2009_Japon_Institut Franco-Japonais de Tokyo
Stimulate the sense the least requested in the act of eating: the hearing, and through the expression of this sense, to experiment what we could call the sound tasting.
This performance with four hands with Philippe Chatelain (visual artist and sound) suggests a sound tasting of the recipe of a revisited, explosive, spectacular quiche Lorraine. The sounds of the processing of ingredients are caught, recooked and put together with some sound effects using cooking tools, in situ and on live.
This first experiment is the premise of a more important realization bringing in several cooks and musicians in a drawn space.