Sirha Lyon 2025: Gault&Millau present at the world's leading gastronomic event

Sirha Lyon 2025 returns for five days of exchange and inspiration around gastronomy and the culinary arts. Considered one of the world's leading trade shows, the event brings together the leading figures on the international gastronomic scene, artisans of taste and enthusiasts of the sector.

Highlights at the Gault&Millau x Enodis stand (F110, Hall 6)

Gault&Millau, the leading authority on the world of gastronomy, will be making its presence felt with a series of culinary demonstrations. Here's the full program of masterclasses scheduled on the stand:

▶ Thursday, January 23:

• 11:30 am: Vincent Leleu, Restaurant Le Président in Lyon (14/20 - 2 toques): Pigeon au sang cooked on the trunk, confit leg salmi, truffle giblet cream, and braised salsify
• 1:30 p.m.: Stéphane Froidevaux, Restaurant Le Fantin Latour, Grenoble (17/20 - 4 toques): Encounter between land and sea in the brime de Chamrousse
• 3:00 pm: Julien Dimofski, Restaurant Dimofski in Woelfling-lès-Sarreguemines (16/20 - 3 toques): Roasted Vosgian squab, straw leeks, dried spinach veil, parsley essence
• 4:30 p.m.: Matthias Marc, Restaurant Substance, Paris (15/20 - 3 toques)

▶ Friday, January 24:

• 11:30 a.m.: Frédéric Metzger: Topinambour, Saint-Jacques, truffles
• 1:30 p.m.: Yoan Delorme: Restaurant Chamarlenc, Le Puy-en-Velay (13.5/20 - 2 toques): Mussels and pig from Haute-Loire
• 15 h 00 : Jean-Baptiste Ascione: Restaurant Petit Gris, Paris (13/20 - 2 toques): Line mackerel in escabeche, miso and fennel vinaigrette
• 4:30 pm: Jean-François Têtedoie: Restaurant Café Terroir in Lyon (12/20 - 1 toque): Arctic char in melanosporum truffle scales, winter vegetable garden

▶ Saturday, January 25:

• 11:30 a.m.: Charles-Antoine Jouxtel : Restaurant Symbiose in Cabourg (13.5/20 - 2 toques): Two-cooked cuttlefish, ragout of black Beluga lentils from Normandy, brocoletti, and grapefruit beurre blanc
• 1:30 p.m.: Coline Faulquier: Restaurant Signature, Marseille (14.5/20 - 2 toques): Fish soup, rouille, filet mignon charcuterie
• 15 h 00 : Laetitia Visse: Restaurant La Femme du Boucher in Marseille (13/20 - 2 toques) : Crispy black pudding in filo pastry, apple chutney and pickles
• 4:30 p.m.: Virginie Guitard: Restaurant Combustible in Toulouse (12.5/20 - 1 toque): Brandade de morue, quick to catch fire

▶ Sunday, January 26:

• 11:30 a.m.: Johan Thyriot: Restaurant Domaine du Colombier in Malataverne (16/20 - 3 toques): Scorsonère, truffle, parsley
• 1:30 pm: Mallory Gabsi: Restaurant Mallory Gabsi in Paris (15.5/20 - 3 toques): Cod cooked at low temperature, hazelnut butter mousseline, seasonal vegetables, yuzu and kalamansi gel
• 15 h 00 : Gaëtan Gentil: Restaurant Prairial in Lyon (16/20 - 3 toques) : Confit kohlrabi, lemon balm vinegar whey sauce and fish roe
• 4:30 p.m.: Maxime Lesobre: Restaurant Château de Courban, Courban (14/20 - 2 toques): Roasted Bay of Seine scallop bread, jus des bardes spiked with yellow wine, scallop cream

▶ Monday, January 27:

• 11:30 a.m.: Antonin Buron: Restaurant Château de Bagnols in Bagnols (15/20 - 3 toques): Frog in raviole, Chambéry vermouth emulsion, parsley pomade
• 1:30 p.m.: Indra Carrillo: Restaurant La Condesa in Paris 14.5/20 - 2 toques: Roasted langoustine, crispy skin, declension of pumpkin and zaatar
• 15 h 00 : Tom Meyer: Restaurant La Chèvre d'Or in Eze (17/20 - 4 toques) : Jerusalem artichoke charcoal, épine vinette, malted barley coffee sabayon

Visitors will also be able to discover and pick up Gault&Millau magazine #8 at the Gault&Millau and Enodis stands, as well as at the Enodis Village des Chefs area.

The Bocuse d'Or and the Coupe du Monde de la Pâtisserie

One of Sirha Lyon's flagship competitions, the Bocuse d'Or brings together the world's greatest chefs for a confrontation of culinary excellence. This event, a symbol of creativity and technique, once again promises to reveal the talents of tomorrow.

The Coupe du Monde de la Pâtisserie, another eagerly-awaited event, brings together national teams for a showdown of sweet creations. From chocolate sculptures to innovative entremets, this competition is all about precision and artistic know-how.

Total immersion in culinary innovation

Alongside the presentations, Sirha Lyon offers a unique showcase for the latest technological innovations and gastronomic trends. With competitions, conferences and show cooking, this event brings together culinary excellence and inspires professionals and enthusiasts alike.
With thousands of visitors and exhibitors, Sirha Lyon 2025 promises a unique experience.