The Museo Nacional Thyssen-Bornemisza has always shown an interest in the world of gastronomy. On the one hand, we offer visitors a gastronomic tour of our collection. On the other, we have developed the DelicaThyssen line for the store, which includes excellent local products. From there, the idea of creating a publication, El Thyssen en el plato, arose. It is a gastronomic publication, made up of 25 dishes by renowned Spanish chefs, a dialogue between art and gastronomy, a journey through taste, understood as a sense and as aesthetics. The selected chefs have walked through our rooms looking for inspiration in a painting in the Museum. Each of them has chosen a work and created a recipe. It is not a literal translation of the work onto the plate, but rather an inspiration that could appear through the theme of the chosen work, the texture of the material used by the artist, the colours... Each chef explains to us, in a brief text, why he has chosen that work and what elements of the painting have led him to create the recipe. Then comes the preparation of the recipe with the list of ingredients, finishing and presentation.
Spanish edition
120 pages. 23.5 x 29 cm
ISBN: 9788417173241
The participating chefs are: Andoni Luis Aduriz, Samy Ali, Victor Arguinzoniz Juan Mari and Elena Arzak, Sura Ascaso, Oriol Balaguer, Martin Berasategui, Juan Manuel de la Cruz, Quique Dacosta, Andrea Dopico, Lucia Freitas, Gonzalo Garcia, Luis G. Bua, Diego Guerrero, Sacha Hormaechea, Angel Leon, Roberto Martinez Foronda, Paco Morales, Tono Perez, Albert Raurich, Roberto Ruiz, Carme Ruscalleda, Jesus Sanchez, Ricardo Sanz, Paco Torreblanca, Manuel Urbano.
