Bocuse d’Or, labotary of excellence
- INTRODUCTION
- COMMITTEE
- PODIUMS
- SHOP
Created by a chef for chefs, the SIRHA BOCUSE D'OR is more than just a gastronomic competition; it is a universal system of sharing in high definition and global recognition.
Technique and creativity, commitment and human values are highlighted as indicators of the great talents of Haute Cuisine for tomorrow. It is a universal language, understood across all five continents, embodied through creations, plates, and dishes that are as sensitive as they are spectacular, admidst the excitement of a crowd of supporters fired up to the max.
For 30 years, the SIRHA BOCUSE D'OR has honored chefs who, through their devotion to the profession and to cooking, continue the timeless spirit of Paul Bocuse's culinary legacy.
A universal system of sharing and recognition
Starting in 2005, the competition introduced a system of national pre-selections followed by continental ones, with the Bocuse d'Or Europe, Bocuse d'Or Americas, Bocuse d'Or Asia-Pacific, and Bocuse d'Or Africa.
These continental stages are true finals on their scale, determining the 24 countries that will qualify for the Bocuse d'Or Grand Finale, from which one will emerge victorious.
More than just a one-time event, the Sirha Bocuse d'Or now includes around 60 national selections and 4 continental selections over two years, involving an entire community of chefs, with the pinnacle always taking place at the heart of Sirha Lyon.
