A veritable laboratory for global trends in the restaurant business, Sirha in Lyon not only stands out in haute cuisine, with the Bocuse d'Or competition, but it also explores future facets of commercial cuisine. In 2009, for the first time, organizers have united several concepts in a single area that illustrate the evolution of the sector.
This Food Studio by Sirha has been produced in a partnership with industry suppliers with regard to both ingredients and decoration and architecture. It was coordinated by a two-headed artistic management team: Elisabeth Brémond, stylist, colorist and decorator and Emmanuel Chevalier, designer of objects and spaces. It gravitates around the generic term "Fusion": fusion of savoir-faire, materials, origins; and it occupies four spaces: Pro-fusion, which is broken down into two baking and confectionery counters; In-fusion, the beverages counter; and Ef-fusion showcasing table arts. As Marie-Odile Fondeur, director of the exhibition, indicates: “through breaking the traditional food codes, setting a new aesthetic imagery, innovating mises en scène, sensory workshops and futurist concepts these four spaces organized by professionals become veritable laboratories for ideas and inspiration.”In-fusion: the bar in all its states Experimental, re-creative and modern, the bar project is signed by Fabien Chalard’s team (FC group - creation of restaurant concepts - Lyon). To illustrate the new trends for modern nutritional wellness, this bar concept is developed around three major themes: relaxing, energizing and sensual. To stay in good shape and keep one’s shapes, recipes based on grains and sprouts, molecular techniques or light tea- or flower-based beverages will be at this counter for immoderate consumption. In partnership with Gaz de France Provalys, Interflora and Convotherm. www.sirha.comEf-fusion an area showcasing table arts, furniture and textiles The Ef-fusion space has an original way to show off the singular and plural trends for the table arts 2009. At a time when variety and innovation are de rigueur, specialists are diversifying their offerings through five scenes and five table sets. Five Meilleurs Ouvriers de France from Interflora, have added a botanical touch. The Breakfast table set with a “trendy dress code” conjugates a sparkling and vibrant setting, good morning humor and eccentricity. The Street Eat table set is practical, urban, ergonomic and functional for a quick snack. The Cheers table set offers a soft blend of lounge and slunch attitude adopting new codes for trendy contemporary hosting. The Home Sweet Home table set, with its edible colors, breaks away from traditional table rules. Modern, it dares the whimsical and a diversity of shapes, sizes and prices. The Stardust table set, a great seductress, sublimates luxury, prestige, elegance and sophistication. The space was designed in a partnership with Arc International, Comatec Design, Couzon Amefa, Revol, Solia, Oxstal, Eosine, Tarkett and Emmanuel Chevalier DesignerPro-fusion: Baking, pastries and confectionery area Audacious, avant-garde and resolutely contemporary, bakery-pastry-confectionery partners gave themselves the license to divert visitors’ senses with delicious and provocatively gourmet experiences. The project of the company Bridor France is the result of a collaboration developed around bread and Danish pastries with Frédéric Lalos, MOF in the bread sector. Together, they chose to explore new territories and offer a rediscovery of bread, a mythical product, from its basic dimension to a contemporary and forward thinking vision. Four workshops: Shaping & Snacking – Nomadic and Sensorial- Mise en scène and Theatrics – Tasting and Language – more than one set of trends to discover and experiment. For confectionery and pastries, the ENSP project in Yssingeaux (group Alain Ducasse and Yves Thuriès), was developed in collaboration with Jean-François Arnaud; MOF pastry chef 2000, Sébastien Serveau, pastry chef, and Elisabeth Brémond. It borrows from the codes of jewelry design and, more generally, femininity, for its style for exhibiting sweets. Jewel-like collections made of sugar, including one in Sirha’s colors, and a panoply of make up made of chocolate invite the visitor for a unique sensorial tasting not to be missed.In-fusion: the bar in all its states Experimental, re-creative and modern, the bar project is signed by Fabien Chalard’s team (FC group - creation of restaurant concepts - Lyon). To illustrate the new trends for modern nutritional wellness, this bar concept is developed around three major themes: relaxing, energizing and sensual. To stay in good shape and keep one’s shapes, recipes based on grains and sprouts, molecular techniques or light tea- or flower-based beverages will be at this counter for immoderate consumption. In partnership with Gaz de France Provalys, Interflora and Convotherm. www.sirha.com
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