Every two years, Lyon becomes the world capital of gastronomy when it hosts the SIRHA trade fair, the must-attend event for gastronomy enthusiasts and catering professionals. Every year, the event plays host to the world’s greatest culinary competition: the Bocuse d’Or.
For over 35 years, the Bocuse d’Or has celebrated excellence and innovation in cuisine, paying tribute to the legendary chef Paul Bocuse, who founded the competition. This exceptional competition puts the most promising chefs to the test, challenging them to surpass themselves in the art of gastronomy.
For over 35 years, the Bocuse d’Or has celebrated excellence and innovation in cuisine, paying tribute to the legendary chef Paul Bocuse, who founded the competition. This exceptional competition puts the most promising chefs to the test, challenging them to surpass themselves in the art of gastronomy.
In a few figures, the Bocuse d’Or is:
- 60 national selections around the world
- 4 continental selections
- 24 countries qualified for the Grand Final in Lyon
- 2 days of intense competition
- 5h30 of tests on two set themes
This year, the 24 finalists had 5h30 to express their creativity and showcase the emblematic flavours of their countries through two key events. The platter event celebrated the richness of the terroir, while the plate event evolved to include a first presentation on a platter, adding an extra challenge.
A historic moment marked this 2025 edition: Paul Marcon, accompanied by his commis Camille Pigot, won the Bocuse d’Or gold medal. This victory has a special flavour for servair because Paul Marcon is following in the footsteps of his father, Régis Marcon, a member of our Studio Culinaire and Bocuse d’Or winner 30 years ago.
This is an even greater source of pride for servair, whose chefs of Studio Culinaire include three winners of this prestigious award: François Adamski, Michel Roth and Régis Marcon.
We are proud to have supported Team France in this extraordinary adventure and to have contributed to the international reputation of French cuisine.
A lot of pride, a lot of emotion, the reward for two years’ work, and even more. […] It’s all the experience of previous competitions, the experience of life, of a career, of being a chef, that pays off today
PAUL MARCON
