Menu for wind band is a work divided into three movements, which are related to the development and tasting of a good gastronomic menu. The titles of these movements (L’Apéritif, La spécialité du Chef and American pie, le grand finale) are related to the content, character and rhythm of each dish prepared for this original menu: a short but intense starter, a main dish with different textures but very consistent, and a good dessert with a lot of flavour and a lot of rhythm.
