Article du 1 February 2025
Record numbers: 257,000 visitors, 4,700 exhibitors on 140,000 m² of floor space
Sirha Lyon 2025 once again confirmed its status as a must-attend event for professionals in the gastronomy, hotel and catering industries.
With over 257,000 visitors and 4,700 exhibitors covering 140,000 m², this year’s show attracted a record number of visitors and highlighted the latest trends and innovations in the sector. Between demonstrations, conferences and international competitions, the show vibrated for five days to the rhythm of the greatest culinary contests.
From France’s historic victory at the Bocuse d’Or to Japan’s exceptional performance at the Coupe du Monde de la Pâtisserie, here’s a look back at the highlights of this gastronomic event.
Photo opposite: Aurélien Houenard, winner of the Maître d’Hôtel Trophy © Julien Roche
Paul Marcon brings the Bocuse d’Or back to France
The highlight of Sirha Lyon 2025 will undoubtedly be Paul Marcon’s victory at the Bocuse d’Or, the world’s most prestigious culinary competition.
At just 29 years of age, the young chef impressed the jury by sublimating celery, lean meats and lobster, while paying homage to his native Auvergne with green apple and chartreuse. His triumph is all the more symbolic in that it marks the first father-son double in the history of the competition, 30 years after his father, Régis Marcon, won in 1995.
Accompanied by Camille Pigot, voted Best Clerk of the Year, Paul Marcon came out on top against 23 other countries, including Denmark and Sweden, who rounded out the podium.
Photo opposite: Paul Marcon and Camille Pigot, winners of the Bocuse d’or 2025 © Elisa Hilaire
France dominates the World Burger Contest
The World Burger Contest 2025, held at the heart of Sirha Lyon, once again showcased French know-how in the burger world.
This international competition, featuring chefs from seven countries (France, Italy, Spain, Morocco, Côte d’Ivoire, United States and Belgium), put on a gastronomic show that was as creative as it was delicious.
After three hours of competition, Louis-Gautier Lepers, chef at Papa Renard restaurant in Morzine, took first place with a burger combining technique and daring.
Already runner-up in 2023, this time he convinced the jury with his novel flavor combinations and impeccable execution, also taking the prize for best sweet burger.
Second place went to Lionel Ravel, another French representative, who shone in several categories, winning the Best Vegetarian Burger, Best Traditional Burger and the regional “Ma Région, Ses Terroirs” award. He showcased local products from Auvergne-Rhône-Alpes, sublimating French terroir through creations as tasty as they were original.
Finally, the podium was completed by Ahmed Traoré, a candidate from Côte d’Ivoire, who was taking part in the competition for the first time and impressed with his culinary mastery and daring.
A special public prize was awarded to Moroccan chef Mohamed Abaragh, whose burger caused a sensation on social networks, testifying to the growing public interest in the event.
This year’s event confirmed that the gourmet burger is now an essential playground for chefs, where creativity, product quality and technical expertise make all the difference.
With this double French victory, the World Burger Contest 2025 proves that France not only shines in haute cuisine, but also excels in the art of the burger revisited!
Photo below: Louis-Gautier Lepers wins the World Burger Contest © World Burger Contest
Japan wins Pastry World Cup
On the podium of the Coupe du Monde de la Pâtisserie, Japan took the gold medal, rewarding the technical skill and audacity of its team.
France, represented by Haruka Atsuji, Jérémy Massing and Mickaël Guyader, takes second place, followed by Malaysia, which completes this prestigious ranking.
The International Catering Cup: the consecration of French caterers
In the catering category, France also distinguished itself by winning the International Catering Cup, which rewards the world’s best craftsmen.
Julien Guénée and Louis Tocheport came out on top against Italy (silver) and Japan (bronze), confirming French excellence in event gastronomy.
France also excels in the world of cheese and bakery
French cheese and bakery expertise also shone through. The Coupe de France des Fromagers crowned Jules Mercier, while the Cheese & Chef competition honored the duo of Hélène Spaeth & Claire Lise Rau.
In bakery, the Pays de la Loire region won the Coupe de France de la Boulangerie, followed by Occitanie and Auvergne-Rhône-Alpes.
Photo opposite: World Pastry Cup at Sirha 2025 © c_whitemirror
Other Sirha 2025 highlights
Sirha Lyon 2025 was also the venue for a number of other competitions highlighting the art of the table and the culinary professions:
- Maître d’Hôtel Trophy: Aurélien Houenard wins gold in the professional category.
- Gargantua competition: France’s best collective cooking team was crowned, with Yohan Laly and Rakotonavalona Andriamilanto Veroniaina in first place.
- Flexitarien competition: David Audas, Vincent Foyer and Cédric Gandon won with an original interpretation of Bouchons Lyonnais.
- Sirha Scène Coffee Show: Pierre de Chantérac was crowned French Coffee in Good Spirits champion, while Kévin David won the French Barista Championship.
- Championnat Européen du Sucre d’Art: Matthieu Jeangerard took first place with a spectacular work in blown and drawn sugar.
Photo opposite: World Pastry Cup, Team Japan, SIRHA 2025 © Joel Philippon
A Sirha 2025 marked by innovation and transmission
Beyond the competitions, Sirha Lyon 2025 was a veritable laboratory of innovation, highlighting developments in the sector.
The VALO RESTO PRO Trophies rewarded the most sustainable initiatives in foodservice, while the Pépites de la Boulangerie awards honored the most innovative products, such as French Desserts’ Cake Breakfast.
With a record number of visitors and an increasingly competitive field, this year’s edition confirms that Sirha remains the world’s leading gastronomic event.
The next big challenge? The 40th anniversary final of the Bocuse d’Or, already shaping up to be a historic event in 2027!
Photo opposite: Luc Dubanchet, General Manager Sirha Food © Norbert Grisay
Cover photo: Sirha Lyon © Monet
