The 2022 programming of We Love Green is spread over two posters. One presents the musicians who, on June 2, 4 and 5, will confirm on the stages 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 cast broken down between stars of the foodosphere (Adrien Cachot, Guillaume Sanchez, Alessandra Montagne, Gloria Kabe, etc.) and big names in street food (Krispy Korean, Taco Mesa, Filakia…). “The goal was to bring the culinary programming to the same level of quality as the musical programming”, insists Thomas Grunberg, coordinator and director “artistic” of these high-end snacks.
A concern that inhabits more and more pop festivals. From this first weekend of June and until the end of the summer, there are countless events that go into overdrive to delight the ears as well as the stomachs. However, for a long time they were not in tune with the reputation of our gastronomy. A curse of junk food averted one of the very first times in 2008, in Saint-Brieuc.
A handful of local chefs then proposed to the Art Rock festival to add 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”, remembers Nicolas Adam, starred chef at La Vieille Tour, in Plérin (Côtes-d’Armor), co-founder of the Rock’n’Toques project.
Fourteen years after a first edition with 6,000 meals, Rock’n’Toques plans 16,000 plates (at an average price of 8.50 euros) in 2022 for what has become an essential operation to promote products, craftsmen and cooks from the region, including other stars such as Mathieu Aumont, from Pesked, in Saint-Brieuc, or Lionel Hénaff, from Allium, in Quimper (who will offer cromesquis of pig’s trotters and octopus).
Among the rituals of Rock’n’Toques, a dish composed in collaboration with an artist on the poster of Art Rock. After the kari kid and prawn risotto prepared with Gaëtan Roussel or the veal and poultry sausage in rum designed for JoeyStarr, Nicolas Adam spoke this year with Juliette Armanet. A lover of Southern cuisine, the singer suggested a pita bread stuffed with a tagine of free-range chicken, garnished with mint, basil and coriander.
Unstuck in the early 2000s by the bistronomic wave, “gastronomy has gradually entered the era of pop culture”, analyzes Alexandre Cammas, co-founder of Fooding who, with his guide and his site, was one of the first promoters and decipherers of a new generation of cooks and foodistas.
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