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Logo Bocuse d'or Lyon 2015 SIRHA SPIRIT

Bocuse d'or
« Classic or modern,
there’s only one cuisine...
The Good one»
30 years
FINALE
BOCUSE D'OR FINALE 2019
29 |30 Jan. 2019
LYON, FRANCE - EUREXPO

The 24 countries qualified for the finale of the Bocuse d'Or 2019 are:

 

Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty four of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.

 

Before taking part in the final the participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America, and for the first time Bocuse d'Or Africa), individual qualifications or by being attributed one of the wildcards. This final test will reveal to the world the best talents in culinary arts from all over the planet.


Theme on Platter / Theme on plate... our teams are still in full reflection for the 2019 edition to propose many surprises to the candidates.


Back to the 2017 Results


 

ÉTATS-UNIS
Mathew PETERS
Harrison TURONE (Commis)

 

NORVÈGE
Christopher William DAVIDSEN
Havard WERKLAND (Commis)

 

ISLANDE
Viktor ANDRESSON
Hinrik LARUSSON (Commis)

 

Created in 1987 by Paul Bocuse with the purpose of highlighting the chefs’ talent and excellence, the Bocuse d’Or contest 2017 was celebrating 30 years of existence.

THEME ON A TRAY

5 hours and 35 minutes, not a second more: that’s the time allotted to prepare a recipe using the imposed main product. Top quality meat or extra fresh fish, the recipe imagined using these superb products was presented ‘à la française’ on a tray.

SURPRISE, HERITAGE AND PRODUCTS

2017 had a big surprise in store for its fans but more importantly for the participants. As for the presentation on a tray, the Bocuse d’Or proudly stated its Lyon and French identity. To celebrate its 30 years of existence the participants worked with ‘Bresse chicken and shellfish’ based on an interpretation of the famous Lyon recipe for ‘Chicken and crayfish’.

NEW CHALLENGE

For its 30th anniversary, in keeping with its passionate and attentive quest to reflect modern cooking in line with its times, Bocuse d'Or placed the emphasis on vegetal. For the dish on a plate participants in the 2017 grand finale required to prepare a creation that was 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.

To know everything about the 2017 candidates - click here

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