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

Sound creation and gastronomy at the Menu

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.

How the experience unfolds

During an exclusive 4-movement dinner, you’ll discover how sound creation and gastronomy can interact and complement each other:

Amuse-bouches with ears – Music as a sound condiment:

Three amuse-bouches are tasted one after the other in three different sound atmospheres. Sound acts on perceptions, with each sound ambiance accentuating a gustatory component of the amuse-bouches.

Quarte blanche – Music as creative inspiration:

Chefs compose their appetizers around a piece of music. Each feeling, each instrument, each timbre is translated into the dish. The choice of ingredients, the choice of cooking methods, the preparation of the dish – everything is inspired by music.

Accords croisés – The Chefs outside their restaurants:

For each dish, an immersive sound journey, experienced through headphones, eyes closed, tells the story of the dish and its ingredients, from the natural environment to the plate, highlighting the terroir that gave birth to the dish, and an audio spotlight on the relationships between the chefs and their partners.

The gourmet highlight – The sounds of gourmandise:

All the sounds of the desserts are recorded before the meal. Crunching, cracking, cutlery and plates make up a sound creation that becomes immersive during dinner: each guest produces sounds during tasting, and the restaurant becomes a singular and unique sound room.