ÉvénementS/+ L’écosystème Sirha Food est constitué de neuf pépites. Autant de connections, de passerelles complémentaires dans l’univers du Food Service. Breadcrumb Home ÉvénementS/+ ÉvénementS/+ Affiner votre recherche Type d'événement Type d'événement Sirha Bocuse d'or Coupe du Monde de la Pâtisserie Sirha Europain Sirha Lyon Sirha Omnivore Sirha Bocuse d'or Cuisines Dominique Crenn : " Working on The Menu movie set opened my eyes to the power of hospitality" Dominique Crenn has been chosen by the Bocuse d’Or as the Honorary President of the Bocuse d’Or Final. Interview with the chef of the Atelier Crenn in San Francisco. Lire Lire + Sirha Lyon Sirha Bocuse d'or “I expect Sirha Lyon to be a strong humane moment” A few days from the opening of the largest international trade fair dedicated to catering and hospitality, Luc Dubanchet, director of Sirha Lyon, is looking forward to welcome the world of food servic... Lire Lire + Coupe du Monde de la Pâtisserie Aurélie Collomb-Clerc: "The pastry world is evolving fast" Aurélie Collomb-Clerc is the pastry chef at ‘Flocons de Sel’ in Megève alongside Emmanuel Renaut. After leaving Sciences Po she chose the path of sweet creations to become one of the most rewarded pas... Lire Lire + Coupe du Monde de la Pâtisserie Sophie de Bernardi :"Pastry always goes back to the fundamentals while introducing pure lines" Sophie de Bernardi was able to express her pastry sensibility at Taillevent, Le 39V, the Café de la Paix at the Intercontinental in Paris. Paying great attention to her profession which is quickly evo... Lire Lire + Coupe du Monde de la Pâtisserie Angelo Musa : "Each edition of the event must include a focus on innovation" MOF, World Pastry Champion, Angelo Musa is naturally an expert eye for the final. Exchanges around the challenges of pastry during Sirha Lyon 2023. Lire Lire + Coupe du Monde de la Pâtisserie Cédric Grolet : le goût sûr Fruits, the Meurice, baguettes and chocolate, Cédric Grolet comments on his trade through 7 questions. A chat with the President of Honour of the Sirha Pastry Word Cup. Lire Lire + Sirha Bocuse d'or Cuisines Davy Tissot : " It’s important to avoid the pitfall of doing like others just because a given style works" The Bocuse d'or winner will become the President du Jury. Lire Lire + Sirha Bocuse d'or Cultures 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... Lire Lire + Sirha Bocuse d'or Cultures 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 ... Lire Lire + Previous page arrow Page 4 Current page 5 Page 6 Page 7 Next page arrow
Sirha Bocuse d'or Cuisines Dominique Crenn : " Working on The Menu movie set opened my eyes to the power of hospitality" Dominique Crenn has been chosen by the Bocuse d’Or as the Honorary President of the Bocuse d’Or Final. Interview with the chef of the Atelier Crenn in San Francisco. Lire Lire +
Sirha Lyon Sirha Bocuse d'or “I expect Sirha Lyon to be a strong humane moment” A few days from the opening of the largest international trade fair dedicated to catering and hospitality, Luc Dubanchet, director of Sirha Lyon, is looking forward to welcome the world of food servic... Lire Lire +
Coupe du Monde de la Pâtisserie Aurélie Collomb-Clerc: "The pastry world is evolving fast" Aurélie Collomb-Clerc is the pastry chef at ‘Flocons de Sel’ in Megève alongside Emmanuel Renaut. After leaving Sciences Po she chose the path of sweet creations to become one of the most rewarded pas... Lire Lire +
Coupe du Monde de la Pâtisserie Sophie de Bernardi :"Pastry always goes back to the fundamentals while introducing pure lines" Sophie de Bernardi was able to express her pastry sensibility at Taillevent, Le 39V, the Café de la Paix at the Intercontinental in Paris. Paying great attention to her profession which is quickly evo... Lire Lire +
Coupe du Monde de la Pâtisserie Angelo Musa : "Each edition of the event must include a focus on innovation" MOF, World Pastry Champion, Angelo Musa is naturally an expert eye for the final. Exchanges around the challenges of pastry during Sirha Lyon 2023. Lire Lire +
Coupe du Monde de la Pâtisserie Cédric Grolet : le goût sûr Fruits, the Meurice, baguettes and chocolate, Cédric Grolet comments on his trade through 7 questions. A chat with the President of Honour of the Sirha Pastry Word Cup. Lire Lire +
Sirha Bocuse d'or Cuisines Davy Tissot : " It’s important to avoid the pitfall of doing like others just because a given style works" The Bocuse d'or winner will become the President du Jury. Lire Lire +
Sirha Bocuse d'or Cultures 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... Lire Lire +
Sirha Bocuse d'or Cultures 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 ... Lire Lire +
