Oyster lime at the Rijksmuseum inspired by Vermeer
credit Alison Cole
Journalists and commentators lucky enough to be invited to previews of two major exhibitions earlier this month—Vermeer at the Rijksmuseum in Amsterdam (until 4 June) and Donatello at the Victoria and Albert Museum (V&A, until 11 June) in London—were treated to two celebratory launch meals. “Unfortunately for our waistlines the Vermeer lunch and Donatello dinner were both on the same day,” said a country-hopping attendee fortunate enough to sample both feasts. Not to be outdone by the jaw-dropping art on display in both venues, the chefs excelled themselves. At the Rijksmusem, the meal kicked off with Girl with a Pearl Earring, oyster lime, an exquisite and surprising concoction (a little artistic licence goes a long way). Not to be outdone, the V&A dinner served up a ball of grey marble (hiding a chocolate mousse centre). “We left feeling decidedly Rubensian,” adds the individual who scoffed up both dinners—in the name of art and cuisine, naturally.
