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Ouefs Sur le Plat (Fried Egg on the Plate without the Plate).
From Dalí's Ouefs Sur le Plat (Fried Egg on the Plate without the Plate), we may be seeing a painting that could have inspired Catalan super-star chef, Ferran Adría, to pass over into a new dimension of food with such dishes as a mango "egg yolk" served on a Chinese spoon, ravioli de mango, melón caviar (a ringer for samon caviar, made from melón puree dropped into a calcium chloride solution), spaghetto de parmesano (two yards plus of spaghetto made from Parmesan cheese), etc., all dishes that Dalí would have understood instantly. (Also see Memories of the Superb 2005 Dalí Exhibition at the Philadelphia Museum of Art.)
Adventures in Spanish Taste: Insider's Food, Wine, Cultural and Photographic Travel in Spain
Gerry Dawes can be reached at firstname.lastname@example.org