The five-star Gran Meliá Don Pepe hotel in Marbella has developed a menu inspired by the pictorial career of the Malaga artist Picassowhich can be tasted until February 30 for 70 euros without pairing, as reported by the organization on Monday.
This is how the initiative was bornGastronomy is art’an innovative proposal that “pays homage to the importance that the plastic arts have had in maintaining our culinary customs over time.”
This new concept will take shape for the first time in the ERRE & Urrechu restaurant of the Don Pepe Gran Meliá hotel with the gastronomic proposal ‘Picasso at the table’which will only be available for a limited time until November 30.
With a price of 70 euros without pairing, the diner will travel through the work and life of the artist through the palate as a tribute to the painter from Malaga, coinciding with the 50th anniversary of his death, they have pointed out.
Plates inspired by the artist’s blue, pink and Vallauris stages
From the hand of the grill master Íñigo Urrechu, ‘Picasso a la mesa’ is a culinary and anachronistic journey through the different stages that mark Picasso’s artistic career. Thus, this singular gastronomic proposal begins with an emulsified sea bass and spherical olive tartare in honor of its stage known as the blue period, followed by silky lobster gazpacho with fresh vegetables, which symbolizes the pink stage, a moment of transition marked by tones soft and cheerful.
followed by a tellagorri cod, an updated, creamy and flavorful classic that refers to the Vallauris stage, the last of the artist’s life, in which he devoted himself almost entirely to ceramics and sculpture. The main course features a free-range rooster stewed with scampi and scallops, an unexpected snack that combines flavors of the countryside and the sea, and which represents the surrealist era, where an imagery full of distorted and bulky figures predominates, almost typical of a nightmare.
The final touch will be put by a vanilla and osmosis pear canvas with biscuit-siphon of oil, a unique dessert as is the legacy of the artist from Malaga, maximum representative of Cubism inside and outside our borders, and co-creator of the movement together with Georges Braque. Precisely this dessert alludes to his cubist stage, the culmination of his work, which marked a turning point in the history of painting, when there was a break with traditional Renaissance perspective.
From the organization they have highlighted that “the relationship between Picasso and gastronomy is palpable throughout his work as a painter and a fan of poetry”, emphasizing that “the artist often represented the kitchen space, bastion of sometimes somewhat blurred memories, of his childhood in Malaga” and that he will reflect on this menu at the hotel in Marbella.
In this sense, they have indicated that “through signs such as dishes, caged birds, the flower-woman, chairs or tables In his particular way, he represents those moments that bring him closer to his land, to the origin of everything and to the beginnings of his well-known passion for food”.