Sirha Méditerranée, a memorable first edition

A successful debut for the first edition of Sirha Méditerranée, held from March 15 to 17 at Marseille Chanot. With 14,000 professionals in attendance – 45% of whom were executives, chefs and decision-makers – and more than 310 exhibitors, the event has established itself as a new key annual meeting point for foodservice operators across the Mediterranean region. Sirha Méditerranée joins the Sirha Food ecosystem, addressing the economic challenges of the sector while supporting regional development and international outreach.

Thanks to the commitment of key local stakeholders, including the Marseille Tourism Office, the show was able to rely on a strong territorial foundation. With 60% of exhibitors coming from the region, this synergy between local roots and global vision took shape through immersive experiences such as the Épicerie Fine area, the Village Tour des Terroirs, and dedicated spaces for winemakers and coffee roasters. These showcases highlighted the know-how and excellence that define the region’s identity. From major distribution players to agile digital solutions, the exhibitor offering covered the full spectrum of operational needs in the sector, supported by Provence Tourisme and the Aix-Marseille-Provence Chamber of Commerce.

The indoor-outdoor lifestyle sector presented essential solutions for hospitality design, including terraces, outdoor venues and beach setups, while the Food Forum showcased the dynamism of Marseille’s gastronomic scene, offering inspiration and insights into future challenges. The Speakeasy Omnivore formats added an engaging and intimate dimension, focusing on trends and transformations in food culture. The Place du Marché Foodcourt, featuring collaborations between chefs, food trucks and leading brands such as Pernod Ricard, fostered networking and enriched the overall visitor experience.

The variety of formats demonstrates the ability of Sirha Food events to bring together the entire value chain while celebrating global culinary cultures, regional identities and emerging market trends. A highlight was the European Selection of the Bocuse d’Or, an iconic competition with international resonance that both promotes talent and enhances the prestige of the event. After two days of competition, Denmark (Christian Wellendorf) took first place, followed by Norway and Italy. These three countries, along with the top ten European finalists, have secured their place in the Grand Final at Sirha Lyon in January 2027. Another key moment was the first World Bouillabaisse Championship, where international chefs competed on Marseille’s iconic dish. France claimed victory, represented by Benjamin Mathieu (Le Grand Bar des Goudes).

Sirha Méditerranée will return from February 14 to 16, 2027.