{"id":9391,"date":"2018-12-12T15:13:43","date_gmt":"2018-12-12T13:13:43","guid":{"rendered":"http:\/\/blog.bluebayresorts.com\/?p=9391"},"modified":"2025-05-06T12:35:01","modified_gmt":"2025-05-06T11:35:01","slug":"el-arte-del-thyssen-tambien-se-come","status":"publish","type":"post","link":"https:\/\/www.bluebayhotels.com\/blog\/es\/bluebay-gourmet\/el-arte-del-thyssen-tambien-se-come\/","title":{"rendered":"El arte del Thyssen tambi\u00e9n se come"},"content":{"rendered":"

<\/p>\n

\u00a0<\/span><\/p>\n

Veinticinco obras de la colecci\u00f3n del Museo Thyssen-Bornemisza<\/b> se pueden no ya s\u00f3lo admirar con la vista sino disfrutar con el paladar gracias a una iniciativa por la que otros tantos cocineros, entre ellos Quique Dacosta y Paco Torereblanca, han escogido un cuadro y lo han convertido en un plato.<\/span><\/p>\n

Estas creaciones se han reunido en el libro “Thyssen en el plato, la colecci\u00f3n interpretada por 25 grandes chefs”, que se ha presentado en un museo que refuerza as\u00ed su “inter\u00e9s” por la gastronom\u00eda.<\/p>\n

La directora de la Tienda Librer\u00eda del centro, Ana Cela, recordaba hoy a Efe que cuentan con un “recorrido gastron\u00f3mico” por una selecci\u00f3n de obras de esta tem\u00e1tica de su colecci\u00f3n permanente, adem\u00e1s de haber desarrollado la l\u00ednea ‘DelicaThyssen’ con aceites de oliva, chocolates, vinos, especias, t\u00e9s, turrones, miel ecol\u00f3gica, mermeladas y conservas de mejillones y sardinas.<\/p>\n

“Son peque\u00f1as producciones que he ido encontrando, son muy naturales y muy de temporada”, dice Cela, para quien este libro, del que ya planea una nueva versi\u00f3n con cocineros internacionales, es “un paso m\u00e1s”.<\/p>\n

La direcci\u00f3n del museo escogi\u00f3 a 25 renombrados cocineros espa\u00f1oles, les invit\u00f3 a conocer su colecci\u00f3n y les pidi\u00f3 que eligieran un cuadro para plasmarlo en un plato.<\/p>\n

Entre ellos hay un buen pu\u00f1ado de estrellas Michelin, como las que tienen en sus restaurantes Mart\u00edn Berasategui, con varios de ellos repartidos por Espa\u00f1a, Quique Dacosta (del restaurante hom\u00f3nimo en D\u00e8nia, Alicante), Luc\u00eda Freitas (A Tafona, Santiago de Compostela), To\u00f1o P\u00e9rez (Atrio, C\u00e1ceres) y Roberto Ruiz (Punto MX, Madrid).<\/p>\n

Tambi\u00e9n Ricardo Sanz (Kabuki Wellington, Madrid), Jes\u00fas S\u00e1nchez (Cenador de Am\u00f3s, Cantabria), Juan Mari y Elena Arzak (Arzak, San Sebasti\u00e1n), Paco Morales (Noor, C\u00f3rdoba) o Carme Ruscalleda (Sant Pau Tokyo)<\/p>\n

No han querido olvidar los postres, de los que se han encargado los prestigiosos reposteros Oriol Balaguer y Paco Torreblanca.<\/p>\n

\"THYSSEN1\"<\/span><\/p>\n

Todos ellos cuentan en “Thyssen en el plato” qu\u00e9 cuadro les cautiv\u00f3 y por qu\u00e9, adem\u00e1s de ofrecer la receta de su versi\u00f3n comestible. “Algunas pinturas han pasado al plato de forma m\u00e1s literal, como Ruscalleda, que casi ha hecho una fotocopia de la obra, y otras menos porque se basan m\u00e1s en evocaciones”, indica Ana Cela.<\/p>\n

En la portada, la creaci\u00f3n de Roberto Mart\u00ednez Foronda (Tripea, Madrid), basado en la obra de Dal\u00ed “Sue\u00f1o causado por el vuelo de una abeja alrededor de una granada un segundo antes de despertar”: un ceviche de Gala con cabracho en el que utiliza boniato para reproducir la piel de los tigres que aparecen en la obra, miel de ajo negro y granada.<\/p>\n

El cocinero no tuvo dudas al escoger este lienzo por “sus distintos elementos, algunos de ellos relacionados con la gastronom\u00eda, y por la figura desnuda de Gala”. Su plato, asegura, es “f\u00e1cil y sencillo frente al surrealismo de Dal\u00ed”.<\/p>\n

Bajo la direcci\u00f3n de Mar\u00eda Van Eynde, el proyecto supone “un trabajo grande de fotograf\u00eda y estilismos”, que adem\u00e1s de plasmarse en el libro “Thyssen en el plato”, se ha recogido en un v\u00eddeo<\/p>\n

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

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.<\/p>\n

<\/h1>\n

Michelin Chefs<\/h1>\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

\"THYSSEN1\"<\/p>\n

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":"

\u00a0 Veinticinco obras de la colecci\u00f3n del Museo Thyssen-Bornemisza se pueden no ya s\u00f3lo admirar con la vista sino disfrutar con el paladar gracias a una iniciativa por la que …<\/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":"\nEl arte del Thyssen tambi\u00e9n se come - Bluebay Sensations: Explora nuestro blog de viajes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bluebayhotels.com\/blog\/es\/bluebay-gourmet\/el-arte-del-thyssen-tambien-se-come\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El arte del Thyssen tambi\u00e9n se come - Bluebay Sensations: Explora nuestro blog de viajes\" \/>\n<meta property=\"og:description\" content=\"\u00a0 Veinticinco obras de la colecci\u00f3n del Museo Thyssen-Bornemisza se pueden no ya s\u00f3lo admirar con la vista sino disfrutar con el paladar gracias a una iniciativa por la que ...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.bluebayhotels.com\/blog\/es\/bluebay-gourmet\/el-arte-del-thyssen-tambien-se-come\/\" \/>\n<meta property=\"og:site_name\" content=\"Bluebay Sensations: Explora nuestro blog de viajes\" \/>\n<meta property=\"article:publisher\" content=\"http:\/\/www.facebook.com\/bluebayhotelsresorts\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-12T13:13:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-05-06T11:35:01+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.bluebayhotels.com\/blog\/wp-content\/uploads\/2018\/12\/thyssen2-1.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1280\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"bluebayadm\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@BlueBayHotels\" \/>\n<meta name=\"twitter:site\" content=\"@BlueBayHotels\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"bluebayadm\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"El arte del Thyssen tambi\u00e9n se come - 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