Renée Fleming - About

The Renée Fleming Iris

November 2007


On November 19, 2007 the Renée Fleming Iris, created in porcelain by Boehm, was launched in Baton Rouge, Louisiana through a special commission by Lee Michaels Fine Jewelry. The Boehm Studio was founded in 1950 Helen Boehm and Edward Marshall Boehm and is known for creating natural life in fine porcelain. "I hope that creating this American made floral masterpiece by the Boehm artisans will live up to the beauty and grace that Ms. Fleming's artistry has brought to the world's opera stage!" – Helen Boehm

Renee Fleming was immortalized in bloom in 2004 with the announcement that an iris would be named in her honor by renowned Louisiana iris hybridizer Heather Pryor of Sydney, Australia and project leader Edna Claunch of Rochester, New York. The Renée Fleming Iris embodies the essence of its namesake – beauty, warmth and grace. With petals in pastel lavender, delicately veined violet with highly ruffled and scalloped edges, the Renée Fleming Iris is unmatched in its floral splendor. "It thrills me to see this magnificent flower captured forever in exquisite porcelain, and it is an honor to have my name associated with it." – Renée Fleming

Buy the Iris

La Diva Renée

December 1999


What do Nellie Melba, Luisa Tetrazzini, and Renée Fleming have in common?
The answer is world famous culinary masterpieces named in their honor.

In celebration of Renée Fleming, Chef Daniel Boulud and his Pastry Chef Thomas Haas of the famed New York restaurant DANIEL created “La Diva Renée” for their favorite soprano.

This sumptuous signature dessert is a multi-layered confection as delicious and complex as any Strauss heroine. “La Diva Renée” begins with a crisp sablé cookie layered successively with hazelnut wafers, milk chocolate-Champagne chantilly and a slim chocolate biscuit graced with a coating of bittersweet chocolate. The coup de grace is a final layer of milk chocolate-Champagne chantilly and an almond-Amaretto biscuit crowned with a milk chocolate emblem sporting the notes of the Marschallin’s aria from Der Rosenkavalier.
Peach Melba make way for “La Diva Renée!”

“La Diva Renée” can be ordered by special request at DANIEL. In addition, Daniel Boulud’s Lincoln Center area restaurant BAR BOULUD is currently featuring a variation of “La Diva Renée” more suited to the coup glacée style of dessert served at BAR BOULUD.

Photo: Johannes Ifkovits/„Die Oper kocht“,