Bocuse d'Or 2027: Team France's candidate is..

Considered one of the most prestigious culinary competitions, combining technique, high standards and creativity, the Bocuse d'Or is held every two years as part of Sirha, a trade show dedicated to the catering, hotel and food industries, in Lyon. After Paul Marcon brilliantly won the 2025 edition, 30 years after his father's victory, six chefs competed to advance to the next stage of the competition, in a bid to succeed him.

Team France winner revealed

Chef Maxence Baruffaldi won the French selection for the Bocuse d'Or, and thus qualifies for the next phase of the competition in March 2026. He succeeds Paul Marcon, who won the international competition at Sirha Lyon in January 2025.

The two major themes, mise en bouche and plateau, required chefs to work with Saint-Pierre and button mushrooms. Christopher Coutanceau, Honorary President of this year's competition, comments: "I witnessed an incredible French selection, with six talented candidates who came up with dishes of the highest quality."

On the other steps of the podium, Vivien Sonzogni, Grand de Demain 2025 for the Bourgogne-Franche-Comté region, took silver, and Julien Guénée received bronze. Finally, the prize for best commis went to Arthur Fauriel, for his work with chef Teddy Bidaux.

Another announcement was made at the awards ceremony: Gérald Passedat will be Honorary President of the next Bocuse d'Or Europe 2026, on March 15 and 16, during the Sirha Méditerranée trade show in Marseille.

Christopher Coutanceau, honorary president

Paul Marcon was joined by a large panel of chefs to make up the jury: Eugénie Béziat, Christophe Hay, Danny Khezzar, Fabien Ferré, Florent Pietravalle, Franck Putelat...

Chef Christopher Coutanceau, of the eponymous restaurant, was honorary president of the competition. The announcement had been made on the Bocuse d'Or Instagram account: "He will have at heart to support the candidates throughout the event, to participate in the tasting of their creations, to be an ambassador of gastronomy for the Bocuse d'Or and to inspire the future generations of chefs who will participate in the competition."The chef is renowned for his title of "cuisineur-pêcheur"; having sustainable fishing and anti-waste cooking at heart.

Who were the six chefs competing to represent France?

To showcase French cuisine, six candidates were competing, from a variety of regions and backgrounds:

• Maxence Baruffaldi, executive chef at the Groisy campus in Haute-Savoie (74)
• Teddy Bidaux, chef at the Garenne restaurant in Livron-sur-Drôme (26)
• Gaëtan Gentil, chef at the Prairial restaurant (3 toques) in Lyon (69)
• Julien Guénée, executive chef at the Automobile Club de France (75)
• Vivien Sonzogni, chef, La Table du Grapiot restaurant, Pupillin (39)
• Chantal Tabet, independent consultant chef

These eclectic profiles, all of whom share a passion for local produce and demanding, diligent cooking, were selected to promote French gastronomy on an international scale.

How are the candidates judged?

On October 21, 2025, the chefs competed at the Maison de la Mutualité in Paris. Candidates competed against each other in a tie-breaking event, before a jury presided over by Paul Marcon and honorary president Christopher Contanceau. The winner earned a place in the European selection.

A second continental event will take place in March 2026, at the Bocuse d'Or Europe. The winner can then look forward to being among the 24 countries selected from the 70 national candidates worldwide to take part in the remarkable Bocuse d'Or 2027 competition.

When will Sirha 2027 take place?

The Salon International de la Restauration, de l'Hôtellerie et de l'Alimentation takes place every two years in Lyon. The next edition will take place from Thursday January 21 to Monday January 25, 2027. The Bocuse d'Or takes place over two days at the show. The 24 candidates compete against each other over 5 hours 30 minutes to create two themes.