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이 웹사이트를 올바르게 표시하려면 브라우저를 업데이트하십시오.
브라우저를 업데이트하거나 다음 브라우저 중 하나를 다운로드하는 것이 좋습니다: 다운로드
“Beauty will be edible or it won’t be,” proclaimed Salvador Dalí, the most gourmand of the Surrealists. A passionate cook, he made a name for himself with a trompe-l’œil bread basket, then by going to a press conference with a 12-meter-long baguette over his shoulder! When Dalí wasn’t creating, he was entertaining at now legendary dinner parties. In 1941, he had a ball at the very chic Hôtel Del Monte on the theme of night in the surrealist forest, to which guests had to come dressed as nightmares. From a giant bed, his muse Gala directs the meal. Guests are served trays of live frogs, while shoes placed on the table serve as vases or menu holders. Another curiosity is a cookbook published in 1973, in which the artist compiled and illustrated 136 recipes. Aphrodisiac delights such as Purée d’Aphrodite or Tétons de Vénus, but also dishes such as Peacock à l’impérial from Maxim’s or Oysters au gratin from La Tour d’Argent. Will you dare to try these recipes at home?
About L'Institut Bernardaud:
Because the French art of living is the envy of the world, what better way than with porcelain to introduce you to the teeming world of the table... Contribute with L'Institut Bernardaud to reenchanting this convivial and so precious moment of the meal by following our various workshops and conferences. A program with a creative approach and open to the world to live an exciting adventure at the crossroads of gastronomy, art, history or decoration.
