A revolutionary cooking contest.

In creating the Bocuse d’Or in 1987, Paul Bocuse imagined a real show dedicated to cuisine and also to the chefs by applying the codes of major sporting events to a cooking contest.

Since this first edition, the prestigious contest is held in the heart of the Sirha – a trade show dedicated to foodservice and gastronomy since 1983 – which is held every two years in Lyon, France.

The idea: bring together 24 young chefs from around the world – among the most promising talents in their generation and country – and have them prepare two recipes in 5 hours and 35 minutes precisely, live in front of an enthusiastic audience. To determine the winners: a panel of judges composed of some of the most prestigious chefs in the world.

An exceptional human adventure.

More than a contest, the Bocuse d’Or is a token of quality for all those who take part in the adventure. The event enjoys extraordinary media coverage and enables talented cooks to make a name for themselves on the international gastronomy scene.

Since 2005, faced with the growing number of countries wishing to enter the contest, the Bocuse d’Or introduced preselection events by creating first 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 qualifying contests are held after the national rounds. On the continental scale, they are major events in their own right and also serve to determine the 24 countries that will be retainedto take part in the Bocuse d’Or Final.

The Bocuse d’Or is much more than a cooking contest. Today, it involves approximately sixty national rounds and continental qualifying events that take place over a two-year period. The process is invariably concluded with the final in Lyon, France, in the heart of the Sirha trade fair.


01 & 02

June 2021

Next final

of the Bocuse d'Or


1 st African qualifying contest

Marrakech (Morocco)


1 st Americas qualifying contest,

which succeeds the Latin America selection event, Mexico City


Jérôme Bocuse succeeds his father as the President of the Bocuse d’Or.


First introduction of a Kitchen Jury for the final


Introduction of the plated theme


1st Asia-Pacific selection event, Shanghai (China)


1st European selection event


1st Latin American selection event


Creation of the Bocuse d’O

by Paul Bocuse