Sirha Omnivore Nord 2023
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- Billetterie
Since its inception, Sirha Omnivore has established itself as the festival that breaks out of the mold and reflects a resolutely singular cuisine, increasingly local. Yes, festival ! As Sirha Omnivore invites everyone to celebrate cuisine by taking part in chefs' masterclasses, discovering products from exhibitors and partners, and tasting - with their fingers - the sweet and savoury portions sent out in the food corners.
From Saturday March 23 to Monday March 25, 2024, the Palais des Congrès in Le Touquet-Paris-Plage will be, for the 3rd year, the epicenter of contemporary and local Jeune Cuisine, bringing together numerous chefs, producers and artisans to welcome food lovers, seasoned consumers, students and professionals from the region. True to its original DNA, it's all about living it together and celebrating together for 3 days. And eating together!
Located at the heart of the festival, a Producers' Village - in partnership with local agency Sublimeurs - brings together some forty exhibitors, all showcasing products that embody the richness of the region's culinary heritage.
Artisans who champion the notion of sustainability, organic and sustainable farming, and virtuous entrepreneurship. A space combining presentations and tastings of benchmark regional products, dedicated to both professionals and the general public.
They have already confirmed their presence at Sirha Omnivore Le Touquet 2024 :
- Arhumatic
- Atelier Honoré
- Au Pré de la Baie
- Aux mignardises de Saint Jean
- Biscuiterie Artisanale Sophie Farrugia
- Bons Bonnes
- Brasserie Tandem
- Bulles de Ruche
- Bulles d'Opale
- Cabosse en Nord
- Cacao cacao - L'origine du chocolat
- Cafés Méo
- Champagne Delphine Revillon
- Comité régional d'Interfel Hauts-de-France
- Crack and Drêches
- Des rêves Faïencerie
- Distillerie Persyn
- Fruits rouges & Co
- Hollybel
- Huilerie Audomaroise
- L'Escargotière du Choquel
- La Caze à Manoue
- La Miellerie des Kocial
- La Nougaterie
- LeDistrib France
- Les Vergers de Picardie
- Lilles Tables et Toques
- Lycée Hôtelier du Touquet Paris-Plage
- Maison Brodbeck
- Maison de la presse La Touquettoise
- Maison Leclaire
- Miellerie de la Divette
- Mon Petit Caviste
- Naïa
- O'Groin Che
- Ô Plaisirs créyols
- Oxalis et Bergamote
- Plus Oultre Distillery
- Safran de la Baie de Somme
- Stelo formation
- Transition
The Chefs Stage will host chefs' masterclasses and battles, talks and discussions in which the public can take part, and major interviews with those who make up the Jeune Cuisine.
The first names already announced for Sirha Omnivore Le Touquet 2024:
- Mickaël Braure, founder of Bistrot du Witloof
- Giovanni Bruno, Senzanome
- Sylvaine Charpentier, beekeeper of Miellerie de la Divette
- Édouard Chouteau, chef of the restaurant La Laiterie
- Gilberto D'Annunzio, manager of La Bottega
- Grégory Delassus, bio breeder of La ferme du beau pays
- Diego Delbecq, founder of the restaurant Rozò
- Louis Devos, founder of Brood
- Frédéric Eeckout, farmer Meunier des Trésors de Fermes
- Alexandre Gauthier, chef of the restaurant La Grenouillère
- Valentina Giacobbe et Julien Ingaud-Jaubert founders of the restaurant Ginko
- Guillaume Gomez, représentant personnel du Président de la République pour la Gastronomie et l’Alimentation
- Florent Ladeyn, chef of the restaurant Bierbuick
- Rémi Laudijois, farmer and president of the Biocer cooperative
- Romain Olivier
- Laurène Petit
- Maëllie Poynard, chef of the restaurant Origine
- Sébastien Renard, chef of the restaurant Maison Renard
- Elisa Rodriguez et Lucas Tricot
- Mory Sacko, founder of the MoSuke and MoSugo establishments
- Denis Saillard, historien de cultures gastronomiques
- Julien Szyndler, chef of the restaurant Le Mezquité
- Clémence Taillandier et Philippe Platel, founders of the modern bistro Pulpe
- Antoine Vanholebeke, winegrower of the Vignoble du Haut Escaut
FOOD CORNERS
Each day, festival-goers will be able to sample the cuisine of the North through 3 food corners:
SATURDAY
Paul Marquant (Les Deux Moineaux)
Estelle Croxo & Maryse Henneuse (Cerise et Chocolat)
Perard
SUNDAY
Stéphane Bruyer (Ail des Ours)
Ludwig Ducatez (Château de Montreuil)
Julien Szyndler & Laura Flores Szyndler (Le Mezquité)
Perard
MONDAY
Pierre Bleuzé & Antoine Dacquin (Saisons Cave à Manger)
Baptiste Masschelein (Atelier des Saveurs)
Maellie Poynard (Origine Restaurant)
Perard
FOODTRUCK
On the esplanade of the Palais des Congrès, Florent Ladeyn sets up his foodtruck to offer a carbonade/french fries dish:
Flemish-style beef carbonnade, cooked in Bierbuik black beer, served with homemade fries, mayo or maroilles sauce and a slice of sourdough bread. Pickled onions, fried onions. Yalah!!!
© White Mirror
Don't miss the Omnivorious Party on Saturday, March 23 inside the Palais des Congrès. In a 100% festival spirit, chefs and festival-goers will be able to party to a background of (pop) music, thanks to the chefs' food corners and the beer bar (and more!).
On the menu:
Alexandre Gauthier, patron of this year's festival, and his teams will be taking charge of the festival's food corners (3 savoury and 1 sweet). In a nod to the tour of his Montreuillois restaurants in 2022!
The good news? Anyone already attending the festival can stay. For others, free entry from 6pm. 10pm: closing time / 11:30pm: lights out.
Admission is free, with a €30 voucher to be reserved and collected at reception. This gives access to 4 (copious) portions to be collected from the food corners. Drinks to be paid for directly at the bar(s).
Pour réserver :
Main partners - Sirha Omnivore Nord 2023
Founded in 1901 in Omegna, Italy, Lagostina joined Groupe SEB in 2005. For over 120 years, thanks to a unique industrial know-how, passionate and inventive teams have been designing and manufacturing culinary collections combining exceptional cooking performance, preserved taste and food quality, and extreme durability.
Platinium partners - Sirha Omnivore Nord 2023
From gourmet restaurants to bistros, from traditional chef's jackets to modern, dynamic kitchen coats, each cook has his or her own personality. Lafont kitchen wear is designed to meet the needs and requirements of all restaurant and hotel professionals.
VALRHONA, ENSEMBLE FAISONS DU BIEN AVEC DU BON
Partenaire des artisans du goût depuis 1922, pionnier et référent dans le monde du chocolat, chez Valrhona notre mission, « Ensemble, faisons du bien avec du bon », exprime la force de notre engagement. Avec les producteurs de cacao, les artisans et tous les passionnés de gastronomie, nous imaginons chaque jour le meilleur du chocolat pour créer une filière cacao juste et durable et inspirer une gastronomie du bon, du beau et du bien.
La construction de relations directes et de long terme avec les producteurs, la recherche de la prochaine innovation chocolat et le partage des savoir-faire sont les combats qui nous animent au quotidien.
Aux côtés des chefs, Valrhona soutient l’artisanat et c’est en repoussant sans cesse les limites de la créativité qu’elle les accompagne dans leur quête de singularité.
Grâce à nos engagements, nous sommes fiers d’avoir obtenu la très exigeante certification B Corporation® pour la deuxième fois en décembre 2023. Elle récompense les entreprises les plus engagées au monde qui mettent au même niveau les performances économiques, sociétales et environnementales.
Choisir Valrhona, c’est donc s’engager pour un chocolat responsable dont 100% des fèves de cacaos sont tracées depuis nos 16 979 producteurs. Choisir Valrhona, c’est s’engager pour un chocolat qui respecte les Hommes et la Planète. Ensemble, faisons du bien avec du bon.
Leading manufacturer of professional combination ovens in terms of units sold worldwide, is growing quickly in the market thanks to the vertical integration of its production system and its innovations that offer the food industry cutting-edge solutions, equipped with artificial intelligence to help them build their success.
Premium partners - Sirha Omnivore Nord 2023
Since 1945, Elle & Vire Professionnel® has contributed to the promotion of French excellence and gastronomy all over the world.
Thanks to its unique and unrivalled dairy know-how, it creates new products in its native Normandy, dairy products that it now export to over 120 countries, which are used by the finest chefs.
Its secrets? Exceptional French terroir, where the cows are often in the meadow, producing the highest quality milk, which in turn makes for the best cream. Elle & Vire Professionnel® aims to provide top-notch support to professionals in order to offer products to best suit their needs.
Thanks to close collaboration with world-renowned chefs over the course of many years, Elle & Vire Professionnel® has developed a range of fine creams, butters, cheeses and desserts that have been recognized for their consistency and performance.
Avec l'accompagnement de
Sublimeurs a pour vocation d’inspirer de nouvelles initiatives pour une gastronomie responsable et d’encourager les marques à s’engager pour le bien manger.
L’aventure de Sublimeurs a commencé avec une conviction forte : mettre en lumière le travail des chefs et de leurs producteurs et artisans en racontant leur histoire et leur savoir-faire.
Attachés à la diversité du territoire des Hauts-de-France, Sublimeurs croit en une gastronomie sincère, enracinée et qui évolue avec son temps.
Sublimeurs soutient les chefs qui proposent des tables d’expérience avec une personnalité affirmée dans la manière dont ils subliment les produits de leur terroir.
Sublimeurs valorise les producteurs et les artisans qui offrent des produits de qualité, faits dans le respect de la nature et des Hommes.
Sublimeurs a créé une marque engagée destinée à valoriser et accompagner les acteurs de la gastronomie et de l’alimentation responsables en Hauts-de-France.
Media partners
SIRHA OMNIVORE LE TOUQUET
MARCH 23TH TO 25TH 2024
PALAIS DES CONGRÈS LE TOUQUET - Pl. de l'Hermitage, 62520 Le Touquet-Paris-Plage
TIMETABLE
- Saturday, March 23th, 2024: from 10AM to 7PM
- Sunday, March 24th, 2024: from 10AM to 7PM
- Monday, June 25th, 2024: from 10AM to 7PM
PRICE
- 5€ per day (online or on site)
- Free for children under 18 (on presentation of ID)
Payment on site: Credit card and cash
Invitation to Sirha Omnivore Le TouquetIf you are a Food Service professional, submit your invitation request by sending your nominative professional proof (kbis extract, pay slip header, business card, etc.) to [email protected]. Subject to the validity of your proof, you will receive your member code allowing you to register for free.
Our team will respond to you as soon as possible, however it may take up to 72 hours or more. We thank you for your understanding.
Hotline:
+33 (0)4 78 17 63 51
[email protected]
Sirha Omnivore Le Touquet comes back from March 23 to March 25, 2024.
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