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Culinary trends and the future of restaurants in Sirha 2017

November 22, 2016
Culinary trends and the future of restaurants in Sirha 2017
Ana Rodríguez

From 21 to 25 January, one of the most awaited events by chefs from all over the world to learn about the latest innovations in catering, restauration and hospitality returns to Lyon Sirha. The organizers have already given tips for all the professionals of the sector who want to renew their offer to satisfy an increasingly demanding customer: hybrid catering formats; ecological offers that promote urban gardens and responsible cuisine; establishments with the “I am the chef” concept that turn customers into actor-creators of their own meals; restaurants that offer wellness with balanced dishes or menus without toxins, and crossing geographical borders, so you can eat in Peru while in Paris.

Sirha will return to offer an unforgettable show, thanks to 1,600 daily culinary demonstrations and two mythical competitions: the prestigious Bocuse d’Or, which will be disputed by 24 of the most promising chefs on the planet, and the Coupe du Monde de la Pâtisserie that will welcome 22 teams from all over the world, each one made up of a chocolatier, a pastry chef and an ice cream specialist who will prepare desserts, sweet creations and artistic pieces in 10 hours. The fair will also host 17 other competitions for all trades (mass catering chefs, caterers, butchers …), including the new Maîtres d’Hôtel trophy or Global Young Chefs challenge that introduces the ‘Junior World Cup’ for chefs.

Italian team, winners Coupe du Monde de la Pâtisserie 2015

The italian team (Emmanuele Forcone, Francesco Boccia and Fabrizio Donatone) won the Coupe du Monde de la Pâtisserie 2015. Photo: Le Fotographe