Wonderland

TUNE-TO-TABLE: DUBLON – “NECTAR”

Scandinavian Jazz-house producer dublon takes Wonderland through his debut EP, “Nectar”, track-by-track, with a delicious side dish of food recommendations.

Groove-laden and artistically mature, Oslo-based producer and instrumentalist dublon delivers a flavourful sonic statement with his impressive debut EP “Nectar”. His musical dish of jazz and house sprinkling is a palette that is appealing to a growing buffet of listeners, who are queuing for a seat at the Scandinavian polymath’s banquet.

Celebrating the delectable body of music, Wonderland asked dublon to put together a track-by-track analysis of his project. And, in an extra tasty twist, food recommendations to season its delicacy.

Listen to “Nectar”…

Read dublon’s thoughts…

“Pollen“

The opening track of my debut EP is a melancholic, groovy tune called “Pollen”. It’s made for those late spring nights. I started by creating the chords, then shaped the groove and drum sounds to match the mood they set.

Slapping portion of red mullet, clam bouillabaisse and riesling at Dorian in Notting Hill. To me this place has all the groove. Sitting eating at the pass, watching the super colourful, flavourful and sexy dishes being shaped in front of you is just such a pleasure.

“As If“

“As If” is one of my personal favorites on the EP. It began as something completely different but came together just weeks before the final deadline. I love how it’s slow and dreamy, yet still groovy enough to fit into my club sets.

Like the song, your first visit to le bon georges can begin as something different than you expect. Most of the food is cold, so if you don’t pay attention, you can end up with a lot of dishes, where all is cold. They are stunning, but make sure to get a few of the warm ones as well. This place is just legendary, and I will always keep coming back.

“Salve (With TABLE & Deza)“

“Salve” began when I asked TABLE if they had any ideas lying around. They sent over a folder of demos, and I brought one into a Zoom session with my good friend Deza. We ended up writing the topline together. It didn’t feel ready to release at the time, so we let it sit for about a year before finishing it for the EP.

Salve is a song with several good ingredients and details. Just like this dish “Ajoblanco” with spring flowers and aged mackerel. Looks complex, but tastes like a plate of salvation. Dos Pebrots is the go-to in Barcelona.

“CPH (With Nathan Haines)“

The idea for “CPH” was the first demo I created with this EP in mind. I wanted to make something more uplifting and uptempo compared to my previous releases. I sent it to Nathan Haines, who absolutely nailed the flute solo. The title is a tribute to a city I love—Copenhagen.

Bæst is one of many great restaurants in Copenhagen. Great for lunch. Go for dinner at JATAK.

“Breach (With Nathan Haines)“

“Breach” was the first track I worked on with Nathan Haines. It feels more “live” than the other songs on the EP. Nathan’s melodic hook blends seamlessly with a piano solo by Ole Petter Ålgård, before he takes it further with his incredible improvisation.

Like the song, this dish has elements of improvisation. Dry aged halibut crudo-style, olive oil, lots of lemon, capers and proper seasoned fish. Pure flavour.

“Brush (With Tour-Maubourg)“

Working with Tour-Maubourg is always a pleasure. He’s such a talented producer, with a way of making everything sound more refined and unique. I sent him the demo for “Brush”, and he took it to the next level with his ear for detail.

This song fits perfectly for an oyster night. Clean, natural and simple. «Brush» paired with chebooktook from Bouctouche Bay. Mignonette and a bottle of Albariño from Rias Biaxas sounds like the perfect start to a good night with friends.

“Nectar“

The title track “Nectar” was the last song I produced for the EP. I had the rest of the project finished but felt it needed a more piano-driven, groove-focused track to tie it all together. I brought in Ole Petter Ålgård on keys to help bring it to life.