THE GRAND FINAL
In 2019, Denmark won the Bocuse d’Or for the second time in the history of the contest.
On Wednesday 30 th January 2019, as part of Sirha Lyon trade fair, after 5 hours and 35 minutes of intense efforts and an emotional awards ceremony, for the second time, Denmark won the Bocuse d’Or, the much coveted title for a chef as well as for the gastronomy of an entire country.
In the words of Régis Marcon – president of the International Organising Committee – the Bocuse d’Or is ‘a real laboratory for worldwide cuisine’. The contest brings together 24 participants from each continent for two days of culinary competition. Initiated in 1987 by Paul Bocuse, within 30 years the contest has become a splendid springboard for chefs, culinary savoir-faire and gastronomic heritages from around the world. After 17 editions, the event has succeeded in federating a network of more than 4,000 chefs in more than 60 countries.
The next edition of the Bocuse d’Or will be held on January 26 th and 27 th 2021 as part of the Sirha trade fair.
60
national
qualifying rounds
all over the world
4
continental
selection contests
24
countries qualified
for the final in Lyon
2
days
of competition
5 h 35 m
of tests to create
2 themed recipes
Review of the 2019 edition
For the 2019 edition, participants were required to prepare 2 recipes to convince the jury: roast a 5-rib rack of veal as a tribute to Paul Bocuse, and revisit the vegetable chartreuse with shellfish as a tribute to Joël Robuchon.
2019 special awards
Christian WELLENDORF, KLEINERT
France
Finland
2019 FINALIST TEAMS
