Young chefs are pushing the boundaries of conventional cooking with mind-blowing recipes.

After the brigades, the kitchen is freed from the established order, the rules in force, dictates and certainties. Contemporary chefs deliver a more personal, more identity-based, singular vision: there is no longer a single cuisine but as many cuisines as those who imagine it. Creativity frees itself from the classic straitjacket to offer more than an irreproachable dish: an emotion. Sirha Omnivore is the rear base, the crucible of this new wave of chefs. Their unbridled, globalized creativity is nonetheless based on an acute awareness of their territories, of their roots.

CORDELIERS REFECTORY, 75006
From September 10 to 12, 2023