A slice of cod placed on julienne-sliced vegetables, served in a squid ink broth and topped with a sprinkling of powdered seaweed and sea urchins. The dish that the Modenese chef Massimo Bottura created to pay homage to jazzman Thelonious Monk, reminds me of Malevič’s Black Square painting and makes me think that, if art were to enter Bottura’s - the number one chef in the world - kitchen, it would definitely be an explosion of geometric abstraction and modern art, an aesthetic vanguard aiming at elaborating the past and open up to experimentation.