‘Ninette's War' looks at France and her inhabitants in a time of war and its attendant horrors
Ninette's War: A Jewish story of Survival in 1940s France
John Jay
Profile Books
John Jay met his book's subject — an elderly, titled grande dame — at a charity lunch, and in the course of conversation she began to tell him about her past. In 1939 she was the sheltered, spoilt daughter of a secular, wealthy, Jewish banking family living in Paris. But over the next six years their life was going to change in ways they could not imagine.
Ninette Dreyfus' father considered himself more French than Jewish, but was in for a rude awakening as the latent anti-Semitism of his compatriots, combined with their rapid capitulation to the invading Nazis, meant an escape from the capital to the unoccupied regions further south became their only hope of survival. Many, if not most, French Jews who stayed behind would later be shipped east to the concentration camps.
The family first went to Marseilles, where the Dreyfus parents did their best to protect their daughters — Ninette was the younger — from what was happening. Ballet lessons and golf continued with, in Ninette's case, the normal teenage angst over pimples and potential boyfriends. But the war was moving closer and so the family moved on to Cannes, which was briefly in the hands of the Italians.
But as the Allies began their reconquest of Europe and the Nazis became more determined to ship Jews to the camps, it became imperative to escape further, leaving France by a perilous route.
Plenty of other European Jews had a much worse experience of war than the Dreyfus family, cushioned as they were to some extent by their wealth, though the Nazis took whatever they could get their hands on. But Jay has made extensive use of Ninette's teenage diaries and they paint a fascinating picture of a time of unimaginable horrors that were bubbling just below the surface.
He has also made use of many other sources, so many that the wealth of detail often gets confusing. Large numbers of people are named — friends and relations of the family — and it becomes difficult to keep track of them and their fates. And Jay's use of language is somewhat unusual. He refers to the exodus of Jews and others from Paris early in the war as 'the exode' and those who took part as 'exodians' — words that don't appear in my dictionary, though their meaning is clear.

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


The Citizen
3 hours ago
- The Citizen
Recipe of the day: Egg baked mushroom medley traybake
A hearty vegetarian tray bake that's ready in minutes This simple tray bake is perfect when you want a quick and tasty meal. It's made with a mix of mushrooms, garlic, herbs and eggs baked in large Portobello mushrooms. Serve it hot with toasted French bread to soak up the delicious juices – great for breakfast, lunch or dinner! ALSO READ: Recipe of the day: Beef chilli bowl to beat the cold Egg baked mushroom medley tray bake Ingredients 650g mixed mushrooms 30ml (2 tbsp) olive oil 2 cloves garlic, grated 6-8 sage leaves 1 tsp (5ml) mixed dried herbs 4 large Portobello mushrooms 4 large eggs 150ml cream Seasoning, to taste French bread to serve Method Preheat oven to 200°C. Use a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan. Gently crack an egg into each Portobello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear and yolk is cooked to your liking, about 3-5 minutes. Garnish with torn sage leaves. Serve immediately with toasted French bread to soak up all the juices. *This recipe was sourced from The South African Poultry Association (SAPA) Egg baked mushroom medley traybake Author: Ingredients Scale 1x 2x 3x 650g mixed mushrooms 30 ml (2 tbsp) olive oil 2 cloves garlic, grated 6 – 8 sage leaves 1 tsp (5ml) mixed dried herbs 4 large Portobello mushrooms 4 large eggs 150 ml cream Seasoning, to taste French bread, to serve Instructions Preheat oven to 200°C. Use a large baking tray. Place mixed mushrooms, olive oil, garlic, a few sage leaves and dried herbs into the baking tray. Place the Portobello mushrooms stalk side up on top, season with salt and black pepper. Bake until mushrooms are tender, about 10 minutes. Remove from oven and gently twist the stalk out of the Portobello mushrooms, return stalks to the pan. Gently crack an egg into each Portabello mushroom, pour over the cream. Return baking tray to oven and cook until the egg white is no longer clear, and yolk is cooked to your liking, about 3- 5 minutes. Garnish with torn sage leaves. Serve immediately with toasted French bread to soak up all the juices. NOW READ: Recipe of the day: Lemon and herb marinated lamb chops


Daily Maverick
7 days ago
- Daily Maverick
AirFryday: Fish au gratin, my dad's way
Fish finished in the oven with a gratin of onions and cheese is a splendid thing, and one of my prized memories of the home food of my youth. It occurs to me often, these days, that my dad had a much bigger influence on me and my love for cooking than I had realised when I was younger. As well as his proper pork pies in the Melton Mowbray style, he loved to make his 'fish au gratin' which, in his broad Yorkshire accent, didn't sound remotely French. More like fisher gra'an, the vowels separated by a glottal stop in the London tradition. When I was living in England circa 2004 I trekked north to Yorkshire to see my cousins and stopped, en route, at Melton Mowbray, where I went into its legendary pork pie shop and emerged with a lovely, golden pie which I ate in the street. It was perfect, and it was exactly the same as my dad's, in my memory at least. In his world, fish au gratin was (and, always for me, still is) fish baked in the oven with a topping of golden fried onions and grated cheese, which meld together under the grill while the cheese melts and turns golden and, depending on the variety of cheese, either molten or crisp, or a bit of both. The Langbaken Williston cheese I used for it the other day melted and then crisped into a delicious crust, which was really good, although my dad's was always more molten. Either way, it's a treat. The technique of gratination in an oven (or today in an air fryer, optionally) is also applied to potato bakes such as Pommes Dauphinois, lasagne from Italy, Greek zucchini bakes, and everyone's favourite childhood supper, macaroni cheese. And what is a perfect mound of cauliflower cheese, finished under the grill of an oven or air fryer, if not a gratin… and better still if it has a few light breadcrumbs on top to turn perfection even better. I bought fresh hake while in Gqeberha last weekend and it's almost like a different fish, when used fresh, than a fillet of frozen hake is. Not that I have a problem with frozen hake, especially if you take it directly from the freezer to the air fryer. I cooked these fresh hake fillets in the air fryer, but you can pan-fry it first if you prefer, but not all the way through as it needs to continue cooking under an oven grill or in an air fryer. If you own the latter, it would be wiser to do the whole cook in the air fryer. (Serves 2) Ingredients 1 large onion, thinly sliced 2 Tbsp butter Black pepper and salt for the onions Picked thyme leaves Olive oil cooking spray 2 x 250 g fresh hake fillets, skin on 200 g grated mature Cheddar cheese or similar Salt and white pepper to taste Method Fry the sliced onion in butter, with some picked thyme leaves and seasoned with back pepper and a little salt, slowly until golden and caramelised. Set aside. Grate cheese and set aside. Preheat the air fryer at 200℃ for at least 5 minutes. Spray the basket and both sides of the fish. Season the fish lightly on both sides with salt and white pepper. Place skin-side up in the air fryer and cook it for 6 minutes at 200℃. Turn and spoon the onions on top, then sprinkle grated Cheddar on top, generously. good old chips, would be a perfect match. DM


eNCA
04-06-2025
- eNCA
Sensational Boisson lights up French Open, Sinner reaches semi-finals
An inspired Lois Boisson delighted Roland Garros as the French world number 361 downed Mirra Andreeva on Wednesday to set up a French Open semi-final against Coco Gauff, while Jannik Sinner secured a last-four meeting with either Novak Djokovic or Alexander Zverev. World number one Sinner romped to a comprehensive 6-1, 7-5, 6-0 win over unseeded Kazakh Alexander Bublik. Boisson, making her debut at a Grand Slam event, powered her way to a thrilling 7-6 (8/6), 6-3 victory on a raucous Court Philippe Chatrier to become the first Frenchwoman to reach the semis since Marion Bartoli in 2011. The 22-year-old, who was due to play at last year's French Open but suffered a knee injury the week before the tournament, is the lowest-ranked woman to reach a major semi-final in 40 years. "It was incredible to play in front of this crowd and feel support like that," said Boisson, after hitting 24 winners past Russian sixth seed Andreeva to follow up her fourth-round win over world number three Jessica Pegula with an even more surprising victory. A dramatic first set saw Andreeva miss a set point after leading 5-3, before Boisson fought back only to see three chances of her own come and go in a marathon 12th game. But the wildcard fought off another set point in the tie-break, before taking her next opportunity, cupping her ear towards the adoring crowd in celebration. Andreeva gathered herself and quickly built a 3-0 lead in the second set, only to be left jumping up and down in anger after a missed backhand gave Boisson a much-needed hold of serve. The 18-year-old Andreeva started to crumble under the pressure, being given a warning for slamming a ball into the top tier of the stands as the atmosphere heated up under the Chatrier roof. She was roundly booed when she then argued with the umpire over a line call, and was broken later that game after another double-fault to suddenly trail 4-3. Boisson made it six consecutive games to secure a seismic victory as Andreeva, one of the pre-tournament favourites, completely unravelled. Second seed Gauff battled back from a set down to defeat fellow American, and Australian Open champion, Madison Keys in an error-strewn opening match 6-7 (6/8), 6-4, 6-1. The former US Open champion upped her level enough after dropping the first set to get through a quarter-final littered with 14 double-faults and a whopping 101 unforced errors. AFP | Dimitar DILKOFF "It means a lot, especially getting through this tough match today, it wasn't an easy match and I'm very happy to get through it," she said. Gauff, the 2022 losing finalist, will be hoping to go at least one better than when she lost to Iga Swiatek in last year's semi-final. Swiatek continues her bid for a fourth consecutive Roland Garros title in a blockbuster match with world number one Aryna Sabalenka in Thursday's other semi-final. - Sinner marches on - Sinner, who only returned from a three-month doping ban last month at the Italian Open, booked his place in a second straight Roland Garros semi-final by swatting aside 62nd-ranked Bublik. AFP | Thibaud MORITZ The top seed is bidding for a third successive Grand Slam title after following his 2024 US Open triumph by successfully defending his Australian Open crown in January. Sinner was far too strong for Bublik, playing in his first major quarter-final, hammering 31 winners in a dominant display and is yet to drop a set in the tournament. "I'm very happy with how I've arrived in the semi-finals, semi-finals in Grand Slams are very special, I'm looking forward to it," said the 23-year-old, who lost to eventual champion Carlos Alcaraz in last year's semis. The Italian is just one win from reaching his first Slam final not on hard courts. Bublik, who enjoyed the "best moment of his life" by defeating Jack Draper in the last 16, has now lost four of his five career meetings with Sinner. - Zverev eyeing Djokovic scalp - Djokovic will compete in a record 19th French Open quarter-final against last year's runner-up Zverev in the night-session match. German third seed Zverev, who lost to Alcaraz in the final 12 months ago, continues his latest bid for a maiden Grand Slam title after three runner-up finishes. The 28-year-old has won five of his 13 career matches with Djokovic, including at the Australian Open when the Serb retired injured from their semi-final. Djokovic, a three-time champion at Roland Garros, is just the second player to record 100 wins at the event after 14-time winner Rafael Nadal (112). The 38-year-old is chasing a record 25th major title.