The links between gastronomy and jazz are a jubilant innovation laboratory where all our senses are mixed. Musicians and restaurateurs unite at the service of the democratization of jazz and gastronomy for an evening in three parts.

As a main dish, we explore in music the pleasures of the table, where each piece is eaten like a succulent dish served, with delicate ears, by a lonestre-cook! All musicians play their role: assistant chief, room clerk, sommelier, butler or pastry chef.

Via a menu, we choose the jazz pieces as well as the dishes prepared live by the chef Emmanuel Perrodin who reinvents traditional cuisine. Nomad chief, he explores in complete freedom the links between cooking and the arts.

Resolutely turned towards the current music, the eighteen musicians of the Big Band egg remain nevertheless faithful to the roots of jazz: the writing is chiseled, the energetic rhythm, the brass sounds, the "breaks" are striking, the breathtaking improvisations ...

The intensity of each musician, in total interaction with the chief and the public, is a constant swarming, always surprising and resolutely friendly.