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Bio of the chef
Frank Cimmarrusti is a 48 years old chef. He has dedicated half of his life to the French cuisine, and the other half to music. He is also percussionist, drummer and a pastry chef. He made his way in cooking for a long time before creating Douce Cuisine, a mobile, reactive and flexible structure ready to meet the requirements of his “beloved” music world.
Every days, Frank brilliantly orchestrates flavors during live concerts, music festivals, recording studio sessions, or even as a private chef for musicians. The main ingredient in Douce Cuisine is “le fait maison” which is to say homemade food only with the best organic products carefully chosen.
The chef of the bio (organic)
Quality is part of Douce Cuisine philosophy from the very beginning by using only the best local ingredients. It is now more than 25 years since Franck made the choice of using mainly products issued from organic agriculture not only for the taste but also for environmental reasons. Even if Douce Cuisine is a mobile catering structure, Frank prefers not to use disposable cutlery and utensils and he is concerned by household-waste sorting and sustainable development. With this idea Frank has selected small local producers (butchers, bakers, fish mongers, local markets, wine suppliers…) to work with.
The suppliers
- Boucherie nivernaises
  99, faubourg Saint Honoré 75008 Paris
- Boulangerie Dias Costa
  73, bvd Édouard Branly 93230 Romainville
- Ets Mas charcuteries régionales
  53, av. 15 Septembre 15290 Le Rouget
- Marché de Croix de chavaux
  Jeudi, vendredi et dimanche 
- Bio coop et Naturalia
  Rue de Fontenay 94300 Vincennes
- Satoriz
  Z.I. comboire 38130 Échirolles
- Poissonnier Prestige

- Metro P18 et Bobigny
  Z.I des vignes 93000 Bobigny
- Les nouveau Robinsons
  49, rue Raspail 93100 Montreuil
- Le vin du moment
  56, avenue Philippe Auguste 75010 Paris
- Les domaines qui montent
  Boulevard Voltaire 75010 Paris
Musical partners
- Stereo Pongo