Guest nicoal Posted April 2, 2003 Report Share Posted April 2, 2003 My teacher gave me a new step in class and I'm trying to sort it out in my head how it worked before my next class. She called it a Grand Pas de Basque and it was part of adagio (from the diagonal). I think I mostly got the legs but I was so focused on the legs and what felt to me as odd weight placement, I blanked out where my arms were going through this. I looked in my Classical Ballet Technique (which is a god-send, I have horrendous spatial ability - things like pas de valse en tournant that is so simple perplexed me the first time I tried it) and on the web but didn't find anything. I'll try to be brief but give a description of the step in case it goes by another name.. Right foot front, tendue devant and fondue working leg, arms in first; raise working leg to high attitude devant and bend upper body sideways to the left to make arms parallel to attitude leg (that's the only way I can think to describe the arch she wanted); rond de jambe leg a la second and straighten on the way (and this is where I lost track of the arms) keeping standing leg in fondue; fouette to working leg devant (and I found fouette with leg in fondue REALLY difficult); lower leg and step, then pique attitude derriere. Phew! My teacher teaches Cecchetti and that is what I've had all but two years of my instruction in (about 7 years) - but she never ceases to introduce steps I've never even seen (probably why she's the teacher and I'm the student ). Any ideas about the arms? And is this a common step or something not used much anymore or...? Any input or comments appreciated. Quote Link to comment
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