Gauguin (1848-1903) believed that every aspect of life should receive the same aesthetic attention as, for example, the human figure. “Don't copy nature too literally. Art is an abstraction.” Gauguin, a post-impressionist, experimented with contrasts and focused on the ham, the French pride. The use of color in this work can also be seen in his famous works that he made in Tahiti. Gauguin sees color and shape primarily as means of expression. A meaty side of ham rests on a platter and a glass of wine on a table. The perspective is deliberately not entirely correct. He anticipates the convening of the meal and Gauguin captures that moment.

Cured and smoked ham was once invented by the Celts, but the French still claim to be the inventors of preserving meat by curing it. The story goes that in the first century BC, pork fell into a salty stream and it was discovered that meat could interact with salt and acquire a specific taste. The Romans already imported ham from Gaul. Gauguin clearly saw that the French are proud of their ham.

Even as a chef, you can show off your skills with just a few ingredients. A few slices of dried ham with an aperitif and, for example, homemade cheese sticks are very tasty. However, another French dish should not be missing from this book: A tarte flambee, in this case with dried ham.

Tarte Flambee with dried ham

Ingredients

puff pastry
Creme fraiche
Red onion
Salted and smoked ham in thin slices
Pepper and salt
Arugula

Preparation

Make a flat sheet of the puff pastry
Spread with crème fraîche
Sprinkle with slivers of red onion and plenty of ground pepper
Tear the dried ham into pieces
Bake it in an oven for 20 minutes at 220 degrees
Serve with arugula or dried fruits
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