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Omnivore Food Studio at Sirha
Omnivore Food Studio at Sirha
Lyon, Jan. 24 - Jan. 28 2015

OVERVIEW / IMAGES / CHEFS
OVERVIEW
ABOUT THE EVENT

Omnivore and APIC team up to document all creations at the Food Studio at Sirha 2015. Ten chefs will discuss culinary photography and social media over the course of 5 days at Sirha. 

Over the past 5 years cuisine has achieved virtually a cult status for a generation of gastronomes. They use their smartphone to take pictures, send tweets and publish blog notes before even tasting their food. What is a beautiful dish? A beautiful presentation? What makes a “beautiful plate“?

Paradox: although a modern dish must taste good, be seasonal and local, in order to be “liked” globally, it must also be aesthetically pleasing and photogenic. But what do these criteria correspond to, what makes a successful presentation, a “beautiful dish”? To answer these questions, omnivore invites ten seasoned chefs familiar with the new codes of culinary aesthetics and communication to contribute in the Sirha Food Studio. In front of the public, they will share their experience with young chefs in order to guide them in bringing to life their vision of glocal Modern cuisine.

PARTICIPATING CHEFS
Pierre Sang Boyer, Guillaume Monjuré, Alexandre Mazzia, Mathieu Rostaing Tayard, Jean-Michel Carrette, Jean-François Piège, Sonia Ezgulian, Julien Burlat, Romain Tischenko
VENUE
Boulevard de l'Europe 1
69680 Lyon, France

LATEST IMAGES
IMAGES
Romain Tischenko | St. Jacques et choux
Wed. 28 Jan - 15:55

Wed. 28 Jan - 15:40

Wed. 28 Jan - 15:39
Fabricio Delgaudio | Ballotine de pintade, carrés de betterave, boules de panais, choux de Bruxelles
Wed. 28 Jan - 14:55

Wed. 28 Jan - 14:55
Marc Boissieux | Saint Jacques, panais, pomme grenade, chips de choux de Bruxelles
Wed. 28 Jan - 13:53
Marc Boissieux | Saint Jacques, panais, pomme grenade, betterave, chips de choux de bruxelles
Wed. 28 Jan - 13:47
Julien Burlat | Barbue, carrottes, agrumes
Wed. 28 Jan - 11:26
Vincent Magnier et Ricardo Granda Pineda | Syckli - Cabillaud vapeur au thé, emulsion carotte violette et legume jardinier
Wed. 28 Jan - 10:07
Vincent Magnier et Ricardo Granda Pineda | Syckli - Cabillaud vapeur au thé, emulsion carotte violette et legume jardinier
Wed. 28 Jan - 10:07
Noëlle Faure
Tue. 27 Jan - 16:21
Maquereau, betterave. Sonia Ezgulian
Tue. 27 Jan - 15:22
Maquereau, betterave. Julien Gautier
Tue. 27 Jan - 15:22

Tue. 27 Jan - 14:38

Tue. 27 Jan - 14:00
Julien Allano | Langoustine, salicorne, pomme
Tue. 27 Jan - 12:50
Yorick Tieche | Langoustine, choux de Bruxelles, pomme grenade
Tue. 27 Jan - 12:11
Choux
Tue. 27 Jan - 11:40

Tue. 27 Jan - 10:58

Tue. 27 Jan - 10:55

Tue. 27 Jan - 10:53

Tue. 27 Jan - 10:52
Julien Allano | Maquereau, panais, vinègre balsamique de datte, café
Tue. 27 Jan - 10:20
Jérémy Galvan | Maquereau, panais, vinègre balsamique de datte, café
Tue. 27 Jan - 10:14

Mon. 26 Jan - 16:34
Jean Michel Carrette | Rouget, fenouil, choux
Mon. 26 Jan - 16:00

Mon. 26 Jan - 15:53

Mon. 26 Jan - 15:40

Mon. 26 Jan - 15:39

Mon. 26 Jan - 15:39

Mon. 26 Jan - 15:24

Mon. 26 Jan - 14:35
Langoustines, bettraves, vinegraitte yuzu
Mon. 26 Jan - 14:31

Mon. 26 Jan - 14:07

Mon. 26 Jan - 14:03
Grains de potimaron
Mon. 26 Jan - 13:20
Matthieu Rostaing Tayard | Langoustine, poudre d'oursin, pickles onion, chou de bruxelles
Mon. 26 Jan - 13:13
Matthieu Rostaing Tayard | Potimaron, chicoree, jus de crustacés fumé
Mon. 26 Jan - 13:07
Matthieu Rostaing Tayard | Pickles d'onion, poudre de coquilles d'oursin, chou de Bruxelles
Mon. 26 Jan - 13:04
Naomi ADACHI / Neal STAADAL | Maquereau, onion, chou rouge
Mon. 26 Jan - 12:47

Mon. 26 Jan - 12:43
Naomi ADACHI / Neal STAADAL | Maquereau, navet boule d'or, raifort, betterave
Mon. 26 Jan - 12:43

Mon. 26 Jan - 12:35

Mon. 26 Jan - 12:35

Mon. 26 Jan - 12:29
Langoustine
Mon. 26 Jan - 12:28
Mathieu Rostaing-Tayard | Cabillaud jus de bouleau, navet boule d'or, agrumes
Mon. 26 Jan - 11:50
Gaëtan Gentil | Cabillaud jus de bouleau, navet boule d'or, agrumes. Gaëtan Gentil
Mon. 26 Jan - 11:46
Gaëtan Gentil | Cabillaud jus de bouleau, navet boule d'or, agrumes
Mon. 26 Jan - 11:46
Ryan Dolan
Mon. 26 Jan - 11:37
Mathieu Rostaing-Tayard | Porc, oignon caramelisé, réduction d'oignon à la bière
Mon. 26 Jan - 10:58
Ryan Dolan | Porc, oignon caramelisé, réduction d'oignon à la bière. Ryan Dolan
Mon. 26 Jan - 10:53
Alexandre Mazzia | Quinoa, aubergine brûlée, hareng fumé, jus vert
Sun. 25 Jan - 16:49
Stephane Bruyer / Coquilles St. Jacques - topinambours - pickles
Sun. 25 Jan - 16:25

Sun. 25 Jan - 15:39

Sun. 25 Jan - 15:38
Frédéric Chastro & Adriana Zafiris | Maquereau
Sun. 25 Jan - 15:30
Maquereau
Sun. 25 Jan - 14:37

Sun. 25 Jan - 14:31
Ingrédients
Sun. 25 Jan - 14:30
Topinambour
Sun. 25 Jan - 14:26
La base
Sun. 25 Jan - 13:52
Guillaume Monjuré | Ceviché de cabillaud, grenade, cerfeuil
Sun. 25 Jan - 11:46
Guillaume Monjuré | Maquereau, menthe
Sun. 25 Jan - 10:57
Georgana Viou | Maquereau, menthe
Sun. 25 Jan - 10:54
Guillaume Monjuré | Coquilles St. Jacques, betterave, topinambour séché
Sun. 25 Jan - 10:11
Segolène Nicoloff (Institut Paul Bocuse) | Coquilles St. Jacques, betterave, topinambour séché
Sun. 25 Jan - 10:07
Fabio Frade Boriello De Andrade (Institut Paul Bocuse) | Coquilles St. Jacques, betterave, topinambour séché
Sun. 25 Jan - 10:07
Omnivore World Tour Paris!
Sun. 25 Jan - 09:14
Cabillaud, betteraves de couleur
Sat. 24 Jan - 17:15
Porc, betterave, crumble à l'encre de seiche. Jérémy Gillon
Sat. 24 Jan - 16:36
Aude Moulard | Déclinaison de betterave, filet mignon
Sat. 24 Jan - 16:32

Sat. 24 Jan - 16:32

Sat. 24 Jan - 16:26

Sat. 24 Jan - 15:47

Sat. 24 Jan - 15:33
“Coquilles St. Jacques, topinambour, chioggia, radiccio”. Jérémy Gillon / Adrien Jeannot
Sat. 24 Jan - 15:26

Sat. 24 Jan - 15:26

Sat. 24 Jan - 14:28

Sat. 24 Jan - 14:25
“Pleurottes, Cochon et substrat ”
Sat. 24 Jan - 14:22
Pleurottes
Sat. 24 Jan - 14:09
Pleurottes
Sat. 24 Jan - 14:09
Pleurottes
Sat. 24 Jan - 14:05
Langoustine - escabeche de betteraves, chioggia . Pierre Sang Boyer
Sat. 24 Jan - 12:39
Coquilles St. Jacques citron - fenouil - chioggia. Pierre Sang Boyer
Sat. 24 Jan - 12:34
Coquilles St. Jacques citron - fenouil en tartare. Pierre Sang Boyer
Sat. 24 Jan - 12:33
Coquilles St. Jacques citron - fenouil. Pierre Sang Boyer
Sat. 24 Jan - 12:28
Maquereau - chioggia . Pierre Sang Boyer
Sat. 24 Jan - 12:26
Maquereau - chioggia . Pierre Sang Boyer
Sat. 24 Jan - 12:24

Sat. 24 Jan - 11:35
Coquilles St. Jacques, boudin, pommes. Pierre Sang Boyer / Julien Aliano
Sat. 24 Jan - 11:35
Coquilles St. Jacques, boudin, pommes. Pierre Sang Boyer / Julien Aliano
Sat. 24 Jan - 11:21
Coquilles St. Jacques. Used by Pierre Sang Boyer / Julien Aliano
Sat. 24 Jan - 11:05
“Coquilles St. Jacques, perles de tapioca, clementine, puree de topinambour” . Pierre Sang Boyer / Sébastien Wlodyka + Alice Tourlonias
Sat. 24 Jan - 10:05
“Coquilles St. Jacques, perles de tapioca, clementine, puree de topinambour” . Pierre Sang Boyer / Sébastien Wlodyka + Alice Tourlonias
Sat. 24 Jan - 10:05
“Coquilles St. Jacques, perles de tapioca, clementine, puree de topinambour” . Pierre Sang Boyer / Sébastien Wlodyka + Alice Tourlonias
Sat. 24 Jan - 09:58
“Coquilles St. Jacques, perles de tapioca, clementine, puree de topinambour” . Pierre Sang Boyer / Sébastien Wlodyka + Alice Tourlonias
Sat. 24 Jan - 09:58
Pierre Sang / Sébastien Wlodyka + Alice Tourlonias | Preparations
Sat. 24 Jan - 09:35
ALBUMS
CHEFS
Pierre Sang Boyer, Guillaume Monjuré, Alexandre Mazzia, Mathieu Rostaing Tayard, Jean-Michel Carrette, Jean-François Piège, Sonia Ezgulian, Julien Burlat, Romain Tischenko