![\"THYSSEN1\"](\"http:\/\/www.bluebayresorts.com\/blog\/wp-content\/uploads\/2018\/12\/THYSSEN1-300x167.jpg\")
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Twenty-five works of art from the\u00a0Thyssen-Bornemisza Museum<\/b>\u00a0collection can now also enjoyed the taste buds thanks to the creativity of twenty-five chefs, including Quique Dacosta and Paco Torreblanca, who have chosen a painting and transformed it into a dish.<\/p>\n
These creations have been compiled in the book \u201cThyssen en el plato, la colecci\u00f3n interpretada por 25 grandes chefs” (Thyssen in the dish, the collection interpreted by 25 great chefs), which has been presented by the museum to reiterate its \u201cinterest\u201d in gastronomy.<\/p>\n
The manager of the centre\u2019s bookshop, Ana Cela, reminded EFE that they have a \u201cculinary journey\u201d through a selection of artworks on this theme from its permanent collection, in addition to having developed the ‘DelicaThyssen’ line with olive oils, chocolates, wines, spices, teas, nougat, organic honey, jams and preserves of mussels and sardines.<\/p>\n
\u201cThey\u2019re small productions that I\u2019ve come across over time, all very natural and very seasonal\u201d, said Cela, for whom this book is \u201cone more step\u201d, and she is already planning a new version with international chefs.<\/i><\/p>\n
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The management of the museum chose 25 renowned Spanish chefs, invited them to see the collection and asked them to select a painting and capture it in a dish.\n<\/p>\n
There are a good few Michelin-rated chefs among them, such as those in Mart\u00edn Berasategui\u2019s restaurants, with several stars around Spain, Quique Dacosta (from the restaurant of the same name in D\u00e8nia, Alicante), Luc\u00eda Freitas (A Tafona, Santiago de Compostela), To\u00f1o P\u00e9rez (Atrio, C\u00e1ceres) and Roberto Ruiz (Punto MX, Madrid).<\/p>\n
And also Ricardo Sanz (Kabuki Wellington, Madrid), Jes\u00fas S\u00e1nchez (Cenador de Am\u00f3s, Cantabria), Juan Mari and Elena Arzak (Arzak, San Sebasti\u00e1n), Paco Morales (Noor, C\u00f3rdoba) and Carme Ruscalleda (Sant Pau Tokyo).<\/p>\n
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Desserts weren\u2019t overlooked either, with two of the most prestigious pastry chefs, Oriol Balaguer and Paco Torreblanca, taking care of the sweet dishes.<\/p>\n
All of them explain which painting fascinated them and why in “Thyssen en el plato\u201d and offer their recipes for their edible versions. \u201cSome paintings have been transformed into a more literal dish, Carme Ruscalleda\u2019s work is almost like a photocopy of the painting, while others are based more on evocations\u201d, said Ana Cela.<\/p>\n
The creation from Roberto Mart\u00ednez Foronda (Tripea, Madrid) appears on the front cover and is based on Dali\u2019s “Dream Caused by the Flight of a Bee Around a Pomegranate a second Before Awakening\u201d: A scorpion fish ceviche of Gala with sweet potato to reproduce the skin of the tigers that appear in the painting, black garlic honey and pomegranate.<\/p>\n
Foronda didn’t need to think twice when choosing this painting because of “its various elements, some of which are related to gastronomy and Gala’s naked figure”. He claims his dish is “easy and simple compared to Dal\u00ed’s surrealism”.<\/p>\n
Under the direction of Mar\u00eda Van Eynde, the project involves “an impressive work of photography and styling”, which in addition to being used in the “Thyssen en el plato” book, is also captured in a video.<\/p>","protected":false},"excerpt":{"rendered":"
Twenty-five works of art from the\u00a0Thyssen-Bornemisza Museum\u00a0collection can now also enjoyed the taste buds thanks to the creativity of twenty-five chefs, including Quique Dacosta and Paco Torreblanca, who have chosen …<\/p>\n","protected":false},"author":1,"featured_media":9394,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"yoast_head":"\n