For the festival’s first edition, Lollapalooza Paris will feature a space entirely dedicated to French culinary delights and supported by star chef, Jean Imbert. LOLLA CHEF Jean Imbert has always been passionate about forging bonds between gastronomy and culture – in particularly, with music. So, specially for the occasion, he has invited six chefs from all over the culinary landscape to be a part of the LOLLA CHEF area. And even better, this space will be open to all festival-goers. For this festival exclusive, the gang of chefs will be serving up their signature dishes with a twist and in a gastronomical street food-style that’s for everyone to enjoy!
Come discover the LOLLA CHEF space and eat your way through seven different stands, each hosted by a different chef:
Jean Imbert: At 19, he was the youngest person to ever graduate from the Institut Paul Bocuse. He then went on to open his first restaurant, L’Acajou (Paris, 16th arrondissement), when he was only 22, In 2012, he was crowned the winner of the third season of TV’s Top Chef. He’s an eco-committed chef whose cuisine champions sustainable fishing, small-scale producers and the locavore movement. At the end of 2015, Jean teamed up with baker Eric Kayser to open up Les Bols de Jean (Paris, 2nd arrondissement), a chic, eco-friendly joint serving up seasonal produce and bread rolls made from a top secret-recipe. In 2016, they went on to open a second place in Paris’ 9th arrondissement. Jean’s two passions in life have always been cooking and sharing his art. Jean loves to travel, flying all over to meet great chefs like Jamie Oliver or Thomas Keller. He always has a knack for bringing together the worlds of culture and gastronomy, having cooked for artists like Beyoncé and Jay-Z, Robert De Niro, Johnny Hallyday, Omar Sy and photographer JR.
After starting out at la Tour d’Argent, Éric Guerin next spent two years at the Taillevent, before joining the team at Le Jules Verne. He then took over the Auberge du Parc on the Île de Fredun, transforming it into the Mare aux Oiseaux. In 2000, he received his first Michelin star. He’s appeared on many TV shows such as Top Chef, Dans la peau d’un chef (The Day in the Life of a Chef) and Coup de jeune en cuisine (Culinary Makeovers). In 2012, he opened up a second restaurant, this time in Giverny, called Le Jardin des Plumes, which was soon awarded with a Michelin star.
Having earned his stripes under the watchful eyes of Mauro Calagreco, Alain Ducasse and William Ledeuil, and then starring on TV’s Top Chef, Calabrian Danny Imbroisi went on to open Ida (Paris, 15th arrondissement), one of the capital’s best Italian restaurants. Here, he puts seasonal produce at the heart of his gourmet cuisine. He was awarded with the “Table étrangère de l’année” in the 2017 edition of the Pudlo Paris gastronomical guide. His culinary signature? He’s got a talent for breathing life back into Italian culinary classics, giving them an updated twist.
He cut his teeth working as part of talented teams under Yannick Alléno at Le Meurice (***), William Ledeuil at Les Bouquinistes (**), and under his mentor Frédéric Anton at the Le Pré Catelan (***). This French chef is renown for his street food, his pan bagnat Niçois sandwich with a twist, and his top-quality Mediterranean cuisine. 2014 saw him open up Bagnard, which was awarded with “Project of the Year” by Gault & Millau. The prestigious culinary guide also awarded him with the “Jeune Talent” (Young Talent) award in the same year. The Parisian chef behind Miniature (Paris, 16th arrondissement) is about to open a second Bagnard restaurant, and there’ll be a new gastronomical restaurant to follow in 2017/2018.
After being recommended to the triple-starred chef Pierre Gagnaire, he soon joined Pierre’s kitchen brigade, followed by stints at prestigious Parisian restaurants George V (**) under Éric Briffard, and Le Bristol (***) under Éric Frechon. In 2012, he appeared on the TV programme, Top Chef, before going on to open his first restaurant, Plantxa, with Enrique Solano. His cuisine can be described as part salsa, part cancan. In 2015, he teamed up with Mauricio Zillo, creating the restaurant A Mère (Paris, 10th arrondissement), then going on to open a second restaurant called Maya, in Ville d’Avray. 2016 saw him collaborate with Louis & Adrien and Borderline, opening Levain in Boulogne-Billancourt, which has a heavy focus on bread and wine. In June 2017, in partnership with the architects Saquez & Partners and the olive oil brand KALIOS, he brought to life a new project based on Mediterranean cuisine made with the very best local Greek produce.
Christophe has been crazy about pâtisserie since the age of 16. Once he’d finished in the classroom, he made his name at the Legrand pâtissierie in Quimper, Brittany, before heading to London to work at the three-starred Le Gavroche. Two years later, Christophe Felder welcomed him at the doors of the Hôtel de Crillon, which was the start of many wonderful adventures. Following some time abroad, he came back to France in 1996 to work at Fauchon. The opening of the Fauchon bakery in 2007 saw the start of the craze for chic, little gateaux made for on the go. Following shop openings the world-over, he left Fauchon after 15 years to pursue personal projects, like one-off orders, being a consultant to major brands, and opening his own boutiques. His specialities? He’s got a taste for both updating old classics, and undoubtedly, éclairs. With the opening of his boutique ADAM’S (Paris, 1st arrondissement) in 2010, we got an insight into his world of sugary delights. Then in 2012, he brought éclairs to the world – and plenty of them – with his L’ÉCLAIR DE GÉNIE boutiques, which have now popped-up all over the world, from Japan to Milan, Hong Kong, Moscow and Vancouver.
This pâtissier cut his teeth at some of the grandest Parisian hotels and palaces, like le Trianon Palace (Versailles), Park Hyatt Paris-Vendôme, Le Burgundy (Paris, 1st arrondissement), as well as the Eden Roc in St Barts. He then joined the ranks at the Prince de Galles hotel, teaming up with Stéphanie Le Quellec to form a dynamic duo. In 2015, he left to seek new adventures, which then saw him open YC Patisserie #1 at Goncourt (Paris, 10th arrondissement), in May 2016. With cakes to eat-in or take away, he borrows elements from trendy coffee shops, with a dash of eco-friendly spirit and his signature sophisticated creations – like his award-winning millefeuille made with Madagascan vanilla, or his collection of ephemeral “fugues” made on the spot and to be eaten at once. A second YC Pâtisserie #2 will opening soon in the heart of Paris.