Bring Music to the Table

Composition(s) is an experiment born from Éric and Maurin’s other shared passion: gastronomy. Music and gastronomy, two disciplines not so far apart : a common vocabulary, a strong creative and technical dimension, and they both give rise to emotions. For several years, they imagined how their two passions could interact. Composition(s) is the fruit of their thinking.

SOLUTIONS

So we imagined a dinner in four parts.

First part, “amuse-bouche à oreilles” : three identical appetizers are tasted one after the other in three different sound environments. Sound affects perception, enhancing one of the mouthfuls’ gustatory components.

For the starter, the “Quarte blanche”, the Chefs create their dish based on a piece of music. Each feeling, each instrument, each note inspires a particular component of the starter.

Then comes the core of the experience, the “Accords croisés” : an immersive sound journey, experienced through headphones, eyes closed, that tells the story of the dish and its ingredients, from the land to the plate.

And last but not least, the “Point d’orgue gourmand” blends the sounds of the dessert with those created by the guests, each mouthful contributing to a collective, ephemeral sound composition.

We were able to experiment with Composition(s) as part of the “Goût de Rennes” festival with chefs Sibylle Sellam and Grégoire Foucher, two former students of the Ferrandi school in Paris who founded the “Bercail” restaurant in Rennes.