Allard at BigFest 2025: a look back at a Parisian culinary gathering

Recently, the restaurant Allard took part in the third edition of BigFest, a festival dedicated to gastronomy and live music. It was an opportunity to present one of its signature dishes to the many visitors. A look back at a highly successful edition.

A festival of chefs at BigFest at La Felicità

A few steps from the François Mitterrand library, not far from Place d’Italie, lies another little corner of Italy: the food court La Felicità. This year again, the iconic venue transformed itself for a weekend, as BigFest took place there from 19 to 21 September 2025. On the programme: gastronomy and live music. On the music side, names included Étienne de Crécy, Bon Entendeur and Julien Granel. For food lovers, several restaurants from the Ducasse Paris group took part in the event, with chefs present throughout the three days of the festival. Éric Azoug, executive chef of La Felicità, knows Maison Ducasse Paris well, having been head chef at Benoit for several years. Kelly Jolivet, current chef of the restaurant Benoit Paris, was also present at BigFest, along with Maison Allard and its chef Lisa Desforges.

Allard’s duck with olives, a signature dish at BigFest

Our bistro found its place perfectly within La Felicità’s trendsetting event. Lisa Desforges, who has led the establishment for two years, embodies both the energy of a new generation and the continuity of this venerable house. Festival-goers were able to enjoy one of the signature dishes featured on the Allard menu: roasted Challans duckling with green olives and duck jus. A generous dish, faithful to the recipe imagined by Fernande Allard nearly 80 years ago. To delight visitors, the chef and her brigade selected, as always, local and seasonal products.

Meaningful encounters centred around gastronomy

Like La Felicità itself, BigFest was a decidedly joyful and convivial event, giving chefs real moments of exchange among themselves and with the public. Among the restaurateurs who answered the call: the team from restaurant Allard, of course, but also Maison Benoit and restaurant Sapid. All are part of the Ducasse Paris Group and all share the intrinsic values championed by Alain Ducasse: authenticity, respect for the product, and a value that cannot be “tasted” but can be deeply felt when one looks at the paths of chefs who have trained under Alain Ducasse: transmission. Quite naturally, this shared culinary identity allowed the teams to support one another and share memorable moments during the festival. On Saturday 20 September, BigFest welcomed Alain Ducasse himself. Always inclined to share and to pass on knowledge, the chef engaged in conversation with our restaurant team and with visitors.

A look back at the signature dishes from Alain Ducasse restaurants

For BigFest, all restaurants went above and beyond, adapting their classics to the setting: visitors were able to enjoy a gastronomic meal in a more urban environment, aligned with the codes of street food, far from the standards of traditional Parisian brasseries. At Allard, as mentioned, the Challans duckling with olives was served. If you wish to book a table at Allard, you will surely be able to enjoy this house classic. At bistro Benoit, chef Kelly Jolivet and her brigade offered crispy Rossini-style beef cheek on toast. As for restaurant Sapid, led by Mélanie Milesi, it offered a remarkable radish and raspberry ceviche.

The 2025 edition of BigFest once again lived up to expectations: bringing the excellence of gastronomy to unexpected places. A moment for the Allard team to share warm and convivial experiences with a broad audience.