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
Les bonnes adresses de Josselin Marie
Le chef de La Table de Colette, à Paris, nous dévoile ses bonnes adresses pour acheter du poisson ou des agrumes à travers la France. Prenez des notes !
Le château Lafaurie-Peyraguey, un bijou dans les vignes
Derrière les murs d’un clos bordelais d'exception, le Château Lafaurie-Peyraguey marie élégamment vin, hospitalité et haute gastronomie. Un lieu unique où le sauternes inspire l’art de vivre, de la décoration à l’assiette.
Rodolphe Loury, nouveau chef exécutif au Domaine du Mas de Pierre
Depuis mai 2025, le chef Rodolphe Loury a pris les rênes des cuisines du Domaine du Mas de Pierre, à Saint-Paul-de-Vence. Il y insuffle une vision méditerranéenne moderne et ancrée dans les produits locaux.
Pas de friture sur la ligne entre Christopher Hay et Sylvain Arnoult
Longtemps réservés aux guinguettes et auberges de bord de rivière ou de lac, délaissés en cuisine – souvent pas manque de savoir-faire –, les poissons d'eau douce retrouvent aujourd'hui la place qu'ils méritent sur les tables gastronomiques. En fonction des saisons, les brème, aspe, alose, carpe... font ainsi leur retour sur les cartes des restaurants.
Où bien manger pendant les Fêtes de Bayonne ? Suivez Gault&Millau
Du mercredi 9 au dimanche 13 juillet 2025, les festivités sont relancées à Bayonne ! Festayres, enfilez vos foulards rouges et partez à l’aventure des spécialités culinaires de la ville.
LG x Hélène Darroze : une web-série qui fait rimer innovation et transmission
La marque LG dévoile « Toque Toque », une web-série gourmande et engagée portée par la cheffe Hélène Darroze et des talents culinaires régionaux. Une célébration de la créativité, de la transmission et des saveurs de saison.
PARTNERS
See More
PARTNERS
See More