Page 8 - TYC Magazine - Winter 2025 - Final Flipbook

The YORI<. Club Magazine Winter 2025 Edition
Staying Au Courant in France

Bu9 schedule of private clubJ~ bars and trade showsfor TYC staff

Three key members of The YORK Club's staff team
crossed the Atlantic in January for a fruitful visit to France
to get up to speed on the latest industry trends.
G eneral Manager Cyril D uport, E xecutive Chef Markus
Bestig and Pastry Chef N athan Sinnathamby spent five
enlightening days split between Lyon and Paris, with
several key takeaways, new working relationships formed
and ideas to be implem ented at 135 St. G eorge Street.
The journey began in Lyon, where tl1e trio attended
SIRHA - the largest hospitality and restaurant trade
show in tl1e world- and discovered the current trends
in the industry.
"It provided an excellent opportunity to see what tl1e
latest equipment is, and you always want to look for new
purveyors of products whether they be French or from
elsewhere," explained M. D uport. "As a Club, you have
to stay competitive and the SIRHA is the sort of
convention from which you can always draw new ideas
and bring fresh products in." Above: Taking in the International Pastry Competition in Lyon;
Part of the draw in attending the SIRHA is its nothing brings out French pride like faod! Belotv: RoJJJs upon
competitions: From the Bocuse d'Or to Best Baker and ro1JJs of the finest French cheese.
l\liaitre d' awards, tl1e world's best push each other to m oved from the fish straight to the innards warehouse -
incredible culinary limits during the trade show - a hearts, tripes and liver.
particular interest for Pastry Chef Nathan Sinnathamby. "Some of the liver we are getting, we saw it there at its
"The largest takeaway for myself is tl1e incredible initial distribution point, which is a special experience."
detailing," said Sinnathamby, who lived and worked Following the hustle and bustle of the l\liarche, tl1e
nearby in the N etherlands for decades but had not group returned to the comfort of private clubs witl1 visits
previously attended the SIRHA. "The pride that is taken to the Cercle de l'Union Interalliee and Jockey Club.
in tl1e work, the industry sees dessert an art and its
artists are celebrated and cultivated."
When many think of Paris, tl1ey think of the luxury:
The Champs-Elysees, Fashion Week, H aut Couture.
The YORK. Club's staff delegation had a decidedly
more utilitarian task upon its arrival in Paris, jolted awake
by a 3:00 a.m . alarm ahead of a scheduled visit to the
Marche de Rangis - a sprawling series of industry-only
warehouses spanning produce, m eat, fish and more.
The group's early-morning tour began with a stroll
through the shellfish warehouse.
"It was a brutal wake-up call," chuckled M. D uport.
"The visit ran from 4:00 to 8:00 in the morning, and we

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