FOOD BAND
The 2025 edition of Food Band lived up to Rock en Seine’s musical line-up: truly out of the ordinary.
Four exceptional chefs came together in the heart of the Domaine national de Saint-Cloud for this latest edition.
Once again through its programme, Food Band highlighted the diversity of cuisine. The project celebrates a generation that, while never forgetting its iconic influences, is embracing a new awareness in the way we eat: vegetarian, vegan, rooted in diverse culinary heritages from around the world, trained in culinary schools or self-taught. Leaders, innovators, entrepreneurs, trendsetters, restaurant owners or roaming chefs all driven by a fresh perspective.
Over five days, the selected chefs showcased their creativity, delighting Rock en Seine audiences with dishes that were both indulgent and surprising. Each of them created an original signature main course and dessert, specially designed for festivalgoers.
THE MEMBERS OF FOOD BAND 2025
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)