Experience as the future of gastronomy

New culinary destinations offer immersive experiences where gastronomy becomes a sensory journey, blending creativity and innovation. These experiences redefine the culinary arts, placing interaction and ambiance at the heart of the meal. But what investment is needed to provide unforgettable moments that transform the act of eating into a true adventure?

With the participation of:

Jérémy Galvan, Chef, 220 BPM
Originally from Haute-Savoie, Jeremy Galvan has dedicated himself to cooking since the age of 14. Trained under renowned chefs like Bernard Lantelme and Alain Alexanian, he opened his restaurant in Vieux Lyon in 2011. Awarded a Michelin star since 2017, he offers a cuisine inspired by nature and the four elements, highlighting local products. Winner of the 2014 Trophée Chef Espoir, he is a member of the Collège culinaire de France and the Bande de Gourmands association. His cuisine, sensory and poetic, invites diners on a timeless journey and encourages them to let go.

Guillaume Jamet, Co-founder, Rotary Lab
Guillaume Jamet is co-founder and Creative Director of Nuances, an agency that imagines and creates experiential concepts combining art, space and cutting-edge technologies. The magic of these concepts lies in the simultaneous interaction of the senses. At Sirha 2025, Guillaume will be presenting an innovative project involving an immersive table d'hôte, designed in collaboration with the Lyfe Institute. This experience combines the work of the chefs with audio-reactive visual and sound creations, generated from the culinary gesture and creations. Each dish is accompanied by a tableau vivant that evolves to the rhythm of the culinary proposals, transforming the moment into a multi-sensory, multi-disciplinary performance. 

Simultaneous translation is available on site.