...a musical recipe
One spice. Five chefs. Nineteen dishes.
Seven hundred eighty-three unexpected notes.
Between music and stoves, script and open sea.
Enjoy!
TASTING MeNU
First course
- La loba y la flor (SAffrAn!)
INGREDIENTS
1kg summer - 400g seasonal humour - 350g Cantal de Montpellier - 220g Austrian brushwood flowers - 23 Britain sea garlics - 300g Thunnus alalunga - 29 drops of Lambrusco - 2 cuckoo egg yolks - 50g capricious desires - 21g sparks - 2 tbsp jokes – 1 leaf of melancholy - 1 cat's moustache - saffron, tonnes of saffron!
INFO to TAKE AWAY?
We'll inform you about our next concerts
NEXT CONCERTS
Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Music Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Barcelona, Saffransoup, Music, Musica, Saffran, Music
Dessert and coffee
- Caravan (D. Ellington/ I.Mills/ J.Tizol)
Second course
- Vermicelli Batlleship (SAffrAn!)