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Picasso Kitchen

May 25th - September 30th, 2018

Pablo Picasso. ´´'Nen amb llagosta'. Oli sobre tela. 21 de juny del 1941. 130 x 97,3 cm. Photo (C) RMN-Grand Palais (Musée national Picasso-Paris) / Jean-Gilles Berizzi © Successió Pablo Picasso, VEGAP, Madrid 2018

The main subject of this exhibition is the theme of food and cooking in the broadest sense. As a subject that is ever-present in Picasso’s work, in this exhibition it is considered for the first time.

Almost 200 works of art from museums and private institutions and collections from around the world offer a chronological visit through the life and work of Picasso, enabling us to perceive the artist from a fresh perspective.

This exhibition features the special collaboration of chef Ferran Adrià, enlivening a dialogue between Picasso’s creative process and contemporary culinary creation.

  • Picasso’s restaurants

    One of the subjects that will be considered in the exhibition Picasso’s Kitchen is the importance of restaurants as meeting points for the avant-garde, from Els Quatre Gats in Barcelona to the Lapin Agile high on Montmartre, where bohemians of the time met along with Picasso’s group of colleagues. Here then, the mythical restaurants in the painter’s life are presented, such as the famous Le Catalan, found quite close to his studio on Grands-Augustins in Paris, where Picasso went to eat with his friends during the German Occupation.

    Still lifes

    Culinary utensils and cooking ingredients are the main features of many still lifes, which take on a variety of styles. Running from more aesthetically joyful representations to the metaphor of scarcity and fear during the German Occupation, these still lifes run parallel to the artist’s career and the historical context. It is not unusual, therefore, to see the tomato plant from Grands-Augustins in a painting, or an image of an eel stew prepared by Jacqueline in another.

    Iconography and culinary references in the poetic
    and theatrical writing of Picasso

    Cooking and food are at the centre of Picasso’s iconographic and sensory world. His poetic writings and his theatre pieces put greater emphasis on the kitchen space and what is done there, along with kitchen utensils and culinary ingredients. Running in parallel to painted references to fruit and vegetables, we see the primordial role of the kitchen in the artist’s creative action and process.

    The kitchen, a central metaphor for the creative act

    Related as it is to time and to eroticism, and with an undeniable anthropological dimension, the kitchen opens up to us Picasso the artist and Picasso the man, with equal intensity. Food, a veritable cultural syncretism, is in the case of Picasso a source of unconscious desires, thus constituting an unmatchable metaphorical language.

    Practical Information

  • Open to the public:
    May 25th - September 30th, 2018

  • Curators:
    Emmanuel Guigon, Director of the Museu Picasso; Claustre Rafart, curator of printmaking of the Museu Picasso, and Androula Michael, Full Professor at the Université de Picardie Jules Verne and the UFR des Arts, Paris.

  • Organization and production:
    Museu Picasso, Barcelona

  • Space:
    first floor of the Palau Finestres, Galleries A of the permanent collection, Gallery 0 and the new street-level space.

  • Collaboration with Ferran Adrià:
    The new space dedicated to contemporary art that was opened at the Museu Picasso last year will feature an intervention by Ferran Adrià, in conjunction with this exhibition

  • Picasso-Mediterrani:
    The exhibition is part of Picasso Mediterranean, an initiative of the Musée national Picasso-Paris

  • Opening times and admission »

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