Join us on the SIRHA show booth 6J86 !

Nicolas Villion ©

Nicolas Villion ©

On January 26, 2019

SIRHA - World Hospitality & Foodservice event- from 26th to 30th of January 2019 - Lyon Eurexpo

We will participate in a round table on the theme
Increase of Fresh fruits and vegetables consumption out of home.
What are the levers for this trend to continue?
Tuesday 29 January - from 14.00 to 14.40 on the Interfel booth (Hall 2.1)

Participants of this round table :
Maxime Michaud, Researcher in Social Sciences, Institute Paul Bocuse Research Center
Laurent Grandin, Interfel president
Eric Lepêcheur, president of Restau'Co
Rémi Vilaine, GIRA Foodservice
Maxime Michaud will bring his perspective of anthropologist on what means the tendency to re-consume more fresh products, and on the motivations behind the research for local products, organic products, ...
For more information: symposium@institutpaulbocuse.com

We have been selected in 3 thematic paths:
 

- "Health & Wellbeing" organized by ISARA Lyon.
Our R & D Consulting division will highlight its expertise on the creation of recipes International Pleasure & Health around pulses in collaboration with our Alliance by Paul Bocuse Institute - a global network of 22 schools of excellence in culinary arts and hospitality.
To learn more about this thematic path and to register: sirha@isara.fr

- "The well-being of the guests" organized by Restau'co.
To learn more about this thematic path and to register: contact@restauco.fr

- "Special diets - Vegan, gluten-free, lactose-free" organized by Nutrimarketing Tuesday 29th January 16.00
To learn more about this thematic path and to register: alix@nutrimarketing.fr


Also, you could find the work of Florent Boivin, culinary chef MOF (Meilleur Ouvrier de France) 2011 in our R&D Consulting team in the magazine Restauration21 on a graphic composition around 5 variations of the leek: transformed into powder and juice, his rootlets were fried to bring crisp and the stem just cooked to retain chlorophyll.

With the fingers or a fork, the important thing is the pleasure of eating.
The scientific program of the Institut Paul Bocuse Research Center deals with this pleasure of eating. 
To read the full article in the magazine Restauration21 in the portfolio p38lnkd.in/gxUi7Gg
The magazine will be distributed at the SIRHA press booth.


Type :
Research

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Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

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