Can you guess Dalí’s favorite food? In the artist’s cookbook, “Les Dîners de Gala,” he explains his love for crayfish: “I love all shellfish. Food that only a battle to peel makes it vulnerable to a conquest of our palate.” #TheDali #DiscoverDali Explore the crayfish recipe from the book below: 🦞 In order to realize this dish it is necessary to have crayfish of 2oz each. Prepare the following ingredients for a broth: “fumet” scented reduced bouillon) of fish, of consommé, of white wine, ver-mouth, cognac, salt, pepper, sugar and dill (aromatic herb). Poach the crayfish in this broth for 20 minutes. Let it all cool for 24 hours and arrange the crayfish in a dome. Strain the broth and serve in cups. 📸: "Réalités - Connaissance Des Artes" J.-P. Sudre