Whipped circle of the leg turning.
This is the popular turn in which the dancer executes a series of turns on the
supporting leg while being propelled by a whipping movement of the working leg.
The whipping leg should be at hip level, with the foot closing in to the knee of
the supporting leg. Fouettés are usually done in a series. They may be executed
en dehors or en dedans.
en dehors (Russian School): Fourth position R foot back. Execute a
pirouette en dehors on the L leg. Fondu on the L leg, at the same time opening
the R leg to the second position en l'air. Relevé on the L point or
demi-pointe, executing a tour en dehors and whipping the R foot in back of,
then quickly in front of, the L knee. Fondu on the L leg, opening the R leg to
the second position en l'air.
en dehors (Cecchetti method): Fourth position R foot back. Execute
a pirouette en dehors on the L leg. Fondu on the L leg, at the same time
extending the R leg to quatrième position devant en l'air (croisé devant).
Relevé on the L point or demi-pointe, sweeping the R leg to the second
position en l'air, and execute a tour en dehors, bringing the R foot to side
and front of L knee. Fondu on the L foot, extending the R leg forward again.
Three-quarters of the turn should be made with the R foot in position on the
supporting knee. This fouetté may also be executed from a preparation starting
with a pas de bourrée en dedans and finishing with a coupé dessous, opening
the working leg to quatrième devant croisé.
en dedans (Russian School): Fouetté en dedans is done in the same
manner as en dehors. After a pirouette en dedans the extension is made to the
second position en l'air; next the foot is brought in front of, then in back
of, the supporting knee.
en dedans (Cecchetti method): After a pirouette en dedans the
working leg is extended to the fourth position derrière en l'air; then with a
demi-rond de jambe en l'air en dedans the foot is brought to the front of the
supporting knee.
