Cultures | Sirha Food

Restaurant Subscriptions: When Hospitality Meets Exclusivity

Francie, a Michelin-starred brasserie in Brooklyn, is redefining customer loyalty with an innovative subscription model. Could this concept reshape the high-end dining scene?

Rat Snacking: The Culinary Trend Redefining Snacking and Dining Codes

From Plates to Closets: How Restaurants Are Becoming Lifestyle Brands

French Bistros Recognized as Intangible Cultural Heritage

French bistros and cafés, symbols of the French art de vivre, have now been officially recognized as part of France’s intangible cultural heritage.

The Growing Success of Wine Bars in France

Appearing in the early 2000s, wine bars have multiplied, captivating an urban clientele with a more relaxed and personalized experience.

24 HOURS

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.

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.

Sirha Bocuse d'or

Colombia: the other coca leaf

Mara Izquierdo is part of the Arhuaco community established in the Sierra Nevada de Santa Marta. Together with the Bocuse d’Or team of Colombia, she fights to restore the reputation of the coca leaf t...

Sirha Bocuse d'or

Quinoa, Chilean fibre

On July 14th, the chefs taking part in the Bocuse d’Or Americas selecting event will have 5 hours to prepare a 100% vegetarian dish highlighting quinoa, a whole grain, common in the North of the host ...

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