31 January 2017


January 2017


Sirha 2017: a record-setting edition!

Sirha trade show 2017 edition has hosted a record-setting affluence of 208,000 professionals including 25,000 chefs, meaning 10 % more visitors compared to 2015, with a 17 % increase in number of international visitors.

The 3,000 French and international exhibitors and brands welcomed 208,000 professional visitors (+ 10 % vs 2015) seeking to discover the latest innovations and inspiration. 25,469 chefs attended the event, that welcomed 17 % more international visitors.

A crossroad of worldwide Food Service and the reference event for all professionals in the industry, Sirha 2017 has exceeded all expectations with a record attendance, and incredible business done during the show.

Boasting with life and powered by the enthusiasm and commitment of all its players, the 2017 Sirha edition has offered an amazing experience, far beyond what visitors were expecting to find.

Sirha 2017: a bubbling pool of ideas and exceptional place for sourcing

Ever more prospective and efficient, Sirha 2017 has presented more than 750 new products and services on high quality stands. Everything contributed to a proficient visit and elating experience for all participants, in an extraordinary atmosphere that strongly enhanced business.

Covering an exhibition surface of 132,000 m² in 2017, Sirha will further develop its offering from 26 to 30 January 2019 with an additional 9,000 m² thanks to the construction of a new hall.

Sirha Contests: a spirit of competition and transmission from all trades

3 new contests were introduced to further enrich the Sirha 2017 programme. The Maître d’Hôtel Trophy, Best Young International Bakers contest and Global Young Chefs Challenge naturally found their place at Sirha. These new contests add to an already rich programme representative of all the trades in the commercial and collective food service sector.

Contest podiums/winners

Bocuse d’Or

For the first time ever in the history of the contest, USA has imposed its supremacy in Lyon after 5 hours and 35 minutes of tests. Created in 1987 by Paul Bocuse, the most prestigious cooking contest in the world celebrated its 30th anniversary this year. Norway won Silver Bocuse followed by Iceland for the Bronze Bocuse.

Press release Bocuse d’or

Coupe du Monde de la Pâtisserie

As in 2013, its last participation, France wins the Coupe de Monde de la Pâtisserie – the international reference event in the trade created in 1989 by Gabriel Paillasson its president founder. The Silver Medal was awarded to Japan and the Bronze Medal to Switzerland.

Press release Coupe du Monde de Patisserie

International Catering Cup

The Swiss team win the Gold Trophy and title of « Best International Catering Cup Caterer» followed by the French team for Silver and Singapore team for the Bronze Trophy. 

Press release International Catering Cup

Key figures Sirha 2017 :  a legendary edition

  • 207,930 professionals (+ 10% vs 2015) including :
    • 25,469 chefs (+29 %)
    • 29,778 internationals (+ 17%)
  • 2,984 exhibitors and brands
  • 132,000 m² exhibition surface
  • 28 international pavilions – 14 regional pavilions
  • 21 contests
  • 1,650 demonstrations/day – 14 tons of food offered to local food bank