{"id":71180,"date":"2026-09-04T17:14:39","date_gmt":"2026-09-04T15:14:39","guid":{"rendered":"https:\/\/www.sosa.cat\/sirha-lyon-coupe-du-monde-de-la-patisserie-i-bocuse-dor-lepicentre-mundial-del-food-service-premium\/"},"modified":"2026-09-04T17:22:02","modified_gmt":"2026-09-04T15:22:02","slug":"sirha-lyon-coupe-du-monde-de-la-patisserie-i-bocuse-dor-lepicentre-mundial-del-food-service-premium","status":"publish","type":"post","link":"https:\/\/www.sosa.cat\/ca\/sirha-lyon-coupe-du-monde-de-la-patisserie-i-bocuse-dor-lepicentre-mundial-del-food-service-premium\/","title":{"rendered":"Sirha Lyon, Coupe du Monde de la P\u00e2tisserie i Bocuse d&#8217;Or: l\u2019epicentre mundial del food service premium"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Cada dos anys, al gener, la ciutat de Li\u00f3 es converteix en la capital mundial de la gastronomia professional. Durant cinc dies, un recinte de 140.000 m\u00b2 concentra productors, fabricants, distribu\u00efdors, xefs, pastissers, gelaters, compradors i premsa especialitzada de tot el planeta. \u00c9s el <strong>Sirha Lyon<\/strong>, i \u00e9s el lloc on el sector es pren el pols a si mateix.  <\/p>\n\n<p class=\"wp-block-paragraph\">Per a nosaltres no \u00e9s una fira m\u00e9s. Fa diverses edicions que hi participem perqu\u00e8 entenem que el Sirha \u00e9s, avui dia, <strong>la major exposici\u00f3 dins del Food Service Premium: <\/strong>el punt on convergeixen la innovaci\u00f3 en producte, la t\u00e8cnica d\u2019alt nivell i la competici\u00f3 gastron\u00f2mica m\u00e9s exigent del m\u00f3n. <\/p>\n\n<p class=\"wp-block-paragraph\">En aquest article expliquem qu\u00e8 \u00e9s exactament el Sirha, com funcionen els dos grans concursos que acull (la Coupe du Monde de la P\u00e2tisserie i el Bocuse d&#8217;Or), com se seleccionen els equips que arriben a Li\u00f3 i per qu\u00e8 aquesta cita \u00e9s tan rellevant per a una casa d\u2019ingredients com la nostra.<\/p>\n\n<h2 class=\"wp-block-heading\">Qu\u00e8 \u00e9s el Sirha Lyon?<\/h2>\n\n<p class=\"wp-block-paragraph\">El <strong>Sirha Lyon<\/strong> \u00e9s el Sal\u00f3 Internacional de la Restauraci\u00f3, l\u2019Hostaleria i l\u2019Alimentaci\u00f3. Se celebra a Eurexpo Lyon i est\u00e0 organitzat per GL events i Sirha Food, que el duen a terme des de 1984. <\/p>\n\n<p class=\"wp-block-paragraph\">El seu format \u00e9s biennal: cada dos anys reuneix durant cinc dies els actors m\u00e9s influents del food service mundial, organitzats per universos de negoci (gourmet, fleca i pastisseria, equipament de cuina, productes alimentaris, arts de la taula). A aix\u00f2 s\u2019hi sumen escenaris de demostraci\u00f3, masterclasses, els Sirha Innovation Awards i les grans competicions internacionals. <\/p>\n\n<p class=\"wp-block-paragraph\">El Sirha Lyon 2025, en xifres:<\/p>\n\n<ul class=\"wp-block-list\">\n<li>M\u00e9s de <strong>257.000 professionals<\/strong> qualificats.<\/li>\n\n\n\n<li><strong>2.300 expositors<\/strong> i <strong>4.700 marques<\/strong>.<\/li>\n\n\n\n<li><strong>800 innovacions<\/strong> i novetats presentades.<\/li>\n\n\n\n<li><strong>140.000 m\u00b2<\/strong> de superf\u00edcie a Eurexpo.<\/li>\n<\/ul>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">La propera edici\u00f3 se celebra del <strong>21 al 25 de gener de 2027<\/strong> a Eurexpo Lyon, amb acc\u00e9s reservat a professionals.<\/p>\n\n<p class=\"wp-block-paragraph\">El sal\u00f3 tamb\u00e9 publica les <em>Sirha Dynamics<\/em>, una an\u00e0lisi de tend\u00e8ncies desenvolupada juntament amb la consultora Loeb Innovation que desxifra l\u2019evoluci\u00f3 del consum, els nous formats de restauraci\u00f3 i els reptes mediambientals i sanitaris del sector. \u00c9s una de les lectures de mercat m\u00e9s seguides per la ind\u00fastria. <\/p>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\">Per qu\u00e8 el Sirha \u00e9s tan important per a nosaltres?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Treballem amb xefs, pastissers i gelaters professionals a m\u00e9s de 70 pa\u00efsos. El nostre producte no s\u2019explica en un lineal: s\u2019explica a la m\u00e0 de qui l\u2019utilitza, en una textura que s\u2019aguanta, en un gelat que resisteix la vitrina, en un sabor que no es perd en l\u2019elaboraci\u00f3. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El Sirha \u00e9s, per aix\u00f2, un espai natural per a una casa com la nostra:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>\u00c9s el mercat, concentrat.<\/strong> Compradors internacionals, distribu\u00efdors i decisors de grans grups al mateix lloc i la mateixa setmana.<\/li>\n\n\n\n<li><strong>\u00c9s el term\u00f2metre t\u00e8cnic.<\/strong> All\u00f2 que es veu a Li\u00f3 al gener marca bona part de la conversa del sector durant els dos anys seg\u00fcents.<\/li>\n\n\n\n<li><strong>\u00c9s on competeix l\u2019elit.<\/strong> Els dos concursos m\u00e9s exigents del m\u00f3n s\u2019hi celebren, i treballar a prop d\u2019aquests equips \u00e9s la millor manera de sotmetre els nostres ingredients a la prova m\u00e9s dura possible.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Aquest \u00faltim punt explica el nostre vincle amb la <strong>Coupe du Monde de la P\u00e2tisserie,<\/strong> de la qual som partner oficial i en les rondes classificat\u00f2ries de la qual venim participant com a patrocinadors.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"819\" height=\"1024\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-819x1024.jpg\" alt=\"\" class=\"wp-image-28303\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-819x1024.jpg 819w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-240x300.jpg 240w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-768x960.jpg 768w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-1229x1536.jpg 1229w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-1638x2048.jpg 1638w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/Sosa-Ingredientes_SIRHA-2025-1-scaled.jpg 2048w\" sizes=\"(max-width: 819px) 100vw, 819px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<h2 class=\"wp-block-heading\">La Coupe du Monde de la P\u00e2tisserie: el mundial dels oficis dol\u00e7os<\/h2>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/cmp_sosa.png\" alt=\"\" class=\"wp-image-28311\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/cmp_sosa.png 600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/cmp_sosa-300x300.png 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/cmp_sosa-150x150.png 150w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/01\/cmp_sosa-400x400.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Qu\u00e8 \u00e9s i d\u2019on ve?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>La Coupe du Monde de la P\u00e2tisserie<\/strong> (CMP) va n\u00e9ixer a Li\u00f3 el 1989, impulsada amb el suport de la Uni\u00f3 Internacional de Pastissers, Confeters, Gelaters i Traiteurs, dins del sal\u00f3 que despr\u00e9s es convertiria en el Sirha. El seu president fundador va ser Gabriel Paillasson; des de 2019 la presideix <strong>Pierre Herm\u00e9<\/strong>, amb Fr\u00e9d\u00e9ric Cassel com a vicepresident. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">El seu tret distintiu \u00e9s el format: <strong>cada pa\u00eds competeix amb un equip de tres especialistes<\/strong>, un pastisser, un xocolater i un gelater, que treballen en paral\u00b7lel i s\u00f3n jutjats com a conjunt. No \u00e9s una competici\u00f3 individual disfressada d\u2019equip. La coordinaci\u00f3 entre tots tres \u00e9s, literalment, part de la nota.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En els seus m\u00e9s de 35 anys d\u2019hist\u00f2ria, la CMP ha funcionat com a trampol\u00ed de carreres: Pierre Marcolini es va proclamar campi\u00f3 el 1995 abans de llan\u00e7ar la seva casa, i Christophe Michalak va guanyar el 2005 abans de convertir-se en un dels pastissers m\u00e9s coneguts de la seva generaci\u00f3.<\/p>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Com se seleccionen els equips i quant dura el proc\u00e9s?<\/h3>\n\n<p class=\"wp-block-paragraph\">El cam\u00ed cap a Li\u00f3 \u00e9s un cicle de dos anys estructurat en tres fases:<\/p>\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-background has-fixed-layout\" style=\"background-color:#b6dcd1\"><thead><tr><th>FASE<\/th><th>QUAN<\/th><th>QU\u00c8 PASSA<\/th><\/tr><\/thead><tbody><tr><td><strong>Seleccions nacionals<\/strong><\/td><td>Anys imparells (2025 per al cicle actual)<\/td><td>Cada pa\u00eds participant organitza la seva pr\u00f2pia selecci\u00f3 per designar l\u2019equip que el representar\u00e0. Hi ha m\u00e9s de 50 seleccions nacionals al circuit. <\/td><\/tr><tr><td><strong>Seleccions continentals<\/strong><\/td><td>Any seg\u00fcent (2026)<\/td><td>Cinc eliminat\u00f2ries continentals: Europa, Am\u00e8riques, \u00c0sia-Pac\u00edfic, \u00c0frica i, des de 2026, Orient Mitj\u00e0. Determinen quins pa\u00efsos es classifiquen. <\/td><\/tr><tr><td><strong>Gran Final<\/strong><\/td><td>Gener de l\u2019any imparell seg\u00fcent (2027)<\/td><td>Entre 18 i 20 pa\u00efsos s\u2019enfronten a Eurexpo Lyon, dins del Sirha.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">La Gran Final de 2027 se celebra els dies <strong>22 i 23 de gener<\/strong> a Li\u00f3.<\/p>\n\n<p class=\"wp-block-paragraph\">Un detall important per entendre l\u2019exig\u00e8ncia: un equip que arriba a la final porta al damunt <strong>dos anys de proc\u00e9s competitiu<\/strong>, i normalment molts mesos m\u00e9s d\u2019entrenament previ a la seva pr\u00f2pia selecci\u00f3 nacional. A m\u00e9s, l\u2019organitzaci\u00f3 nomena <strong>Ambaixadors Internacionals<\/strong> per continent (per un m\u00e0xim de 4 anys, dos cicles) que acompanyen els equips durant tot el recorregut i coorganitzen les continentals. <\/p>\n\n<h3 class=\"wp-block-heading\">Les proves de la Gran Final<\/h3>\n\n<p class=\"wp-block-paragraph\">A l\u2019edici\u00f3 de 2027, els equips afronten tres disciplines repartides en diverses proves, amb un total de <strong>9 hores de concurs<\/strong>:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Degustaci\u00f3:<\/strong><\/p>\n\n<ol class=\"wp-block-list\">\n<li>Postres gelats al plat: 15 postres individuals emplatats al moment, amb esperit de restaurant, a partir d\u2019una reinterpretaci\u00f3 lliure del vacherin.<\/li>\n\n\n\n<li>Saint-Honor\u00e9: 3 unitats per a 6 persones cadascuna, sobre muntatge cl\u00e0ssic, integrant un producte local o una especialitat nacional.<\/li>\n\n\n\n<li>Show chocolate: 30 creacions dolces escenografiades en format finger food, sobre el tema &#8220;Her\u00e8ncies i Cultures&#8221;<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><strong>Art\u00edstica: <\/strong><\/p>\n\n<ol class=\"wp-block-list\">\n<li>Pe\u00e7a art\u00edstica de sucre, realitzada \u00edntegrament in situ. <\/li>\n\n\n\n<li>Pe\u00e7a art\u00edstica en xocolata, amb focus en el treball manual del xocolater.<\/li>\n\n\n\n<li>Estructura de gel h\u00eddric: 1 h 30 a partir d\u2019un \u00fanic bloc.<\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\"><strong>Buffet Final:<\/strong><\/p>\n\n<p class=\"wp-block-paragraph\">Les tres peces art\u00edstiques han de <strong>fusionar-se en un sol conjunt<\/strong> sobre una taula d\u2019un metre per un metre, amb les postres integrades en contacte visual amb les escultures.<br\/><\/p>\n\n<h3 class=\"wp-block-heading\">Com es puntua?<\/h3>\n\n<p class=\"wp-block-paragraph\">El jurat internacional avalua molt m\u00e9s que la t\u00e8cnica. En degustaci\u00f3 es valora l\u2019equilibri de sabors, les textures i temperatures, l\u2019eleg\u00e0ncia del producte i l\u2019emoci\u00f3 gustativa. A la part art\u00edstica, el domini t\u00e8cnic, la netedat dels assemblatges, l\u2019eleg\u00e0ncia i la coher\u00e8ncia del buffet.  <\/p>\n\n<p class=\"wp-block-paragraph\">Des de fa diverses edicions hi ha, a m\u00e9s, una <strong>prova de comprom\u00eds responsable<\/strong> avaluada durant les nou hores de competici\u00f3, sobre quatre eixos: zero malbaratament alimentari, cap env\u00e0s d\u2019un sol \u00fas, aprovisionament directe de productors i \u00fas raonat de consumibles.<\/p>\n\n<h3 class=\"wp-block-heading\">El palmar\u00e8s<\/h3>\n\n<p class=\"wp-block-paragraph\"><strong>Fran\u00e7a<\/strong> domina la hist\u00f2ria del concurs amb 8 vict\u00f2ries. <strong>Jap\u00f3<\/strong>, guanyador de les dues \u00faltimes grans finals (2023 i 2025), \u00e9s la naci\u00f3 dominant del moment.<\/p>\n\n<h2 class=\"wp-block-heading\">Espanya 2011: la vict\u00f2ria de Jordi Bordas i Julien \u00c1lvarez<\/h2>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"wp-block-paragraph\">El gener de 2011, a la dotzena edici\u00f3 de la Coupe du Monde de la P\u00e2tisserie, <strong>Espanya va guanyar per primera vegada<\/strong> el concurs.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">L\u2019equip el formaven <a href=\"https:\/\/www.sosa.cat\/ca\/el-futur-de-la-pastisseria-el-metode-b-concept-de-jordi-bordas-amb-sosa-i-adamance\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/jordi-bordas-usa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Jordi Bordas,<\/a> <a href=\"https:\/\/www.sosa.cat\/ca\/julien-alvarez-i-sosa-ingredients-units-per-explorar-noves-perspectives-en-pastisseria\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/julien-alvarez-pasteleria-sosa\/\" target=\"_blank\" rel=\"noreferrer noopener\">Julien \u00c1lvarez<\/a> i <strong>Josep Maria Rodr\u00edguez<\/strong>, amb Yann Duytsche com a responsable de l\u2019equip. Van competir contra 19 pa\u00efsos i es van endur l\u2019or per davant d\u2019It\u00e0lia (plata) i B\u00e8lgica (bronze). La seva proposta es va inspirar en <em>La volta al m\u00f3n en 80 dies<\/em>, de Jules Verne: la pe\u00e7a de sucre de Julien \u00c1lvarez recreava el compte enrere contrarellotge; la locomotora de xocolata remetia al viatge de Phileas Fogg.  <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Aquella vict\u00f2ria va canviar la percepci\u00f3 internacional de la pastisseria espanyola i va obrir carreres que avui s\u00f3n refer\u00e8ncia mundial. Jordi Bordas va desenvolupar despr\u00e9s el seu propi m\u00e8tode de formulaci\u00f3 i la seva escola; Julien \u00c1lvarez ha constru\u00eft una traject\u00f2ria en l\u2019alta pastisseria francesa i internacional i <strong>avui forma part del Comit\u00e8 Internacional d\u2019Organitzaci\u00f3 de la Coupe du Monde de la P\u00e2tisserie<\/strong>. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"924\" height=\"615\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/Jordi-bordas-santacreu-julien-alvarez-2.jpg\" alt=\"\" class=\"wp-image-71154\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/Jordi-bordas-santacreu-julien-alvarez-2.jpg 924w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/Jordi-bordas-santacreu-julien-alvarez-2-300x200.jpg 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/Jordi-bordas-santacreu-julien-alvarez-2-768x511.jpg 768w\" sizes=\"(max-width: 924px) 100vw, 924px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#f0ddd3\">Tots dos s\u00f3n avui <strong>ambaixadors de Sosa Ingredients<\/strong>, i aquesta relaci\u00f3 no \u00e9s casual: s\u00f3n professionals que treballen des de la t\u00e8cnica, la formulaci\u00f3 i la comprensi\u00f3 profunda de l\u2019ingredient. Exactament el terreny en qu\u00e8 ens movem. <\/p>\n\n<h3 class=\"wp-block-heading\">Espanya, de tornada a la competici\u00f3<\/h3>\n\n<p class=\"wp-block-paragraph\">Despr\u00e9s de quinze anys d\u2019abs\u00e8ncia, Espanya va tornar a la Selecci\u00f3 Europea de la CMP el gener de 2026, celebrada en el marc de Sirha Bake &amp; Snack a Par\u00eds. L\u2019equip el van formar <strong>Marcos D\u00edaz<\/strong> (capit\u00e0, xocolata), <strong>Albert Soler<\/strong> (gelat) i <strong>Toni Pons<\/strong> (sucre), amb <strong>Jordi Guillem<\/strong> com a delegat. Els vam acompanyar com a patrocinadors premium d\u2019aquesta selecci\u00f3.  <\/p>\n\n<p class=\"wp-block-paragraph\">Fran\u00e7a es va imposar en aquella eliminat\u00f2ria, amb B\u00e8lgica i It\u00e0lia completant el podi.<\/p>\n\n<h2 class=\"wp-block-heading\">El Bocuse d&#8217;Or: el concurs culinari m\u00e9s exigent del m\u00f3n<\/h2>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<h3 class=\"wp-block-heading\">Origen i significat<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">El Bocuse d&#8217;Or el va crear <strong>Paul Bocuse el 1987<\/strong>, tamb\u00e9 a Li\u00f3, amb una idea que aleshores era revolucion\u00e0ria: treure els concursos de cuina de les sales tancades i convertir-los en una competici\u00f3 en directe, davant de p\u00fablic, c\u00e0meres i jurat internacional, amb el format i la tensi\u00f3 d\u2019una gran cita esportiva.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Gaireb\u00e9 quaranta anys despr\u00e9s continua sent el concurs culinari individual m\u00e9s prestigi\u00f3s del planeta. L\u2019edici\u00f3 de 2027 celebrar\u00e0 precisament el seu <strong>40\u00e8 aniversari<\/strong>, els dies <strong>24 i 25 de gener<\/strong> al Sirha Lyon. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">En pa\u00efsos amb una cultura culin\u00e0ria fortament institucionalitzada, el Bocuse d&#8217;Or funciona gaireb\u00e9 com una selecci\u00f3 nacional. Fran\u00e7a, Noruega, Dinamarca, Su\u00e8cia o Jap\u00f3 mantenen acad\u00e8mies, programes de patrocini i estructures d\u2019entrenament estables entre edici\u00f3 i edici\u00f3. El podi de 2025 ho il\u00b7lustra b\u00e9: or per a Fran\u00e7a (Paul Marcon), plata per a Dinamarca i bronze per a Su\u00e8cia. Per a un xef, guanyar el Bocuse d&#8217;Or no \u00e9s un premi m\u00e9s: \u00e9s un abans i un despr\u00e9s en la seva carrera i en la visibilitat de la cuina del seu pa\u00eds.   <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"600\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/boc_sosa-1.png\" alt=\"\" class=\"wp-image-28637\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/boc_sosa-1.png 600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/boc_sosa-1-300x300.png 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/boc_sosa-1-150x150.png 150w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2025\/02\/boc_sosa-1-400x400.png 400w\" sizes=\"(max-width: 600px) 100vw, 600px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<h3 class=\"wp-block-heading\">Com se selecciona: m\u00e9s de dos anys de proc\u00e9s<\/h3>\n\n<p class=\"wp-block-paragraph\">El sistema de classificaci\u00f3 mobilitza <strong>m\u00e9s de 72 pa\u00efsos<\/strong> i es desplega al llarg de m\u00e9s de dos anys:<\/p>\n\n<ol class=\"wp-block-list\">\n<li><strong>Seleccions nacionals.<\/strong> Cada pa\u00eds celebra la seva pr\u00f2pia selecci\u00f3, organitzada per la seva acad\u00e8mia nacional sota supervisi\u00f3 del Comit\u00e8 Internacional d\u2019Organitzaci\u00f3. Hi ha m\u00e9s de 70 seleccions nacionals al m\u00f3n. El sistema de preseleccions nacionals i continentals existeix des de 2005.  <\/li>\n\n\n\n<li><strong>Seleccions continentals.<\/strong> Cinc eliminat\u00f2ries: Europa, Am\u00e8riques, \u00c0frica, \u00c0sia-Pac\u00edfic i Orient Mitj\u00e0 (aquesta \u00faltima incorporada el 2026). S\u00f3n, a la pr\u00e0ctica, finals a la seva escala. <\/li>\n\n\n\n<li><strong>Gran Final a Li\u00f3.<\/strong> <strong>24 equips<\/strong> accedeixen a la final, amb aquest repartiment de places: 10 per a Europa, 5 per a Am\u00e8riques, 5 per a \u00c0sia-Pac\u00edfic, 2 per a \u00c0frica i 1 per a Orient Mitj\u00e0. L\u2019organitzaci\u00f3 es reserva, a m\u00e9s, el dret d\u2019atorgar una <em>wild card<\/em> per selecci\u00f3. <\/li>\n<\/ol>\n\n<p class=\"wp-block-paragraph\">Per al cicle 2027, el <a href=\"https:\/\/www.sosa.cat\/ca\/seleccion-francesa-bocuse-dor-2025\/\" data-type=\"link\" data-id=\"https:\/\/www.sosa.cat\/seleccion-francesa-bocuse-dor-2025\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bocuse d&#8217;Or Europe<\/a> es va celebrar el mar\u00e7 de 2026 a Marsella, en el marc de Sirha M\u00e9diterran\u00e9e, amb 20 equips competint per les 10 places europees. Va guanyar Dinamarca, seguida de Noruega i It\u00e0lia. <\/p>\n\n<h3 class=\"wp-block-heading\">Les proves i l\u2019entrenament<\/h3>\n\n<p class=\"wp-block-paragraph\">Des de 1987 el concurs s\u2019articula al voltant de dues proves m\u00edtiques:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Tema Safata (Plateau):<\/strong> la signatura hist\u00f2rica del Bocuse d&#8217;Or. Una presentaci\u00f3 espectacular i extremadament t\u00e8cnica, concebuda com a homenatge a l\u2019art del servei gastron\u00f2mic franc\u00e8s. Posa a prova el tall, les coccions, les guarnicions i la precisi\u00f3.  <\/li>\n\n\n\n<li><strong>Tema Plat (Assiette):<\/strong> incorporat per reflectir la pr\u00e0ctica real de la restauraci\u00f3 gastron\u00f2mica contempor\u00e0nia. Valora l\u2019emplatat al moment, la finor visual i l\u2019equilibri de sabors. <\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">Dos dies de concurs i <strong>5 hores i 30 minuts<\/strong> d\u2019execuci\u00f3 per resoldre els temes.<\/p>\n\n<p class=\"wp-block-paragraph\">Darrere d\u2019aquestes cinc hores i mitja hi ha, en la majoria dels casos, <strong>mesos o fins i tot anys de preparaci\u00f3<\/strong>. El candidat no competeix sol: treballa amb un <strong>commis<\/strong> (assistent jove, amb premi propi a la final) i un <strong>coach<\/strong>, i normalment amb tot un equip de suport, patrocinadors i una acad\u00e8mia nacional al darrere. L\u2019entrenament consisteix a repetir la prova completa una vegada i una altra, cronometrada, ajustant gramajes, temps, moviments i log\u00edstica de cuina fins a eliminar qualsevol marge d\u2019error. S\u2019entrena la resist\u00e8ncia a la pressi\u00f3 tant com la t\u00e8cnica.   <\/p>\n\n<p class=\"wp-block-paragraph\">El Comit\u00e8 Executiu, presidit des de 2024 per <strong>Davy Tissot<\/strong> (guanyador el 2021), supervisa el reglament, les continentals i la gran final. Entre els seus membres hi ha antics guanyadors com Mathew Peters i Geir Skeie, Meilleurs Ouvriers de France i xefs com Anne-Sophie Pic. <\/p>\n\n<h2 class=\"wp-block-heading\">L\u2019agenda de Li\u00f3 2027 <\/h2>\n\n<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-background has-fixed-layout\" style=\"background-color:#b6dcd1\"><thead><tr><th class=\"has-text-align-center\" data-align=\"center\">Data<\/th><th>Esdeveniment<\/th><\/tr><\/thead><tbody><tr><td class=\"has-text-align-center\" data-align=\"center\">21 \u2013 25 de gener de 2027<\/td><td><strong>Sirha Lyon, <\/strong>Eurexpo (acc\u00e9s professional)<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">22 \u2013 23 de gener de 2027<\/td><td><strong>Gran Final de la Coupe du Monde de la P\u00e2tisserie<\/strong>.<\/td><\/tr><tr><td class=\"has-text-align-center\" data-align=\"center\">24 \u2013 25 de gener de 2027<\/td><td><strong>Gran Final del Bocuse d&#8217;Or<\/strong> (40\u00e8 aniversari)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<h2 class=\"wp-block-heading\">El nostre comprom\u00eds<\/h2>\n\n<p class=\"wp-block-paragraph\">Acompanyar aquests concursos no \u00e9s per a nosaltres una acci\u00f3 de visibilitat. \u00c9s coher\u00e8ncia amb el que fem: desenvolupar ingredients t\u00e8cnics que permetin a un professional arribar on vol arribar, amb precisi\u00f3 i sense renunciar al sabor. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Som partner oficial de la Coupe du Monde de la P\u00e2tisserie,<\/strong> hem acompanyat com a patrocinadors premium la Selecci\u00f3 Europea 2026 i hem participat en la ronda classificat\u00f2ria de l\u2019equip de Fran\u00e7a, i donem suport a l\u2019equip d\u2019Espanya en el seu retorn a la competici\u00f3. I comptem amb ambaixadors com <em>Jordi Bordas i Julien \u00c1lvarez, <\/em>que coneixen des de dins qu\u00e8 significa competir al m\u00e0xim nivell. <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Ens veiem a Li\u00f3.<\/strong><\/p>\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1066\" src=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1.jpg\" alt=\"\" class=\"wp-image-71173\" srcset=\"https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1.jpg 1600w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1-300x200.jpg 300w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1-1024x682.jpg 1024w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1-768x512.jpg 768w, https:\/\/www.sosa.cat\/wp-content\/uploads\/2026\/09\/SIRHA-2025_Comercial-1-1536x1023.jpg 1536w\" sizes=\"(max-width: 1600px) 100vw, 1600px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Cada dos anys, al gener, la ciutat de Li\u00f3 es converteix en la capital mundial de la gastronomia professional. Durant cinc dies, un recinte de 140.000 m\u00b2 concentra productors, fabricants, distribu\u00efdors, xefs, pastissers, gelaters, compradors i premsa especialitzada de tot el planeta. \u00c9s el Sirha Lyon, i \u00e9s el lloc on el sector es pren [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":40470,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[963],"tags":[],"class_list":["post-71180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sirha Lyon, Coupe du Monde de la P\u00e2tisserie i Bocuse d&#039;Or: l\u2019epicentre mundial del food service premium - Sosa<\/title>\n<meta name=\"description\" content=\"Cada dos anys, al gener, la 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