Every two years, the heart of the Sirha trade exhibition beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty four of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.
Before taking part in the final the participants had first to earn their qualification via continental selection events (Bocuse d’Or Europe, Bocuse d’Or Asia Pacific and Bocuse d’Or Latin America), individual qualifications or by being attributed one of the wildcards. This final test will reveal to the world the best talents in culinary arts from all over the planet.
Created in 1987 by Paul Bocuse with the purpose of highlighting the chefs’ talent and excellence, the Bocuse d’Or contest will be celebrating 30 years of existence. Many surprises are in store for January 2017 to celebrate this event!
Theme on a tray
5 hours and 35 minutes, not a second more: that’s the time allotted to prepare a recipe using the imposed main product. Top quality meat or extra fresh fish, the recipe imagined using these superb products will be presented ‘à la française’ on a tray.
Surprise, heritage and products
2017 has a big surprise in store for its fans but more importantly for the participants. As for the presentation on a tray, the Bocuse d’Or will proudly state its Lyon and French identity. To celebrate its 30 years of existence the participants will work with ‘Bresse chicken and shellfish’ based on an interpretation of the famous Lyon recipe for ‘Chicken and crayfish’.
For its 30th anniversary, in keeping with its passionate and attentive quest to reflect modern cooking in line with its times, Bocuse d’Or places the emphasis on vegetal. For the dish on a plate participants in the 2017 grand finale will be required to prepare a creation that is 100 % vegetal, composed exclusively of fruits, vegetables, cereals, seeds or legumes.