France national round

WHO WILL SUCCEED PAUL MARCON FOR BOCUSE D’OR FRANCE?

BEYOND A COMPETITION, A NURSERY FOR GREAT CHEFS

France, considered the cradle of gastronomy, boasts an exceptional track record in the contest with no fewer than nine victories — the most recent in 2025 with Paul Marcon — enabling winning chefs to achieve international culinary recognition.
The purpose of this French Selection is to designate the future candidate who will follow in his footsteps and once again showcase French gastronomy, through its culture of excellence and its ability to push boundaries throughout the challenges.

The Bocuse d’Or France 2027 Selection will take place on October 21, 2025, in Paris.

Discover the candidates of the French Selection for the Bocuse d’Or 2027:

Candidate : Chantal TABET

Commis : Maxence PICHARD ROUSSE

Coach : Geneviève LENAIN

Candidate : Gaëtan GENTIL

Commis : Mathis BLAIN

Coach : Maxime LAURENSON

Candidate : Julien GUÉNÉE

Commis : Adrien MARTINS

Coach : Julien LAVAL

Candidate : Maxence BARUFFALDI

Commis : Ciara CHARMOT

Coach : Édouard LOUBET

Candidate : Teddy BIDAUX

Commis : Arthur FAURIEL

Coach : Anthony RAFAITIN

Candidate : Vivien SONZOGNI

Commis : Elisa COLETTE

Coach : Fabien PAIRON

TESTS

The candidates will be required to prepare two recipes, a Mise en Bouche and a Plated version, highlighting the same main ingredient, John Dory, for 12 people. The dishes must demonstrate flavor coherence, technical mastery, and a strong culinary narrative.

The Mise en Bouche

A light, creative, and narrative starter, presented in two formats (spoon and bowl), designed as a flavorful introduction to the main dish, showcasing John Dory and a geographic region chosen by the candidate.

Creative constraints:

The Mise en Bouche must be served cold.
Mandatory ingredients: John Dory and citrus fruit(s).
The creation must highlight a geographic region to which the candidate is attached.
Sauce / Jus / Broth, etc. are allowed but must be plated in each element.
All preparations (bases, sauces, stocks) must be made on-site, in the competition kitchens.
The bowl must reproduce identically the content of the spoon, both visually and in taste.
All elements in the spoons and bowls must be edible.

The Platter

The “Platter” theme is the signature challenge of the Bocuse d’Or. It is a meticulously structured creation, first assembled in the candidate’s kitchen, then carved and plated at the carving table. This platter consists of two identical main pieces accompanied by two garnishes, combining technical excellence with personal expression. It represents the culmination of the chef’s work around John Dory.

Creative constraints:

All preparations must be served hot.
Candidates must present two identical John Dory pieces, each reconstituted from fillets into six portions. The fish must represent at least 80% of the preparation, with up to 20% of another protein allowed. Fillets may be prepared freely, and plating is left to the candidate’s interpretation.
For the first garnish, candidates must create 12 identical garnishes based on button mushrooms, which must account for at least 80% of the preparation.
For the second garnish, candidates must prepare 12 identical garnishes, entirely vegetarian and free from animal products, highlighting one or more vegetables from the chosen geographic region.
Each team must prepare at least one sauce, jus, or broth entirely on-site, which may be served in a sauceboat or directly plated, with no use of external bases.

Christopher Coutanceau, Président d'Honneur de la sélection France

This year, the Bocuse d’Or France Selection welcomes Christopher Coutanceau, three-Michelin-starred chef and emblematic figure of French gastronomy, as Honorary President. Chef of his own restaurant Christopher Coutanceau*, this “fisherman-chef” began his career alongside great names such as Michel Guérard, Ferran Adrià, and Joël Robuchon. He later worked with his father Richard in the family restaurant’s kitchen before taking over its management and giving it his name. Renowned for his marine-inspired cuisine and his passion for the oceans, Christopher Coutanceau is a strong advocate of sustainable fishing and anti-waste cooking — commitments reflected in his dishes, which also earned him a Green Star.

Date : 21 octobre 2025
Place: Maison de la Mutualité, Paris

For any questions, contact [email protected]

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