SIRHA Lyon · 2027

Agoris analysis · updated June 2026

Key takeaways

• 23rd edition of SIRHA Lyon: 21 to 25 January 2027 at Eurexpo Lyon (Chassieu), a biennial trade show held in odd-numbered years.
• Global flagship of out-of-home catering and food service, organised by GL Events Exhibitions under the Sirha Food umbrella brand.
• 257,363 visitors in 2025 (+25% vs 2023), 2,300 exhibitors from 40 countries, 4,700 brands represented, 15% international attendance, 800 new product launches, 56% decision-makers among visitors.
• Signature competitions: international final of the Bocuse d'Or 2027 (24 national teams), the Pastry World Cup, the International Catering Cup, and the Sirha Innovation Awards (465 entries in 2025).
• 16 competitions, 80 masterclasses and a dense conference programme covering every food trade, from haute cuisine to collective catering.

Who exhibits

Typical profile

SIRHA covers the entire value chain of out-of-home catering and food service:

• Equipment and technology: cooking, professional refrigeration, washing, utensils, hospitality furniture.
• Food products and beverages: fine groceries, meat, seafood, fruit and vegetables, frozen goods, wines and spirits, coffee, water.
• Foodtech: artificial intelligence applied to cooking, robotics, management platforms, payment, automation.
• Hygiene, services, tableware: linen, crockery, packaging, table decoration.
• Bakery, pastry, chocolate: in synergy with Sirha Europain Paris.
• Food trades: charcuterie, cheesemongering, catering, artisan chocolate-making.

Regional pavilions in Hall 5: PACA, Brittany, Nouvelle-Aquitaine, anchoring the trade show in a showcase of French sectors and their PGI/PDO labels.

Quality of attendance

• 257,363 visitors in 2025 (figure announced by GL Events Exhibitions).
• 15% international attendance, with more than 130 countries represented.
• 56% decision-makers: chefs, independent restaurateurs, key-account purchasing departments in out-of-home catering, specialist distributors, caterers, bakers and pastry chefs, public-sector buyers.
• Strictly professional attendance, with online pre-registration requiring proof of activity.

Activities and community

Bocuse d'Or 2027: the international final

A competition created in 1987 by Paul Bocuse, the same year the trade show was rebranded as Sirha. The 2027 international final takes place in Lyon as part of the show, with 24 national teams competing following the continental selections (Europe, the Americas, Asia-Pacific, Africa). The event combines a culinary showcase with a major business gathering: juries, country presidents and Michelin-starred chefs from around the world attend across 2 days of competition. International television broadcast, with the specialist press mobilised worldwide.

Pastry World Cup

Created in 1989 by Gabriel Paillasson (MOF Pâtissier) and chaired by Pierre Hermé since 2019. The international final takes place at Sirha, with teams of 3 pastry chefs per country (chocolate, sugar, ice cream) competing in timed challenges. The competition is regarded as the absolute benchmark for professional pastry worldwide, with a career impact comparable to that of the Bocuse d'Or in cuisine.

International Catering Cup

A competition dedicated to catering arts, created by the Confédération Nationale des Charcutiers Traiteurs et Traiteurs (CNCT). National-team format, with the final held at SIRHA Lyon.

Sirha Innovation Awards

465 entries in 2025, with a jury made up of trade experts and chefs. The roll of honour highlights the most significant product and service innovations of the year, a strong press and e-commerce lever for award-winning exhibitors.

Conferences and masterclasses

80 masterclasses across 5 days, led by Michelin-starred chefs, MOF craftspeople, pastry chefs, bakers and foodtech experts. The programme covers culinary trends, the evolution of trades, artificial intelligence in the kitchen, sustainable catering and out-of-home customer experience. 16 competitions in total, including the 3 mentioned above plus the specialist competitions (Mondial des Arts Sucrés, Trophée Passion, etc.).

The Sirha Food umbrella brand

SIRHA Lyon is the flagship of an international network of events operated by GL Events Exhibitions:

• Sirha Europain Paris: bakery, pastry, chocolate.
• Sirha Bocuse d'Or and Sirha Pastry World Cup: international signature competitions.
• Sirha Arabia, Sirha Méditerranée Marseille, Smahrt Toulouse, Sirha Budapest, Sirha Istanbul, Sirha Genève, Sirha Rio: international regional editions.

This structure gives SIRHA Lyon a unique resonance within the global professional food calendar.

On site: what you need to know

Access, parking and accommodation: see the Eurexpo Lyon listing.

Specific to the trade show:

• Location: all the halls of Eurexpo Lyon in use across the 5 days, with regional pavilions in Hall 5 (PACA, Brittany, Nouvelle-Aquitaine).
• Dates: from Thursday 21 to Monday 25 January 2027 (weekend included).
• Visitor price: €110 incl. VAT online (2-day pass) or on site (1 day), with pre-registration requiring proof of professional status.
• Footfall: peaks on the Saturday and Sunday, with brands mobilising their kitchen and after-sales teams; allow at least 2 days to cover the whole show.

What it costs to exhibit

Exhibitor prices are not published. Quotations are available on request from GL Events Exhibitions via the dedicated Sirha platform. Several packages traditionally exist: bare stand (floor-space rental only), fitted stand, turnkey packaged stand, and dedicated spaces for young brands and start-ups (notably via the Sirha Innovation Awards). Positioning by sector (equipment, products, foodtech, food trades) influences both placement and the price per m².

With the 2025 edition having seen +25% attendance and the halls reaching saturation, it is recommended to submit an application 12 to 18 months ahead of the target edition. Figures not publicly available at this time.

Preparing your visit

For the exhibitor

• T-18 months: make contact with GL Events Exhibitions, choose your sector and hall positioning.
• T-12 months: apply to the Sirha Innovation Awards (a strong visibility signal, a lever for specialist press and post-show e-commerce).
• T-9 months: where relevant, apply for the Hall 5 regional pavilions (PACA, Brittany, Nouvelle-Aquitaine) via partner sectors and PGI/PDO labels.
• T-6 months: brief the stand builder, organise logistics for heavy equipment (cooking, professional refrigeration), plan live demonstrations.
• T-3 months: schedule masterclasses and talks if selected, plan pre-arranged meetings, press and social media outreach.

For the decision-maker visitor

• Pre-registration is mandatory at €110 incl. VAT online; the 2-day ticket is better value than the on-site ticket (1 day).
• Target the Bocuse d'Or days (dates published by GL Events Exhibitions) to experience the final alongside stand visits.
• Identify the 2027 Sirha Innovation Awards winners in advance to target new products endorsed by the jury.
• Allow at least 2 to 3 days to cover the key pavilions, particularly for multi-sector buyer profiles (equipment plus products).
• Access via the T5 tram, the Rhônexpress shuttle plus T5 from Saint-Exupéry, or by car with on-site car parks.

CSR policy and initiatives

Eurexpo Lyon, a site operated by GL Events, is ISO 20121 certified (responsible event management). The 2025 commitments of SIRHA Lyon are renewed and stepped up for 2027:

• 30 to 40% of exhibitors offer an identified responsible product range.
• 450 exhibitors highlighted via the eco-responsibility trail in the Sirha Food app.
• 26 water fountains (supplier BE WTR) for a zero-plastic policy on beverages.
• Structured circular economy: reducing paper, single-use plastics and carpet (major contributors to the waste footprint of a trade show of this size).
• A dedicated editorial programme on the evolution of food trades: sustainable sourcing, food waste, energy in professional kitchens.

How the trade show has evolved

Trajectory analysis

Founded in 1983 as the Salon des Métiers de Bouche (an initiative by Georges Delangle, MOF charcuterie, in partnership with the Lyon Chamber of Commerce and Industry and Paul Bocuse), the trade show became Sirha in 1987 (Salon International de la Restauration, de l'Hôtellerie et de l'Alimentation). That same year, 1987, Paul Bocuse created the Bocuse d'Or, anchored in the show from the outset. Its biennial rhythm in odd-numbered years has structured the profession's global calendar for several decades.

The 2025 edition marked a +25% jump in attendance vs 2023 (257,363 visitors), consolidating its position as the global flagship. The Sirha Food umbrella-brand strategy (Europain, Marseille, Toulouse, Budapest, Istanbul, Geneva, Rio, Arabia) extends this momentum internationally, without displacing the centrality of Lyon. The 2027 trajectory builds on this foundation: the Bocuse d'Or final, the Pastry World Cup, the ICC, the Innovation Awards, an AI foodtech programme, and a CSR policy underpinned by Eurexpo Lyon's ISO 20121 certification.

Unless otherwise stated, all factual data in this listing comes from the organiser's official website (sirha.com).