Sirha,a living catering trends laboratory

World Hotel and Catering Trade Exhibition
22 to 26 January 2011, Eurexpo Lyon, France

Trends in all the sectors. And the prestigious culinary contests held on the Sirha
stage, the Bocuse d’Or, the Coupe du Monde de la Pâtissiere (World Pastry Cup)
and Louis Lesaffre Cup, offer a spectacular, unforgettable vision of the latest trends
in the catering trade.

Sirha, the finest setting for some exceptional contests
Projected on to big screens, the skills, creativity and know-how of the chefs and pastry
makers competing in these thrilling contests will inspire the spectators.
The brand new Paul Bocuse Hall (10,500 m2) will be mostly dedicated to the Chefs Area
and also host a completely redesigned contest area, with spectator seating capacity
doubled to nearly 1500. More open contest kitchens will also give spectators an enhanced
view of the events.

In 2011, the concept for this area will focus on sustainable development, which will also
provide the theme for the decor in the Village and the fittings in the contest kitchens.

The “Bocuse d’Or”, the best of international cuisine
Tuesday 25 and Wednesday 26 January
After an 18-month worldwide selection process, with 56 national selection competitions
and three continental events in Latin America, Asia and Europe, 24 finalists head to Lyon
to go head-to-head in a unique competition where they will have to create their personal
interpretation of a set dish, watched by an enthusiastic audience.
Above all, this is a human adventure calling upon the candidates’ personal experience,
culinary heritage, technical skills, creativity and ingenuity, reflecting the passion they all
The next Bocuse d’Or will be staged in the new setting and awarded in the presence of
Yannick Alleno, honorary president (three Michelin-starred chef at the Meurice
restaurant, 1999 Silver Bocuse winner), Geir Skeie, president of the international jury
(2009 Bocuse d’Or winner), and, of course, the founding president Paul Bocuse.

The Coupe du Monde de la Pâtisserie (World Pastry Cup), the art of all things sweet
Sunday 23 and Monday 24 January
The 2011 edition of this contest, created and presided over by one of the leading French
pastry chefs, Gabriel Paillasson, will have two honorary presidents: Usuke Takahashi
and Kazuaki Takai.
Over its 20-year history, the Coupe du Monde de la Pâtisserie has transformed pastrymaking
into an art form.
Twenty of the best pastry-making teams on earth will vie with each other as they strive to
lift the coveted trophy. The finalists come from 38 countries, where national selection
competitions (continental events in the case of Asia and Latin America) were held over the
past two years.
It is also a human adventure with passion and creativity at its heart, where teams
comprising a pastry chef, a chocolate specialist and an ice-cream specialist battle to take
creativity to new heights.


Wir stellen Ihnen alle 24 Kandidaten des wichtigsten Kochwettbewerb der Welt, dem Bocuse d’or (23.-24. Januar 2007) vor. Hier der Kandidat Frakreich, Fabrice Desvignes. (englisch

Kitchens of la Présidence du Sénat, Paris
1993-1995: commis – George Blanc in Vonnas (01)
1995-1996: cook – service of the Etat Major – Ministry for Defence in Paris
1996-1997: assistant chef de partie – R. Cressac – Hôtel Beau Rivage in
Geneva (Switzerland)
1998: chef de partie for fish- Bernard Ravet at Vufflens-the-Chateau
1998: chef de partie – La Tour du Roy in Vervins (02)
Since 1999: assistant chef – Présidence du Sénat in Paris

First steps in cooking

Fabrice Desvignes was born on 29 November 1973 into a family
of cooks. Before him, his parents and his grandmother owned
reputed restaurants. His childhood years were spent behind the
scenes, where he acquired the fundamentals of traditional
French cuisine, which serve him even today. This was excellent
training for him, which he pursued at the most reputed establishments,
before joining the kitchens of the Présidence du Sénat, in
Paris in 1999.

Training for the Bocuse d’Or

Selected for the Bocuse d’Or on 30 March 2006 in Paris, Fabrice Desvignes said,
„Since that date, I live only for the competition in Lyons“. Fortunately, the French
candidate is accompanied in his training by highly qualified chefs: Gilles
Poyac, Pascal Grière, and Jerome Le Mining, with whom he has worked with
on a daily basis for seven years, and who hold the title of Meilleurs Ouvriers of
However, culinary technique is not the only criterion of success for the Bocuse
d’Or. A few months into the contest preparations, Fabrice Desvignes compares
– in emotional terms – the prestigious competition with the birth of his first child!
He associates his technical preparation to a physical and psychological workout,
in order to overcome his anxiety in time for the big day. However, if the
contest takes up a lot of his attention, he still manages to find time to be with
his wife and two daughters.

Outside the kitchen

In addition to cooking and the stress that goes hand in hand with the event,
the French candidate for the Bocuse d’Or rounds up his supporters. T-shirts have already been printed and
all the staff of the Présidence du Sénat has been invited to the contest.

Between us…

The candidate speaks
French, English, and has
a splattering of Spanish
What does his mother
think of his cooking:
„She says -what I prepare
at the house is good.
But she has never tasted
my cooking at the restaurant.“
If he were a product,
it would be…
„Foie gras, because it is
a fine dish, which one
can combine in a thousand
different ways.“

His commis

Antoine Michelson, has been an apprentice with the kitchens of the Présidence du Sénat for one and half
years. He wishes to participate in the contest because he „likes working under pressure“ and thinks that the
Bocuse d’Or will enable him „to improve his self confidence, thanks to the responsibilities that Fabrice
Desvignes has entrusted him with.“

Fabrice Desvignes works with CHROMA HAIKU knives.