Join us backstage at SIRHA Lyon 2025!

Gaetan Fiard, in the spotlights

This year, we had the great honor of hosting pastry chef Gaetan Fiard, who highlighted Andros Chef ingredients in several of his delectable creations: blueberry cheesecake, mango coconut choux, Basque cake… and also full-fruit sorbets made with the new lemon yuzu and cranberry strawberry high fruit compotes, as well as new fruit purées like açaí and kalamansi.

A huge thank you to him for his energy and for delighting us throughout the entire event.

L’Atelier landing in Lyon

A year after its opening, “L’Atelier du fruit & du végétal”, our demonstration area for professionalshas firmly established itself at SIRHA, showcasing to our clients this venue that has become the ingredients’ workshop. Located in front of our experimental orchard, it serves as our dedicated space to welcome clients, partner chefs, and conduct research to identify the best assortments of fruits and varieties. The “Atelier” consolidates all our expertise, offering a comprehensive mastery of fruits and vegetables.

Showcasing talent: Jeanne Boissellier’s dessert demonstration at our stand

The winner of the 2024 “Fruits de Talent” pastry competition, Jeanne Boissellier, graced our stand on Saturday to offer a demonstration and tasting of her plated dessert, crafted in a verrine, to our visitors. A big thank you to her and the Institut Lyfe for their presence.

Supporting champions: Chef Paul Marcon and Team France Bocuse d’Or

To offer our support, we had the pleasure of hosting Chef Paul Marcon and Team France Bocuse d’Or at our stand for some final words of encouragement before the grand finale, where they triumphed. Congratulations to them!