Competition, 7 French chefs win the Bocuse d'Or
In the space of thirty years, no fewer than 15 international chefs have won the great Bocuse d'Or culinary competition. Among them, seven French chefs have stood out thanks to their creativity, perseverance and genius. Let's take a closer look at these extraordinary personalities. By Clémence Rouyer - © Bocuse d'Or
1987 - JACKY FRÉON
At the age of 39, he opened the ball for the French delegation at the first edition of the Bocused'Or. Used to competing, he was far from impressed during this international competition. A disciple of Joël Robuchon, he put much of his talent at his service. He was then named Meilleur ouvrier de France Honoris Causa and headed the Bocuse d'Or France presidency for fifteen years, before handing over to chef Régis Marcon in 2013.
Bocuse d'Or
1991 - MICHEL ROTH
First Taittinger prize, first Auguste Escoffier prize, Meilleur Ouvrier de France title and Bocuse d'Or, to say the least, Michel Roth doesn't do things by halves. After a faultless career in leading establishments (Ledoyen, Auberge de l'Ill, Crocodile...), Michel Roth became the emblematic chef of the Ritz Paris from 2001 to 2012. He then left France for Switzerland, where he joined the Hotel Président Wilson in Geneva, a position he still holds today.
1995 - RÉGIS MARCON
Currently president of Bocuse d'Or France for the past five years, Régis Marcon 's fabulous history with the famous competition dates back to 1995. Gault&Millau Chef of the Year 2001 and holder of the Légion d'Honneur, this native of Saint-Bonnet-le-Froid in Auvergne needs no introduction. Faithful to the products of his native region, he has made mushrooms his golden goose.
Bocuse d'Or
2001 - FRANÇOIS ADAMSKI
A free spirit in the world of gastronomy, François Adamski started out in the kitchen at the same time as he arrived in Paris. Starting out as a cook at the Hôtel Matignon during his military service, he then moved on to prestigious establishments such as the Plaza Athénée and the Ritz. He then continued his career in Bordeaux, at the Gabriel restaurant, before setting off on his own.
Bocuse d'Or
2005 - SERGE VIEIRA
After Régis Marcon, it was the turn of another chef from Auvergne to climb to the top of the podium. Coached personally by the chef from Saint-Bonnet-le-Froid, whose kitchens he frequented for many years, Serge Vieira won after several months of rigorous training. Eight years after his triumph, he opened the Château du Couffour, a gourmet haven in the heart of nature.
Bocuse d'Or
2007 - FABRICE DESVIGNES
Accustomed to serving the kitchens of the state, Fabrice Desvignes started out with the Ministry of Defense, then moved on to the kitchens of the French Senate. In 2007, he decided to take on the challenge of a lifetime. Eager to face up to the jury's criticism, he took the plunge and, after 5 hours and 35 minutes of testing, came out on top with a truffled poultry shell accompanied by a jus gras. A product he knows well, since he is originally from Bresse, and worked for several years in the kitchens of chef Georges Blanc.
Bocuse d'Or
2013 - THIBAUT RUGGERI
The last French winner of the Bocuse d'Or, Thibaut Ruggeri took the crown at the age of 33. Now chef at Fontevraud Abbey on the banks of the Loire, he left the hustle and bustle of the big brigades (Aux Prés d'Eugénie with Michel Guérard, Georges Blanc, Michel Kayser, Lenôtre...) for a more serene experience.
© Bocuse d'Or
Answer to the Gault&Millau and Bocuse d'Or competition.
Drawing of September 20, 2017.
To the question: "How many French chefs have won the Bocuse d'Or since its creation in 1987?". The correct answer is seven (see list above).
Terms and conditions of the competition, more info here.
These news might interest you
A renowned address, refined cuisine and an unexpectedly affordable menu. in Rouen, on the banks of the Seine, this emblematic restaurant has taken up the challenge of making gastronomy more affordable without sacrificing quality. For lunch and dinner, diners can enjoy a 5-toque restaurant for no more than €50, a far cry from the usual prices for this type of establishment.
Prestigious cuisine at affordable prices
While this offer may come as a surprise in an establishment of this level, it is part of a carefully thought-out approach. The business menu, priced at €49 and served from Wednesday to Friday at lunchtime and from Wednesday to Thursday at dinnertime, allows haute cuisine enthusiasts to enjoy a gastronomic experience at an unusual price.
The menu features dishes conceived in a spirit of sharing and conviviality: snails with mushroom fricassee and parsley cream, braised veal chuck and sautéed vegetables... Dishes that evolve with the seasons and harvests. Coming soon, a salmon and haddock tartare with Thai mayonnaise and wasabi mousse will enrich the menu.
A great chef behind this initiative
Behind this initiative is Gilles Tournadre, Rouen's emblematic chef, at the helm of Gill restaurant since 1984. Awarded 5 toques, he sublimates his terroir with a sincere, generous and lively cuisine, tinged with influences from his many trips to Japan. His commitment earned him a place in the Gault&Millau Academy in 2024, and he was named Gault&Millau d'Or at the Gault&Millau Tour Normandie 2025.
With this menu, he aims to make gastronomy more accessible, without compromising on high standards or quality. This ambition is also reflected in the Young Gourmets offer, available until March 31 and reserved for those under 35. On the menu: a cocktail, starter, fish, meat, dessert, two glasses of wine and a hot drink, all for €85.
Book online or by phone at 0235711614.
Where? 8-9 Quai de la Bourse, 76000 Rouen
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
Become
a Partner
LEARN MORE
