Indulge in Pablo’s favourite meals, inspired by the artist`s life, his favourite restaurants and the culinary experiences that inspired and sustained him.
Atashroo, Chef of L9 restaurant, has explored the areas Picasso where lived, including Malaga, Barcelona, Paris and Normandy. The menu also reflects the artist’s financial situation at different points of his life and how this affected his choice of meals.
A main course of ‘Fernande’s’ bean & vegetable stew’, alludes to the story of when the artist’s credit ran out at Lapin Agile.
Fernande was his first long-term partner in Paris and the couple would subsist on this warming and filling stew during this period. On a good day, when they had the extra money they would add a bacon knuckle to the dish. In his later years, when money was no longer a concern, Picasso developed a taste for more exotic additions such as smoked eel added to the pot. Consequently, ham or eel are available as a supplement to the dish.
Back in Spain, the artist would frequent the Matisquerias (seafood stalls) in and around the beaches of Catalonia, dining on squid and cuttlefish cooked in squid ink, with his artist friends Nonell and Casagemas. Chef Atashroo discovered that many years later the artist ran away with Francoise Gilot to the French Riviera. The couple engaged in a passionate love affair and spent days gorging on fresh seafood. As a nod to this time of his life, the team has created an outstanding seared squid, black rice, peppers and almonds.
Chef Atashroo commented: „I enjoyed researching this menu and entwining memories and moments from the Picasso’s life into the menu’s ingredients and dishes. Such as, in an interview with Vogue in 1964, Picasso pronounced this as his favourite dish of all time: Traditional Spanish tortilla with aioli, which harks back to his roots; his love of eggs, garlic and Spanish produce. So, it’s on the menu!“
The Picasso inspired menu will be served until September 9th, 2018
2 courses for £39.50, including a ticket to the exhibition.
Sommelier Wine Pairing – 1 glass £8, 2 glasses £15.50, 3 glasses £23
Spanish tortilla with aioli
Brandade with egg yolk & “samfaina sauce”
Bacon crapiaux, andouillette & mustard
“Fernande’s” bean & vegetable stew
Seared squid, black rice, peppers & almonds
Roasted Rabbit leg, braised chickpeas & sobresada