Bocuse D'Or

ONE OF THE WORLD’S MOST PRESTIGIOUS EVENT FOR THE GRAND CUISINE.

It is a huge exhibition in Europe, organized by great professionals and run only by experts on the area.

It is a dynamic, frenzied event but also elegant and distinguished.

Being honoured with this prize it is a huge recognition to the labour that each chef does at their restaurant.

This contest was born in 1983 by the chef Paul Bocuse, the father of the nouvelle cuisine. His gastronomic style is characterized by the visual elegance on the presented dishes;

Therefore, the contest has adopted the same parameters.

Bouse D’Or on the inside

For those who haven’t hear about the contest, one of its frenzied characteristics is that the display of the dishes is done live, in front of a big audience and a jury. The contest is celebrated during two consecutive days and on each day, there are around 20 cooks competing. Each cook has their own box in which they prepare the main dish that the jury will later taste and qualify.

For all the participants to have the same conditions and chances of winning, two main ingredients will be selected to be the main ones and be included in their plates, therefore, the raw material is one of the most important elements as it is the base of the winning dish.