Dear visitor,
To provide you with the best possible service, we use cookies. Some cookies are necessary for the operation of the website. Other cookies for anonymous statistics, language preferences or the display of third-party content are optional. Depending on your choice, your consent also includes a transfer of data to recipients in third countries without an adequate level of data protection, such as the USA in particular, with the risk of access by authorities there without legal recourse. Under Data Privacy, you will find further information and can adjust the settings for cookies at any time.

Bocuse d’Or – The Gastronomy Olympics

Let’s face it: five hours and 30 minutes is not a lot of time. Not when it comes to preparing two meals in accordance with all the rules of haute cuisine, egged on by a raucous crowd. A brief summary of the world’s most famous culinary contest.

The original text was not created using AI, but translated to your language using DeepL.
Bocuse dOr

The European selection for the Bocuse d’Or

  • Turin in 2018
  • Tallinn in 2020
  • Budapest in 2022
  • Trondheim in 2024
Bocuse d'Or

What´s it all about?

  • The path to the gastronomy Olympics
  • The famous competition in the industry sector
  • Inspiration for the hospitality industry
  • Trondheim 2024
Content:

In 1987, a French culinary legend – famous for perfecting the art of nouvelle cuisine and the proud bearer of three Michelin stars – had an idea. He wanted to establish an international cooking competition that would combine discipline, know-how and quality. It was to be flamboyant, vibrant and modern – a festive event to be held live in front of an audience and a jury. The celebrated chef behind this idea was Paul Bocuse.

As honorary president of the Sirha culinary trade fair, he used the event to bring his concept to life. At the first Bocuse d’Or competition in 1987 in Lyon, 20 chefs from different countries competed against one another. Their task was to prepare one meat dish and one fish dish in an open kitchen – judged by an international jury of top chefs from around the world. Since then, the Bocuse d’Or has taken place every two years.

The path to the gastronomy Olympics

The Bocuse d’Or has continuously evolved throughout its history of over 30 years. In 1997, fans of the Mexican contestant cheered on their favourite with fog horns, cowbells, cheers and cries – ably assisted by a traditional Mariachi band. Since then, an uproarious audience has become the trademark of the Bocuse d’Or, which explains why it is often referred to as the Olympic Games of the kitchen. Lyon remains the setting of the grand international final. Since 2008, qualifying rounds have been held on different continents: the Bocuse d'Or USA in Epcot, the Bocuse d'Or Asia in Shanghai and the Bocuse d'Or Europe in the Norwegian city of Stavanger. To reach the continental semi-finals, contestants must progress through a series of national rounds. The many ambitious chefs who wish to compete must apply in the traditional manner with a covering letter and CV detailing the key stages of their careers.

Lyon

Why  Lyon?

It is no coincidence that the world’s most important prize in haute cuisine is held in Lyon. The southern French city and its surroundings are a mecca for the gourmet hospitality industry. The Rhône-Alpes region also boasts the highest density of gourmet restaurants in France.
Paul Bocuse

The famous competition in the industry sector

The prize is now recognised as the most famous competition in the industry sector and attracts the world’s finest chefs who put their skills on show. Participants from all over the world try to snatch the coveted trophy at the Grand Final. The candidates are supported by a young assistant, the commis de cuisine, who must not be older than 22 years of age, plus a coach. The jury’s assessment criteria include presentation, flavour, work methods and the originality of the dishes. Points are awarded that ultimately lead to victory in gold, silver and bronze.

Inspiration for the hospitality industry

However, this culinary showdown is not just about honouring the most talented chef. It also aims to inspire the industry sector and highlight the latest trends. In 2021 for example, the candidates had to create a take-away meal. It was to consist of a starter, main course and dessert, focusing on the tomatoes as the seasonal product. For the main course, the task was to develop a composition with black tiger prawn. Apart from being one of the main sponsors of the event, METRO France was also supplying the cherry tomato and black tiger shrimp as ingredients for the takeaway theme competition. The trick: participants had to develop a reusable box themselves made of plant-based materials in which to package their creation-to-go sustainably. In this way, the Bocuse d’Or is paying tribute to the growth of the takeaway business during the coronavirus pandemic. It is also meeting calls from the hospitality industry and guests for more sustainability – a new and exciting challenge for the top chefs on the path to the gastronomy Olympics.

"Feed the kids" was the theme for 2023 to emphasise education and cooking for the younger generation. In this challenge, each of the 24 candidates had to create a pumpkin-based menu for children. The aim was to create a 100% plant-based cold starter, a hot dish with egg and a restaurant-style dessert.

Bocuse d’Or and METRO France

METRO France’s long-standing partnership with Bocuse d’Or dates back to 2005 when it became the sponsor of the culinary contest in its homeland. METRO France has been one of the official ingredient suppliers for Bocuse d’Or world final since 2013. In addition, METRO France is one of key partners of the Bocuse d’Or French Academy.

Trondheim 2024  - Reindeer, aquavit and skrei fish

Reindeer and aquavit on the plate:

Contestants must prepare reindeer meat from Røros, the flagship of Sami culture. The chefs can choose from a variety of cuts, including shanks, tongues and reindeer steaks. Another special feature is that they must use aquavit, Norway's national spirit, in their recipes.

💡 For this test, the chefs have to create a recipe that will surprise and entice on a restaurant table.

Skrei fish and scallops - for the platter:

Skrei, a typical Northern European cod, and Frøya scallops must be prepared with three side dishes. Two are entirely vegetable, with no meat, fish or seafood, and one is based on traditional Norwegian stockfish, made from slowly air-dried cod.

💡 The teams must also use at least one ingredient in their recipes that can be identified with the flavour of the country they are representing, in order to highlight their culinary heritage.
Source: Bocuse d'Or website

Dirk Wittau

One man, two chef’s hats

Why neither the prestigious Bocuse d’Or cooking competition nor METRO would be the same without Dirk Wittau.

METROstories

Further articles