1983
Creation of the Salon des Métiers de Bouche (Culinary Sector Exhibition).
"An exhibition organised by professionals for professionals."

Lyon, the renowned gastronomic capital was lacking an event that could live up to its worldwide reputation. Thanks to the work of a few professionals in the catering sector, involved in the management of their professional organisation, this event has come to life.

With around 500 exhibitors and 51.000 visitors, the exhibition is a great success.
A success story confirmed with the 2nd edition in 1985 at Eurexpo, the new Lyon Exhibition Centre, with 750 exhibitors and 70.000 visitors.

Paul Bocuse is appointed Honorary President of the exhibition.

January 24th 1987
Creation of the BOCUSE D'OR.

Realizing the professionals’ enthusiasm for the event, Paul Bocuse mentions his project to his friend Albert Romain, at the time manager of the Exhibition Centre.

Although many gastronomy contests already existed in this field, none of them presented a “live performance” in front of the general public. Therefore, nobody could actually imagine the amount of work done in the kitchens of the Chefs’ famous restaurants. It had to be revealed to the public.

"We’re going to set up rows of kitchen cubicles and invite young Chefs from around the world. A jury composed of world famous gastronomic stars will taste and mark the dishes, all this in front of the public comfortably installed in the tribunes."

The BOCUSE D'OR was born, a contest after the spirit of “culinary Olympiads”. Everything is performed “live”, a great Cuisine show.

Paul Bocuse then sets up an international network throughout the world with his Chef friends. Each country must select a candidate via national selections. The Chef responsible for the national selections will escort the selected candidate to Lyon and will partake in the International Jury during the contest. An International Organising Committee composed of cooks, a group of friends and who share the same passion as their Master Chef, handles the organisation aspect in Lyon.

The budget is important and sponsors must be found. The Société Lyonnaise de Banque becomes the 1st official sponsor. Electricité de France/Gaz de France, Pommery, Cointreau and many other companies and brands are willing to support the event. Renowned kitchen manufacturers propose to outfit the kitchen cubicles, Air France offers its very best rates for the candidates and presidents, the Lyon Wholesale Market provides the products... One by one, solutions are found and the project grows progressively. The event is a first and everyone believes in its potential.

Finally, the day comes for the curtain to go up, just like at the theatre. The public is there and the international press too. Over 450 international journalists, 20 radio stations and television channels!

20 participating countries (1) and a president named Joël Robuchon. Some world famous names of the Haute Cuisine are present among the International Jury (2).

January 26th. The semi-finals take place in 2 sessions of 10 candidates. Imposed fish dish: a 3 kg salmon with 4 types of garnishing for 8 persons. Free performance. Preparation time: 4 hours.
The jury selects 10 candidates for the finals.

The marks are awarded out of a total of 40 points: 20 for taste, 10 for presentation, and 10 for originality. The highest and lowest marks are not taken into account.

January 27th. The finals. Imposed meat dish: 2 Bresse Poulardes (fatted chickens) of 1.8 kg with 4 types of garnishing for 8 persons. Free performance. Preparation time: 4 hours.

The atmosphere in the tribunes feels like World Football Championship Finals. Supporters scream, shout, wave flags and pennants. Photographers and TV cameras are focused on the dishes and on the Jury members in action.

(1) South Africa, Germany, UK, Austria, Belgium, Canada, Denmark, Spain, USA, France, Hong-Kong, Ireland, Italy, Japan, Luxembourg, Malaysia, Norway, The Netherlands, Sweden, Switzerland..

(2) Bill Gallagher, Eckart Witzigmann, Heinz Winckler, Albert Roux, Werner Berger, Werner Matt, Pierre Romeyer, Albert Schnell, Arne Fusager, Juan Maria Arzac, Jean Banchet, Pean-Yves Piquet, Jacques Pic, John Coughlan, Enzo Dellea, Masakichi Ono, Mathis Berghe, Werner Vögeli, Alfred Girardet.