
The Bocuse d’Or is to cuisine what the Palme d’Or is to cinema: a consecration. In an atmosphere reminiscent of the Olympic finals in Paris, France was awarded the Grail of world cuisine. A total of 24 countries took part in the 20th Bocuse d’Or, competing in two events: platter and plate. Here’s a look back at the days when Lyon was, more than ever, the epicenter of world gastronomy.
Two years of preparation for 5h30 of competition

The French team, led by the talent of Paul Marcon, triumphed this year, 30 years after the victory of a certain Régis Marcon (3-star chef in Saint-Bonnet-Le-Froid), who became the happiest dad in the world yesterday. The photos speak for themselves, and the tears reflect the two years of sacrifice and effort it took the team to reach the top step of the podium.
Our tricolors had to complete two events simultaneously over 5h30, a veritable marathon that had to be managed down to the minute. Under the guidance of a 24-strong tasting jury and a cooking jury made up of top international chefs, the participants had no right to make the slightest mistake. The plate theme (4:40) honored celery, lean meats and lobster in a warm preparation. The platter theme (5:30) called for deer, foie gras and tea. Quite a program…
Bocuse d’Or, France maintains its position as the most successful nation in the world

This is the ninth time that the Marseillaise has sounded after the results of the Bocuse d’Or. Created in 1987, this competition has become a pilgrimage for all lovers of gastronomy. By adding a ninth statue, France consolidates its position as leader ahead of Norway (5 titles) and Denmark (3 titles). The icing on the cake, Camille Pigot wins the prize for best commis. 2025, a vintage year in many respects.