Paul Bocuse imagined in 1987, on the occasion of the show which has since become the Sirha Lyon, a global competition of chefs who break the codes of the moment: the Bocuse d'or.
Chefs from 25 countries will have 5.5 hours to cook venison during this Bocuse d'Or
For the plateau event of the Bocuse d'Or 2025 final, a return to the sources of French gastronomy will be celebrated. Highlighting emblematic local products such as venison, foie gras and tea.
Each chef will have to design a hot dish for 16 guests, with a presentation of venison as the centerpiece on the platter. Served with three distinct toppings.
The first garnish will be a venison pie with foie gras, presented whole on the platter. The second, served hot and on a plate, will be vegetable and exclusively fruit-based. Finally, the third garnish, served “aside”, will consist of 16 two-tone ravioli, carefully closed and stuffed with ingredients of your choice, accompanied by a clarified venison pâté, served hot.
« We imagined this theme in line with several elements. First by choosing a main product typically from seasonal French gastronomy. The deer, which pays homage to Monsieur Paul and to Maison Bocuse which is celebrating its 100th anniversary. On the other hand, it is interesting to see how the great classics like the pie or cooking in a salt pan, imposed in the event, stand the test of time. In the wake of sustainable cooking, candidates will have to be rational and use the products in their entirety, like the whole venison back. “. Davy Tissot – president of the International Committee of the Bocus d’Or dans le Progrès.
Who will defend the colors of France?
Born in Auvergne, Paul Marcon grew up in his parents' kitchens in Saint Bonnet le Froid, with respect for nature. Son of the famous Régis Marcon. Competitor, at only 16 years old he entered his first competition – Worldskills France Finale Nationale – and placed on the second step of the podium. A few years later, he would run again and reach the finals. After having trained in several Michelin-starred establishments in Lyon, Paul Marcon decided to move to Stockholm for 2 years. An experience that will allow him to discover Scandinavian gastronomy, to better understand his culinary identity but also to reconnect with competition by preparing for the Jean Delaveyne Trophy, which he wins at the end of 2022.
And where will the Bocuse d’Or deer come from?
This is the question we can ask ourselves. For the moment no response has been provided. We strongly hope that it will be of French origin!!!! We will be there at the end of January to follow this.
