The Bocuse d’Or is a formidable creative laboratory for all types of cuisines from all around the world
Régis Marcon
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GL events have confirmed that Sirha Lyon will be maintained in 2021. However, the 20th edition is rescheduled and will be held from THURSDAY 23rd to MONDAY 27th September 2021, Eurexpo Lyon. The Bocuse d’Or final is now scheduled on Sunday 26th and Monday 27th September 2021. 24 young chefs from around the world, among the most promising of their generation, will compete during combining technique and creativity. Sirha Lyon 2021, more than ever, promises to pay a vibrant tribute to all types of Food Service that have had to adapt to this unique period in the history of the industry. The world reference event that is the Bocuse d’Or, is intent on celebrating not simply a return to normal but a true renewal for the entire sector.
Could you define the Bocuse d’Or in a few words? It is really the greatest of gastronomy shows. The first time I went there, I was a young chef. We also went to Paul Bocuse’s restaurant and that was an amazing experience. The music, the excitement, and the atmosphere, it’s so important for gastronomy!
Save
the dates
Bocuse d’Or Europe
October 15 | 16 2020
Tallinn, Estonia
Bocuse d’Or Africa
October 24 | 25 2020
Marrakesh, Morocco
Bocuse d’Or Grand Final
September 26 | 27 2021
Lyon, France
Encounter
with…
Philip Tessier
Silver medalist Bocuse d’Or 2015
Your personal experience with the Bocuse d’Or is a long story. How would you describe your special relationship to the contest?
It started in 2013, during my first visit to Lyon, I was working with Thomas Keller at the time. I had seen some of the teams that came to practice in the United States from time to time, but when I arrived in Lyon, it was quite a choc to see the stage, the quality and commitment shown by each of the teams… I think you might say I was hooked! It became a passion, we came very close to winning gold and I decided to become a coach, this was something very serious for me. Later on, I decided to write a book about the experience, the backstage of the Bocuse d’Or and to share our adventure that led us to the silver medal. I have always enjoyed seeing all these chefs gathered together, working as one to achieve the same goal. I find it most interesting to witness the different know-hows and different philosophies. It takes us beyond the walls of our kitchens. It is also important to develop and open the contest even further in order to keep on discovering new talents, thanks to the multitude of nations.
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25 - FIN DE JOURNÉE
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