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Forecast : the restaurant in full (r)evolution mode

By Christophe Jeanjoseph

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Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Futur(e)s Food celebrates its third edition with the same ambition: to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the clima...

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Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

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Mendikotea : from Japan to Basque Country, a story of opportuni-tea

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Les 4 Marais : when aquaculture is reinvented in salt marshes

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Les Petites Cantines : a laboratory for social bonding at the table

Futur(e)s Food celebrates its third edition with the same ambition to reward innovative and committed entrepreneurs who are reinventing the way we eat in the face of economic challenges and the climat...

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Necense : redefining soda in the environmentally responsible era

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At the table: are our meals being revolutionised by “withouts”?

Report by Jean-Pierre Montanay

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Jeddah, a day in the life

Facing the Red Sea, Jeddah is a crossroads of cultures and flavours. A city of heritage where fish is king.

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Al-Jouf, the Northern star

A key city on the Spice Routes, Sakakah, the capital of the Al-Jouf region, is the beating heart of agriculture in the Kingdom of Saudi Arabia.

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Co-branding : a hunger to share for all appetites

By Rémi Héluin

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Lyon in 60 dining spots

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A world of cuisine and hospitality

[Sirha Lyon 2023] BEST OF

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Evenements à venir

23 au 27 janvier 2025 Eurexpo, Lyon

23 au 27 janvier 2025

Eurexpo, Lyon

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September 13th to 15th, 2025 PARC FLORAL, Paris

September 13th to 15th, 2025

Parc Floral, Paris

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January 18th to 21st, 2026, Paris Porte de Versailles

January 18th to 21st, 2026

Paris Porte de Versailles

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Les derniers articles de la page d'accueil

Sirha Bocuse d'or

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Sirha Europain

Sirha Lyon

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Forecast : the restaurant in full (r)evolution mode

By Christophe Jeanjoseph

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Co-branding : a hunger to share for all appetites

By Rémi Héluin

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Lyon in 60 dining spots

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Jean-Luc Petitrenaud: The Final Journey of a Taste Ambassador

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Dubai Chocolate: From Rarity to Virality, a Global Trend Sparked by Social Media

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The Internationalization of Food Service Takes Center Stage at Sirha Lyon 2025

Sirha Lyon 2025, the global rendezvous for Food Service, embodies the sector's internationalization with 1,212 international exhibitors and brands, including 662 direct exhibitors. This event spotligh...

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Ideas

Sirha Lyon 2025: Immersion in the Heart of Innovation

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Toward Stricter Health Labeling on Alcohol: Cancer Risks in the Spotlight

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FruiTourism: Traveling to Discover New Fruits

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Challenges for the Hospitality Industry in 2025

What strategic adjustments can turn economic and operational challenges into sustainable opportunities?

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New Year’s Eve: A Record Average Spending of €65 Per Guest at Restaurants

The French reaffirm their love for festive dining out, with average spending up by 6.5% compared to 2023.

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French Potatoes: A Global Triumph

French potato exports achieve historic records, reaffirming France's global leadership in the sector.

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Voir tous les articles

Inspire more

Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Lire Lire +

Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

Lire Lire +

Mendikotea : from Japan to Basque Country, a story of opportuni-tea

Lire Lire +

Les 4 Marais : when aquaculture is reinvented in salt marshes

Lire Lire +

Les Petites Cantines : a laboratory for social bonding at the table

Lire Lire +

Necense : redefining soda in the environmentally responsible era

Lire Lire +

Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Lire Lire +

Mendikotea : from Japan to Basque Country, a story of opportuni-tea

Lire Lire +

Les Petites Cantines : a laboratory for social bonding at the table

Lire Lire +

Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

Lire Lire +

Les 4 Marais : when aquaculture is reinvented in salt marshes

Lire Lire +

Necense : redefining soda in the environmentally responsible era

Lire Lire +

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Sort your news

Forecast : the restaurant in full (r)evolution mode

Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

Mendikotea : from Japan to Basque Country, a story of opportuni-tea

Les 4 Marais : when aquaculture is reinvented in salt marshes

Les Petites Cantines : a laboratory for social bonding at the table

Necense : redefining soda in the environmentally responsible era

At the table: are our meals being revolu­tionised by “withouts”?

Jeddah, a day in the life

Al-Jouf, the Northern star

Co-branding : a hunger to share for all appetites

Lyon in 60 dining spots

[Sirha Lyon 2023] BEST OF

Evenements à venir

Podcast

Elyssa Kaplan The World Central Kitchen

Classez vos actualités

Forecast : the restaurant in full (r)evolution mode

Co-branding : a hunger to share for all appetites

Lyon in 60 dining spots

Jean-Luc Petitrenaud: The Final Journey of a Taste Ambassador

Dubai Chocolate: From Rarity to Virality, a Global Trend Sparked by Social Media

The Internationalization of Food Service Takes Center Stage at Sirha Lyon 2025

Sirha Lyon 2025: Immersion in the Heart of Innovation

Toward Stricter Health Labeling on Alcohol: Cancer Risks in the Spotlight

FruiTourism: Traveling to Discover New Fruits

Challenges for the Hospitality Industry in 2025

New Year’s Eve: A Record Average Spending of €65 Per Guest at Restaurants

French Potatoes: A Global Triumph

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Lyon in 60 dining spots

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Inspire more

Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

Mendikotea : from Japan to Basque Country, a story of opportuni-tea

Les 4 Marais : when aquaculture is reinvented in salt marshes

Les Petites Cantines : a laboratory for social bonding at the table

Necense : redefining soda in the environmentally responsible era

Artémis Gibier : bringing hunters and restaurateurs together to promote local game

Mendikotea : from Japan to Basque Country, a story of opportuni-tea

Les Petites Cantines : a laboratory for social bonding at the table

Les Ateliers des Grands Cèdres : terroir of here and elsewhere, the hybrid and committed project

Les 4 Marais : when aquaculture is reinvented in salt marshes

Necense : redefining soda in the environmentally responsible era

At the table: are our meals being revolutionised by “withouts”?

Elyssa Kaplan
The World Central Kitchen