CONTINENTAL ROUND Africa selection of the Bocuse d'Or

24th of September 2026

Agadir, Morocco

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INTRODUCTION

2024 RESULTS

PARTICIPATING TEAMS

TESTS

Africa continues to take center stage

The Bocuse d'Or Africas Continental selection is an event that brings together countries from the African continent that have held their national selections, to determine which two teams will have the chance to represent their country at the Grand Finale in Lyon.

Through the Bocuse d'Or African Continental Selections, the continent takes center stage celebrating culinary excellence, craftsmanship and transmission across generations.

The host city for this cycle's selections is just as vibrant as its cuisine: Agadir, Morocco! The selection will be held between the 22nd to the 24th of September, with the Bocuse d'Or Competition taking place on the 24th. The Pastry World Cup African Continental Selections will take place the day before, on the 23rd of September.

Participating Teams

The Bocuse d’Or Africa 2026 will bring together six talented teams from across the continent:

Morocco
Egypt
Mauritius
Tunisia
Senegal
Côte d’Ivoire.

Representing the diversity, creativity and excellence of African gastronomy, these nations will compete for the opportunity to qualify for the Bocuse d’Or Grand Finale in Lyon. Through this continental selection, each team will showcase its culinary identity, technical expertise and vision of contemporary cuisine on one of the world’s most prestigious gastronomic stages.

The tests

The Platter Theme – The Bocuse d’Or Signature

This year, the teams will have 5 hours and 30 minutes to complete the Bocuse d’Or’s signature challenge: the ‘Platter Theme’. Presented on a platter before being carved and plated in front of the jury, this theme showcases lamb and the signature produce of each participating African country.

It is structured around four key elements:
Stuffed saddle of lamb (two whole, identical pieces)
Barley (signature accompaniment highlighting the identity of the country represented)
Sweet potato (accompaniment of the candidate’s choice)
A compulsory sauce or jus, to be interpreted freely by the candidate

The saddle of lamb must be presented as two whole cuts for 14 people and must account for at least 80 % of the main dish.

The first accompaniment is barley. This must account for at least 60 % of the recipe, whilst the remaining 40 % must consist of local produce from the country represented, in order to reflect its national culinary identity.

The second accompaniment showcases the sweet potato, which must make up at least 80 % of the dish. The candidate is free to choose their own interpretation and preparation techniques.

A theme centred on the Atlantic’s maritime riches

Competitors must also propose a hot or cold dish for 14 people, to be submitted after 4 hours and 55 minutes of competition. This challenge showcases the maritime riches of the Atlantic as well as the culinary hallmarks specific to each participating nation.

The official ingredients for the plated dish theme are:
Sea bream (75 per cent of the main composition)
Grey shrimp (25 per cent of the main composition)
Akara (traditional red bean fritter)
Citrus fruits (the candidate’s signature garnish)
A compulsory beurre blanc sauce, flavoured with an ingredient emblematic of the country represented

Candidates must create a unique recipe centred on sea bream and grey shrimp, whilst incorporating a seasonal vegetable.

The first filling showcases citrus fruits. These must account for at least 60 % of the dish, whilst the remaining 40 % must consist of local produce from the country represented, in order to highlight the candidate’s national identity.

The second filling is dedicated to Akara. Contestants must adhere to the fundamentals of this speciality (red kidney beans, tomatoes and onions) whilst freely incorporating ingredients from their national culinary heritage.

Finally, the compulsory sauce will take the form of a reimagined beurre blanc, into which an ingredient representative of the team’s country must be incorporated, clearly identifiable upon tasting.