about reaching art through gastronomyto bring the creativity of an artist and a cook closer together and to ensure that the works are enjoyed and understood. to taste some food They should reflect motivation, meaning, and the elements that make up a work of art.
Responsible for launching this initiative are artist María Dolores Mulá and conductor Jaime Seva. The supporters of this initiative, which they call Chef&Artists, are Josep-Lluís González and Nuria Menargues, the creators of the GICArt platform for creators.
This will be the first date next March 9 At Hestia Lucentum in Alicante. The appointment is for dinner and only 12 people. Two artists will be there, the person in charge of the dishes and the painter who takes them to the facility. about seven. “It’s not that the chef does the cooking – points out González – rather that the two of them can get along and reach a point of agreement that they both like.”
and also this accompanying dinner during dinner and guides them in both the tasting and the relationship between them. art and gastronomy. «It’s about conveying the artistic work of María Dolores. a plate, the food, the texture, the color and even the design of the plate.».
Seva went to Santa Pola to see Mullah’s work. “Then it all got complicated for me because I couldn’t make a normal menu. It has to be heartfelt, not typical.”
She says she wants to be “true to what I see and feel.” And its textures, reliefs, “the emotional ties of his work to his own life; I want to rediscover this in what is eaten and drunk.
Therefore, «of course there will be textures, truffles that will give us that earthy aroma the humidity of the proximity of the sea, which is visible in his paintings. I will use the scallops from the shore, a light shellfish that brings us closer to the sweet taste of the local shellfish, and the meat I will add a little red, for a picture I saw that it is like corten steel or pigeon ». He assures that the obvious is “it will happen”. Mediterranean menu».
selection of works
Maria Dolores Hodja It makes Hestia Lucentum an ideal place to start this initiative, because “it a research area It’s about the kitchen and it’s the same as going into a painter’s workshop where you see what is used and how it works ».
Seeing the space and its configuration, the artist chose a piece from the series. nothing“representing rebirth like the bark of trees.”
also chose engraving the protagonist is water and has never been revealed. Another piece that also symbolizes water is, joan fuster».
There is also an engraving made for a meeting of studies on the subject. gastronomy and nature, but this was never exhibited and also three small works on perforated paper, dedicated to Miguel Hernández.
Once in a month
The organizers of this cycle, which they have been continuing for a year and a half, bringing these features together once a month, with different artists and cooks. And also places, although they call places that are not a “normal and ordinary” restaurant.
«Gastronomy has grown and very attractive item attracted many people to the whole world, but the art world has been in a slight decline”, says Josep-Lluís González. “AND the art world must return to research, work, tradition and what we are trying is that the two can be combined and the interest in art increases ».