Les Ondes is a three-day gathering focused on music, wine and food, set in the iconic art deco Hôtel Belvédère du Rayon Vert in costal town of Cerbère.
Music
The music program spans diverse styles and instrumentation with an emphasis on experimental practices. The intimate weekend will allow for deep listening and close encounters with the musicians. Performances will span from Friday afternoon through to Sunday afternoon, taking place in multiple spaces throughout the hotel and the surrounding area.
Dining & Bar
Communal meals will be prepared by Harry Lester and his team from Comptoir Central des Bazars, with a wine program curated by Clara Blum. The weekend begins with dinner on Friday evening, lunch and dinner on Saturday, and a closing lunch on Sunday. The bar will be accessible throughout the weekend.
Accommodation
Cerbère and its neighboring towns, Portbou and Banyuls-sur-mer, offer various accommodation for the duration of Les Ondes. Travel is served by regional TER train or by foot. Taxi services are available for evening return journeys to Banyuls-sur-mer and Portbou. Accommodation must be reserved separately.
Cerbère
Hotel La Vigie: A local coastal lodging 15 minutes from the venue by foot. Twin, triple and family rooms available with option of balcony/terrasse.
Le Central Hotel: 8 minutes from the venue by foot in the village centre with proximity to the train station. Double, twin, triple and apartment rooms for 4 guests available.
La Grange: Apartment style rooms a 6 minute drive from the venue. Availability for up to 8 guests per room
Banyuls-sur-mer
Hotel Les Pecheurs: 25 minutes from the venue by regional train (TER), or 15 minutes by car in Cerbere's neighbouring village.
Villa Camille: Located 30 minutes from the venue served by regional train (TER). Rooms available for up to 6 guests.
Portbou
Hotel La Masia: 25 minutes from the venue by regional train (TER), or 15 minutes by car in Cerbere's neighbouring village.
Newsletter
Creative direction by Ashley Helvey
Design and dev by Owen Dodd
Video by Sam Youkilis
Co-produced by La Bleue
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