Sirha Omnivore Cuisines Cheemance on the Opal Coast Between cheese and bromance, here's the story of a meeting on the Opal Coast between the Frères Bernard (Bernard Brothers), from the cheese shop Sainte-Godeleine, and chef Sebastien Renard, Top Chef 2... Lire Lire +
Sirha Omnivore Ideas Omnivore Selection Lille (R)evolution! The capital of Hauts de France and its immediate surroundings continue to take off in culinary terms. Omnivore has been following this Nordic movida step by step for a decade. Here... Lire Lire +
Sirha Lyon Cultures What are you having for Thanksgiving? The annual American family meeting evolves, goes abroad and even appeals to French chefs. A look at the ever-changing meal of the last Thursday of November. Lire Lire +
Sirha Bocuse d'or Cuisines Heidi Bjerkan, headed North Heidi Bjerkan, who runs the Credo, a Norwegian staple restaurant, will be the new honorary president for the upcoming Bocuse d'Or Europe in Trondheim, on March 19th and 20th, 2024. Lire Lire +
Sirha Lyon Economies Plant-based industry: Beyond Meat falls apart, French startups still raising While the American producer of plant-based meat substitutes is falling apart, France’s startups keep fundraising millions. Our plant-based overview. Lire Lire +
Sirha Bocuse d'or Cuisines “I”m expecting candidates in line with French cuisine’s dynamism” The three-starred chef from Valence will be the Honorary President of the Bocuse d’Or France 2023 next September on the 8th at the Grand Palais Éphémère, in Paris. We chatted about what keeps her crea... Lire Lire +
Sirha Bocuse d'or Cuisines Ruffo Ibarra : how to feed people at the border Ruffo Ibarra, member of the Mexican Bocuse d'Or team, discusses his collaboration with This is About Humanity, which supports migrants on the US-Mexico border, with meals. Lire Lire +
Sirha Lyon Cultures Ibrik/Cezve : Turkish baristology Amongst the three national coffee competitions which took place at Sirha Lyon: the Cezve/Ibrik Championship, a first in France. Decrypted in Sirha Food Book. Lire Lire +
Sirha Lyon Futurs Technological innovation in the age of frugality At Sirha Lyon, among the 616 or so new products and services presented, technological innovations drew attention. In the Sirha Food Book, questions were raised about innovation. Excerpt. Lire Lire +
Sirha Bocuse d'or Cuisines Dominique Crenn : " Working on The Menu movie set opened my eyes to the power of hospitality" Dominique Crenn has been chosen by the Bocuse d’Or as the Honorary President of the Bocuse d’Or Final. Interview with the chef of the Atelier Crenn in San Francisco. Lire Lire +
Sirha Lyon Sirha Bocuse d'or “I expect Sirha Lyon to be a strong humane moment” A few days from the opening of the largest international trade fair dedicated to catering and hospitality, Luc Dubanchet, director of Sirha Lyon, is looking forward to welcome the world of food servic... Lire Lire +
Coupe du Monde de la Pâtisserie Aurélie Collomb-Clerc: "The pastry world is evolving fast" Aurélie Collomb-Clerc is the pastry chef at ‘Flocons de Sel’ in Megève alongside Emmanuel Renaut. After leaving Sciences Po she chose the path of sweet creations to become one of the most rewarded pas... Lire Lire +
24 Elyssa Kaplan The World Central Kitchen The World Central Kitchen was developed in 2010 by chef José Andrés. The Spanish chef, shocked by th ...
Sirha Omnivore Cuisines Cheemance on the Opal Coast Between cheese and bromance, here's the story of a meeting on the Opal Coast between the Frères Bernard (Bernard Brothers), from the cheese shop Sainte-Godeleine, and chef Sebastien Renard, Top Chef 2... Lire Lire +
Sirha Omnivore Ideas Omnivore Selection Lille (R)evolution! The capital of Hauts de France and its immediate surroundings continue to take off in culinary terms. Omnivore has been following this Nordic movida step by step for a decade. Here... Lire Lire +
Sirha Bocuse d'or Cuisines Heidi Bjerkan, headed North Heidi Bjerkan, who runs the Credo, a Norwegian staple restaurant, will be the new honorary president for the upcoming Bocuse d'Or Europe in Trondheim, on March 19th and 20th, 2024. Lire Lire +
Sirha Lyon Economies Plant-based industry: Beyond Meat falls apart, French startups still raising While the American producer of plant-based meat substitutes is falling apart, France’s startups keep fundraising millions. Our plant-based overview. Lire Lire +
Sirha Bocuse d'or Cuisines “I”m expecting candidates in line with French cuisine’s dynamism” The three-starred chef from Valence will be the Honorary President of the Bocuse d’Or France 2023 next September on the 8th at the Grand Palais Éphémère, in Paris. We chatted about what keeps her crea... Lire Lire +
Sirha Bocuse d'or Cuisines Ruffo Ibarra : how to feed people at the border Ruffo Ibarra, member of the Mexican Bocuse d'Or team, discusses his collaboration with This is About Humanity, which supports migrants on the US-Mexico border, with meals. Lire Lire +
Sirha Lyon Cultures Ibrik/Cezve : Turkish baristology Amongst the three national coffee competitions which took place at Sirha Lyon: the Cezve/Ibrik Championship, a first in France. Decrypted in Sirha Food Book. Lire Lire +
Sirha Lyon Futurs Technological innovation in the age of frugality At Sirha Lyon, among the 616 or so new products and services presented, technological innovations drew attention. In the Sirha Food Book, questions were raised about innovation. Excerpt. Lire Lire +
Sirha Bocuse d'or Cuisines Dominique Crenn : " Working on The Menu movie set opened my eyes to the power of hospitality" Dominique Crenn has been chosen by the Bocuse d’Or as the Honorary President of the Bocuse d’Or Final. Interview with the chef of the Atelier Crenn in San Francisco. Lire Lire +
Sirha Lyon Sirha Bocuse d'or “I expect Sirha Lyon to be a strong humane moment” A few days from the opening of the largest international trade fair dedicated to catering and hospitality, Luc Dubanchet, director of Sirha Lyon, is looking forward to welcome the world of food servic... Lire Lire +
Coupe du Monde de la Pâtisserie Aurélie Collomb-Clerc: "The pastry world is evolving fast" Aurélie Collomb-Clerc is the pastry chef at ‘Flocons de Sel’ in Megève alongside Emmanuel Renaut. After leaving Sciences Po she chose the path of sweet creations to become one of the most rewarded pas... Lire Lire +
Coupe du Monde de la Pâtisserie Sophie de Bernardi :"Pastry always goes back to the fundamentals while introducing pure lines" Sophie de Bernardi was able to express her pastry sensibility at Taillevent, Le 39V, the Café de la Paix at the Intercontinental in Paris. Paying great attention to her profession which is quickly evo... Lire Lire +
Sirha Lyon SIRHA LYON WILL BE HELD FROM SEPTEMBER 23rd TO 27th, 2021 GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from Thursday 23rd to Monday 27th September 2021, Eurexpo Lyon. Lire Lire +
Sirha Lyon Economies The recovery in the food service industry after the crisis Sirha Food Talk #1 Lire Lire +
Sirha Europain Sirha Europain will take place from March 26th to 29th, 2022 Initially planned from January 22nd to 25th, 2022, Sirha Europain has taken into account the new health situation for this start of the year. Lire Lire +
Ideas Sirha Lyon Uses and expectations in restaurants Sirha Lyon devoted 3 sessions to the economic revival of the Food Service after the health crisis. Lire Lire +
Sirha Lyon Cultures Sirha Innovation Awards 2021: summary and winners Of the 283 innovations qualified (172 food, 111 equipment), 197 participated in the Sirha Innovation Awards 2021 (125 food, 72 equipment). 33 were named (18 food, 15 equipment). Lire Lire +
Sirha Lyon Cultures What are you having for Thanksgiving? The annual American family meeting evolves, goes abroad and even appeals to French chefs. A look at the ever-changing meal of the last Thursday of November. Lire Lire +
Sirha Lyon Cuisines Turkey revisited by Mallory Gabsi Ambassador for the second year in a row, of the "C’est de la dinde!" campaign co-financed by the European Union and led by the CIDEF (Comité Interprofessionnel de la Dinde Française), Chef Mallory Gab... Lire Lire +
Sirha Lyon Sirha Bocuse d'or JÉRÔME BOCUSE: "THIS EDITION OF THE BOCUSE D'OR IS THE MOST AWAITED" INTERVIEW WITH THE PRESIDENT OF THE BOCUSE D'OR, WHO LOOKS BACK AT THE EVOLUTION OF THE COMPETITION AND THE WAY IN WHICH IT AND THE CHEFS HAVE ADAPTED TO THE CRISIS: "THE CHEFS ARE TRULY PASSIONATE AN... Lire Lire +
Sirha Lyon SIRHA LYON WILL BE HELD FROM SEPTEMBER 23rd TO 27th, 2021 GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from Thursday 23rd to Monday 27th September 2021, Eurexpo Lyon. Lire Lire +
Sirha Lyon Cultures What are you having for Thanksgiving? The annual American family meeting evolves, goes abroad and even appeals to French chefs. A look at the ever-changing meal of the last Thursday of November. Lire Lire +
Sirha Lyon Sirha Bocuse d'or JÉRÔME BOCUSE: "THIS EDITION OF THE BOCUSE D'OR IS THE MOST AWAITED" INTERVIEW WITH THE PRESIDENT OF THE BOCUSE D'OR, WHO LOOKS BACK AT THE EVOLUTION OF THE COMPETITION AND THE WAY IN WHICH IT AND THE CHEFS HAVE ADAPTED TO THE CRISIS: "THE CHEFS ARE TRULY PASSIONATE AN... Lire Lire +
Sirha Lyon Cuisines Turkey revisited by Mallory Gabsi Ambassador for the second year in a row, of the "C’est de la dinde!" campaign co-financed by the European Union and led by the CIDEF (Comité Interprofessionnel de la Dinde Française), Chef Mallory Gab... Lire Lire +
Sirha Lyon SIRHA LYON WILL BE HELD FROM SEPTEMBER 23rd TO 27th, 2021 GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from Thursday 23rd to Monday 27th September 2021, Eurexpo Lyon. Lire Lire +