Sirha Omnivore has done it once again. Gathering starred chefs, young up-and-coming talent and food enthusiasts alike, the long-awaited event was a hit! Becoming a reference in the contemporary Food & Beverage sector, its 17th edition took place over the weekend of the 10-12 of September in the Parc Floral de Paris.

Its aim? To showcase the richness of contemporary gastronomy and deliberate over the transformations and implications of the gastronomic sector’s future. For its latest edition, the festival honed in on food sovereignty, the importance of reconnecting with the earth and our surroundings, creativity under constraints and the ever-growing preponderance of plant-based cuisine.

Structured into 4 themed stages - the Grande Scène, the Forum Omnivore, the Scène Artisan and the Scène Origine - various field-experts in turn discussed and debated on select topics.

Producers, regional and local actors and renown chefs, the likes of Nadia Sammut (Auberge La Fenière, France) and Niko Romito (Reale, Italy), took to the stage to converse on the future challenges facing the agri-food sector.

Antonia Klugmann (L’Argine a Vencò, Italy), Ana Ros (Hisa Franko, Slovenia) and Loïc Villemin (Toya, France) amongst others, addressed the importance of reconnecting with nature. 

To sustainably and creatively rethink what goes in our plates, leaders in contemporary gastronomy were highly anticipated such as Mathieu Rostaing-Tayard (Sillon, France), Thomas Graham (Mermoz, France) and Marie-Victorine Manoa (Aux Lyonnais, France), to name a few.

And to tackle challenges linked to food sovereignty, Sirha Omnivore selected Africa: a source of culinary inspiration with big names such as Georgiana Viou (Rouge, France), Dieuveil Malonga, Harouna Sow (Waalo, France) and Jules Niang (Petit Ogre, France).

Masterclasses, lunches, demonstrations, workshops, tastings and more took place for all to discover the contemporary chefs, restauranteurs, mixologists and producers that advocate a new vision of contemporary cuisine. A truly exceptional event to feed the body and the mind.

Written by Domitille Boulin & published on DesignTellers - https://designtellers.it/food-design/the-future-of-the-food-beverage-industry-at-sirha-omnivore%ef%bf%bc/