Monet’s Palate is all about the passion born one spring day in Giverny. As I sat at Monet's dining room table surrounded by flowers, a glass of spirited apple cider, ripe Camembert cheese running from its shell, and crusty bread, I considered the abundance before me. Simultaneously, the sweet scent of apples from the cider blended with the bouquet of the Giverny flowers picked that morning in the garden. It was a moment of awakening. I now understood that Claude Monet knew how to draw all the beauty from all the best in life and to bring them together – whether on his dining room table or on his canvas. I then thought of the similarities between great chefs and great artists like Monet – one with a canvas: the other with a plate – “Palate to Palette.”