The Bocuse d’Or at the Sirha Lyon show is an unmissable event in international gastronomy. Created in 1987 by legendary chef Paul Bocuse, the event is much more than just a cooking competition.
This global gastronomic event, which takes place each year during the prestigious Sirha Lyon trade show, brings together the best chefs on the planet for a competition where innovation, excellence and passion are highlighted.
The Grand Final of the Bocuse d’Or 2025planned for January 26 and 27 in Lyon, will highlight 24 chefs from the four corners of the globe. These virtuosos will have 5.5 hours to demonstrate their talent, their creativity and their ability to enhance exceptional ingredients.
Plate Test: An Exaltation of Flavors
The plate test of this edition highlights prestigious products supplied by METRO : the skinnythe lobster and the celery.
- The skinnyrefined fish, will be accompanied by a hot zabaglione with lobster juicepaid directly to the jury by the Maîtres d’Hôtel.
- Celerypresented on a tray before being plated, illustrate the creativity of the candidates. THE celeriac will be presented in two entire pieces, while the celery branch will be served as 16 individual toppings.
This culinary challenge highlights the importance of local products while celebrating the innovation and technique of chefs.
Plateau Test: Homage to Paul Bocuse
To celebrate the 20th edition, the plateau theme pays homage to the visionary Paul Bocusemaster of French gastronomy. The candidates will work with exceptional ingredients: deerthe foie gras and the thé.
- The deer backthe centerpiece, will be presented in three variations, accompanied by spectacular garnishes:
- A venison shoulder pie and foie graswrapped in a crispy dough, highlighting the richness of the flavors.
- A vegetable filling, based on an emblematic fruit of the candidate’s country.
- Of the two-tone ravioliaccompanied by a tea-infused venison pâté Dammann Brothersserved in refined teapots.
A Commitment to Excellence and Team Spirit
Participating in the Bocuse d’Or is an extraordinary human and professional experience. For nearly two years, the teams train intensively to achieve technical and artistic perfection. This demanding process highlights the candidates’ self-improvement, rigor and creativity.
A Prestigious Organizing Committee
Since 2017, Jérôme Bocuseson of Paul Bocuse, ensures that the legacy of the competition is perpetuated. For the 2025 edition, Davy TissotBocuse d’Or 2021 and Meilleur Ouvrier de France, chairs the International Organizing Committee. Its role is to guarantee that each edition reflects the fundamental values of the Bocuse d’Or: excellence, innovation et transmission.
The Bocuse d’Or: A Traveling Competition
Since 2005, the Bocuse d’Or has adopted a traveling format for its national and continental selections, providing a global stage for culinary diversity. Of Mexico has Shanghaipassing through Marrakech, Stockholmand soon Saudi Arabia in 2026, this event celebrates the richness of culinary traditions while promoting local products.
This unique approach allows the Bocuse d’Or to be much more than a competition: it becomes a real ambassador of world gastronomybringing together more than 5000 chefs in 72 countries.
Why the Bocuse d’Or is Unique
- A springboard for chefs : The winners of the Bocuse d’Or gain international recognition and become ambassadors of gastronomy.
- A tribute to tradition and innovation : The competition combines classic techniques and contemporary creativity.
- A showcase for terroirs : Each candidate highlights the flavors and products of their country.
- A global event : The Bocuse d’Or brings together chefs, experts and enthusiasts from around the world, showcasing the culinary art on the international stage.
The Bocuse d’Or: an emblematic event
The flagship event of Sirha Lyonthe Bocuse d’Or, is a unique celebration bringing together the best players in gastronomy. Luxe infinity Magazine will be present at the Grand Final 2025 to follow this unmissable meeting with 24 chefs in search of perfection and celebrating the legacy of Paul Bocuse; through this competition where tradition and innovation meet.
Patrick Koune
