KISS THE GROUND: A MARTIAN CULINARY EXPERIENCE AT SIRHA 2023
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Faire défiler la pageSIRHA, one of the largest and most important fairs dedicated to food, catering and hospitality, took place in Lyon from 19th to 23rd January. It brought together hundreds of thousands of visitors and exhibitors, chefs, personalities, professionals and gastronomy enthusiasts from all over the world. And as you might expect, there was certainly no lack of food at the event!
Our students of the Bachelor’s degree in International Culinary Arts Management and International Food Service Management, who had been allocated a catering space for the occasion, therefore had to put their imaginations to the test to stand out. They managed to offer visitors a unique and completely new culinary experience with an expedition lunch in an immersive restaurant located on Mars! And the Kiss the Ground concept was born!
AN IMMERSIVE RESTAURANT CREATED ENTIRELY BY STUDENTS
A CULINARY TRIP TO THE PLANET MARS
Kiss The Ground is an immersive restaurant concept that transports clients to a utopian future, an interpretation of the future by our students, where visitors were invited to take a step back from their world through a trip to Mars. An awareness of the rarity and fragility of the terrestrial elements was thus the objective of this engaged and engaging meal.
The concept, in its entirety and in its complexity, was designed to immerse guests in this extraordinary journey, orbiting the red planet. The floor, walls and furniture were decorated in the flamboyant colours of Mars, which accompanied guests throughout their experience. A cocktail and wine list specially created for the SIRHA, as well as a unique menu, highlighted wonderful culinary discoveries such as creamy smoked haddock and chicken in a blackened crust.
Accompanied by our chefs and our maîtres-d’hôtel trainers, the students from Institut Paul Bocuse successfully completed their mission of serving more than 500 covers per day across the 15 services and 5 days of the exhibition! A fully-fledged, real-life experience that fits perfectly with our approach of educational and experiential innovation.
A CONCEPT CREATED AT INSTITUT PAUL BOCUSE
This restaurant concept was entirely created by our students on the Bachelor’s in International Food Service Management for their end-of-year project. Among the important elements to be incorporated into the project, aside from creativity and originality, were the use of technology and consideration of the societal and ecological impact of the restaurant. Mission accomplished for our students!
The potential of this immersive restaurant was quickly recognised by our teams thanks to its originality and engagement, as well as the solidity of the business plan. So when set the challenge by the GL Events group, the organiser of SIRHA, to create the next pop-up restaurant for the exhibition, our students deployed the Kiss The Ground concept in real life!
The team from Institut Paul Bocuse would like to congratulate the students involved in the Kiss The Ground on their dedication, creativity and conviction! Thanks must also go to our partners who made this spectacular project possible.
DUNI : Placemats and napkins
LUSINI : Student uniforms
ETERNUM: Place settings for Kiss the Ground Restaurant
J DUBOST: Place settings for Restaurant La Table by Kiss the Ground
RETRO CONCEPT: Business card and bill wallet
Alain MILLIAT: Juice tasting
CHOMETTE: Operational supplies
LJ Engraving: Menu holder and QR code stones
Zen Chef: Booking tools
The SIRHA is a unique opportunity for our students to express their talent and reveal their passion for the culinary arts and catering professions by bringing original concepts to life, participating, from near or far, in international competitions, etc. Working on this event is an exceptional and unprecedented professional experience that boosts learning and expertise for our students.