Alain Passard's Art Recipe: A Pear Nestled in Celeriac, Inspired by Giacometti's Surrealist Sphere

Chef Alain Passard has crafted a dish inspired by Alberto Giacometti's Boule suspendue (1930-1931, Centre Pompidou), featuring an autumn pear. Salvador Dalí described this artwork in December 1931 as a wooden sphere suspended by a string, inviting interaction from observers. Considered the first surrealist object, it embodies André Breton's idea of "objets à fonctionnement symbolique." Passard's creation, titled "Poire sous abri de céleri," is designed for 1-2 servings and includes ingredients such as celeriac, Williams pear, onion, lemon, verbena, mustard shoots, olive oil, rapeseed oil, white wine, fleur de sel, quatre-épices, and black olive tapenade. It requires 45 minutes of cooking at 150°C and is complemented by unsweetened kuki hojicha green tea from Grands Jardins, 2024.