A top quality stage to highlight your expertise and promote your innovations!

Created in 2011 and hosted by Carinne Teyssandier (cookery presenter on Télématin and Cuisine Tv), Sirha Web TV proposes an up-to-date overview of all the market segments present at Sirha.  It features more than 11 hours of programmes including interviews with top chefs, industry experts and players, as well as documentaries on the show.

AN EXCEPTIONAL PLATFORM FOR EXPRESSION
Sirha Web TV represents a unique opportunity to enhance your visibility with Sirha visitors thanks to its location at the very heart of the venue, and also with the thousands of visitors on the Web TV site.
Roundtables, conferences, demonstrations, etc., the TV set offers a truly exceptional stage to highlight and promote culinary innovations and new products.

WEB TV 2015 - KEY FIGURES 

  • 5 days
  • 180 contributors
  • 65 roundtables, interviews, demonstrations and conferences
  • 38 documentaries featured 

 

SATURDAY 21th OF JANUARY


MORNING


From 9.30a.m to 9.45a.m : Round table
Food service vision - Styles of Chefs management style

From 9.45a.m to 10.05a.m : the techniques
Institut Paul Bocuse - Food and tea pairing in gastronomy

From 10.05a.m to 10.20a.m : Round table
CIC - Going abroad: key to export your business or product

From 10.31a.m to 10.51a.m : The debate
Training in food service: stakes and opportunitiess

From 10.54a.m to 11.14a.m : The interview
Eric Kayser : Baker

From 11.25a.m to 11.40a.m : Round table
Institut Paul Bocuse - Which education and professional training for an international market?

From 11.45a.m to 12.15a.m : The Demo
Joseph Viola : Chef

From 12.26a.m to 12.41a.m : Round table
Ambassade cabinet conseil - Effective way to develop loyalty and to help to develop your staff

From 12.51a.m to 1.06a.m : Round table
Œil en salle - Front of house jobs: new requirement, new expectation for recruitment
 

AFTERNOON
 

From 2.00 p.m to 2.35 p.m : Conference
Ambassade Cabinet Conseil: Why Hotel and Catering business have difficulties to recruit?

From 2.45 p.m to 3.20 p.m : Conference
Leaders Club International: Preview of International winning concepts

From3.30 p.m to 4.05 p.m : Conference
The Goût Job: New developments for food businesses

From 4.15 p.mto 4.50 p.m : Conference
Toques Blanches Lyonnaises: Chef & producer co-creation

From 5.00 p.m to 5.30 p.m : Conference
La Cuillère d’Or: Women's position in food service industry

 

SUNDAY 22th OF JANUARY


MORNING


From 9.30a.m to 9.50a.m : Round table
Food for seniors: stakes and new needs

From 9.50a.m to 10.05a.m : the techniques
Institut Paul Bocuse - How to decant an old wine with a candle

From 10.05a.m to 10.20a.m : Round table
Business France - Needs of international buyers

From 10.31a.m to 10.51a.m : The debate
Nutrimarketing - Health and nutrition in catering: new constraints

From 10.54a.m to 11.14a.m : Round table
Loeb Innovation - Food service trends in 2017

From 11.25a.m to 11.40a.m : Round table
L'Hôtellerie Restauration - Allergen and no gluten: constraints and opportunities

From 11.45a.m to 12.15a.m : The Demo
Pauline Fleuret : Chef

From 11.41a.m to 12.26a.m : The interview
Philippe Rigollot : Pastry chef

From 12.51a.m to 1.06 p.m : Round table
Restauration21 - Organic food in the catering industry

AFTERNOON


From 2.00 p.m to 2.30 p.m : Demonstration
Valrhona: Discover Valrhona's latest innovation through a pastry demonstration

From 2.45 p.m to 4.00 p.m : Sirha Innovation Awards prize giving ceremony

From 4.40 p.m to 5.00 p.m : Conference
Centre Culinaire Contemporain: French poultry origin, and culinarity

From 5.10 p.m to 5.45 p.m : Conference
Honoré Le Mag: Tracks to custumer loyalty in Bakery & Pastry

MONDAY 23th OF JANUARY


MORNING


From 9.30a.m to 9.45a.m : : Round table
International exhibitors on Sirha

From 9.45a.m to 10.05a.m : the techniques
Institut National de Boulangerie Pâtisserie - Prestigious shaping of a bread for exceptional competition

From 10.05a.m to 10.20a.m : Round table
Food truck / Street food: new law, daily life and competitors

From 10.31a.m to 10.51a.m : The debate
Innovation for food service: how and why?

From 10.54a.m to 11.14a.m : The Demo
Grégory Cuilleron : Chef

From 11.25a.m to 11.40a.m : Round table
France Snacking - Digitalization of food service : a mandatory evolution

From 11.45a.m to 12.15a.m : The interview
Christian Le Squer : Chef

From 12.26a.m to 11.41a.m : Round table
Néo Restauration - Digitalisation of mass catering

From 12.51a.m to 1.06 p.m: Round table
Honoré Le Mag - Digital a new tech for bakery and pastry

AFTERNOON


From 2.00 p.m to 2.30 p.m Conference
Néo Restauration : Food tech livraison & Co

From 2.40 p.m to 3.10 p.m : Demonstration
Wagyu’s origin : Japan

From 3.20 p.m to 3.50 p.m : Conference
GuestOnline: The e-chefs: French hospitality goes digital

From 4.00 p.m to 4.30 p.m : Conference
FEEF : Supplier of the RHF : a win/win partnership

From 4.40 p.m to 5.15 p.m : Demo-conference
Mono Products: challenges and opportunities

From 5.25 p.m to 6.00 p.m : Conference
Food Connexion: Using social networks to develop your business

From 6.00 p.m to 7.00 p.m: Coupe du Monde de la Pâtisserie Prize Giving Ceremony

TUESDAY 24th OF JANUARY


MORNING


From 9.30a.m to 9.45a.m : Round table
CHD Expert - Local sourcing in food service

From 9.45a.m to 10.05a.m : the techniques
To be confirmed

From 10.05a.m to 10.20a.m : Round table
Zepros Collective - Hygiene and food safety: overview of the best pratices

From 10.31a.m to 10.51a.m : The debate
Waste and unsold products management

From 10.54a.m to 11.14a.m : The interview
Rasmus Kofoed & Thomas Keller : Chefs

From 11.25a.m to 11.40a.m : Round table
Restauration21 - Waste management in the catering industry

From 11.45a.m to 12.15a.m : The Demo
Denny Imbroisi : Chef

From 12.26a.m to 11.41a.m Round table
Coffee in Cuisine: new ideas and recipes

From 12.51a.m to 1.06 p.m : Round table
Restau'Co - A "new" institutional catering
 

AFTERNOON


From 2.00 p.m to 2.35 p.m : Conference
Meiko: New F-Gas law: unexpected impacts

From 2.45 p.m to 3.20 p.m : Conference
NPD: Leveraging Global Foodservice Insights 2017 to Harness Your Competitive Advantage

From 3.30 p.m to 4.00 p.m : Conference
ECOLAB: Food Safety: essential insights for the foodservice industry

From 4.10 p.m to 4.45 p.m : Conference
Geco: Best Practices Guide to Bio waste management at 16h10

From 4.55 p.m to 6.00 p.m : Contest : SIRHA start-up battle by Tiller

WEDNESDAY 25th OF JANUARY

MORNING

From 9.30a.m to 9.45a.m : Round table
RPF Cuisine Pro - Restaurant concept and equipment: finding the right duo

From 9.45a.m to 10.05a.m : the techniques
To be confirmed

From 10.05a.m to 10.20a.m : Round table
France Snacking - New concepts : trends and success factors

From 10.31a.m to 10.51a.m : The debate
Design trends for differenciation: from plate to interior decoration

From 10.54a.m to 11.14a.m : The interview
Guillaume Gomez : Chef

From 11.25a.m to 11.40a.m : Round table
FCSI - …and here's BIM! The digital model in kitchen design

From 11.45a.m to 12.15a.m : The Demo
Sébastien Bouillet : Pastry chef

From 12.26a.m to 11.41a.m Round table
Inter Beaujolais - Wine trends in restaurants

From 12.51a.m to 1.06 p.m : Round table
Equipment design for more productivity and comfort

AFTERNOON

From 2.00 p.m to 2.30 p.m : Demonstration
Centre Culinaire Contemporain : Living Lab

From 2.40 p.m to 3.15 p.m : Conference
CHD Expert: 10 challenges of table-service Restaurants

From 3.25 p.m to 3.55 p.m :Conference
GRDF: From bio-waste production to bio-methane production

From4.05 p.m to 4.35 p.m : Conference
RPF Cuisine Pro: New equipment for new ways of cooking

From 4.45 p.m to 5.15 p.m : Conference
CFAU / Club CHIC: interior design case study

From 5.25 p.m to 6.00 p.m : Conference To be confirmed

From 6.00 p.m to 7.30 p.m : Bocuse d'Or Prize Giving Ceremony

 

PARTNERS

 

 

 


 

21 - 25 January 2017 / Eurexpo - Lyon

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