Culinary residencies at Fanfan & Loulou: what is it?

At Fanfan & Loulou, the wine and plate menus never sleep. The kitchen offers carte blanche to nomadic talents for two to six weeks in a “culinary residency”. Enough to seduce both regular customers and newcomers.

Fanfan & Loulou was founded by Fanny and her partner Louis four years ago. Before embarking on this adventure, they delivered wines to people’s homes. Now, their natural wine cellar located at 5 Rue Lascaris allows the managers to offer their expertise to customers. The arrival of their child two years ago shook up the way they rethought the space: Louis in the kitchen and Fanny in the dining room was no longer possible.

So the idea of “culinary residencies” was born. The goal is to maintain the convivial spirit of the place while having someone in the kitchen. For Louis, this chef residency is of incomparable human richness: “Each chef comes with their story, their influences and their passion.”

A menu that changes with each chef

The profiles vary. There are chefs from Paris who want to discover the French Riviera, those from abroad wanting to discover French terroir, and also locals who want to take advantage of the freedom presented to them. To allow these table artists to express themselves, the managers give carte blanche with only one restriction: offer five savory shared plates and at least one sweet dish, ranging from 6 to 16 euros.

For these chefs, it’s an opportunity to express their uniqueness, far removed from the constraints of private dining and restaurants. Jasmine, a 33-year-old chef currently in residency at Fanfan & Loulou, speaks about it with enthusiasm. Ten years in catering and recently a private chef: “the residency format is much more free. You can create your own menu without suffering from power dynamics that can sometimes exist”, she explains.

This freedom is evident in the dishes Jasmine proposes. Local terroir and her Malagasy and Comorian origins give way to unique cuisine. The flavors of her childhood such as ylang-ylang or achard are mixed with the signature products of Nice cuisine, such as fresh olives and figs. Sensitive and in tune with Fanfan & Loulou, Jasmine insists “on having vegan dishes… For example, out of the five savory dishes, three of them are vegan!”

A taste for quality products, always

Beyond this changing menu, the owners are concerned with the quality of their natural wine. Fanny spent ten years experimenting with the Parisian restaurant world and obtained her WSET (Wine & Spirit Education Trust). The couple traveled French roads to “unearth hidden gems” directly from producers, Louis explains.

Their field oenology has allowed them to build a living cellar of around a hundred wines that constantly rotates. “When a reference runs out, we move on to another. We work with small allocations from winemakers to guarantee a unique experience, something you won’t find anywhere else in the city,” he explains.

This diversity naturally requires constant agility and in-depth wine knowledge, which they master, to suggest the wine that matches the dish of the current culinary residency. Each of the managers adapts to the customer, whether it’s for a glass, several, or large bottles. The goal is for conviviality and a good time to take priority; thanks to their evolving menus.

For Louis, the heart of the business lies in “the constant quest for quality products found in the right place, to maintain an unbeatable quality-to-price ratio.” This is why the couple is opening a new location at 40 Boulevard de Riquier in early October 2026. The establishment will be named “Chez Rita” after their dog.

Here, the spirit will be the same. The difference will lie in timing since it will be like a “canteen” the manager admits. Breakfast and lunch will be served, with a 20-euro set menu. Wine bottles and pitchers will also be offered, the intention still being this philosophy of conviviality so sought after.

Culinary residencies will still be part of the program with a small twist. There will be one menu and one chef per season. The chef selected for the autumn season will offer dishes rather than shared plates. Then in winter, this menu and chef will change. An evolution that follows the course of their lives, but the requirement for delicious food and wine at an affordable price remains unchanged.