Sirha 2019: the laboratory for trends and innovations defining the food of tomorrow
With more than 1,080 new products presented by the exhibitors this year the trade show stands more than ever as the revealing event for innovative and inspiring solutions for all restaurateurs and cuisines.
> Discover all new products here (password: SirhaInno2019)
The Sirha TV programme showcased through live debates the many stakes and issues facing the Food Service industry. As always, Sirha initiated meetings conducive to inspiration and business, between exhibitors and visitors, between the chefs and Sirha partners, between experts and witnesses, encounters that will develop and last well beyond the vibrant 5 days of the trade show.
Sponsored by Anne-Sophie Pic and Annie Féolde, the Sirha World Cuisine Summit was both surprising and enlightening. Exceptional speakers including Amir Nahai, Olaf Koch and Chef Alvin Leung shared their views on the major challenges facing the future of the food industry.
FoodTech was also well represented as the Start-Up Village featured no less than 30 young businesses, 3 times more than for the previous edition in 2017. Restaurants 6e Sens and the Wine Bar that offered to see the latest trends in life-size and taste them too, proved very popular.
The showcase for the greatest international contests
24 contests and top level animations were featured as part of this edition of Sirha. Staged at the four corners of the venue, they delighted the visitors during the 5 days of the contest and included new events such as the World Burger Contest or the Young Sommeliers of Auvergne-Rhône-Alpes Contest.
The International Catering Cup that was held as part of Sirha on Saturday January 26thcrowned France at the end of an intense day of tests packed with challenges, talent and creativity for catering teams from all over the world.
Celebrating its 30th anniversary this year, the Coupe du Monde de la Pâtisserie offered a dazzling show and a surprise with a new winner: indeed Malaysia imposed its talent and stood out among the 20 other participating nations by concocting breath-taking creations combined with an impeccable tasting performance.
The Bocuse d’Or was one of the main highlights of the trade fair and paid tribute to Paul Bocuse with a platter theme (roasted rack of veal 5 ribs) test designed to challenge the participants’ fundamental technical skills. More than 2,000 enthusiastic supporters also marvelled before the superb chartreuses with vegetables and shellfish required as a tribute to Joël Robuchon. Millions of fans around the world and as far as China also followed the show live on internet and the social media. The award ceremony was packed with emotion and the crowd cheered the exceptional gourmet artists for a long moment. It is Denmark that finally won the prestigious trophy considered as the Grail, the ultimate token of recognition for chefs all around the planet.
A wonderful closing event for an exceptional edition of Sirha that is increasingly appealing and continues to grow and inspire all trades in the Food Service, catering and hospitality industries all over the world.
All contests results are available here
Coupe du Monde de la Pâtisserie press release here
Bocuse d’Or press release here
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