From January 23 to 27, the capital of Gaul expects more than 200,000 international visitors for the meeting of catering and hotel professionals.
The climax will take place on Monday January 27 at 6 p.m. with the announcement of the winner of the Bocuse d’Or, a prestigious international culinary competition launched in 1987 by “Monsieur Paul”, which takes place every two years. Will Paul Marcon, who represents France, win the competition, thirty years after his father Régis, triple starred in Saint-Bonnet-le-Froid? To do this, he will have to stand out – with his clerk Camille Pigot -, against 23 other countries, in two tests whose subjects were announced in September: the theme plate around celery (branch and root), lean and lobster, and the platter theme, on venison, foie gras and tea.
Before the Bocuse d’Or final, which takes place on January 26 and 27, Lyon welcomes the professionals to Eurexpo from January 23. For five days, Sirha, organized by GL Events, expects 210,000 international visitors over its 140,000 m2.
Beyond the competitions (the Bocuse d’Or, the Coupe du Monde de la Pâtisserie, the International Catering Cup, etc.), conferences, visits and workshops, many chefs are expected to make presentations and masterclass (Pierre Gagnaire, Yannick Alléno, Marie-Victorine Manoa, Pierre Gagnaire, Nina Métayer…).
-Plant-based steak and botanical drinks
Catering trends will also be scrutinized, with, from this Thursday, the awarding of prizes to the 13 innovation winners (out of 465 applications submitted): natural enzymes, vegetable steak, microalgae as an alternative to egg, substitute for chocolate sustainable, “emotional” syrups, innovative coffee grinder, noise-reducing tableware, compact oven for micro-bakeries, smart dishwasher, hand blender with temperature display, application using AI to increase restaurant margins, compostable cling film and botanical drinks.
In total, more than 4,000 exhibitors from around forty countries will be present at the show to present their products to professionals in different fields: tableware, bakeries-pastry-confectionery, cafes & bars, design & decoration, packaging & tableware eco-responsible, kitchen equipment, food products, digital solutions, transport, wines & spirits.
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