Bocuse d'Or

✨ Daniel Boulud will be the Honorary President of the 2027 Bocuse d’Or Grand Finale!

Originally from the Lyon region, Daniel Boulud has become a leading figure on the international culinary scene. In New York, four of his restaurants have each been awarded one Michelin star. 🌎

A visionary chef, he embodies culinary excellence on the world stage, bringing together expertise, creativity and cultural openness — values at the heart of the Bocuse d’Or. ✨

Join us on 24 and 25 January in Lyon for the 2027 Bocuse d’Or Grand Finale.

📍 Sirha Lyon – Eurexpo Lyon, France

🏆 THE PLATTER CHALLENGE. THE STAKES ARE SET.

40 years of excellence. A new chapter of competition.

For the Bocuse d'Or Grand Finale 2027, the Platter Theme brings the world's finest chefs back to the fundamentals of great gastronomy, with a challenge that puts technical mastery, precision and national culinary identity to the test.

What's on the programme?

🍗 Three Bresse chickens, cooked in their entirety and presented as three identical pieces.

🥐 Two creations inspired by the vol-au-vent, featuring plant-based fillings that reflect each nation's culinary heritage.

🥔 Sixteen individual potato jewels, where precision makes all the difference.

Tradition sets the foundation. Creativity will make the difference.

💬 Which team do you think has what it takes to master this challenge? Share your predictions below!

📍 Bocuse d'Or Grand Finale | January 24–25, 2027

⭐ OFFICIAL REVEAL ⭐
The Plate Theme for Bocuse d'Or Asia-Pacific 2026 has been unveiled.
In Macao, the Teams will create a hot dish for 14 guests featuring:

- Bresse chicken
- Shrimp
- Pak choi
- Ginger

A challenge where technique and culinary identity will take center stage.

What are your first thoughts? 👀

📍 The Venetian Macao, Cotai Expo

🧑‍🍳 MEET THE KITCHEN JURY
For the Bocuse d'Or Asia-Pacific 2026 selection:

SANJAY THAKUR ( ), Culinary Advisor at Blu3Aero in Saudi Arabia, who once represented India at the Bocuse d'Or. A Guinness World Record holder for the World's Highest Pop-Up Restaurant and winner of the La Liste Innovation Award, he has worked across aviation, luxury hospitality and culinary diplomacy.

PATRIK JAROS ( ), once Germany's youngest Michelin-starred chef and Bronze winner of the Bocuse d'Or in 1995. Today he is President of Bocuse d'Or Germany and Honorary President of Bocuse d'Or Czech Republic.

ERIC RÄTY ( .raty ) , a Finnish chef who trained at Chez Dominique (2 stars) and Aqua (3 stars). He is now Chef Owner of Arbor in Hong Kong, which holds two MICHELIN stars for cooking that brings Nordic precision to seasonal Asian ingredients.

BENCE DALNOKI ( .bence ), Head Chef of Stand25 in Budapest, named Hungary's Best Young Chef after winning the Bocuse de Bronze in 2023. His cooking reinterprets Hungarian culinary heritage with a modern, refined approach.

Together, they will evaluate the candidates in Macao on 1 and 2 november 2026

📍 The Venetian Macao Cotai Expo.

A legendary challenge in the Bocuse d'Or Asia-Pacific Selection!
A true signature of the Bocuse d'Or, the iconic platter theme will once again challenge chefs in Macao! 🔪

Don't miss the action, November 1 and 2, 2026, will be two days of unforgettable creativity and passion in the kitchen! 🔥

📍 The Venetian Macao, Cotai Expo

Meet the Visual Platter Jury of the Bocuse d'Or Asia-Pacific 2026 selection:

SÉBASTIEN NOYELLE ( ), Executive Assistant Manager, Food & Beverage at The Peninsula Hong Kong. An international hotelier, he has held leadership roles in luxury hospitality and restaurant operations across Europe, the Middle East and Asia.

NIKLESH SHARMA ( ) Founder of APCA – Academy of Pastry & Culinary Arts, a group of professional pastry and culinary schools in Malaysia, India, Indonesia and the Philippines. He brings more than 30 years of experience in the hotel and culinary industry.

Together, they will assess the creativity, design and overall aesthetic of the platters presented by the teams competing in Macao on 1 and 2 november 2026

📍 The Venetian Macao Cotai Expo.