Bocuse d’Or Overview
Hosting the best chefs of gastronomy world, Bocuse d’Or is organized in Sirha Lyon
between 29-30 January. 24 of the world’s most promising chefs deliver their best performances for two days endeavoring to win the most special award of gastronomy sector. Chefs, passing the intercontinental qualifications such as Bocuse d'Or Europe, Bocuse d'Or Asia Pasific, Bocuse d'Or Latin America and Bocuse d'Or Africa, demonstrate their talent at the grand final.
History of Bocuse d’Or
As an innovative gastronomy competition, Bocuse d’Or was established by Paul Bocuse in 1987. The purpose of Bocuse d’Or was to create an organization similar to large-scale sporting events. Paul Bocuse allowed exactly 5 hours 35 minutes to 24 young chefs from around the world to prepare the best dish in front of an audience. A jury of famous chefs decided which dish was the winning one.