Leduc Martinu Bohuslav - La Revue De Cuisine - Suite Pour Orchestre - Partition & Parties Separees

Summary of This Score

Composed in 1927 by Czech composer Bohuslav Martin?, La Revue De Cuisine is a ballet with a rich imagination, initially conceived for a sextet, then reworked to be adapted for orchestra. The story, both humorous and poetic, revolves around the marriage of the Cauldron and its Lid, a union threatened by the Whisk: a true little "stage drama," driven by extremely visual and rhythmic music.

The work is divided into ten sections that follow one another with very contrasting moods: a Prologue and an Introduction with a march character, dances with a strong choreographic relief (including the Dance of the Whisk around the Cauldron and the Dance of the Cauldron and the Lid), a more tender and suspended Tango (love dance), then a Duel that gradually shifts into a Tempo di Charleston spirit. The second part develops the dramatic tension with an Interlude tinged with "lamentation," a Funeral March with a more solemn demeanor, before a radiant Dance and a Finale to the drama that close the action with flair.

Throughout the score, Martin? blends precise writing and a sense of groove: accents, syncopations, dance patterns, and harmonic colors recall the interwar fascination with jazz, without ever losing the elegance and clarity of the construction. It is a choice piece to enrich a concert program, work on collective listening, and explore a language where classical music, rhythm, and theatrical spirit intersect. It should be noted that Martin? also composed numerous operatic and symphonic works, including several other ballets.

Technical specifications

Musical Genre

Classical

Composer

Bohuslav Martin?

Instrumentation

clarinet, bassoon, trumpet, violin, cello, piano