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09/14/2006
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New in 2006: La cuisine du SIAL
The place for the culinary events at SIAL 2006. At SIAL 2006 there will be a new area in the centre of Hall 6 for demonstrations and creativity. La Cuisine du SIAL is the place for professional, convivial demonstrations throughout the five days of the exhibition.
The VIP Lounge adjacent to the Cuisine du SIAL is a special hospitality area where catering professionals can entertain guests and partners in comfort and style.
Partners already involved include: Euro-Toques, Bonnet, Groupe ECF (Chomette Favor, Ecotel, Brunetti, Restofair, Pro2, etc.), École Grégoire Ferrandi, Les Editions de la RHF, Nexia, etc.
Highlights of La Cuisine du SIAL include:
Le marché des chefs (chefsgo shopping), in partnership with euro-toques
12 chefs, all members of the Euro-Toques association, comb the aisles of SIAL looking for ideas…
9 European countries are invited to participate in SIAL 2006 –
Belgium, Denmark, Germany, Ireland, Italy, Luxembourg, Netherlands, Spain and Switzerland – alongside Euro-Toques France represented by 3 chefs.
France Patrick Bagot, Le chardon bleu (Nancy) - Lorraine / Patrice Demarcq, L'auberge fontenoise (Fontaine Notre Dame) - Cambrai / Pierre Yvan Boos, restaurant L'Alchimie (Pontarlier) - Franche Comté / Germany Ernst Ulrich Schassberger, Hôtel Schassberger / Belgium Stéphane Pierre, traiteur Stephane Pierre / Denmark John Kofod Pedersen, Sortebro kro / Spain Ramon Freixa, El racó d'en freixa / Ireland Martin DWYER, consultant culinaire / Italy Luciano TONA, La fermata di casatenovo / Luxembourg Renato FAVARO, ristorante Renato Favaro / Netherlands Evert THIELEN, Gertrudahoeve / Switzerland Fabrice Taulier, Royal Plaza - Montreux.
Every day for three days, four chefs – 3 European and 1 French –, accompanied by trainees from the Ecole Ferrandi, scour the aisles of SIAL looking for inspiration from the exhibitors. Using products selected from the stands, they conjure dishes in La Cuisine du SIAL. The chefs prepare, present and comment on their creations live in front of visitors to the exhibition.
Visit La Cuisine du SIAL on the mornings of Monday 23, Tuesday 24 and Wednesday 25 October for live demonstrations with commentary!
Fruits & légumes design: a new, forward-looking approach to fruit and vegetables
To promote fruit and vegetables through creativity, students from the Culinary Design Workshop at the ESAD school of art and design in Reims design futuristic concepts on the theme of fruit and vegetables. They devise new flavour combinations and new ways of presenting and eating fruit and vegetables.
The creations will be exhibited in the Fruits & Légumes Design area in the centre of the Fruit & Vegetables sector in Hall 6.
And to enable visitors to taste some of the creations, students from the Caterer/Events Organiser course at the Ecole Supérieure de Cuisine Française Ferrandi test out the recipes for the benefit of visitors in the Cuisine du SIAL.
Tastings every day at 16.30.
In partnership with: Le Marché International de Rungis
Tendance chefs (trendy chefs), in partnership with editions de la RHF
Tendance-Chefs events feature rising young stars who are bringing a breath of fresh air to French cuisine by introducing new modes of eating.
Contemporary dishes, in tune with the lifestyle of today’s consumers who have broadened their approach to food and cooking. Simple, easy-going catering that fits into the worlds of work, leisure and socialising. Live in front of a public audience, these young chefs will bring their creativity to bear on the simplicity of everyday eating, including ideas for tapas, street food, snacking and other informal ways of eating
There will be two demonstrations with 4 successful chefs who have successfully adapted their culinary style to today’s consumers.
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(Source: SIAL)
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