Pierre Hoepffner

Pierre is a French author, composer, sound designer and sound engineer. Passionate about music and cinema, in 2012 Pierre created the label and online platform "Délicieuse Musique" (Bakermat, Trashlagoon, Parra For Cuva, Stavroz). He also produces electronic music under the name "Les Deux" alongside his twin brother, Emmanuel and the pair regularly play DJ sets in France and abroad (Berlin, Ibiza). In parallel to all this he composes for adverts and documentaries and creates sound design and original music for the audiovisual industry (Havas/ Takt Productions/ Maff.tv). In 2018 he created the signature tune of the culinary documentary series "Scotch Cuisine Extra Forte" broadcast on Canal + and won a prize awarded by the Créa Music festival. He will be Director of the Sound Post Production and mixer of the TV séries. He has composed three albums for Ultraphonic (Obscura / Revolution and Olympia).

Role: sound



MAFF chat — Wallen Diaz

Dialing in with Wallen Diaz. Originally from the Dominican Republic now based in Brussels, Wallen Diaz started out with plastic arts before pivoting into graphic design. Influenced by 90s and y2k album art, Diaz blends the abstract and figurative worlds of fashion, nostalgia & fantasy to create an aesthetic he calls “NeoDigitalism”. We’re hooked to say the least.




Lounys | MAFF Artist Spotlight

Based in Paris and originally from Algerian/Berber descent, Lounys got his start after co-founding the Ereska collective in Saint-Denis. Lounys’ father came to Paris before Algeria’s war of independence with only one piece of luggage. He was forced to become the holder of the house at a young age- working as a builder in order to send money back to his family in Algeria. A life of sacrifice and dedication that bleeds through his son’s work; amidst the bright colors and pop art aesthetic, Lounys draws in accents of Berber tattooing from his roots. His first wall in Miami was a celebration to say the least… keep an eye out for this one.

This website uses cookies.
By using this website and it's content, you accept these cookies.
Learn More