In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs. The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. Candidates must show originality and creativity as the jury, composed of 24 chefs representing the 24 countries in competition.
The Bocuse d'Or award is given at the end of the Grand Finale taking place every two years in Lyon as part of the Sirha trade show. The Bocuse d’Or is a contest of high precision and since 1987 only 15 chefs have made it to the top. After 30 years the Bocuse d’Or as become the most fascinating human adventure in modern cuisine.