From January 19th to the 23rd, the 21st edition of the Sirha Lyon took place, the largest international meeting of gastronomy and food service’s industry. It was a great opportunity for Andros Chef to present its innovations and product ranges.
New season, new flavours
This exhibition was a great opportunity to introduce our three new fruit purees to the gastronomy community: a limited edition 100% fruit puree of French strawberries, a 100% mixed berries puree, and a blood peach sweetened puree.
One of Andros’ latest innovations was also spotlighted: Essential Fruit Mixers which is a revolutionary breakthrough for mixologists in their pursuit of natural ingredients. With 60% to 70% fruit, this preparation is all natural, devoid of any added flavouring, and tailor-made for bar professionals and cocktail applications. This ingredient is not from concentrate nor diluted, providing the perfect balance of fruit texture and taste to elevate your cocktail or mocktail creations to new, unprecedented levels.
Daily cooking demonstrations by Chefs
At our booth, VIP chefs and students gave pastry and mixology demonstrations through the whole exhibition: Stéphane Augé (Meilleur Ouvrier de France glacier), Stéphane Mangin (pastry chef of the Georges Blanc *** restaurant), Florence Lesage (2022 world champion in “Arts sucrés”), Alexis Beaufils (pastry chef of the Hotel Brach and 2022 world champion in “Arts sucrés”), and pastry chefs Rémi Bouiller, Moulaye Fanny, Keiko Nagae, Edouard Morand.
Andros would also like to thank Julien Boutonnet (Meilleur Ouvrier de France pastry chef) and Julien Gradoz (World’s Best Caterer 2017) from the Ecole hôtelière de Lausanne, both of whom were present for a book signing and a tasting of their creations.
This week was full of passion and the sharing of culinary expertise between accomplished chefs of today and the up-and-coming generation of chefs.
A Growing Community of Chefs
Andros Chef is part of a community of professionals that is growing day by day with relationship that are being created and developed.
We warmly thank all these passionate professionals who are like us Curious by Nature and in pursuit of excellence for the development of exceptional products.
The 5th place for Naïs Pirollet, Team France Bocuse d’Or
As a partner of the French Team, we were able to follow Naïs Pirollet’s triumph at the Bocuse d’Or. Graduated from the Institut Paul Bocuse, she is the first woman and the youngest chef to represent France at the Bocuse d’Or Final.
Supported by the French Team, her coach, Chef Edouard Loubet, and her assistant, Cole Millard, Chef Pirollet was determined to show that youth was not an obstacle in the culinary art success. Months of intense preparation finally paid off, as the young woman literally pushed herself to the limit and demonstrated the best of herself.
After five hours and a half of cooking, persistence and creativity, she was awarded in 5th place and won a prize for the children’s dish “Feed The Kids”.
Andros Chef is proud to support and follow these young talents on a daily basis and wishes Naïs Pirollet all the best for the future, this is only the beginning of a great adventure.
World Pastry Cup 2023: Japan’s victory
The World Pastry Cup is an international event taking place every two years at the SIRHA in Lyon. This contest represents all the pastry professions through the world, an opportuniry to discover new talent.
17 teams were competing to win the 2023 Pastry World Cup, each creating 42 tasting desserts and 3 artistic pieces based on climate change theme, in the time frame of 10 hours.
This 18th edition of this competition was chaired by Pierre Hermé and Cédric Grolet, two internationally known French pastry chefs, who greatly appreciated, and therefore rewarded, the Japanese team’s creations, as well as their team spirit and the non-wastefulness of the products used. The winning team was composed of Moe Takahashi, Naritoshi Suzuka and Yusaku Shibata. Congratulations to the French team who came 2nd, followed by Italy!
We would like to thank again all the chefs, customers and partners for their visit and for these beautiful moments of exchange and sharing around the fruit in pastry. We look forward to seeing you next year!
