Piano, mandolin, drums, flute, bell, piston funnel or tuning fork, there are many common terms in the gastronomical and musical universe. It comes as no surprise to initiate a collaboration between the EJMA (Jazz and Current Music School) and Rafael Rodriguez, Auberge de l’Abbaye de Montheron’s chef.
A true gastronomical and musical performance will take place at the EJMA: the meal will be paced by the interventions and interactions of the EJMA’s students, for a unique experience. An encounter between these two major arts that are music and gastronomy. This is an invitation to surprises, discoveries, senses and travel.