Bocuse d’Or, laboratory of excellence

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More than a gastronomic competition…

Wanted by a Chef for chefs, SIRHA BOCUSE D’OR is more than a gastronomic competition, it is a universal system of sharing and recognition. Technique and creation, commitment and human values, are highlighted as revealing the great talents of tomorrow’s Haute Cuisine. It is a universal language, understood on the 5 continents, which is embodied through achievements, plates and dishes, as sensitive as spectacular, in the effervescence of a public of supporters. For 30 years, SIRHA BOCUSE D’OR has been honoring the chefs and the trade and perpetuate the timeless spirit of Paul Bocuse’s cuisine.

A universal language, understood on the 5 continents

Since 2005, the competition introduced preselection events with the national rounds then the continental qualifying events, which include the Bocuse d’Or Europe, Bocuse d’Or Americas, Bocuse d’Or Asia-Pacific and Bocuse d’Or Africa. The continental contests are major events in their own right and serve to determine the 24 countries that will be retainedto take part in the Bocuse d’Or Grand Final.

More than just a one time event, Sirha Bocuse d’Or involves sixty national and 4 continental events over a two years, gathering a whole community of chefs, and whose culmination invariably takes place in the heart of Sirha Lyon.

60
national selections all over the world
4
continentals selection
24
qualifed countries for the final in Lyon
2
days of competition
5h35
of tests to create 2 themed recipes

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