The Personal Recipes of Pablo Picasso

Food, much like painting, is a form of art. There is time, dedication, and pride that go into the making of an exquisite meal that is not lost on famous artists. Pablo Picasso has released some of his personal recipes in an interview with Vouge. He is one of many artists that have a knack for cooking, among Jackson Pollock, Salvador Dali, Marcel Duchamp, etc. While Dali and Pollock have released their own cookbooks, Picasso’s recipes went into the Modern Art Cookbook which features recipes of the famous artists of the 2oth century.

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The Modern Cookbook by Mary Ann Caws

Once, Picasso had lunch with Alice B. Toklas who decided to serve a dish that included her dressing up a bass with cream, herbs, and a red mayonnaise sauce. She decorated the serving platter with her boiled eggs, a tomato paste, and truffles in a way that she believed would impress Picasso. Upon seeing the platter, Picasso remarked in the beauty of the dish. This was not the only time that the look of the dish presented to him was complimented. Another time his wife, Jaqueline, made him an eel stew and impressed by its beauty Picasso decided to paint it rather than eat it.

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Pichet et Coupe de Fruits, Pablo Picasso, 1931

Picasso sees beauty in everything, even the seemingly random. He manipulates what he is looking at so that he is proud of his work and it fits into his personal style. By believing that you should have a sense of pride in all that you do, Pablo Picasso mastered a few of his own recipes in that he enjoyed serving to others as well as eating himself. Feeling confident about his art was carried over into his work in the kitchen and to his palate when savoring a meal. He would never serve something that he wasn’t satisfied with.

Some of Picasso’s famous recipes include:

Picasso’s Omelette Tortilla Niçoise

6 tablespoons olive oil
1 large onion
4 peppers, red and green
3 tomatoes
2 tablespoons wine vinegar
8 eggs
Salt and pepper

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Polychrome Bird, Pablo Picasso,1947

Picasso’s Eel Stew

6 tablespoons olive oil
6 tablespoons butter
12 small white onions
1 teaspoon sugar
2 yellow onions, chopped
12 mushrooms
⅓ pound salt pork, cubed
2 shallots, minced
2 cloves garlic, minced
2 eels of about 1 pound each, cut into four- to five-inch sections
1 bottle of good red wine
1 tablespoon flour
Salt, pepper, cayenne pepper
Bouquet garni: thyme, bay leaf, parsley, fennel, and a small branch of celery

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Poisson de Chine, Pablo Picasso, 1952

Picasso’s Herb Soup

2 bunches radishes
2 handfuls chervil
1 bunch sorrel
2 cloves garlic
2 soupspoons olive oil
1 egg yolk
6 slices toast (optional)
Salt and freshly ground pepper

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Visage dans un carré, Pablo Picasso, 1956

 

 

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