Jules Noriac

Jules Noriac, real name Claude Antoine Jules Cairon, (24 April 1827 – 1 October 1882), was a French journalist, playwright, writer, librettist and theatre director.

Biography Cairon was first a journalist and columnist in many newspapers. He started successively at the Corsair in 1850, the Gazette de France in 1851, the National Assembly in 1853, then as editor of Le Figaro weekly of which he was one of the main editors. He worked simultaneously with the Revue fantaisiste, the Gazette de Paris, La Silhouette, the Revue des Beaux Arts, L'Univers illustré and became successively chief-editor of the Figaro-programme, the Soleil and the Nouvelles (1865–66).

He also wrote plays, operetta libretti and novels under the pseudonym Jules Noriac.

He was co-managing director of the Théâtre des Variétés from 1856 to 1869 and of the Théâtre des Bouffes-Parisiens from 1868 to 1879.

Jules Noriac was awarded with the Spanish Order of Charles III.

Works Tales 1870: Histoire du siège de Paris Les Gens de Paris Dictionnaire des amoureux

Novels and short stories 1859: Le 101 Régiment 1860: La Bêtise humaine 1861: Le Grain de sable 1863: Les Mémoires d'un baiser 1863: La Dame à la plume noire 1865: Le Journal d'un flâneur 1866: Le Capitaine Sauvage Le Chevalier de Cerny La Comtesse de Bruges La Falaise d'Houlgate Mademoiselle Poucet Sur le rail 1862: La Boîte au lait 1873: Le Mouton enragé 1876: La Maison verte

Operettas 1870: Les Baisers d'alentour, Théâtre des Bouffes Parisiens 1871: Le Barbier de Trouville, music by Charles Lecocq 1872: la Timbale d'argent, 3 acts, with Eugène Grangé, music by Léon Vasseur, Bouffes Parisiens 1873: la Petite Reine, 3 acts, with Jaime, music by Vasseur, Bouffes Parisiens 1875: la Branche cassée, 3 acts, with Jules Moinaux, music by Vasseur, Théâtre Taitbout 1876: la Boîte au lait, operetta in 4 acts, music by Offenbach, Bouffes Parisiens 1876: Pierrette et Jacquot, 1 act, with Gille, music by Offenbach, Bouffes Parisiens 1877: La Sorrentine, 3 acts, with Moineaux, music by Vasseur, Bouffes Parisiens