FOOD BAND
The 2026 edition of Food Band is every bit as extraordinary as the musical line-up at Rock en Seine: truly out of the ordinary.
Much like the bold contrast between The Cure, Tyler, The Creator and Deftones, four exceptional chefs have come together at the heart of the Domaine National de Saint-Cloud for this latest edition.
This year, through its line-up, Food Band celebrates the diversity and richness of cuisine. The project shines a light on a generation that may never forget its iconic culinary references, but is also embracing a new awareness of the way we eat: vegetarian, vegan, as well as emerging culinary traditions from all backgrounds, alongside chefs trained in culinary schools and self-taught chefs alike. Whether they are leaders, crew leaders, entrepreneurs, trendsetters, restaurant owners or culinary nomads, they all share a commitment to offering a new perspective.
Christ Bikouedi, a French-Congolese chef, boldly combines French precision with African influences and inspiration gathered throughout his travels.
Priscilla Trâm, chef and founder, brings together French bistronomy, Southeast Asian influences and the spirit of San Sebastián.
Juan Pablo Rojas Pineda, a French-Colombian chef, tells the story of his journey between two continents through his dishes, making gastronomy a universal language that brings people together.
Carlos Moreno, a Mexican chef from Tabasco, celebrates contemporary, unapologetic cuisine, blending Mexican heritage with French local produce.
For five days, this year’s selected chefs will showcase their creativity, delighting Rock en Seine audiences with dishes that are both indulgent and surprising. Each chef has created an original signature dish and dessert, specially conceived for the festival audience.
Rock en Seine 2026 is not just a music festival; it is a celebration of cultures.
THE FOUR MEMBERS OF FOOD BAND
Christ Bikouedi is a French-Congolese chef whose cuisine reflects a journey across continents, cultures and different forms of artistic expression. Through each of his dishes, he tells his story: one shaped by his childhood in Congo, his artistic training in France, and the travels that have influenced the way he sees and engages with the world around him. Since 2026, he has been leading the kitchen at DAME in Paris, where he offers seasonal cuisine designed for sharing, combining French precision with African influences and inspiration gathered from around the world.
Priscilla Trâm is the chef and sole founder of Trâm 130 and Trâmette, two restaurants located in Paris’s 11th arrondissement. Trâm 130, which opened in September 2024 at 130 rue Saint-Maur, quickly became a neighbourhood favourite. In June 2026, she opened Trâmette just a few metres away, conceived as a natural extension of its predecessor. Through these two complementary establishments, she champions a bistro-style cuisine that is precise and balanced, driven by flavour, seasoning and umami, and shaped by French and Southeast Asian influences, as well as the spirit of San Sebastián. Her journey reflects her cuisine: structured and demanding, yet deeply free.
Juan Pablo Rojas Pineda is a French-Colombian chef whose cuisine draws its strength from the meeting of cultures. Through each of his dishes, he tells a story: one rooted in his heritage, his journey between two continents, and his deep belief that gastronomy is above all a universal language capable of bringing people together. Since April 2026, he has been at the helm of the kitchen at Jones in Paris, where he creates a multicultural “Paname” cuisine inspired by the capital’s rich cultural diversity.
Carlos Moreno is a Mexican chef from the state of Tabasco who has been based in Paris for nearly twenty years. Chef-owner of COMER in Paris’s 10th arrondissement, he champions a contemporary, personal take on Mexican cuisine, far removed from clichés. Shaped as much by his roots as by his life in France, his cooking brings Mexican recipes and techniques into dialogue with French produce and the seasons. It is a free-spirited and unapologetic approach, reflecting a chef whose foremost ambition is to showcase the full diversity of his country’s cuisine.