From Jan. 26-30, the 19th Sirha will be held in Lyon, France, boasting an additional hall this year offering an extra 10,000 square meters to accommodate 3,000 exhibitors and brands covering 12 sectors. This means the 200,000 professionals visiting from all over the world will enjoy an even broader offering.
“We are seeing a strong rise in the number of international exhibitors who will actually represent one quarter of the exhibitors at Sirha 2019,” says Marie-Odile Fondeur, managing director of Sirha. “Over the years, Sirha has established itself as a unique trade show in the foodservice and hospitality industry and has become a major event for food professionals all over the world. The most prestigious players in gastronomy come to meet and exchange at the largest gathering of chefs on the planet.”
Sirha features 21 contests representing all trades (such as cheese specialists, butchers, bakers, pastry chefs, baristas) in which participants illustrate the excellence of their skills and demonstrate new techniques and new ideas. The contests also include the finals of the Bocuse d’Or, Coupe du Monde de la Pâtisserie — celebrating its 30th anniversary in 2019 — and International Catering Cup. Further details are available at www.sirha.com.
Created in 1989 by pastry chef Gabriel Paillasson, the Coupe du Monde de la Pâtisserie spotlights young pastry talents among 21 teams representing 21 countries, including the United States. Composed of three specialists for chocolate, sugar and ice sculptures, the teams will compete during 10 hours in a series of imposed tests. A jury composed of top figures in the pastry world will judge their technical skills, knowhow and creativity.
Reaching new heights in pastry
Pastry chefs have at their fingertips a great opportunity to expand the scope of what it is possible to achieve in gastronomy and reach out to vast numbers of people, bringing them a share of dream. The participants in the Coupe du Monde de la Pâtisserie have integrated this extraordinary ability to surprise and transcend the ordinary when they perform the 10 hours of tests that drive them to push their limits.
“This contest requires that we question everything we have learned in order to find the minutest detail that might make the difference. Working on taste of course, but also on the visual aspects and the fragrances to offer instant emotion,” says Philippe Rigollot, president of the International Organising Committee.
The Coupe du Monde de la Patisserie is recognized as the world’s most prestigious pastry competition. Every two years in Lyon, the 21 best national teams are invited to participate in this two-day event during which the competitors create stunning chocolate, sugar, and ice carving centerpieces. The goal of this competition is to promote both art and pastries. Each team must present a chocolate entremet (French for cake), an entremet glace (Frozen ice cream torte), and a plated dessert.
The US is the only country that has participated in all previous editions of the Coupe du Monde de la Pâtisserie. Team USA won bronze medals in 1995, 1999, 2005 and 2015, the silver medal in 1997, and the gold medal in 2001.
For the first time in the history of the Coupe du Monde de la Pâtisserie, the dessert presented on plate will be 100% vegan. That is to say, no animal products or products of animal origin must enter into its composition. This is a new requirement that will challenge the participants’ creativity.
An immersive culinary experience
Issues concerning the quality and selection of products are among the first mentioned by consumers: they feel responsible for what they order and what they eat, as well as for the consequences on their health and the environment in general. As a result, demand for vegetal and local food is soaring and affects all types of catering, as well as the suppliers.
Finally, today’s consumers and chefs are now in constant contact so as to better enjoy, avoid the irritants and offer a smoother eating experience. Through three concepts of pop up restaurants created in partnership with Institut Paul Bocuse and inspired by the Food Service Vision 7 influences, 6e Sens proposes a real immersive experience. Sirha visitors who eat at these ephemeral eateries will experience the latest trends in the sector and will discover the novelties in tableware, dining room design and arrangement: sources of inspiration for their own establishments.