Boudin Room: livestreaming beats and butchery

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Upon first glance of a livestream of Boudin Room, most people react with laughter. The concept of Simon Bomans is similar to that of Boiler Room (a crowd, a DJ and a camera), except there’s the added bonus of a butcher preparing meat and sausages right next to the DJ. Well, it’s far more than just a passion project. Bomans is mostly known for his contributions to the Belgian music scene with his blog Goûte Mes Disques. But recently, the native Brusseleir quit his job as a legal analyst in the financial market to focus on his second passion: butchery, a traditional craft which he feels is often overlooked. Combining both in one project suddenly starts to make a lot of sense. After doing Boudin Rooms (‘boudin’ actually means ‘blood sausage’ in French) at Dour Festival or in cities like Brussels, Lyon and Paris, Bomans’ passion project is clearly here to stay. The time is more than right to ask the man a few questions about this odd, but interesting endeavour of his.

Hi Simon, after 2 years Boudin Room still goes stronger than ever! Seems like you proved a lot of sceptics wrong!

To be honest, I had nothing to prove in the first place. Not for the music and not for my food. I didn’t start this to look cool or to show people that I was capable of doing so. I only started this because I love my job and because this is the direction I wanted to take my growing know-how in. Although, I can say that now, but at the time we didn’t really know what we were doing or what the real scope of this project would turn out to be.

Let’s go back a bit. Before you started Boudin Room, you quit your financial job to become a butcher. Most people who quit their jobs go traveling or focus on their art - but not you. Where did this passion come from?

Food is art, live performance too, it doesn’t matter if it’s musically or culinary. We’re not making Klimt here of course – we don’t have any pretentions. I’ve always been crazy about electronic music, even long before we created Goûte Mes Disques. In the end, I chose butchery because I wanted to try something completely different. Less than 3 months later I started the first Boudin Room without really thinking it through. In the end all the pieces fell together. If you really listen to your instinct, the rest will inevitably follow. It doesn’t matter whether it’s a big or small idea, what matters is that you create something new that’s able to grow.

We’ve heard that you want to open your own butcher’s shop eventually. Will you host DJ-sets there while customers order their portion of américain préparé?

The question of whether I should open my own business has always been a difficult one and I wouldn’t know what my store would look like exactly. One thing is sure though: I will keep doing these music events. I quit my career at the stock market to have fun and act upon my passion. It just remains to be seen in the coming months what that will look like in its definitive form.

Food is art, live performance too, it doesn’t matter if it’s musically or culinary.

What’s the mission statement of Boudin Room?

Connecting people and making them enjoy the simple things. Whether those are cold cuts or music, it’s all about taking the time to have a good time.

So you’ve done editions on Dour Festival, Paris, Lyon, Namur, etc. Have people become used to what you do now? Or do you still get weird looks from party goers sometimes?

To be fair, our scope is still fairly limited, so we still meet a lot of people who have absolutely no idea what we’re doing when they see us. It’s always been like that. People laugh when they first talk to us, but gradually they see that we’re serious about our project. In general, it doesn’t take more than five minutes before they start eating and dancing.

What have been the most memorable reactions (good or bad) when people first saw what you were doing?

I mostly remember the reactions of the artists who agreed to work with us. Everyone from Lefto to Teki Latex or Laurent Garnier has been really enthusiastic. We came from nothing, we played it cool, we didn’t have any pressure (or money) and people liked it. We’ve received so much love, so I’m very grateful for the positive attitude we get from the people who follow us.

Did you ever have issues with the actual ‘Boiler Room’?

They first noticed us when we did Dour Festival in 2017. At first, we thought they would ask us to take everything down. But in fact, they just wanted some t-shirts! They loved it, so they invited me over to London to meet them. I feel like we’re not really using them beyond the name and the logo. We don’t even play in the same league. They are the FC Barcelona; we are the Standard de Liège.

What does the future of the Boudin Room project look like?

We actually have a gig planned in Barcelona, as well as some festivals in the summer and obviously some events in Belgium. In Brussels, Ghent and Liège to be more precise. The concept will evolve a bit so that it fits with my plans to open my own butcher’s shop. In any case, we do not intend to keep doing the same formula over and over again.

Win tickets for the next Boudin Room!

On Saturday March 16, Asa Moto and DC Salas are taking over Boudin Room. Do you want to win tickets for yourself and two friends? Fill out the form below and get lucky!

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