Created in 1987 by Paul Bocuse as part of the Salon des Métiers de Bouche in Lyon – which has since become Sirha Lyon – the Bocuse d’Or was born out of a desire to revolutionise the conventions of culinary competitions.
The revolutionary vision behind the creation of the competition was as follows: to transform gastronomy into a true international spectacle by placing chefs centre stage.
At a time when culinary competitions were largely closed to the public, Paul Bocuse devised a novel format: chefs cooking live, under pressure, in front of spectators, cameras and an international jury. Inspired by the world of major sporting competitions, he sought to create an event where excellence, precision and creativity could be experienced in real time.
From its very first edition in Lyon, the Bocuse d’Or established itself as much more than a simple culinary competition.
Designed ‘by chefs, for chefs’, it was conceived to highlight the discipline, commitment and mastery required in haute cuisine, whilst offering chefs international recognition commensurate with their profession. Almost forty years later, the competition remains one of the world’s most prestigious culinary events and continues to embody the spirit and timeless vision of Paul Bocuse.
The values and spirit of the competition
Much more than just a competition, the Bocuse d’Or is a true personal and professional adventure that embodies the highest values of gastronomy. At the heart of the competition’s philosophy lie the following values:
1. Work as a team
2. Represent your country with pride
3. Strive to respect producers and their products
4. Demonstrate spirit, freedom and imagination
5. Make the most of your knowledge
6. Do not waste, do not throw away
7. Keep your composure in the face of adversity
8. Remain humble in victory and radiant in defeat
9. Strive to serve humanity through your cuisine
10. Pass on your passion to future generations
Each candidate is called upon not only to demonstrate impeccable technical mastery, but also to express a culinary identity, a personal vision and the culture of the country they represent.
For the candidates, taking part in the Bocuse d’Or is often the project of a lifetime. Behind every performance lie months – sometimes years – of preparation, training and sacrifice undertaken alongside coaches, commis chefs, teams and partners. The competition demands resilience, humility and the ability to perform under extreme pressure. All whilst remaining true to the values of passing on knowledge and collective commitment championed by Paul Bocuse from the very beginning.
A true springboard for young chefs, the Bocuse d’Or has helped to discover and support some of the leading figures in contemporary gastronomy.
From national teams to the international stage
The Bocuse d’Or is based on a rigorous international selection process, spanning over two years and involving more than 72 countries around the world.
1). The cycle begins with the national selections, organised in each country to choose the chef who will represent their nation on the international stage (the Bocuse d’Or has operated a system of national and then continental pre-selections since 2005).
2). The selected teams then take part in one of the five continental selections – Europe, the Americas, Africa, Asia-Pacific and the Middle East – which determine which countries qualify for the Grand Final in Lyon.
At the end of these continental stages (which are effectively finals in their own right), 24 teams advance to the Bocuse d’Or Grand Final, held during the Sirha Lyon trade fair at Eurexpo.
The highlight of the competition, this two-day final brings together the very best of the world’s culinary elite for live challenges broadcast internationally. In front of an enthusiastic audience and the world’s leading culinary figures, the contestants must demonstrate technical excellence, creativity, precision and team spirit through iconic themes on the plate and on the serving platter, which continue to push the boundaries of contemporary haute cuisine.
Alongside the following selected teams, the Bocuse d'Or Organisation reserves the right to appoint one Wild Card for every Final selection. The Wild Card is an official invitation given out to any national team to represent their nation at the next Grand Final selection.
10
selected countries - European selection
5
selected countries - Americas selection
2
selected countries - Africas selection
5
selected countries - Asia-Pacific selection
1
selected countries - Middle East selection
The legendary Tests of the Bocuse d’Or
Since 1987, the Bocuse d’Or has been based on two challenges that have become emblematic of haute cuisine worldwide: the Platter Test and the Plate Challenge.
The Platter Test
The platter quickly became the competition’s signature feature: a generous, spectacular and highly technical presentation, conceived as a tribute to the art of French gastronomic service. Over the years, the challenges have evolved alongside contemporary gastronomy. The Platter Challenge retains its status as an iconic challenge, highlighting the carving, cooking, garnishing and technical precision required for the set ingredients.
The Plate Test
Introduced to reflect new practices in fine dining, this challenge emphasises last-minute plating, visual finesse and the balance of flavours.
Today, these two challenges perfectly embody the DNA of the Bocuse d’Or: excellence, creativity, the passing on of knowledge and culinary identity. Each edition reinvents the themes and technical constraints to push the boundaries of international haute cuisine ever further.
70+
national selections around the world
5
continental selections
24
countries qualified for the Final in Lyon
2
competition days
5h30
of challenges to complete the tests
The Executive Committee
As the Bocuse d’Or continues to expand internationally, its governance plays a central role in shaping the future of the competition. The Executive Committee is the highest international governing body of the Bocuse d’Or. It oversees the strategic direction of the competition worldwide, including the organisation of the continental selections and the Grand Final, as well as the key decisions relating to the competition’s regulations.
Committed to preserving the DNA and founding values of Paul Bocuse, the Executive Committee also supports the continuous evolution of the competition by encouraging creativity, innovation and bold culinary expression on the international stage.
Under the presidency of Davy Tissot, the Executive Committee brings together an exceptional international team of chefs and culinary leaders from across the Bocuse d’Or community, including former winners, Meilleurs Ouvriers de France and internationally recognised chefs:
Christophe Bacquié– Meilleur Ouvrier de France 2004 – Restaurant La Table des Amis** (France)
Olivier Couvin– Meilleur Ouvrier de France 2015 – Restaurant Paul Bocuse** (Collonges-au-Mont-d’Or, France)
Giovanna Grossi– Restaurants Animus and A Casa da Esquina (Sao Paulo, Brazil)
Noriyuki Hamada– Bocuse d’Or 2013 bronze medallist – Hoshinoya Hotel Tokyo (Tokyo, Japan)
Mathew Peters– Winner of the Bocuse d’Or 2017 (USA)
Geir Skeie– Winner of the Bocuse d’Or 2009 (Norway)
Together, the Executive Committee ensures the international development of the Bocuse d’Or while continuing to uphold the standards of excellence, transmission and innovation that define the competition.
