SuCré SaLé's Upcoming Gigs
Saturday 01 March, 2014
TBA, Showcase, Paris, France
Thursday 10 April, 2014
FK Label Night, Rex Club, Paris, France
Sunday 27 April, 2014
COCOBEACH OPENING PARTY, LA CHESNAIE DU ROY, Paris, France
Friday 20 June, 2014
FK Label Night, Blue Marlin, Ibiza, Spain
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booking : agency.french-kitchen.fr
Sweet and salty in English. This combination of tastes is not often found in French cooking/cuisine,
except for ‘rabbit with prunes’ and ‘canard à l’orange’ and is found more frequently in other countries. How to cook. a fashionable sweet and salty Techno recipe: Take a good soft Kick and simmer in a light reverb effect. Add high hat, crashes and percussions. Sprinkle a good pinch of Balkanique groove. Melt a good motivating base and add it to the mixture. Add the nappees, A few vocals freshly recorded and two returns. Cover in breadcrumbs and let it cook as long as a Rakia.Taste!
Nick Tones & Romano Giorgio are ‘sweet and salty’. One is not a ham and the other is perhaps a little bit more. You eat one of them and also the other but you shouldn’t.The duo « SuCré SaLé » is the result of two Deejays/Producers and also by default, friends, who came together for the pleasure that electronic music gives them. With a rhythm House and ‘minimalist, the two friends write their story via their travels which they try to transcribe for the better and the worse. A subtle mixture of percussions, and tribal sounds finely combined with a Techno Blanquette. A guaranteed trip during their sets which will bowl you over just like a tarte tatin which is still hot.