In a few words...

What if the table were a theatre?

One evening, strange yet familiar hosts welcome you around a vast, lavishly set table. An astonishing banquet where the senses are celebrated. A blend of visual, verbal, and gustatory pleasures. You share their supper, nine gastronomic courses, their conversations, their digressions, their thoughts… An extraordinary experience. The food, the words, and the intimate connection created by this shared meal merge into a unique poetic and culinary experience.

Created in 2005, the Entremets-Entremots dinner show has since toured many cities and countries, including China – Shanghai, Beijing, Guangzhou – Germany, and Belgium, meeting diverse audiences for a theatrical experience that is always unique.

The audience and the stage are completely indistinguishable, and nothing distinguishes the actors from their "guests." The eye dictates the perception of things first and foremost. A baroque and aristocratic tablescape. Almost ritualistic geometry, an invitation to gastronomic pleasures, a sculptural installation, a festive table, the Last Supper: a stage.

Guests and hosts discover and become familiar with one another: each person's place is precarious. Together, they will share a dinner, but also reflections, digressions, and the stories that take shape. They will gradually enter, at their own pace, a world where the senses, words, and the art of gastronomy intertwine.

Two accomplices, attentive and complicit waiters, are on the lookout, appearing and disappearing in this game of food and words whose rules they seem to know, and which they also know how to break. The closeness that binds actors and diners in this gourmet ritual creates, by turns, unease and jubilation, intimacy and audacity. It is in the pleasure of the present moment that this meal is invented.

These performances are offered as part of a collaboration between the Jean Paul Passedat Regional Hospitality School and the Théâtre des Calanques. Meal preparation and service will be provided by students in their final year of the vocational baccalaureate programs in culinary arts and restaurant sales and services.