At the end of the 20th and beginning of the 21st century, the life of a Parisian electronic musician no longer follows the classic three-course meal. Meals are timed around recording sessions and tours: you nibble quickly between takes (the casse-croûte), you open a beer and share small bites when a track is finished (the apéro), you fuel up on espresso to make it through the night, and you bring back tastes picked up from the other side of the world. It's a cuisine of loops: simple recipes, repeated, sampled from elsewhere and remixed with a French twist.

Like in their music, made of re-sampled disco loops, their table mixes a solid French base (salted butter, ham, baguette, ristretto espresso) with tastes brought back from tours (Tokyo, California). The signature is this gesture: take a simple base and add a layer from elsewhere, without ever losing the original groove.