Some culinary experiences transcend mere description, leaving an indelible mark that words can only begin to convey. One month has passed since my incredible journey to Sirha Lyon 2023, yet the awe, excitement, and sheer magnitude of the event still resonate deeply. This wasn’t just an expo; it was a profound immersion into the heart of global gastronomy, a celebration of talent, innovation, and passion that continues to inspire.
My decision to attend Sirha Lyon was, unusually for me, a last-minute one. As I approached my tenth year of blogging, I sought a truly special way to commemorate this milestone. Sirha Lyon, celebrating its own 40th anniversary in 2023, emerged as the perfect showcase for such a celebratory spirit. Recognized globally as the premier food service event, Sirha Lyon boasts a storied history of championing culinary excellence. The 2023 edition brought together an astounding nearly 210,000 professionals and hosted 4,700 exhibitors and brands from across the globe. Over five dynamic days, from January 19-23, 2023, attendees witnessed the unveiling of 600 novelties and innovations, alongside 81 masterclasses, insightful round tables, and prestigious competitions. Among these were the revered World Pastry Cup and the legendary Bocuse d’Or. This article marks the first installment of my three-part deep dive into this truly unforgettable event, focusing on the vibrant competitions and diverse international offerings that defined Sirha Lyon 2023.
My adventure began on a crisp, sunny, yet freezing cold afternoon in Lyon, France. This trip, for which I am immensely grateful, marked my first visit to France, offering a wonderful opportunity to reconnect with my European heritage. Settling into an apartment reminiscent of my childhood, I savored a cup of hot, aromatic tea, watching the bustling world outside. It was a serene and promising start to what would become an extraordinary gastronomic journey.
The expo itself commenced on a snowy morning, adding a picturesque, if chilly, charm to the inauguration of this highly anticipated event.
Fortunately, the snow soon ceased, leaving the grounds clear and perfectly setting the stage for the groundbreaking culinary spectacles within.
Day one of Sirha Lyon 2023 featured the highly anticipated 8th edition of the International Catering Cup (ICC). This elite competition gathered twelve national teams, each vying for the coveted gold trophy and the esteemed title of the world’s best caterer. The atmosphere was charged with palpable excitement as these culinary artisans showcased their unparalleled skills and creative vision under intense pressure.
Each team was tasked with preparing a diverse array of dishes across several challenging categories: an innovative cocktail appetizer, an exquisite fish dish, a masterful pig dish, and a sophisticated gourmet coffee creation. The precision and artistry required for these presentations were extraordinary, as teams raced against the clock to impress a panel of highly distinguished professional judges. The full list of required dishes, each a test of technique and creativity, can be explored here. Observing the meticulous plating and intense focus of the chefs was a testament to the supreme level of commitment and talent present at Sirha Lyon.
In a thrilling culmination of skill and dedication, the USA team, comprising the immensely talented Chefs Pascal Kamin, Clément Goyffon, and Claude Le Tohic, clinched the gold medal. Their victory was a testament to their innovative approach and flawless execution. France, the host nation, earned the silver medal, while the Czech Republic proudly took home the bronze. Special recognition also went to Singapore, the previous edition’s winner, for their exceptional cocktail appetizers. Italy was celebrated for its outstanding creations in the fish category, Belgium for its mastery of the pig category, and Vietnam for its innovative gourmet coffee presentation. A hearty congratulations to the victorious USA team for their remarkable achievement at the International Catering Cup, solidifying their status on the global culinary stage.
Another enthralling competition that captivated my attention during my five packed days covering Sirha Lyon was La Coupe de France de la Boulangerie, or the French Bakery Cup. This event was a true celebration of the artisan baker, showcasing the rich traditions and innovative future of French boulangerie.
The 16th edition of this prestigious event brought together twelve dynamic teams, each composed of three regional bakers, who competed fiercely over three intense days. They showcased their formidable skills across categories including traditional and innovative bread making, viennoiseries (delicate pastries like croissants and pain au chocolat), breathtaking artistic buffets, and the practical yet creative bakery food test (snacking solutions). Each category demanded not only technical prowess but also profound creativity and a deep understanding of ingredients.
This year’s imaginative theme, “The Conquest of Space,” truly ignited an explosion of creativity among the contestants. The baked treats were not only of the highest culinary quality but also breathtakingly beautiful, transforming flour, water, and yeast into cosmic masterpieces. The attention to detail and the sheer artistry involved were profoundly impressive, elevating baking to an extraordinary art form.
I was particularly captivated by the chefs’ artistic buffets, which featured stunning edible sculptures of stars, planets, cosmonauts, and a plethora of other cosmic elements. Each piece told a story, meticulously crafted and perfectly executed. This showcased the incredible talent and imaginative flair that is, of course, expected from the finest bakers in France and beyond.
After three days of intense challenges and remarkable displays of skill, the gold medal for the French Bakery Cup was awarded to the Bourgogne Franche Comté 1 team, a testament to their consistency and excellence. The silver medal went to the Bourgogne Franche Comté 2 team, demonstrating the strength of the region’s baking talent. The Occitanie 2 team earned the bronze medal, recognized for their innovative contributions. Bourgogne Franche Comté 2 also received a special award from event sponsor Valrhona, acknowledging their outstanding work. Furthermore, Bourgogne Franche Comté 1 secured an additional award for the best creative galette des rois, a true mark of their inventive spirit in traditional French baking.
Immediately following the conclusion of the French Bakery Cup, the stage was magnificently set for The European Sugar Art Championship to commence. Over two days, talented candidates transformed simple sugar into breathtaking sculptures using advanced techniques such as drawn, blown, and ribbon sugar. This year’s theme, the surrealistic world of Salvador Dalí, provided an extraordinary canvas for their artistic interpretations, pushing the boundaries of what is possible with sugar as a medium.
The winners of this prestigious and visually stunning event were Chefs Thomas Mahou, who earned the gold medal for his unparalleled artistry; Raimondo Esposito, who secured the silver; and Maël Touvenin, who was awarded the bronze. Their creations were not merely desserts but intricate works of art, demonstrating an incredible display of skill, precision, and imaginative storytelling through sugar.
Beyond the adrenaline of competitions, Sirha Lyon proved to be an unparalleled arena for browsing, learning, and, most delightfully, tasting. As a fervent dessert lover, I was utterly mesmerized by the superb dessert displays that adorned every corner. The sheer creativity and meticulous execution of each confection were a feast for both the eyes and the palate, ranging from classic French patisserie to avant-garde edible art.
Many of these exquisite creations were thoughtfully themed around Valentine’s Day, showcasing delicate hearts, romantic motifs, and vibrant hues. This thematic approach added an extra layer of charm and inspiration, demonstrating the versatility and emotional resonance of culinary design. The displays were not just about taste but about an entire sensory experience.
I was also incredibly excited to delve into the Expo’s section dedicated to 14 international pavilions. This bustling area served as a vibrant hub for numerous meetings, captivating demonstrations, and tantalizing tasting sessions, offering a truly global gastronomic tour. My taste buds embarked on a journey: from the savory delight of sardines sampled at Spain’s pavilion, which offered a taste of the Mediterranean’s rich bounty, to the subtle elegance of organic matcha experienced at Japan’s pavilion, a serene exploration of traditional Japanese tea culture. However, the standout discovery for me was the exquisite almond coffee at Saudi Arabia’s pavilion. This immersive journey into the heart of the Middle East’s largest country was truly spectacular, culminating in a creamy, aromatic almond coffee made from rice flour, sugar, ground almonds, cardamom, and milk. It was a revelation, a flavor profile I had never encountered, offering both comfort and exoticism in every sip. It encapsulated the spirit of discovery that defined my Sirha Lyon experience.
The Italian pavilion was another highlight, brimming with an abundance of scrumptious products and inviting tasting opportunities. From artisanal cheeses and cured meats to authentic pasta, olive oils, and regional wines, it offered a comprehensive glimpse into Italy’s rich and diverse culinary landscape. The passion of the producers and the quality of their offerings were truly exceptional, reflecting centuries of gastronomic tradition.
Equally impressive were the French regional stands, which proudly showcased a plethora of organic local delicacies. This section was a vibrant tapestry of France’s diverse terroir, featuring unique cheeses, regional charcuterie, artisan breads, exquisite pastries, and local wines and spirits. Each stand offered a micro-journey through a different part of France, highlighting the dedication of local producers to quality and tradition.
And there was so much more deliciousness to discover! I must particularly commend the creamy, rich chestnut ice cream offered at the Clement Faugier stand, a true taste of autumn indulgence. The versatile gourmet vanilla pearls from the Prova Gourmet stand presented an innovative ingredient that promised endless culinary possibilities for professional chefs and home cooks alike. And, of course, the unparalleled high-quality Valrhona chocolate needs a special mention. As a prestigious name in the culinary world and a key sponsor of major competitions like the International Catering Cup, the World Pastry Cup, the French Bakery Cup, and the Bocuse d’Or, Valrhona’s presence underscored the event’s commitment to excellence and premium ingredients. Its rich, nuanced flavors are a benchmark for fine chocolate globally.
A special acknowledgment is also due to the Segafredo Zanetti stand, strategically located within the Coffee section of the Expo. Their consistently delicious, caffeine-packed beverages proved to be an absolute lifeline, keeping my energy levels robust and my spirits high throughout this stellar, infinitely exciting gastronomic event. Thank you, Segafredo Zanetti, for fueling the passion and perseverance of all attendees!
Sirha Lyon 2023 was an extraordinary confluence of talent, innovation, and passion, solidifying its reputation as the essential global meeting point for the food service industry. The journey through its vibrant halls, the intensity of its world-class competitions, and the rich tapestry of flavors from around the globe provided an unparalleled experience. This first part of my review merely scratches the surface of the wonders I encountered. My excitement builds as I prepare to share more detailed accounts of the World Pastry Cup and the Bocuse d’Or, both hosted with magnificent flair in Lyon this year. Stay tuned for those forthcoming reviews, coming up soon!
*Disclaimer: While I received complimentary tastings to facilitate this review, all opinions expressed here are entirely my own and reflect my genuine experience.