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DJ Peyo's recipe
Take a fresh still living Peyo, put it to cool at the backstage
Meanwhile go do your shopping (ask the stage manager 10K of this season's sound system)
Gently fry a pair of decks with a mixer (and not the other way around)
Then blow up the dancefloor (that you 'd have been carefully not marinating too much) integrating DJ PEYO with still boiling minced bass
Tune the pitch to 360°c (thermostat 7) as to maintain the cooking to high heat until the end of the night.
Take a glass of vodka, cheers…you're already dancing. !!

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djpeyo peyo sourire, Paris, France

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