ÉvénementS/+ L’écosystème Sirha Food est constitué de neuf pépites. Autant de connections, de passerelles complémentaires dans l’univers du Food Service. Breadcrumb Home ÉvénementS/+ Affiner votre recherche Type d'événement Type d'événementSirha GreenSirha OmnivoreSirha MadeSirha LyonSirha Bocuse d'orSirha EuropainSirha Pastry World Cup 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 + Sirha Pastry World Cup 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 + Sirha Pastry World Cup 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 Pastry World Cup Angelo Musa : "Each edition of the event must include a focus on innovation" MOF, World Pastry Champion, Angelo Musa is naturally an expert eye for the final. Exchanges around the challenges of pastry during Sirha Lyon 2023. Lire Lire + Sirha Pastry World Cup Cédric Grolet : le goût sûr Fruits, the Meurice, baguettes and chocolate, Cédric Grolet comments on his trade through 7 questions. A chat with the President of Honour of the Sirha Pastry Word Cup. Lire Lire + Sirha Bocuse d'or Cuisines Davy Tissot : " It’s important to avoid the pitfall of doing like others just because a given style works" The Bocuse d'or winner will become the President du Jury. Lire Lire + Current page 1 Page 2 Page 3 Page 4 Next page arrow
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 +
Sirha Pastry World Cup 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 +
Sirha Pastry World Cup 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 Pastry World Cup Angelo Musa : "Each edition of the event must include a focus on innovation" MOF, World Pastry Champion, Angelo Musa is naturally an expert eye for the final. Exchanges around the challenges of pastry during Sirha Lyon 2023. Lire Lire +
Sirha Pastry World Cup Cédric Grolet : le goût sûr Fruits, the Meurice, baguettes and chocolate, Cédric Grolet comments on his trade through 7 questions. A chat with the President of Honour of the Sirha Pastry Word Cup. Lire Lire +
Sirha Bocuse d'or Cuisines Davy Tissot : " It’s important to avoid the pitfall of doing like others just because a given style works" The Bocuse d'or winner will become the President du Jury. Lire Lire +
