Sirha Archives - Page 2 of 3 - so good.. magazine
The gourmet products and the best solutions for chefs and pastry artisans can be found in this international exhibition in Lyon
For the first time in the competition, the participants will have to present a 100% vegan plated dessert and an imposed theme which will be “Nature, Flora and Fauna”.
The fair will deliver its Innovation Awards to products and equipment that advocate ease of use and nutritional properties, among many other values.
The countdown to the most important artisan pastry competition, the Coupe du Monde de la Pâtisserie, which will take place on 22 and 23 January within the framework of Sirha (Lyon), has begun. And 14 of the 22 teams which
Roy Pell and Christophe Feyt, who have both participated together in previous Coupes du Monde, brought a new perspective to training to try to get to the top of the podium.
Avenues dedicated to different trends, a Food Studio with cooking congresses inside and dozens of pastry and cooking championships will make this a new and unforgettable event.
The main innovations in catering and restauration will be given at Sirha, which, like every edition, will host the Coupe du Monde de la Pâtisserie.
In seven months, Lyon will once again be in the crosshairs of chefs from around the world who will closely follow everything that happens in the most important competition of artisan pastry, the Pastry World Cup.
The seventh edition of the Open des Desserts Glacés was clearly won by the inland ice cream maker Philippe Faur. The six candidates had to elaborate 2 frozen cakes for 8 people, an ice sculpture and a nougatine piece in seven hours.