Composition(s), a creation at the crossroads of sound identity and gastronomy

The music comes to the table

What is the influence of music on our perception of taste, the flavour of food or drink? Can sound change our perception of salty, sweet, spicy or bitter sensations?

Music activates images and memories in our brain. And what if we add music to the meal to solicit other senses during the tasting and sublimate the sensation of taste? The tasting leaves an important place to the hearing. In fact the emotions are conveyed by the sight first, the smell then, and finally, the taste.

Imagine sitting comfortably at a restaurant table. Your order is placed and while you are waiting for your meal a voice is telling you the origin of the recipe, the history of the dish and its ingredients. A story full of multiple ambitions, aiming to enrich the culinary experience, discover the sound of food, solicit the senses, develop links with local producers…

A tasting where each sense is solicited

Composition(s) is seen as a sensory experience. Playful and surprising, it proposes to take us to the discovery of the augmented taste, combining gastronomy and sound creation. Emotional territories by essence, music and gastronomy are made to get along. In addition to a common lexicon, they are both demanding and creative disciplines, supported by unusual, passionate and exciting personalities. During an exclusive dinner, you will discover how sound creation and gastronomy can interact and complement each other. 

Composition(s) - Acte 1

The first edition of this experience was held on April 11 and 12, 2019, and for this first edition, we had the great pleasure to collaborate with the chefs of the Bercail restaurant. The Bercail restaurant was born from the meeting of Sibylle Sellam and Grégoire Foucher, two former students of the Grégoire Ferrandi school in Paris. After a visit to the Vieux Logis (one star restaurant), the Square Gardette or even the Frenchie, they left for six months in Asia to enrich their culinary experience. In 2015, they opened a restaurant in Paris, Gros. But it is in Rennes that they then decide to settle down to open their own restaurant. It is through their common sensitivity to “eat well, drink well” that they have come together around the Bercail Project. Their restaurant offers personal and local cuisine, combining modern culinary techniques with products from local artisans and farmers. The style and technique are gastronomic, the products are natural and authentic.

Watch the video of this experience:

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