Alain Passard's Art Recipe: Van Gogh's Quince Still Life Inspires a Dish in Beaux Arts Magazine

In the September 2026 issue of Beaux Arts Magazine (issue 507), a collaboration highlights chef Alain Passard's culinary creation alongside Vincent van Gogh's Nature morte aux coings (1887–1888), which was crafted during his time in Paris with his brother Théo. Van Gogh's still lifes, shaped by Japanese prints and Impressionism, showcase his unique technique of micro-divisionism to capture the textures of fruit against a backdrop of blue, accented with red, yellow, and mauve. That same year, he initiated his Sunflowers series, which he continued in February 1888 in Arles. The artwork is housed in the Gemäldegalerie Neue Meister in Dresden. Passard's dish features quinces, honey, lemon, raspberry eau-de-vie, and herbs, with syrup made a day in advance.