Alain Passard's Art Recipe: Lucio Fontana's Egg in a Dish
Chef Alain Passard presents a recipe inspired by Lucio Fontana's 1963 painting 'Concetto spaziale, La fine di Dio', part of a series of 38 monochromes titled 'Les Œufs célestes' first shown at Galerie Iris Clert in 1964. The dish, 'Petit pois rhubarbe à l'oseille', features green peas, rhubarb, sorrel, and yellow wine, echoing the ovoid form and green hue of Fontana's work. The recipe appears in Beaux Arts Magazine's June 2026 issue, which explores artists transforming reality. Passard's culinary creation pairs with Château-Chalon 2013 yellow wine from Domaine Bénédicte & Stéphane Tissot.
Key facts
- Lucio Fontana (1899–1968) created 'Concetto spaziale, La fine di Dio' in 1963.
- The painting is part of a 38-piece monochrome series in colors like red, violet, green, yellow, white, and gold.
- The series was exhibited at Galerie Iris Clert in 1964 under the title 'Les Œufs célestes'.
- Alain Passard's recipe 'Petit pois rhubarbe à l'oseille' is inspired by Fontana's work.
- The recipe includes ingredients like fresh peas, yellow carrots, rhubarb, sorrel, and yellow wine.
- The dish is served with Château-Chalon 2013 yellow wine from Domaine Bénédicte & Stéphane Tissot.
- The article appears in Beaux Arts Magazine n°504 – Ces artistes qui transforment le réel, June 2026.
- The painting is owned by Fondazione Lucio Fontana, Milano, and represented by Hauser & Wirth.
Entities
Artists
- Lucio Fontana
- Alain Passard
Institutions
- Fondazione Lucio Fontana
- Hauser & Wirth
- Galerie Iris Clert
- Beaux Arts Magazine
- Domaine Bénédicte & Stéphane Tissot
Locations
- Milano
- Paris
- Londres
- Château-Chalon