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Marie-Odile Fondeur © Sirha
Concours pendant le Sirha © F. Mainard
Vue aérienne du salon © F. Mainard
Démonstration pendant le salon © F. Mainard
© © Sirha
© © F. Mainard
© © F. Mainard
© © F. Mainard

A biennial event devoted to taste in the capital of gastronomy 20-25 January 2017

Marie-Odile Fondeur, managing director of Sirha

At the end of January, Sirha, the World Hospitality & Food Service Event, will gather together 185,000 professionals from 138 countries. An event which will also cater for the general public this year, with the Biennale Internationale du Goût (the international biennial event devoted to taste).

What can we expect during the Sirha event?

Since 1983, the Sirha event has been bringing together the entire international food industry in a unique atmosphere: here, you spend your time tasting the wares on offer at every stand, meeting people and discovering new trends. It's extremely friendly. And we also organize more than 17 professional competitions during the  Sirha , event, including the very prestigious 'Bocuse d’Or'.

In what way does this event cater to the general public?

For the first time in 2015, we will be organizing the international biennial event devoted to taste during the trade fair, with meetings intended for the general public throughout the entire city. On Saturday 24th January, from 6 pm to 11 pm, the inhabitants of Lyon were able to enjoy a slightly crazy event: "Monsieur Paul's soup tasting event", with Paul Bocuse in person, in the Green Transportation Tunnel! Catering professionals were also giving people the opportunity to taste their wares and Hervé Mons unveiled the largest cheese board in the world…

On Sunday evening, food trucks invaded the flea market along the canal, on Monday a great "happycurien" meal was served at Le Sucre, on Tuesday Les Halles hosted an evening event and on Wednesday children were introduced to the basics of gastronomy in Place Bellecour.

Is Lyon still the capital of gastronomy? 

More than ever! In Lyon, we do a marvellous job of passing on ancestral know-how, such as how to prepare cooked pork products and make chocolates. And a great number of "Best French Craftsmen" (MOF) have in fact settled in Lyon. We have excellent products here and an art de vivre that the inhabitants of Lyon cultivate on a daily basis, taking their time to select their market produce and keeping great recipes alive.

What are the main trends in terms of gastronomy?

Increasingly, chefs are returning to the identity of products, with greater emphasis on nature: they are focusing on the quality of local and seasonal raw materials. Moreover, they are also increasingly working directly with producers. This choice to return to simplicity is also seen in kitchens with the use of stock or stock extracts, which is a major trend in gastronomy.

www.sirha.com

www.big-lyon.com

His Lyonnais favourites:

Where's the best place to enjoy an andouillette and a quenelle?
At Les Halles Paul Bocuse ! You can also find magnificent andouillettes (chitterling sausage) and quenelles (pike dumplings) at the markets in the  Saint-Antoine , Croix-Rousse  and  Etats-Unis  areas.

Where's the best place for a romantic stroll?
On the banks of the Saône , for some very romantic views and the wonderful light.

Where's the best place to meet "real" Lyonnais people?
At markets, which are very much part of life for the inhabitants of Lyon, or in the Bouchons in the Croix-Rousse area. 

Where's the best place to party? 
At Le Sucre , a very unusual place.

Where's the best place to buy a souvenir of Lyon?
At Les Halles Paul Bocuse ! To buy delicious sausages, macaroons, quenelles and praline tarts.

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