Le Bocuse d'Or in the living room Sirha Lyon is a must-see 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 every year during the prestigious Sirha Lyon trade fair, brings together the best chefs from around the world for a competition where innovation, excellence and passion are highlighted.
La Grand Final of the Bocuse d'Or 2025, planned for the 26 and 27 January in Lyon, will showcase 24 chefs from around the world. These virtuosos will have 5 hours to showcase their talent, creativity, and ability to enhance exceptional ingredients.
Plate Test: An Exaltation of Flavors
The plate test of this edition highlights prestigious products supplied by METRO : the skinny, lobster and celeri.
- The thin one, refined fish, will be accompanied by a hot sabayon with lobster juice, paid directly in front of the jury by the Maîtres d’Hôtel.
- Celery, presented on a tray before being plated, illustrate the candidates' creativity. The celeriac will be presented in two full 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: Tribute to Paul Bocuse
To celebrate the 20th edition, the plateau theme pays tribute to the visionary Paul Bocuse, master of French gastronomy. The candidates will work with exceptional ingredients: roe, foie gras and tea.
- Le deer back, the centerpiece, will be presented in three variations, accompanied by spectacular garnishes:
- A venison shoulder and foie gras pie, wrapped in a crispy pastry, highlighting the richness of the flavors.
- A vegetable garnish, based on a fruit emblematic of the candidate's country.
- two-tone ravioli, accompanied by a venison consommé infused with tea Dammann Brothers, served 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, teams train intensively to achieve technical and artistic perfection. This demanding process highlights the candidates' self-improvement, rigor, and creativity.
A Prestigious Organizing Committee
In addition, research since 2017 Jerome Bocuse, son of Paul Bocuse, is ensuring that the competition's legacy continues. For the 2025 edition, Davy Tissot, Bocuse d'Or 2021 and Meilleur Ouvrier de France, chairs the International Organizing CommitteeIts role is to ensure that each edition reflects the fundamental values of the Bocuse d'Or: excellence, innovation and 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, offering a global stage for culinary diversity. Mexico à Shanghai, Via Marrakech, Stockholm, and 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 gastronomy, bringing 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 local products : 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, promoting culinary art on the international stage.
The Bocuse d'Or: an emblematic event
The flagship event of the Sirha Lyon, the 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 An unmissable event with 24 chefs in search of perfection and celebrating the legacy of Paul Bocuse; through this competition where tradition and innovation meet.
Patrick Koune
