“Bocuse”, for the Bocuse d’Or which will take place in a few days in Lyon

It’s the world championship for chefs: 24 chefs from across the gastronomic world will compete for the Bocuse d’Or on January 26 and 27 at the Sirha in Lyon.

This is a title that the best international chefs covet. There will be 24 candidates, coming from the 4 corners of the planet, to try to conquer the Bocuse d’Or. This prestigious competition takes place every 2 years at the international gastronomy and hospitality fair in Lyon, Sirha. Tests over 2 days, where everyone has a set time to make a required recipe. The idea came to Paul Bocuse, the starred chef, to offer a springboard unique for those who wish to achieve international recognition.

“Very often, on the jury, there are the greatest chefs in the worldunderlines Thierry Marx. Some have themselves won the Bocuse d’Or at some point in their career. The public attends the events, we could fill a stadium because there is so much excitement surrounding this event.” Among the French chefs who won this prestigious trophy are Jacky Fréon, Michel Roth, Serge Vieira, Fabrice Desvignes (chef of the Elysée kitchens), Davy Tissot and Régis Marcon in 1995. 30 years later, his son Paul tried adventure.

“I’m in a positive state of mindassures Paul Marcon. We have made good progress with the whole team on developing recipes. It is the repetition of gestures for good coordination that will allow us to be ready on the big day. We train a lot to anticipate as many possible situations as possible. The main difficulty will be to achieve everything in time and not let yourself be disrupted by the enormous pressure.”

A French team surrounds Paul Marcon for good mental, physical and technical preparation. But the chef will be accompanied in the box, facing the public, by only 2 people: his clerk Camille Pigot and his coach Christophe Quantin. The 24 candidates will have 5.5 hours to showcase their talent and culinary know-how by working with venison, foie gras and tea.