FOOD BAND
The 2025 edition of Food Band is just like the musical lineup at Rock en Seine : groundbreaking.
Reflecting the striking contrast between Chappell Roan, Luidji, Justice, and Fontaines D.C., four exceptional chefs are gathering at the heart of the Domaine national de St-Cloud.
This year, Food Band is celebrating culinary diversity through its program. The project celebrates a generation that, while not forgetting its cultural references, is open to a new awareness of food : vegetarians, vegans, bearers of emerging culinary heritages from all backgrounds, chefs from formal training and self-taught talents alike. Leaders, chefs, entrepreneurs, trendsetters, restaurant owners, or roaming chefs, but all offering a fresh take.
Cheynese, a vegan virtuoso with Moroccan and Portuguese roots, fuses Asian traditions and innovations in creations that are as surprising as they are delicious.
Diadié Diombana, the rising star of African cuisine, aka Freddy’s Kitchen, infuses his dishes with a breath of freshness and authenticity that leaves no one indifferent. Julia Sedefdjian, the youngest Michelin-starred chef, skillfully blends the flavors of the South, from Nice to Armenia. Finally, Yoni Saada, originally from Tunisia, is a maestro of Middle Eastern cuisine.
For five days, this year’s selected chefs will showcase their creativity, treating Rock en Seine audiences to delicious and surprising recipes. Each chef has created a unique signature dish and dessert, specially designed for the festival audience !
Rock en Seine 2025 is not just a music festival, it is a celebration of cultures.
Les quatre membres du food band
Since 2019, Cheynese has been sharing her love of cooking, which came naturally to her when she became vegan. She enjoys veganizing all kinds of recipes and inspires her community, whether vegan or not, to recreate them at home.
Her favorite cuisine ? Asian (Japan, Korea, China, Thailand, Vietnam, Laos), and it is of course on this theme that she has published her latest cookbook, “Ramen & Co.” According to Cheynese, we eat with our eyes first. She puts her heart and soul into preparing beautiful dishes that we can now taste, and her residencies always make an impression. This has propelled her into a new dimension, and the specialist media outlet Time Out Magazine has even proclaimed her as a young chef to watch. Her future looks bright !
ON THE MENU AT ROCK EN SEINE:
- Popcorn Chicken
- Homemade Flatbread
- Double Chocolate Brownie
His mother and grandmother passed on their passion for cooking. He got his start by cooking meals for his four younger sisters. Today, has been delighting Paris.
Of Malian origin, Diadié is attached to the flavors of African cuisine, but his cooking also draws inspiration from Asian culture and the arts. With headphones on and camera in hand, Diadié is also passionate about music and photography.
One day at the helm of La Chope des Artistes, another in the kitchen at Chéri Coco, @freddyskitchen is an artist who combines his passions in his projects and creations. He is an enlightened chef who serves up spectacular dishes and embodies the new guard of African cuisine!
ON THE MENU AT ROCK EN SEINE :
- Revisited PPP
- Tomatoes and wild watermelon
- Eggplant with Sage & Green Ranch Sauce
- Melt-in-your-mouth Alloco
- Deconstructed Tiramisu with L’Or Espresso coffee
The youngest Michelin-starred chef in France in 2016, Julia Sedefdjian continues her meteoric rise with her first gourmet restaurant, Baieta.
Originally from Nice, Julia trained under chef David Faure (L’Aphrodite). At the age of 16, she won the regional final of the Meilleurs Apprentis de France competition. A year later, she arrived in Paris at the restaurant Les Fables de la Fontaine and rose through the ranks quickly: commis, demi-chef de partie, sous-chef, and finally head chef at the age of 20.
Since 2018, Julia has been offering meticulous and authentic Mediterranean cuisine at Baieta that reflects her roots. In 2019, she was awarded a Michelin star for her restaurant. In 2024, she received the medal of knight in the National Order of Merit from Guillaume Gomez.
ON THE MENU AT ROCK EN SEINE :
- Vegetarian sandwich
- Meat sandwich
- Panisse
- Vegetable accras
Raised from childhood on the flavors of the eastern Mediterranean, the son and grandson of the oldest butcher shop in the Marais district of Paris, he trained in some of the capital’s most illustrious establishments before setting off to explore cuisines around the world.
His career, enriched by encounters and different cultures, illustrates an unwavering commitment to authenticity, expertise, and sharing.
Today, Yoni Saada’s menus go beyond borders to offer a convivial experience rich in emotions and discoveries. An accomplished entrepreneur, he founded Bagnard and then Zaza, two leading Mediterranean restaurants in Paris, and now heads a group of five restaurants.
ON THE MENU AT ROCK EN SEINE :
- Pita Smash
- Chicken pita
- Zaatar fries
- Fresh mint granita
- Anised-flavoured granita (pastis)