just a few times—enough to combine while leaving visible chunks of salmon.⁠
You want a mixture of salmon paste — the binder — & larger pieces of salmon for texture.⁠
Season with salt & pepper.⁠
Shape into 4 burgers.⁠
⁠
⁠
—Make the horseradish sauce: mix the sour cream or crème fraîche with the horseradish. Season with salt & pepper. Refrigerate until ready to serve.⁠
⁠
—Prepare the vegetables before cooking the salmon burgers, as they cook fast.⁠
Blanch the cabbage for 2–3 minutes in simmering salted water. Drain well.⁠
Sauté the cabbage & carrots in lobster butter until just tender. Season with salt & pepper. Keep warm.⁠
⁠
⁠
—Heat a pan over medium-high heat with a little oil or butter.⁠
Cook the burgers about 3–4 minutes per side, until golden outside & just cooked through.⁠
Serve the salmon burgers with the horseradish sauce & the cabbage-carrot sauté on the side.⁠
Notes⁠
⁠
If you have lobster butter left over from our Nantua sauce, this is a perfect way to use it.⁠
The lobster butter recipe is here:⁠
https://youtube.com/shorts/m45em0EpMWQ?si=sy1tFXy9tcp56giz⁠
The uncooked burgers freeze beautifully. Place them on a tray until firm, then transfer to a freezer bag or container. Cook them straight from frozen—just add a few extra minutes to the cooking time.⁠
Do not over-process the salmon. The mixture should remain chunky.⁠
#SalmonBurgers #Salmon #FrenchCooking #VoilàVoilà #quickCooking #FastFish
POULET BASQUAISE⁠ Basque Chicken 🍗🌶️⁠ Serves 4⁠ In POULET BASQUAISE⁠
Basque Chicken 🍗🌶️⁠
Serves 4⁠
Ingredients⁠
4 chicken thighs & legs⁠
2.2 lb / 1 kg tomatoes⁠
1.5 lb / 700 g bell peppers — green, yellow, red⁠
3 onions⁠
3 cloves garlic⁠
1 glass white wine⁠
1 bouquet garni⁠
Olive oil⁠
1 tsp ground Espelette pepper — or mild chili powder⁠
Salt & pepper⁠
⁠
Method⁠
Peel & slice the onions. Finely chop the garlic.⁠
Cut the peppers into quarters, remove the white inner parts & seeds, then slice them.⁠
Score a small cross on top of each tomato. Blanch them briefly in boiling water, then peel & chop.⁠
In a Dutch oven, sauté the onions, garlic & peppers in olive oil. Cook about 5 minutes.⁠
Add the tomatoes. Season with salt & pepper. Simmer for 15 minutes.⁠
In a skillet, brown the chicken pieces in olive oil, seasoned with salt & pepper.⁠
Add the browned chicken to the tomato-pepper mixture.⁠
Add the bouquet garni, white wine & Espelette pepper.⁠
Simmer gently for 30–35 minutes, until the chicken is cooked through & tender.⁠
Serve with small potatoes, rice, or the starch of your choice.⁠
⁠
#PouletBasquaise #BasqueChicken #SouthwestFrance #EspelettePepper #ChickenRecipe #HomeCooking #ComfortFood #TraditionalRecipe #VoilaVoila #Onepanchicken⁠
Ooopsies!!!⁠ #laughinginthekitchen #funinthekitche Ooopsies!!!⁠
#laughinginthekitchen #funinthekitchen #singinginthekitchen
SALMON CABBAGE ROLLS 🐟🥬⁠ Ingredients⁠ 1 lb / 450 g SALMON CABBAGE ROLLS 🐟🥬⁠
Ingredients⁠
1 lb / 450 g salmon, skin removed, cut into chunks⁠
2 Tbsp onion or shallot, roughly chopped⁠
2 Tbsp fresh herbs (parsley, dill, or chives)⁠
1–2 tsp Dijon mustard (optional)⁠
4 large cabbage leaves⁠
Salt & black pepper⁠
Oil or butter for cooking⁠
⁠
Sauce⁠
1 cup / 240 ml cabbage cooking liquid⁠
1 cup / 240 ml crème fraîche or heavy cream⁠
Salt & pepper⁠
⁠
Optional Variations⁠
Fresh or prepared horseradish⁠
Lobster butter 🦞⁠
Butter & chives 🌿⁠
⁠
Instructions⁠
Remove the thick core from the cabbage leaves.⁠
Parboil the leaves for a few minutes in gently simmering water.⁠
Drain well, reserving about 1 cup of the cooking liquid.⁠
⁠
Put about ¼ of the salmon in a food processor.⁠
Pulse until it becomes a smooth paste.⁠
⁠
Add the remaining salmon, onion or shallot, herbs & mustard.⁠
Pulse just a few times—enough to combine while leaving visible chunks of salmon.⁠
⁠
You want a mixture of salmon paste (the binder) & larger pieces of salmon for texture.⁠
⁠
Season with salt & pepper.⁠
⁠
Divide the salmon mixture among the cabbage leaves.⁠
Fold carefully into rolls.⁠
⁠
Heat a pan over medium-high heat with a little oil or butter.⁠
Cook the rolls about 3–4 minutes per side, until golden outside & just cooked through.⁠
⁠
To make the sauce, place the reserved cabbage cooking liquid in a pan. Add the crème fraîche or heavy cream. Simmer until slightly reduced & thickened. Season with salt & pepper.⁠
⁠
Serve the salmon rolls with the sauce.⁠
⁠
Notes⁠
If you have lobster butter left over from the Nantua sauce, as we did, it makes a wonderful accompaniment. A little fresh horseradish stirred into the cream sauce is also delicious, as is simple butter with chives.⁠
⁠
This same salmon mixture can also be formed into burgers 🍔. Simply shape into 4 patties & cook about 3–4 minutes per side.⁠
⁠
Do not over-process the salmon. The mixture should remain chunky.⁠
#SalmonCabbageRolls #SalmonBurgers #SalmonRecipe #CabbageRolls #FishRecipe #SeafoodRecipe #HomeCooking #FrenchCooking #VoilàVoilà #EasyDinner #HealthyCooking 🐟🥬🍔🦞🍋🌿
Hard dishes that seen simple?⁠ Hard dishes that seen simple?⁠
CREME CARAMEL 🍮🪿 (Goose approved! 😂) Yield: 7 x 4 CREME CARAMEL 🍮🪿
 (Goose approved! 😂)
Yield: 7 x 4 oz ramekins or oven-safe ramequins
Ingredients
 1 ½ cups / 350 ml half & half, room temperature
 3 whole eggs, room temperature
 3 egg yolks, room temperature
 ⅓ cup + 1 Tbsp / 75 g sugar
 ¼ tsp / 2 g salt
 1 tsp / 6 g vanilla paste
Caramel Syrup
 ½ cup / 100 g granulated sugar
 2–3 Tbsp / 30–40 g water
Method
Make the custard batter the day before.
 In a bowl, whisk together the whole eggs & egg yolks.
 Add the sugar & salt.
 Whisk until the sugar granules have dissolved.
 Gently pour in the half & half & whisk to combine.
 Whisk in the vanilla paste.
 Strain through a fine mesh strainer into a clean container.
 Refrigerate overnight.
Next day, make the caramel.
 Place the sugar & water in a small saucepan.
 Cook over medium heat without stirring until the syrup turns a deep amber color.
 Immediately pour a thin layer of caramel into the bottom of each ramekin.
 Let the caramel set.
To bake
 Preheat oven to 200°F.
 Bring the custard batter to room temperature.
 Line the bottom of a deep baking dish with parchment paper or a folded kitchen towel.
 This keeps the ramekins steady & protects them from direct heat.
 Place the caramel-lined ramekins in the baking dish.
 Gently whisk the rested batter, then strain again into a pitcher.
 Pour the custard into each ramekin.
 Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
 Do not cover.
 Bake 35–45 minutes, until the edges are set but the center still has a gentle wobble.
 Remove the ramekins from the water bath.
 Let them rest at room temperature until no longer hot.
 Refrigerate at least 3 hours, preferably overnight, before serving.
Option to serve:
 Run a small knife around the edge.
 Invert onto a plate et voilà!
Notes
 The overnight rest gives the custard a smoother texture.
 The paper or towel at the bottom the ramekins from rattling & protects the custard from harsh heat.
 Do not overbake — the center should still tremble slightly.
 Let rest after cooking before refrigerating.
 Goose approved. 🪿🍮

#CremeCaramel #CaramelCustard #ClassicDessert #FrenchDessert #HomemadeDessert #BilouBilou #VoilàVoilà #AOOAFARM
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Artware available here