Benoit at BigFest 2025: Crispy Rossini Beef Cheek Bread in the Spotlight

Benoit’s unique and gourmet cuisine at BigFest 2025

At the end of September, Benoit’s team was invited by former chef Éric Azoug to take part in BigFest, an urban festival in the heart of Paris. Over three days, the event celebrated gastronomy while also offering opportunities for memorable encounters.

BigFest 2025 at La Felicità: a culinary event

On September 19, 20, and 21, 2025, La Felicità was buzzing with more excitement than usual. The Parisian food court was hosting the third edition of BigFest, a “food & teuf” festival bringing together gourmet enthusiasts and live music fans in a festive, family-friendly atmosphere. Éric Azoug, executive chef of La Felicità, oversaw the culinary programming. He invited Allard, Benoit (where he had served as chef for several years), and Sapid, three Parisian restaurants from the group, alongside other fellow restaurateurs. The goal was to present a diverse, gourmet culinary offering led by talented chefs.

At BigFest, Benoit reimagines a classic: Crispy Rossini beef cheek bread

Benoit’s identity lies in its Parisian bistro character: an intimate, warm space with woodwork, copper accents, red banquettes, and etched windows. Authenticity defines the restaurant, which has been at the heart of Paris for over a century. What sets Benoit apart most is its cuisine: hearty, authentic, and sincere. On the Benoit menu, diners find escargots in shell with garlic butter, pâté en croûte, or tête de veau in ravigote sauce—classic French dishes that chef Kelly Jolivet has reinterpreted without altering their essence. For BigFest, she presented an original take on an iconic dish: a crispy Rossini beef cheek sandwich served warm. The confit beef cheek is paired with seared foie gras in a decadent creation. As always at Benoit, ingredients were carefully selected for quality and freshness. The generosity of the dish delighted festivalgoers, who could treat themselves to a dinner in a Parisian bistro in a unique setting.

A story of shared values

Éric Azoug invited several Ducasse Paris restaurants to the event because Alain Ducasse’s philosophy aligns perfectly with BigFest: generous, gourmet, and above all, distinctive cuisine. Authenticity, transmission, and respect for the product are values shared across the group. This strong cohesion enriched the festival. It also allowed chefs to connect outside their respective kitchens. A particularly memorable moment was the visit of chef Alain Ducasse, who greeted and interacted with Benoit’s team. This convivial exchange continued with time for sharing between Alain Ducasse, the restaurant teams, and the public—a fitting celebration of French gastronomy.

Signature dishes from Ducasse Restaurants

While Benoit reinterpreted its classics with the Rossini beef cheek sandwich, the other restaurants also showcased signature creations. Chef Mélanie Milesi of Sapid offered a radish and raspberry ceviche, embodying the restaurant’s colorful, bold, and vibrant cuisine. Lisa Desforges reimagined Allard’s signature duck with olives: roasted Challans duck with green olives and duck jus.

Those who missed this remarkable event can still reserve a dinner at Benoit to explore the full menu.