Sirha 2025: The Unprecedented Program in Detail
From January 23 to 27, 2025, one of the most highly anticipated events in the world of gastronomy and hospitality will take place in Lyon, France: Sirha. This international trade show is a true benchmark for professionals in the sector, bringing together trends and innovations that will shape the future of the industry.
As a historic partner of Sirha, the Maison Valrhona has prepared an unprecedented program. Come discover our latest innovations, meet passionate experts, and share moments of inspiration with exceptional guests.
Visit the Valrhona Stand 4E28 - Hall 4
Discover all of Maison Valrhona’s expertise and meet our experts (cocoa sources, producers, chocolate specialists, Valrhona School chefs) through five dedicated spaces: the cocoa library, the chocolate workshop, the Confection 80% innovation studio, the Valrhona School, and the 30th anniversary of the Essentiels.
Valrhona will also be present with a series of activities focusing on breakfast at stand 4D28.
Valrhona VIP Stand - Partner Village
Step into the new era of chocolate emotion with COMPOZ, the latest Valrhona innovation, which will be unveiled exclusively at our VIP stand at Sirha.
The Grand Stage
A stage for demonstrations and conferences led by renowned names in pastry:
| Theme | Thursday 23 | Friday 24 | Saturday 25 | Sunday 26 | Monday 27 |
|---|---|---|---|---|---|
| COMPOZ Demo | Anthony Coquereau: 10:15am - 10:45am 3:30pm - 4:00pm Jordi Ferrer: 11:15am - 11:45am | Felix Vogel: 12:15pm - 12:45pm Leandre Vivier: 3:30pm - 4:00pm | Anne Coruble: 10:15am - 10:45am 3:30pm - 4:00pm Daniele Bonzi: 11:15am - 11:45am | Felix Vogel: 10:15am - 10:45am Jardin Sucré: 11:15am - 11:45am Marius Dufay: 3:30pm - 4:00pm | Pierre-Jean Quinonero: 10:15am - 10:45am 3:30pm - 4:00pm Pascal Hainigue: 11:15am - 11:45am 3:30pm - 4:00pm |
| Reasoned Essentiels Demo | École Valrhona: 2:00pm - 2:30pm | École Valrhona: 11:15am - 11:45am | École Valrhona: 12:15pm - 12:45pm | École Valrhona: 12:15pm - 12:45pm | École Valrhona: 12:15pm - 12:45pm |
| Measured Indulgence Conference | Frédéric Bau & Antoine Michelin: 2:00pm - 3:00pm | Frédéric Bau & Yann Evanno: 2:00pm - 3:00pm | Frédéric Bau & Jordi Bordas: 2:00pm - 3:00pm | Frédéric Bau & Fabrice David: 2:00pm - 3:00pm | Frédéric Bau: 2:00pm - 3:00pm |
| Meet Our Sourcers & Producers | Société Millot - Madagascar: 1:00pm - 1:30pm 4:30pm - 5:00pm | Société Millot - Madagascar: 10:15am - 10:45am 1:00pm - 1:30pm 4:30pm - 5:00pm | Coopérative Eccokim - Ivory Coast: 1:00pm - 1:30pm 4:30pm - 5:00pm | Coopérative Eccokim - Ivory Coast: 1:00pm - 1:30pm 4:30pm - 5:00pm |
The Dessert Bar
Stop by to taste Maison Valrhona’s latest innovations at the dessert bar. Every day new creations will be offered by chefs from the Valrhona School from around the world, including an exclusive dessert made in collaboration with a guest chef from 12pm-3pm.
Discover our exceptional international duos:
- Thursday, January 23: Frédéric Bau x Sahar Parham Al Awadhi (MEA)
- Friday, January 24: François Daubinet x Mario Bacherini
- Saturday, January 25: Patrice Ibarbour (MOF) x David Briand (MOF)
- Sunday, January 26: Fabrice David x Otto Tay (Malaysia, CMP 2019 Winner)
- Monday, January 27: Sébastien Serveau x Thierry Bridron
| Thursday 23 | Friday 24 | Saturday 25 | Sunday 26 | Monday 27 | |
|---|---|---|---|---|---|
Breakfast 9am - 12pm | École Valrhona | École Valrhona | École Valrhona | École Valrhona | École Valrhona |
Lunch 12pm - 3pm | Frédéric Bau x Sahar Parham Al Awadhi (MEA) | François Daubinet x Mario Bacherini (Chef École Brooklyn) | Patrice Ibarbour (MOF) x David Briand (MOF, Chef École Tain l'Hermitage) | Fabrice David x Otto Tay (Malaysia, Winner Pastry World Cup 2019) | Sébastien Serveau x Thierry Bridron (Chef École Paris) |
Tea Time 3pm - 5pm | Fabrice David & Yusuke Aoki (Japan, Winner C3 Valrhona) | École Valrhona | École Valrhona | Fabrice David x Garuharu (Korea) | École Valrhona |
The Pastry World Cup
Since its first edition in 1989, we’ve been passionate together during the Coupe du Monde de la Pâtisserie. Join us again for the finals on January 24 and 25.
