Chef d’Oeuvre
A book straddling the boundary between art and gastronomy
Can a painting become a flavour? With Chef d’Oeuvre, chef Matthieu Beudaert brings art and gastronomy together in an exceptional book that explores the boundary between the plate and the canvas. Following his residency at the Royal Museum of Fine Arts, Antwerp, Beudaert created 43 dishes inspired by works from the museum’s collection, ranging from Lucio Fontana to Jean Fouquet.
The book is not a traditional cookbook, but a sensory and conceptual art object in which painting, culinary creation, photography and graphic design come together. Each dish is a personal interpretation of a work of art, in which colour, composition, narrative and emotion are translated into flavour.
Client: Hannibal Books
Collaboration with Graphius
The choice of paper, the quality of the print production, the colour reproduction: these are decisions that make the difference between a book that does justice to the works and one that diminishes them.
Technical Specifications
Chef d’Oeuvre was published by Hannibal Books and produced in a format of 215 × 270 mm, comprising 224 pages. Arena Natural Smooth 140 g/m² was chosen for the interior, a high-quality paper that lends the book a warm appearance and a pleasant tactile experience.
The combination of art photography, culinary imagery and refined graphic design makes the book an object that invites you to look at it, read it and hold it. Thanks to its meticulous production, Chef d’Oeuvre is a tangible embodiment of the encounter between two creative worlds: that of the museum and that of the kitchen.
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