MUSIC DINNER

A true composer of taste, Michelin-starred chef Yannick Alléno has devised a menu in several movements, and David Haroutunian attuned his violin to it, for a wonderfully rich multi-sensory experience.

The dialogue between live music and the culinary arts appears to be particularly fertile, since the two disciplines share a number of values, such as perceptive immediacy – taste and hearing experienced directly – as well as structuring – a meal and a symphony being successions of different services or movements. A common vocabulary is also used to describe musical and culinary characteristics. “Acidity”, “texture” and “fat” are parameters assessed by chefs and conductors alike. Music and food pairing might therefore look like a good idea and a natural exercise. The artistic experiment proposed here brings together multi-starred chef Yannick Alléno, a towering figure of international gastronomy, and violinist David Haroutunian, an instrumentalist with an infinite repertoire. When the chef’s range of tastes and the musician’s violin meet, emotions mutually feed themselves and are multiplied.