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The 22nd edition of Sirha Lyon, organized by the GL events group, concluded on Monday 27th January achieving record attendance: 257,363 qualified professionals gathered at Eurexpo Lyon over five exhilarating days.

This edition marks a turning point in the ability of the restaurant, hospitality, and food sectors to regenerate and combine performance, innovation, and eco-responsibility on a global scale.

The full press release is attached below.

Attachments:
Download this file (SIRHA LYON 2025 CP BILAN GB.pdf)SIRHA LYON 2025 CP BILAN GB.pdf[ ]4015 kB
 
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Vancouver, BC, January 27, 2025 – Le Crocodile by Rob Feenie is excited to announce Charlotte Crawford as its new general manager. With more than 25 years of experience in Vancouver and Toronto’s hospitality industry, Crawford brings exceptional service and leadership in creating and curating memorable dining experiences.

Guests may remember Crawford as the longstanding general manager of food and beverage at Vancouver’s Nordstrom. There, she helped establish Bistro Verde and Habitant as popular dining destinations in downtown Vancouver. She also most recently worked as a bar manager at the Michelin-starred Kissa Tanto.

“We are thrilled to have Charlotte join our team as general manager; she shares the values of our team and our commitment to excellence,” says Chef Rob Feenie. “Her decades of experience, professionalism, and ability to connect with guests and staff have made a positive impact.”

“I was drawn to the opportunity because of the reputation the team is building,” says Crawford. “Since its debut last summer, Le Crocodile by Rob Feenie has quickly gained recognition for its exceptional contemporary French cuisine, along with its unwavering commitment to enhancing the dining experience for every guest.”

On what she hopes to achieve in her new role, “In a world where we are so connected yet disconnected, I want to provide a space where guests feel truly taken care of from the moment they book and beyond. I aim to ensure every guest can enjoy an elegant experience and create meaningful moments with friends and family. I am confident that in my role, I will be able to achieve that goal and also work with an amazing team of professionals.”

Originally from Stratford, Ontario, Crawford’s journey in hospitality began as a server assistant at Pazzo Ristorante, a fine dining establishment in her hometown. This early exposure to the industry ignited her passion for front-of-house service. Other notable positions include general manager and wine director of Toronto’s Estiatorio Volos in Toronto and bartending at award-winning Bar Raval.

Le Crocodile by Rob Feenie is open Tuesday through Friday for lunch service from 11:30 a.m. to 2 p.m. and seven days a week for dinner service from 5 p.m. to 10 p.m. Reservations can be made online at www.lecrocodilerestaurant.com.

 
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This Monday, January 27th, during the last day of Sirha Lyonorganized by GL events, France,  represented by Paul Marcon and his commis Camille Pigot, won the 2025 edition of the Bocuse d'Or, the most prestigious gastronomic competition in the world. Denmark represented by Sebastian Holberg finishes in 2nd place and Sweden represented by Gustav Leonhardt completes the podium of this Grand Final.

Paul Macron wins the golden statuette, 30 years after his father Régis Marcon. The young French chef, who is used to competitions, was able to convince the jury by highlighting the gastronomic heritage of his region through a plate combining green apple and chartreuse with the imposed products (celery, lean and lobster). As for the platter theme, Paul was able to make a nod to his origins by cooking the mushrooms in all the preparations. France completed a double by also winning the Best Commis Award, thanks to Camille Pigot.

“This 20th edition of the contest is an incredible success that proves that the Bocuse d’Or is the showcase for tomorrow’s world gastronomy. The Bocuse d'Or is the symbol of perfection and innovation, and this was illustrated during these two days of competition with a level that continues to rise from edition to edition, says Jérôme Bocuse, President of the competition.

This is a promising prospect for the upcoming Grand Final, which will mark the 40th anniversary of the competition”.

"The Bocuse d'Or is definitely a unique moment in the gastronomic calendar, with an unrivalled level in the world of competitions," says Daniel Calvert, Honorary President of the Bocuse d'Or 2025. In addition to the incredible level of the candidates, this is one of the main events in the world of gastronomy, an essential opportunity to continue inspiring the new generation of chefs."

Bocuse d'Or: France
Bocuse d'Argent: Denmark
Bocuse de Bronze: Sweden
4th: Norway 15th: Slovakia
5th: United Kingdom 16th: Australia
6th: Singapore 17th: Mexico
7th: USA 18th: Chile
8th: Iceland 19th: Mauritius
9th: Italy 20th: New Zealand
10th: Canada 21st: Vietnam
11th: Japan 22nd: Colombia
12th: Finland 23rd: China
13th: Hungary 24th: Morocco
14th: Latvia  

Best Commis Award: France

Special prize "theme on a plate": Norway

Special prize "platter theme": Hungary

Bocuse d'Or Social Commitment Award: New Zealand & Chile

 
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Vancouver, BC, January 27, 2025 - The new moon rises this week and Vancouver’s destination for coastal Aegean cuisine, Selene Aegean Bistro, is celebrating its arrival with several new additions to its winter menu, created by head chefs Adrian Nate and Arish Dastoor. Available now, guests can indulge in dishes such as Tabbouleh, Ribeye Cap Kalamaki, and Saffron Panna Cotta. Reservations are now available online.

The Hastings-Sunrise restaurant, which opened its doors this past October, celebrates the vibrant coastal ingredients and diverse flavours of Aegean cuisine, drawing inspiration from both Greek and Turkish culinary traditions.

“Petro and I are thrilled with the incredible reception we’ve received since opening Selene four months ago,” says Yianni Kerasiotis, who co-owns Selene Aegean Bistro and several other neighbourhood favourites, Nammos Estiatorio, Loula’s Taverna, and AMA, with his brother Petro Kerasiotis. “Selene had been in the works for several years, and it’s amazing to see our guests embracing it. We simply wanted to create a beautiful new space in a neighbourhood we love while bringing the rustic flavours of the Aegean to Vancouver. Like the cuisine of that region, Selene’s menu is seasonal, and we’re excited for guests to discover our latest dishes.”

New additions to the winter menu include fresh options like Feta-Stuffed Olives with Aleppo chili and citrus; Tabbouleh with freekeh, squash, almond skordalia, and candied seeds; seafood dishes such as Kalamari with fennel and cucumber salad, sumac, and parsley emulsion, and Sablefish with horta, caper leaves, and saffron sauce; and proteins like Ribeye Cap Kalamaki (8oz CAB, green zhoug, anchovy butter, and Metaxa jus) and Pork Chop with fasolada purée, oven-dried tomatoes, and chicken jus.

“Olive oil, herbs, seasonal vegetables, local seafood, and grilled meats are ingredients that define Aegean cuisine. When guests visit, they’ll notice the progression on our menu, which is structured into Meze, Half Moon, and Full Moon,” adds Yianni. “In addition to a la carte, we also have our Chef’s Menu option – a set menu curated by our kitchen for guests who want to take the guess work out of choosing dishes.”

To end the evening, taste Selene’s new desserts – Chocolate Hazelnut Torte and Saffron Panna Cotta.

Selene Aegean Bistro is located at 360 Penticton Street and is open seven days a week, from 5 p.m. to late. Reservations are available online.

For more information, please visit seleneagn.com.

 
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Montreal, January 27, 2025 — After winning silver and their golden ticket to the most prestigious yet challenging competition on Earth, in France today, our national culinary athlete Keith Pears and his commis, Joseph Mongillo, placed 10th on the world stage, moving Canada up one place from the 11th position in 2023 and 13th in 2019.

Proud of their accomplishments, Chef Keith Pears fought his way through the five-and-a-half-hour culinary battle featuring venison, foie gras, and tea – mandatory ingredients that paid an homage to the late Paul Bocuse. This 20th edition plate theme celebrated the unique harmony between celery (both stalk and root), stone bass, and lobster, ingredients that we are blessed to find in Canada. With a menu entitled “Canada: The World in Every Bite”, the team included a slew of local ingredients such as Canadian nori, ice wine and hazelnuts in their dishes.

“I’m proud of what we accomplished and excited to have well represented my country and the industry I love”, states Pears. “Ultimately, our participation in the World Cup of cookery talents had the sole objective to put Canada on the world’s list of top culinary destinations with gourmets from all over the globe.”

The road to Lyon: an invitation to gastrotourists from around the globe

Twenty-four teams comprised of some of the best chefs on the planet were gathered in Lyon for what is known to be the most prestigious and difficult culinary competition on Earth. The Bocuse d’Or is an event that makes fine dining an arena sport. It comes with all the trimmings including uniforms, judges, cheering fans holding flags, bronze-silver-and-gold statuettes, and winners on podiums beaming while their national anthem blares in the speakers. And while there’s glory in winning one of the culinary Oscars, the road to Lyon is a long process that takes passion, dedication, and a strong desire for perfection.

 

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