16-20 Oct. 2016 Paris Nord Villepinte - France
Careful reflection has gone, in 2012, into turning “La Cuisine du SIAL” into “La Cuisine by SIAL”, a concept to be rolled out at all SIAL Group Expos. More than mere semantic tweaking, this new designation signifies a key development marked by several new features, and is sure to prove a central attraction of the exhibition, as well as a benchmark event for foodservice professionals. It continues to be developed apace, with the addition of new strings to its bow.
2010 saw the appearance of the Food Service Club, the VIP space dedicated to managers and key buyers from the foodservice sector. 2012 sees the creation of a modern, experimental VIP restaurant that exhibitors can make their own so as to regale their guests with inventive and bold recipes. Its "open-plan" kitchen allows guests to discover what lies behind the scenes of the restaurant. Its "ephemeral table", with fifty or so place settings, reflects every day a topical menu with the most innovative products from SIAL.
fitted out with high-tech equipment in partnership with Electrolux, is playing host to great chefs such as Gilles Choukroun, Flora Mikula and Chef Damien, as well as representatives of the Disciples d’Escoffier association from all around the world. The mission that they have taken on is to highlight the innovative products selected in SIAL Innovation, the exhibitor products from the Chefs Market and all the latest culinary trends:
… discover what trends the future holds with Food Design, an exhibition produced by the students of ESAD Reims School of Art and Design on the theme: “Like a chef in the home“. SIAL has already shortlisted some projects, the most advanced of which will be presented in an exclusive preview at the May 24 press conference.
… discover a selection of catering products in one and the same place with Les Vitrines Gourmet, a showroom dedicated to exhibitors wishing to promote their foodservice products.