A flower painting inspires a colorful dish at Barolo in Beijing. [Photo by Mike Peters / China Daily]

In Beijing, chef Amedeo Ferri's interpretations of works by the Chinese artist Zhu Danian are both fanciful and clearly drawn from specific works. Dessert, in fact, is literally "drawn" by the chef at Barolo in the Ritz-Carlton Beijing: He uses yogurt, chocolate, strawberry puree and mint powder to create a dessert at tableside, served on a picture frame.

The hotel restaurant will serve the Art & Gastronomy menu through the end of April. Last year Barolo put together a food-and-art promotion with a living artist, and Zhu's family was impressed enough to approach the hotel about celebrating the centenary of Zhu's birth in 1916 in a similar way.

Ferri was particularly excited by the painting Magnolia, with a branch of buds and blossoms tucked into an ancient blue-and-white porcelain vase. The chef was aware that the magnolia is a symbol of nobility, perseverance and love of nature in China, and the strength of its bloom also stands for self-respect and self-esteem. His menu begins with a plate of fried langostine and hints of garden bounty in homage to that painting. Lily and Lilacs are represented by other dishes.

"Creating the delicacies is the same as making a painting," says Ferri, who combines seasonal ingredients and floral elements to complement the flowers that dominate Zhu's works, which are on loan for display in the restaurant. "It needs creativity and passion."