From January 23 to January 27, 2025, Lyon will transform once again as the host city for the 22nd edition of Sirha, held at Eurexpo. This event is dedicated to professionals from the restaurant, hotel, and food industries, and is expected to welcome over 4,700 exhibitors presenting their innovations and products.
With more than 200,000 international visitors anticipated, Sirha promises to be a grand showcase of culinary creativity and industry advancements. Throughout the five days, numerous competitions will highlight the skills of the world’s top chefs, including the much-coveted Bocuse d'Or, set to feature the French team, spearheaded by Paul Marcon.
This year's event holds special significance as Marcon aims to recreate his father's success, Régis Marcon, who triumphed three decades ago. The competition, renowned for its rigorous standards, will see Marcon and his commis Camille Pigot challenge culinary teams from 23 other countries. They will tackle two complex tasks using selected ingredients, including celery and lobster for the plate theme, and game and foie gras for the platter.
The excitement surrounding Sirha is palpable, especially with the host city known as the gastronomic capital of France. This edition promises not only competitions but also insightful conferences and masterclasses led by culinary legends such as Pierre Gagnaire, Yannick Alléno, and Jean-François Piège.
Among other significant events, the Sirha will feature the Coupe du Monde de la Pâtisserie on January 24 and 25, where international pastry teams will create exquisite desserts, showcasing the artistry found within the profession. The stakes are high as teams strive for glory, with France aiming to mark its place once again amid fierce competition.
According to reports, visitors will have the chance to explore over 140,000 m² of exhibition space where they can engage with the latest trends and innovations shaping the food service industry. The focus will include natural enzymes, plant-based meats, and sustainable alternatives, all indicative of the growing demand for eco-responsible practices.
Sirha also emphasizes the importance of food technology, with various exhibitors showcasing innovations such as noise-reducing tableware, compact ovens for micro-bakeries, and AI applications aimed at increasing restaurant profit margins. These developments highlight how the industry continually adapts to consumer demands and technological advancements.
The organization of the event aims to ease accessibility, with pre-sale badges available to avoid lengthy queues and on-site transports connecting major transport nodes. For those visiting, practical advice includes comfortable footwear to explore the expansive venue comfortably.
Various competitions prior to the Bocuse d’Or include the Coupe de France de la Boulangerie and the International Catering Cup, all aimed at fostering collaboration and innovation within the industry. These events will set the stage for aspiring chefs to display their talents and push the boundaries of culinary arts.
The Sirha Lyon is not just about business; it’s about creating community among culinary professionals. Networking events and tasting opportunities will allow attendees to savor the rich offerings of gastronomy, enhancing the synergistic atmosphere of the event.
Looking forward to the competitive highlights, the Bocuse d’Or ceremony on January 27 will reveal which team will take home the prestigious title. The anticipation is immense, especially for the French team, as they prepare to showcase their creativity under the scrutiny of global culinary experts.
All eyes are on Lyon as it gears up for what promises to be another monumental chapter for the Sirha. The intersection of tradition and innovation will define this event, ensuring it remains at the forefront of the culinary world for years to come.