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The gourmet products and the best solutions for chefs and pastry artisans can be found in this international exhibition in Lyon
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.
Dehydrated leaves of fruits and vegetables, aromatic herb coulis to “paint” plates, inclined electric grills for meat that has no burned fat…the winners of the Innovation Awards for Sirha 2015 make it clear that the world of haute cuisine champions products that are 100% natural, creative and full of flavour.
Sirha 2015 will focus on world-wide trends such as Glocal and Street Food in its renovated Food StudioNovember 26, 2014 | Jaume Cot
The new edition of the large international festival of the “taste professions” explores the latest, most fashionable trends throughout the world, such as local food, the use of technology to reduce additives, health-conscious food and the importance of the aesthetics of the dish in a world that is 100% interconnected.
Quentin Bailly, Mathieu Blandin and Joffrey Lafontaine obtained the gold medal for France at the last edition of the World Pastry Cup, held on 27th and 28th January in Lyon, at Sirha’s Paul Bocuse Hall. The great favorite team proved again why they are one of the strongest and most competitive countries in this competition. Alongside the French, the Italian and Japanese teams also mounted the podium.