• Visiting Sirha, Emmanuel Macron calls on the younger generations to boost the food professions, spared from unemployment.

  • The aisles of the show presented innovative French start-ups, concerned about their environmental footprint.

  • Meanwhile, the final of the Bocuse d'Or was held under the watchful eye of the young chefs of tomorrow.

“Get involved, if I may say so! He can say it, Emmanuel Macron, to the crowd that crowds around him in the entrance hall of Sirha. The president, on a quick visit to the international gastronomy fair, took the time to announce the tax exemption for tips paid by CB in 2022, and to answer the young people who asked him about their future in the restaurant business. “Apprenticeship and work-study programs are sectors of the future,” he assures us. “The catering professions do not experience unemployment today, they will not experience it tomorrow! “To see the crowd of this last day of the show, a spirit of revenge, of reconquest floats like an appetizing aroma. The Covid-19 crisis having strongly impacted our tables, there is great hope to see the economy recover, more solidly than before.

Innovations to preserve the environment

Food trades are not just a guaranteed livelihood.

“These are sectors of meaning”, continues Emmanuel Macron: “Your professions provide a response to the need for meaning of the young generation.

More broadly, they are at the heart of our challenges of tomorrow.

The France of 2030 is the France of food and taste.

Thanks to our know-how and innovation, we have the possibility of building the food model of 2030, 2040, 2050. ”Guaranteeing the quality of products, preserving the environment, transmitting our passion are also the challenges that await the young generation of restaurateurs.

A long stroll through the halls of the Eurexpo, which have turned into giant halls, confirms this.

If the Sirha offers a barometer of culinary trends, we can place the cursor high in the environment, where French start-ups are multiplying. Like La Vie, a company created… four days ago. Its young creators offer bacon and smoked vegetable bacon, made from soybeans and sunflower oil. The taste is convincing, the fat and salt satisfy the taste buds of carnivores. The pastry chefs at La Compagnie des Desserts replace refined white sugar with raw materials that are better for health and for the planet. The invited regions insist on organic and transparency. The food wholesaler Metro is committed to sustainable development in all its sectors. The packaging also wants to be ecological, knowing that the click and collect is bound to last.Those from Naturalpack are even compostable ...

More than ever a profession of the future

Meanwhile, in an isolated auditorium with limited access, the final of the Bocuse d'Or makes its pans clink.

It feels like the Eurovision of haute cuisine, with its teams of cheerful supporters waving flags and fog horns.

Davy Tissot and his brigade spent half the day preparing their meal alongside the Estonian, Norwegian, Chilean, Thai teams… In the corridors, tricolor collars of the best workers in France walk around, Marc Veyrat poses for selfies, and students from the Paul Bocuse Institute proudly wear their white gowns embroidered with their names.

Among them, Tala Chaker, 20 years old. Coming from a family of traders, she left Beirut at the age of 17 to study at the Institut Paul Bocuse. “Mediterranean cuisine makes me dream, but I wanted to learn French know-how and techniques. In 3rd year, I specialized in pastry making. »She passed her bachelor's degree and continues with a master's degree in culinary innovation and concept creation. “I would like to go to pop-up restaurants, in 5 years I hope, when I finish my studies! "Emmanuel Macron's call to commit is embodied in Tala:" You have to dream, believe in yourself, and work a lot, a lot. Never tell yourself that it's too hard, too far, too complicated. When I left my country, it was hard at first, but I did well. " His goal ? “Take part in the Bocuse d'Or! »Remember his name ...

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  • French gastronomy

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  • Gastronomy