We Love Green, Eurockéennes, Lollapalooza … Musical events are now playing on two paintings: feasting the stomachs as much as the ears. With a casting of starred chefs as well as stoves from street-food.
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We Love Green’s 2022 programming is spread over two posters. One presents the musicians who, on June 2, 4 and 5, will confirm on the scenes posed in the Bois de Vincennes, in Paris, the excellence of a festival balancing stars and discoveries. The other announcement, with the same graphic charter, a culinary casting declined between Foodosphere star (Adrien Cachot, Guillaume Sanchez, Alessandra Mountain, Gloria Kabe, etc.) and sizes of street cuisine (Krispy Korean, Taco Mesa, Filakia…). “The goal was to bring culinary programming to the same quality level as musical programming,” insists Thomas Grunberg, coordinator and “artistic” director of these high -end snacks.
A concern that lives more and more pop festivals. From this first weekend in June and until the end of the summer, we no longer count the events putting the double bites to delight the ears as much as the stomachs. However, they have been little in line with the reputation of our gastronomy for a long time. A curse of the junk food combined one of the very first times in 2008, in Saint-Brieuc.
A handful of local cooks then offers the Art Rock festival, to graft a culinary event, Rock’n’toques, to its programming. “We wanted to participate in the festival to get out of our kitchens, meet a new audience, offer an alternative to the eternal merguez and soft bread,” recalls Nicolas Adam, star chef of the old tower, in Plérin ( Côtes-d’Armor), co-founder of the Rock’N’Toques project.
fourteen years after a first edition at 6,000 meals, Rock’n’toques plans 16 000 plates (at an average price of 8.50 euros) in 2022 with regard to an essential operation to promote products, craftsmen and cooks in the region, including other stars like Mathieu Aumont, Pesked, Saint-Saint Brieuc, or Lionel Hénaff, from Allium, to Quimper (who will offer cromesquis of pork and octopus foot).
Among the Rock’N’toques rituals, a dish composed in collaboration with an artist in the art poster. After the risotto at Kari Gosse and Gambas prepared with Gaëtan Roussel or veal sausage and rum poultry designed for JoeyStarr, Nicolas Adam exchanged this year with Juliette Armanet. South cuisine lover, the singer suggested a pita bread stuffed with a farmer chicken tagine, garnished with mint, basil and coriander.
Released in the early 2000s by the bistronomic wave, “Gastronomy gradually entered the era of pop culture”, analyzes Alexandre Cammas, co -founder of fooding which, with its guide and site, was One of the first promoters and decryptors of a new generation of cooks and foodistas.
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