France has won the 20th edition of Bocuse d’Or, the world’s most prestigious gastronomic competition in the world.
Team France has taken out the top spot at the 20th Bocuse d’Or competition, lead by Chef Paul Marcon and commis Camille Pigot. Denmark placed second, represented by Sebastian Holberg, and Sweden, represented by Gustav Leonhardt, came third.
Paul Macron also won the golden statuette, 30 years after his father, Régis Marcon. The young French chef, who is used to competitions, was able to convince the jury by highlighting the gastronomic heritage of his region through a plate combining green apple and chartreuse with the imposed products (celery, lean and lobster). As for the platter theme, Paul was able to make a nod to his origins by cooking the mushrooms in all the preparations. France completed a double by also winning the Best Commis Award, thanks to Camille Pigot.
“This 20th edition of the contest is an incredible success that proves that the Bocuse d’Or is the showcase for tomorrow’s world gastronomy. The Bocuse d'Or is the symbol of perfection and innovation and this was illustrated during these two days of competition with a level that continues to rise from edition to edition, said Jérôme Bocuse, President of the competition.
Daniel Calvert, Honourary President of the Bocuse d’Or 2025, said the competition was definitely a unique moment in the gastronomic calendar, with an unrivalled level in the world of competitions.
“In addition to the incredible level of the candidates, this is one of the main events in the world of gastronomy, an essential opportunity to continue inspiring the new generation of chefs."
Team New Zealand finished in 20th place, an enormous achievement by William Mordido and the team. Team New Zealand also jointly won the Bocuse d’Or Social Commitment Award, which it shared with Chile.
The five days of competition in Lyon saw a record number of visitors with tens of thousands of qualified French and international spectators and business delegates engaged in the action.
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