France has once again established its culinary supremacy on the global stage with the triumphant victory at the Bocuse d'Or 2025, securing its ninth title at this prestigious culinary competition. Paul Marcon not only took home the coveted gold medal but also made history by becoming the first chef to win the Bocuse d'Or thirty years after his father, Régis Marcon, claimed the same award. The finale took place on January 26 and 27, 2025, at Eurexpo, Lyon, during the Sirha global food and hospitality event.
The event was charged with excitement as judges evaluated the chefs based on their dishes and techniques. This victory is particularly significant; Paul dedicated his win to his father, expressing gratitude to supporters and team members alike. "Merci à tous, c'est un rêve qui devient réalité. Merci à tous les supporters qui se sont déplacés, merci à mon équipe qui m'a accompagné. Une pensée à toute ma famille," he said, visibly moved and reflecting the depth of this moment not just for himself but for his family legacy as well.
Régis Marcon, overwhelmed with emotion and pride, noted, "Forcément il y a de l'émotion. Pour un papa, c'est incroyable," emphasizing the significance of witnessing his son achieve such heights. Their embracing moment on stage resonates deeply within the culinary community, symbolizing the fraternal bond created through their passions.
The competition this year featured intense challenges, where best-in-class entrants showcased their culinary skills through thematic plates. Participants focused on elements such as celeriac, sea bass, and lobster, requiring substantial creativity and technical prowess. The high standards were underscored by the presence of 24 international jurors who observed the chefs through five hours and thirty minutes of demanding evaluations.
France dominated the podium, with the Danish team, led by chef Sebastian Holberg Svendsgaard, finishing second and Sweden's Gustav Leonhardt taking bronze. The Danish team had previously been victorious just two years prior, making this year's outcome especially poignant as they slipped down one spot this year. Similarly, the Swedish team returned to the podium after falling short the last two competitions.
This accomplishment adds another layer to France's culinary reputation, ensuring its artistry and tradition remain prominent on the world stage. Paul Marcon's winning dish was notable for highlighting the heritage of his region. Skillfully utilizing the required ingredients allowed him to evoke the regions of France through flavors and presentations. He included apple and chartreuse to create dishes celebrated for both taste and artistic expression.
Besides Marcon's achievements, the competition rewarded outstanding talent beyond just culinary execution. Camille Pigot, Paul’s commis, was recognized with the Best Commis award for her invaluable contribution, expressing her shock and joy upon receiving the accolade: "Je n'ai pas les mots." Her emotional reaction reflected the exhilarating highs shared among the competitors throughout the event. This dual recognition for France speaks not only to their individual talents but also to the strength and cohesion of their team.
Additional awards on offer highlighted the culinary prowess from around the globe. Norway's chef, Havard Werkland, was awarded the Best Plate, and Hungary received accolades for the Best Theme Plate with their entry led by chef Roland Kelemen. These awards reflect the competitive nature of the event and the diversity of culinary approaches, reaffirming the Bocuse d'Or as the pinnacle of gastronomic excellence.
The Bocuse d'Or social commitment award went to the respective teams from Chile and New Zealand for their contributions to societal culinary projects, reaffirming the event’s values of sustainability and community engagement alongside the celebration of culinary arts.
Jérôme Bocuse, the president of the competition and son of the legendary chef Paul Bocuse, declared, "Cette 20ème édition est un succès incroyable qui prouve que le Bocuse d’Or est la vitrine de la gastronomie mondiale de demain." This statement encapsulates the expectations set for future events, as the stakes and standards continue to escalate with each edition.
All eyes now turn to the future celebrations of the Bocuse d'Or as it approaches its 40th anniversary, hinting at even more intense competition and remarkable culinary displays yet to come. The legacy of chefs like Paul Marcon, along with the contributions of his father and others, ensures the continued recognition of the artistry present within culinary communities worldwide.
This year's Bocuse d'Or 2025 not only solidified France's position as the culinary epicenter but showcased the depths of talent and creativity present across the globe. From the emotional connections formed to the significant culinary innovations shared, it was truly a memorable event.