Alain Passard's Calder-Inspired Tomato Dish
Chef Alain Passard creates a recipe inspired by Alexander Calder's gouache, featuring tomato pulps, peach, strawberries, and borage flowers. Calder's retrospective at Fondation Louis Vuitton runs until August 16, showcasing his mobiles, stabiles, and late gouaches. The recipe, named 'Papillonnage Belle Saison,' involves preparing tomato pulps overnight and arranging them artistically on a plate.
Key facts
- Alain Passard created a recipe inspired by Alexander Calder's gouache.
- The recipe is called 'Papillonnage Belle Saison'.
- Ingredients include tomato ananas, cœur de bœuf, white peach, strawberries, borage flowers, fleur de sel, olive oil, tapenade, and orange blossom water.
- The recipe involves preparing tomato pulps the night before and arranging them on a plate.
- Alexander Calder (1898–1976) is known for mobiles and stabiles.
- A Calder retrospective is at Fondation Louis Vuitton until August 16.
- The retrospective includes Calder's late gouaches and inks on paper.
- The article appears in Beaux Arts Magazine n°505-506, July 2026.
Entities
Artists
- Alexander Calder
- Alain Passard
Institutions
- Fondation Louis Vuitton
- Calder Foundation
- Beaux Arts Magazine
Locations
- Paris
- France
- New York
- United States
- Bois-Colombes
- Cévennes