The Bocuse d’Or, the world’s most prestigious culinary competition, held its France selection on October 21 at the Maison de la Mutualité in Paris. Six of the country’s most promising young chefs competed for a coveted spot in the Bocuse d’Or Europe 2026.
After five hours of intense challenges, 26-year-old Maxence Baruffaldi emerged victorious. Originally from Nice and a former contestant in the Jeunes Talents Escoffier competition, Maxence honed his skills in some of France’s finest establishments before becoming Chef de Partie at Le Chambard, a two-Michelin-starred restaurant in Kaysersberg.
This year’s theme focused on Label Rouge salmon and a reimagined pot-au-feu—emblems of French culinary heritage reinvented with creativity and technical mastery. Maxence impressed the jury with his precise cooking, modern plating, and refined presentation.
Servair, a long-standing partner of the Bocuse d’Or France, proudly supports this prestigious competition that celebrates the expertise, discipline, and passion of chefs.
Congratulations to Maxence Baruffaldi for this remarkable victory, and best of luck in the next stage of this international adventure!
