From January 23 to 27, 2025, Sirha Lyon, organized by GL Events, returns with a skillfully concocted recipe to delight the taste buds and stimulate the imagination of food service and hospitality professionals. This unmissable event, a veritable boiling pot of innovation and inspiration, brings together world players in the catering industry at Eurexpo Park around a program that combines creativity, sustainability and conviviality.
Sirha Lyon is a table open to the world: more than 4,000 exhibitors from 40 countries offer their products and services on 140,000 m² of exhibition space. Between culinary demonstrations, discoveries of new flavors and technological innovations, this event prepares us, once again this year, a veritable buffet of trends where local traditions and international daring meet. Iconic competitions such as the Bocuse d’Or or the Coupe du Monde de la Pâtisserie are the rising stars, celebrating excellence and the diversity of talents. The show plays on perfect harmony between economic activity and immersive experiences, thus meeting the expectations of today’s consumers and exhibitors. Premium snacking, hybrid food courts and even refined express meals are part of the picture of a modern food service that knows how to combine practicality and pleasure to satisfy the new rhythms of life.
More than a pinch of innovation
Always in search of new aromas, Sirha puts innovation in the spotlight. The Sirha Innovation Awards, the Pépites de la Boulangerie and the Futur(e)s Food initiative reward the spiciest and most promising ideas in the sector. Surprising culinary products, strange drinks, eco-responsible packaging, connected equipment, everything is designed to meet the challenges of tomorrow and taste a little of this near future. Visitors, like apprentice chefs, can leave with technical and strategic ingredients to enrich their own entrepreneurial cuisine. For those who want to inhale the major directions of tomorrow and good practices, the Sirha Food Forum, like a large culinary laboratory, offers discussions on the major themes and issues of the sector which Frédéric Loeb, trend expert will discuss a complete picture: inclusiveness, local modernity, eco-frugality and augmented intelligence. Star chefs and experts share their secrets and recipes to reinvent the customer experience while meeting environmental and economic challenges. These exchanges are like whiplash for professionals to boost inspiration. The Sirha Bake, the Sirha Coffee Show and the Sirha Métiers de Bouche are all places that will highlight the artisanal know-how and technical skills of professionals. Here, passion will be tasted live, between barista demonstrations, baker competitions and celebrations of the culinary professions. These spaces, real open kitchens, will allow visitors to enjoy unique moments of exchange and learning. At the heart of this new edition of Sirha Lyon is also a strong commitment to sustainability with the organizers’ desire to reduce the ecological footprint. The proof: the elimination of plastic bottles, the recovery of bio-waste and the recycling of stand materials.
By the numbers
5 days full of business and news
More than 4,000 exhibitors and brands
More than 40 countries represented
More than 140,000 m²
60 Start Ups at the Start Up Village by Crédit Agricole
6 Stages and 80 animations & competitions
17 national and international gastronomic competitions
More than 80 guests (chefs, professionals and experts in catering and food) speaking at the Sirha Food Forum
6 spaces for 16 Competitions
Sirha Lyon hosts 16 regional and international competitions to highlight the best prospects in the profession: Sirha Food Forum, Sirha Métiers de Bouche, Sirha Bake, Sirha Coffee Show, Sirha Food Pop-Up and the Arena competition. Who welcomes what?
Arena Concours
International Catering Cup on January 23, Pastry World Cup on the 24th and 25th, Bocuse d’Or on the 26th.
Sirha Bake
Coupe de France de la Boulangerie from January 23 to 25 & European Sugar Art Championship on the 26th, Masterclass the bread ambassadors on the 27th
Sirha Coffee Show
French Coffee in Good Spirit Championship, French Barista Championship & French Latte Art Championship
Sirha Food Professions
l’Écaille d’Or, Golden Fish on January 23, Gargantua & World Burger Contest on the 24th, Maître d’Hôtel Trophy on the 25th, Coupe de France des Fromagers & Cheese & Chef on the 26th, Flexitarian Competition on the 27th
Pop Up Food Concept
is an experimental and immersive dining concept around the art gallery, where visitors can both be inspired and restored.
The Sirha Innovations space
will bring together the new products and winners of the Sirha Innovation Awards and Pépites de la Boulangerie (organized by the magazine Honoré Le Mag), offering a source of inspiration for lovers of innovations on the Place;
Find our special report with an anthology of new products by leafing through the online magazine
