Many know Parvané as a DJ, curator, and creative consultant. Her friends, however, know another side of her just as well: an enthusiastic host who loves bringing people together around the table and surprising guests with home-cooked meals.

Now, she is bringing those two worlds together. With Table Sonor, Parvané is creating a new kind of gathering where food and music share the same stage. Part listening session, part communal dinner, the project is built around the idea that both a carefully prepared meal and a carefully selected record have the power to spark conversation, create connection, and bring people closer together.

We spoke with Parvané about the inspiration behind Table Sonor, her Persian and French culinary influences, the role of hospitality in her life, and why, in a world full of noise, she wants to create a space dedicated to listening.

— Parv, you are now working on a project called Table Sonor. Those who have been following you may already have an idea of what it is, but for those who are hearing about it for the first time, could you tell us more about the concept?

— I have been hosting, cooking, and DJing a lot more over the past few years. Music has always been a huge part of my life, and more recently, I have become deeply interested in food, hospitality, and creating experiences around both.

I absolutely love hosting dinners at home. Whenever I invited people over, they would always say, “You should do something with this.” I am not a chef — I just have a deep love for good food, quality ingredients, and bringing people together. I care about food the same way I care about music.

Toward the end of last year, I realised I wanted to pursue this more seriously. And I decided to start with what I already had: my home.

For me, Table Sonor is about community. I think people need spaces where they can connect, share food, listen to music, and have meaningful conversations. Some of my happiest moments come from gathering people around a table, and I wanted to create more of those experiences.

— And of course, I have to ask: why this name?

— I wanted a French name that was easy to pronounce, visually strong, and reflected the concept behind the project.

I don't see it as a supper club. It is more of a listening table. Music is not just background sound; it is part of the experience. Every element, from the food to the music selection, contributes to the atmosphere and the stories being shared.

— I saw a comment under one of your Table Sonor posts from Helena Devincenti (founder of ECHO Agency) saying how much she loves your food. What do you usually cook?

— Actually, when it comes to food, I owe a lot to my mom. She is an incredible cook and has always been an amazing host. Growing up, I watched her put care and attention into every detail, no matter how casual the occasion was. Even today, whether it is a family lunch or a holiday meal, she approaches it with the same level of dedication. That is something I have carried with me.

Persian cuisine was a huge part of my upbringing, and it is still one of the strongest ways I connect to my roots. I don't speak Farsi, and I have never lived in Iran, so food and music have become my connection to that side of my identity. Many of the recipes I make today come from my mother, and I am still learning from her.

My mom has always encouraged me not to follow recipes too strictly. She will tell me, "Do what feels right." Even with something as traditional as Persian rice or tahdig, there are different ways to approach it, and she believes cooking should leave room for personal expression.

When it comes to hosting, I am especially drawn to what we call in French an apéritif dînatoire, which is a dinner made up of many small dishes. There might be dips, olives, pastries, vegetables, a tomato tart, or other small plates that people can mix and match as they build their own meal.

At the same time, I am interested in exploring more structured dining experiences through Table Sonor when a particular dish deserves its own moment and attention.

Cooking is also a creative process for me. I spend a lot of time researching ideas, collecting inspiration, building mood boards, and thinking about themes, ingredients, and pairings. I love creating an experience around food.

— In restaurants, we often talk about food and beverage pairings. But with Table Sonor, you are creating a different kind of pairing — between food and music. Can you name a dish that you love to cook and then pair it with a track that you feel perfectly matches it?

— Disco paired with tuna crudo, good olive oil, and citrus. Disco should feel effortless and a little glamorous. Nothing too heavy — something you can eat standing around the table.

Iranian jazz paired with a full Persian feast — rice, fish, fresh herbs, pickled vegetables, and plenty of saffron.

There is warmth, nostalgia, and depth in both. It is the kind of meal that deserves a table rather than a plate.

Balearic paired with tomatoes, anchovies, good olive oil, and a cold glass of white wine.

Balearic music always reminds me of those long lunches that slowly become dinner. The food is simple, the ingredients are beautiful, and there is nowhere else to be.

— You mentioned something your mother often says — that there isn't always one correct recipe and that cooking should be guided by intuition. With that in mind, is there a dish that you make in your own way?

— I tend to add saffron to almost everything. It is an ingredient I come back to constantly because it is deeply comforting to me and strongly connected to Persian food and my childhood.

Whether I am making a sauce, marinating something, or cooking a simple family-style fish dish, I will often add a little saffron water. It brings warmth, depth, and that beautiful golden color that I love.

I also love pairing it with ingredients like turmeric, especially in fish dishes, because together they create those rich, vibrant golden tones that I associate with comfort, home, and Persian cuisine.

— I know some people pay a lot of attention to table settings and want everything to match perfectly. What about you?

— What I love is a table that feels lived in and personal. I want people to feel like they are in someone's home, not in a restaurant.

I enjoy experimenting with different tableware, silverware, porcelain, and vintage pieces. Of course, I want everything to feel cohesive, but not overly polished. I like a bit of imperfection. Even something as simple as a tablecloth — I might leave it slightly wrinkled because it reminds me of real gatherings, where people are eating, drinking, laughing, and spending time together.

For me, the beauty of a dinner table is in the traces people leave behind. A wine stain, a few crumbs, melted candle wax — those are signs that people were comfortable and enjoying themselves. The table becomes part of the story of the evening.

And candles are essential. I absolutely love candles. They create such a warm atmosphere.

— And what about the music? What will it be?

— A big reason I want to start Table Sonor is that I feel that truly listening to music has become quite rare. Most places today are loud, crowded, and centred around entertainment rather than the experience of sound itself. Music is often present, but not necessarily heard.

With Table Sonor, I want to create a more intentional listening environment. The setup is a key part of that. I don't want a traditional DJ booth where someone is standing apart from everyone else. I imagine the DJ sitting among the guests, integrated into the space.

The experience begins around the table, but eventually guests are invited to gather closer to the music, sit down, and listen. The atmosphere is open and relaxed, and people can engage with the music, ask questions, and have conversations around it.

What interests me is making the technical side visible as well. The equipment, the vinyl records, the cables, the improvised solutions used to make the sound work properly — those details are part of the experience. I want it to feel raw and honest.

— Do you already have any DJs in mind?

— One of the first people I'd love to work with is eLo. He is an incredible selector with a deep musical knowledge, and we have worked together many times before. There is already a level of trust and understanding there. I know his approach, I know the quality of his selections, and I know what he brings to a room.

The same goes for Chico Serio. We have collaborated before, and that is important to me, especially in the early stages of Table Sonore. Working with people I already know and respect makes the process feel more natural.

That said, not every experience necessarily needs a performer present. Sometimes the music itself can take center stage. I am interested in exploring different formats and seeing how sound can shape the atmosphere in different ways.