{"id":32957,"date":"2021-11-19T10:44:29","date_gmt":"2021-11-19T10:44:29","guid":{"rendered":"https:\/\/horecamagazine.be\/sirha-lyon-2021\/"},"modified":"2021-11-19T10:45:08","modified_gmt":"2021-11-19T10:45:08","slug":"sirha-lyon-2021","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/","title":{"rendered":"SIRHA LYON 2021"},"content":{"rendered":"\n[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.4.7″ column_structure=\u00a0\u00bb3_5,2_5″ custom_padding=\u00a0\u00bb0px|||||\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.4.7″ type=\u00a0\u00bb3_5″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″ header_4_text_color=\u00a0\u00bb#d9a23e\u00a0\u00bb]

Ce lundi 27 septembre se cl\u00f4turait la 20\u00e8me \u00e9dition du SIRHA \u00e0 Lyon, rendez-vous tr\u00e8s attendu par les professionnels de l\u2019Horeca et de l\u2019alimentation. Ce salon bisannuel et tr\u00e8s suivi \u00e0 l\u2019international \u00e9tait un peu l\u2019\u00e9dition de la reprise. Il en tint toutes les promesses.<\/strong><\/p>\r\n

Quelques chiffes cl\u00e9\u00a0:<\/b><\/span><\/h4>\r\n

Le SIRHA Lyon ce sont plus de 2.000 exposants, 350 nouveaut\u00e9s et innovations, 60 concours et master classes dont le Bocuse d\u2019Or, la coupe du monde de la P\u00e2tisserie, le troph\u00e9e du Ma\u00eetre d\u2019h\u00f4tel, le Gargantua (concours du meilleur cuisinier de collectivit\u00e9) … le tout attirant plus de 140.000 visiteurs. Et, donn\u00e9e qui a son importance dans le contexte actuel, ce sont aussi plus de 15 tonnes de denr\u00e9es alimentaires r\u00e9colt\u00e9es par la Banque Alimentaire.\u00a0<\/span><\/p>\r\n

De quoi vous convaincre que le d\u00e9placement en vaut la peine\u00a0! Attention le salon est bisannuel, la prochaine \u00e9dition \u00e9tant donc en janvier 2023.<\/span><\/p>\r\n

Bocuse d\u2019Or\u00a0:<\/b><\/span><\/h4>\r\n

Le plus grand concours mondial de la gastronomie a \u00e9t\u00e9 remport\u00e9 par le Fran\u00e7ais Davy Tissot et son \u00e9quipe. Meilleur ouvrier de France depuis 2004, chef du restaurant \u00e9toil\u00e9 Saisons \u00e0 Ecully, le Lyonnais avait d\u00e9j\u00e0 remport\u00e9 le Bocuse d\u2019or France en 2019. C’est sur l’image de Davy Tissot sur la plus haute marche du podium, noy\u00e9 sous les acclamations, que s’est clos le Sirha Lyon.<\/p>\r\n

\u00ab\u00a0La technique et la cr\u00e9ation, l\u2019engagement et les valeurs humaines, sont mis en lumi\u00e8re comme r\u00e9v\u00e9lateurs des grands talents de la Haute Cuisine de demain. C\u2019est un langage universel, compris sur les 5 continents qui s\u2019incarne \u00e0 travers des r\u00e9alisations, assiettes et plats, aussi sensibles que spectaculaires, dans l\u2019effervescence d\u2019un public de supporters chauff\u00e9s \u00e0 blanc\u00a0\u00bb.<\/p>\r\n

\u00a0<\/span>Vous aussi le c\u00e9l\u00e8bre troph\u00e9e vous fait r\u00eaver\u00a0? Alors n\u2019h\u00e9sitez pas \u00e0 vous offrir une reproduction en r\u00e9sine de la c\u00e9l\u00e8bre statuette dor\u00e9e ou encore une cl\u00e9 USB dor\u00e9e \u00e0 l\u2019effigie de Mr Paul\u00a0!<\/p>\r\n

Troph\u00e9e du Ma\u00eetre d\u2019H\u00f4tel<\/b><\/span><\/h4>\r\n

Si la Belgique n\u2019a pas particip\u00e9 au Bocuse d\u2019Or cette ann\u00e9e, elle \u00e9tait en revanche bien repr\u00e9sent\u00e9e au Troph\u00e9e du Ma\u00eetre d\u2019H\u00f4tel. Il s\u2019agissait de la troisi\u00e8me \u00e9dition de cette comp\u00e9tition durant laquelle les concurrents ont particip\u00e9 \u00e0 diverses \u00e9preuves (art et technique de service, art du service des vins, art du caf\u00e9).<\/p>\r\n

Andy De Brouwer (restaurant \u2018Les Eleveurs\u2019, \u00e0 Halle) remporta la deuxi\u00e8me place du concours suivi par Emmanuel Klein, ma\u00eetre d\u2019h\u00f4tel chez Choux de Bruxelles, la premi\u00e8re place ayant \u00e9t\u00e9 remport\u00e9e par le Fran\u00e7ais Corentin Gallene.<\/p>\r\n

Sirha Innovation Awards\u00a0:<\/b><\/span><\/h4>\r\n

Si les visiteurs \u00e9taient avides de contacts et visiblement d\u00e9sireux de concr\u00e9tiser une s\u00e9rie d\u2019affaires retard\u00e9es par la pand\u00e9mie, ils \u00e9taient aussi tr\u00e8s en recherche de nouveaut\u00e9s, t\u00e9moin d\u2019un esprit de renouveau et d\u2019un d\u00e9sir d\u2019aller de l\u2019avant dans un secteur largement marqu\u00e9 par la crise.\u00a0<\/span><\/p>\r\n

Parmi les 350 innovations pr\u00e9sent\u00e9es lors du salon, 12 se virent d\u00e9cerner le prix de l\u2019innovation\u00a0:<\/p>\r\n

Cat\u00e9gorie Produits, Boissons, Ingr\u00e9dients<\/b><\/span><\/h6>\r\n

Les Bouch\u00e9es Sal\u00e9es par St Michel Biscuits\u00a0:<\/strong> la c\u00e9l\u00e8bre madeleine d\u00e9clin\u00e9e en 3 versions sal\u00e9es\u00a0: Pesto & Parmesan, Olive & Herbes de Provence, Curry-Coco et Emmental & Cheddar.\u00a0<\/span><\/p>\r\n

Desserts \u2018Sucre Positif\u00ae\u2019 par la Compagnie Des Desserts\u00a0:<\/strong> Absolument Framboise, Rondement Citron et Carr\u00e9ment Chocolat sont co-sign\u00e9s par Alixe Bornon, sp\u00e9cialis\u00e9e dans les p\u00e2tisseries \u00e0 indice glyc\u00e9mique contr\u00f4l\u00e9 (entre 30 et 60).\u00a0<\/span><\/p>\r\n

L\u2019Orbe Vodka & Caviar par Pernod Ricard & La Maison \u00adNordique\u00a0:<\/strong> la premi\u00e8re infusion naturelle de vodka au Caviar \u00adImp\u00e9rial de Sologne. Etonnant et raffin\u00e9.\u00a0<\/span><\/p>\r\n

Oabika par Valrhona\u00a0:<\/strong> concentr\u00e9 de jus de cacao, sirupeux et d\u2019une belle couleur ambr\u00e9e, issu du mucilage de cacao, la pulpe blanche qui prot\u00e8ge les f\u00e8ves dans la cabosse tr\u00e8s peu valoris\u00e9e jusqu\u2019\u00e0 pr\u00e9sent.<\/p>\r\n

Les Pains Cuisin\u00e9s par Bridor\u00a0:<\/strong> fruit d\u2019une association avec \u00adS\u00e9bastien Canonne, MOF, cette nouveaut\u00e9 am\u00e8ne la boulangerie au niveau de la gastronomie.\u00a0<\/span><\/p>\r\n

Salade d\u2019algues nomade, \u00e0 la japonaise par Bord \u00e0 Bord \/ Algue Service\u00a0:<\/strong> une salade d\u2019algues \u00e0 r\u00e9hydrater \u2018\u00e0 la japonaise\u2019 et \u00e9co-con\u00e7ue \u00e0 la bretonne. Une street food tr\u00e8s dans l\u2019air du temps.<\/span><\/p>\r\n

Tucupi par Manioca Amazon Forest Flavors\u00a0:<\/strong> bouillon ferment\u00e9 et assaisonn\u00e9 extrait du manioc sauvage de la for\u00eat \u00adamazonienne. Traditionnellement utilis\u00e9 pour assaisonner et conserver les aliments dans la for\u00eat, celui-ci sera utilis\u00e9 pour cuisiner des repas quotidiens.<\/p>\r\n

Cat\u00e9gorie Eco-Responsable<\/b><\/span><\/h6>\r\n

M\u00e9lange du Potager de Marion par Berry Graines\u00a0:<\/strong> m\u00e9lange tout en un pr\u00eat \u00e0 l\u2019emploi alliant le quinoa, la lentille corail, des graines de lin pour les fibres et les om\u00e9ga 3 et des l\u00e9gumes d\u00e9shydrat\u00e9s.\u00a0<\/span><\/span><\/p>\r\n

Cat\u00e9gorie Mat\u00e9riels, Equipements, Produits, Technologies, Services<\/b><\/span><\/h6>\r\n

Ivario Pro par Rational\u00a0:<\/strong> un syst\u00e8me de cuisson multifonction par chaleur de contact qui remplace avantageusement les appareils conventionnels et permet de pocher, sauter, frire dans un seul appareil, jusqu\u2019\u00e0 4 fois plus vite et avec 40 % d\u2019\u00e9nergie en moins.<\/p>\r\n

Natexair ADS par Safexis\u00a0:<\/strong> associant des lampes UV et des m\u00e9taux rares, une excellente alternative aux traitements chimiques pour contrer la propagation des virus dans l\u2019air et sur les surfaces.\u00a0<\/span><\/p>\r\n

Pelle A Tarte Push & Pull par Deglon\u00a0:<\/strong> une pelle pour le service des pizzas, tartes et g\u00e2teaux, dot\u00e9e d\u2019un poussoir r\u00e9tractable automatiquement facilitant un service rapide et pr\u00e9cis.<\/p>\r\n

ET LAST BUT NOT LEAST, UNE INVENTION BELGE qui m\u00e9rite d\u2019\u00eatre remarqu\u00e9e\u00a0:<\/b><\/span><\/p>\r\n

Biodynamizer par Dynamized Technologies S.A.\u00a0:<\/strong> un appareil hydrodynamique et magn\u00e9tique qui reproduit le cycle naturel de l\u2019eau de fa\u00e7on acc\u00e9l\u00e9r\u00e9e en copiant les mouvements de l\u2019eau qui coule dans la nature.\u00a0<\/span><\/p>\r\n

Christophe Carrette, fondateur\u00a0: \u00ab\u00a0Cette technologie 100% naturelle permet de r\u00e9g\u00e9n\u00e9rer l\u2019eau afin de la rendre comparable \u00e0 une eau vive et naturelle, soit une eau structur\u00e9e remplie d\u2019\u00e9nergie\u00a0\u00bb.<\/p>\r\n

Form\u00e9 en g\u00e9obiologie, son associ\u00e9 Tanguy de Prest est \u00e9galement persuad\u00e9 qu\u2019un enjeu majeur se joue dans le domaine de l\u2019eau aujourd\u2019hui et pour les g\u00e9n\u00e9rations futures.\u00a0<\/span><\/p>\r\n

Convaincus que beaucoup de r\u00e9ponses se trouvent dans la nature, proposer une solution 100% naturelle pour r\u00e9g\u00e9n\u00e9rer l\u2019eau afin qu\u2019elle retrouve ses propri\u00e9t\u00e9s originelles \u00e0 l\u2019\u00e9quivalence d\u2019une eau de montagne paraissait aux deux comp\u00e8res une \u00e9vidence.\u00a0<\/span><\/p>\r\n

Les deux Belges sont aussi les cr\u00e9ateurs de la bi\u00e8re \u2018Houblonde\u2019, 1\u00e8re bi\u00e8re dynamis\u00e9e au monde. Un concept qui fera sans nul doute encore beaucoup parler de lui\u00a0!<\/p>[\/et_pb_text][\/et_pb_column][et_pb_column _builder_version=\u00a0\u00bb4.4.7″ type=\u00a0\u00bb2_5″][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-19-om-11.33.41-scaled.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ title_text=\u00a0\u00bbSchermafbeelding 2021-11-19 om 11.33.41″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-19-om-11.38.08.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ title_text=\u00a0\u00bbSchermafbeelding 2021-11-19 om 11.38.08″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-19-om-11.37.50.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ title_text=\u00a0\u00bbSchermafbeelding 2021-11-19 om 11.37.50″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-19-om-11.38.20.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ title_text=\u00a0\u00bbSchermafbeelding 2021-11-19 om 11.38.20″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/Schermafbeelding-2021-11-19-om-11.38.37.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ title_text=\u00a0\u00bbSchermafbeelding 2021-11-19 om 11.38.37″ hover_enabled=\u00a0\u00bb0″][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]

Texte : PVW<\/em><\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n","protected":false},"excerpt":{"rendered":"

Ce lundi 27 septembre se cl\u00f4turait la 20\u00e8me \u00e9dition du SIRHA \u00e0 Lyon, rendez-vous tr\u00e8s attendu par les professionnels de l\u2019Horeca et de l\u2019alimentation. Ce salon bisannuel et tr\u00e8s suivi \u00e0 l\u2019international \u00e9tait un peu l\u2019\u00e9dition de la reprise. Il en tint toutes les promesses. Quelques chiffes cl\u00e9\u00a0: Le SIRHA Lyon ce sont plus de […]<\/p>\n","protected":false},"author":5,"featured_media":32939,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[42,77],"tags":[],"class_list":["post-32957","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-focustastefr","category-uitgelicht-homepage-fr","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"\nSIRHA LYON 2021 | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | SIRHA LYON 2021\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SIRHA LYON 2021 | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | SIRHA LYON 2021\" \/>\n<meta property=\"og:url\" content=\"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/\" \/>\n<meta property=\"og:site_name\" content=\"Horeca Magazine\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/horecamagazine.be\/\" \/>\n<meta property=\"article:published_time\" content=\"2021-11-19T10:44:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-11-19T10:45:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"781\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Jonas Vansieleghem\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jonas Vansieleghem\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/\"},\"author\":{\"name\":\"Jonas Vansieleghem\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\"},\"headline\":\"SIRHA LYON 2021\",\"datePublished\":\"2021-11-19T10:44:29+00:00\",\"dateModified\":\"2021-11-19T10:45:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/\"},\"wordCount\":1339,\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/sirha-scaled.jpg\",\"articleSection\":[\"Focus\",\"UITGELICHT HOMEPAGE FR\"],\"inLanguage\":\"fr-FR\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/\",\"name\":\"SIRHA LYON 2021 | Horeca Magazine\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/sirha-scaled.jpg\",\"datePublished\":\"2021-11-19T10:44:29+00:00\",\"dateModified\":\"2021-11-19T10:45:08+00:00\",\"description\":\"Horeca Magazine | SIRHA LYON 2021\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#breadcrumb\"},\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#primaryimage\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/sirha-scaled.jpg\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/sirha-scaled.jpg\",\"width\":2048,\"height\":781},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/sirha-lyon-2021\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"SIRHA LYON 2021\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#website\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"name\":\"Horeca Magazine\",\"description\":\"Uw partner in Horeca\",\"publisher\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"fr-FR\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#organization\",\"name\":\"Horeca Magazine\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"contentUrl\":\"https:\\\/\\\/horecamagazine.be\\\/wp-content\\\/uploads\\\/2018\\\/12\\\/Horeca-Magazine-logo-01.png\",\"width\":2085,\"height\":590,\"caption\":\"Horeca Magazine\"},\"image\":{\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/horecamagazine.be\\\/\",\"https:\\\/\\\/www.instagram.com\\\/horeca.magazine\\\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/#\\\/schema\\\/person\\\/cd8e058b9ed64f0005d5b1fe0544b496\",\"name\":\"Jonas Vansieleghem\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"fr-FR\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g\",\"caption\":\"Jonas Vansieleghem\"},\"url\":\"https:\\\/\\\/horecamagazine.be\\\/fr\\\/author\\\/jonas\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"SIRHA LYON 2021 | Horeca Magazine","description":"Horeca Magazine | SIRHA LYON 2021","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/","og_locale":"fr_FR","og_type":"article","og_title":"SIRHA LYON 2021 | Horeca Magazine","og_description":"Horeca Magazine | SIRHA LYON 2021","og_url":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/","og_site_name":"Horeca Magazine","article_publisher":"https:\/\/www.facebook.com\/horecamagazine.be\/","article_published_time":"2021-11-19T10:44:29+00:00","article_modified_time":"2021-11-19T10:45:08+00:00","og_image":[{"width":2048,"height":781,"url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg","type":"image\/jpeg"}],"author":"Jonas Vansieleghem","twitter_card":"summary_large_image","twitter_misc":{"\u00c9crit par":"Jonas Vansieleghem","Dur\u00e9e de lecture estim\u00e9e":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#article","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/"},"author":{"name":"Jonas Vansieleghem","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496"},"headline":"SIRHA LYON 2021","datePublished":"2021-11-19T10:44:29+00:00","dateModified":"2021-11-19T10:45:08+00:00","mainEntityOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/"},"wordCount":1339,"publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg","articleSection":["Focus","UITGELICHT HOMEPAGE FR"],"inLanguage":"fr-FR"},{"@type":"WebPage","@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/","url":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/","name":"SIRHA LYON 2021 | Horeca Magazine","isPartOf":{"@id":"https:\/\/horecamagazine.be\/fr\/#website"},"primaryImageOfPage":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#primaryimage"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#primaryimage"},"thumbnailUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg","datePublished":"2021-11-19T10:44:29+00:00","dateModified":"2021-11-19T10:45:08+00:00","description":"Horeca Magazine | SIRHA LYON 2021","breadcrumb":{"@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#breadcrumb"},"inLanguage":"fr-FR","potentialAction":[{"@type":"ReadAction","target":["https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/"]}]},{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#primaryimage","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/11\/sirha-scaled.jpg","width":2048,"height":781},{"@type":"BreadcrumbList","@id":"https:\/\/horecamagazine.be\/fr\/sirha-lyon-2021\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/horecamagazine.be\/fr\/"},{"@type":"ListItem","position":2,"name":"SIRHA LYON 2021"}]},{"@type":"WebSite","@id":"https:\/\/horecamagazine.be\/fr\/#website","url":"https:\/\/horecamagazine.be\/fr\/","name":"Horeca Magazine","description":"Uw partner in Horeca","publisher":{"@id":"https:\/\/horecamagazine.be\/fr\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/horecamagazine.be\/fr\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"fr-FR"},{"@type":"Organization","@id":"https:\/\/horecamagazine.be\/fr\/#organization","name":"Horeca Magazine","url":"https:\/\/horecamagazine.be\/fr\/","logo":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/","url":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","contentUrl":"https:\/\/horecamagazine.be\/wp-content\/uploads\/2018\/12\/Horeca-Magazine-logo-01.png","width":2085,"height":590,"caption":"Horeca Magazine"},"image":{"@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/horecamagazine.be\/","https:\/\/www.instagram.com\/horeca.magazine\/"]},{"@type":"Person","@id":"https:\/\/horecamagazine.be\/fr\/#\/schema\/person\/cd8e058b9ed64f0005d5b1fe0544b496","name":"Jonas Vansieleghem","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/224a05110f690145ecf9819902827d4ce428ac17293f91ef038cf024692e75a1?s=96&d=mm&r=g","caption":"Jonas Vansieleghem"},"url":"https:\/\/horecamagazine.be\/fr\/author\/jonas\/"}]}},"_links":{"self":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/32957","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/comments?post=32957"}],"version-history":[{"count":0,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/posts\/32957\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media\/32939"}],"wp:attachment":[{"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/media?parent=32957"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/categories?post=32957"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/horecamagazine.be\/fr\/wp-json\/wp\/v2\/tags?post=32957"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}