On January 27, 2025, France reclaimed its spot at the pinnacle of global gastronomy by winning the prestigious Bocuse d’Or in Lyon.

Led by Chef Paul Marcon, the French team outperformed Denmark and Sweden, who secured second and third place respectively. This victory was particularly meaningful for Paul Marcon, as his father, Régis Marcon, had also won the Bocuse d’Or in 1995, continuing a proud family tradition of culinary excellence.

The Bocuse d’Or, often referred to as the “Olympics of Cooking,” saw 24 international teams compete in this year’s edition. Contestants had 5 hours and 30 minutes to create intricate dishes showcasing local ingredients, adhering to the year’s challenging themes.

The event unfolded in a vibrant atmosphere akin to a sports match, with enthusiastic supporters cheering for the finalists. Among the standout teams, the United Kingdom, represented by Chef Tom Phillips, achieved fifth place, incorporating distinctively British elements into their creations. Unlike some of their competitors, however, the UK team participated without any public funding.

This year’s Bocuse d’Or not only celebrated culinary excellence but also underscored the importance of tradition and innovation in global gastronomy. The competition continues to shine as a beacon of creativity and dedication, inspiring chefs and food enthusiasts worldwide.