Lola Regard
Bio
Lola Regard is a self-taught chef, passionate about cooking since childhood, which she learned alongside the women in her family. Guided by a desire to reconnect with the living, she settled in the countryside, trained in permaculture and created a nourishing garden that deeply transformed the way she cooked: local, healthy and seasonal ingredients, for a cuisine that was both virtuous for the earth and nutritious for humans.
In 2023, she made her first steps as a baker and pastry chef at the Jour de Fête restaurant in Valennes, then collaborated regularly with Les Dîners Perché from 2024. Her encounter with natural sourdough introduces her to the world of fermentation, which she explores for both its taste and nutritional benefits.
Trained in art history, Lola sees cooking as a form of artistic expression, a way to magnify the living and to share a vision of beauty and conviviality. She is currently working on the development of an event catering activity in accordance with her ecological, sensitive and committed values.
Residency project
During the culinary residency at La Rocabella, Lola Regard wishes to deepen her reflection on living, poetic and respectful of living things, by exploring the links between land, culinary gesture and the beauty of sharing.
Anchored in a practice derived from permaculture, Lola will approach this residence as a sensitive laboratory, where each ingredient tells a story: that of the soil, of the seasons, of the care given to raw materials. She will work to promote local and seasonal products, resulting from sustainable agricultural practices, and to develop recipes where fermentation, sourdough and slow cooking become symbolic as well as gustatory acts of transformation.
Her cuisine is designed as a collective and sensory experience, where aesthetics meets ethics. She wants to experiment with new ways of composing a meal by thinking of dishes as narrative objects, combining colors, textures, stories and emotions.
This residency will also allow him to develop his event catering project, by experimenting with ephemeral dinner formats rooted in a territory, a season, a story.
For Lola, cooking means making an alliance with the living — and Rocabella offers her the ideal setting for cultivating this vision.
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