At Andros Chef, we are deeply committed to supporting gastronomy professionals who approach their craft with passion, precision and respect for culinary excellence every single day.

We are proud to renew our role as Official Partner of Team France Bocuse d’Or, standing alongside these outstanding teams and supporting Maxence Baruffaldi, winner of Bocuse d’Or France 2025, on his journey toward one of the most demanding culinary competitions in the world. A journey shaped by discipline, technical mastery and excellence — values that strongly resonate with our expertise as fruit processors.

We were present in Marseille to support Team France Bocuse d’Or during an exceptional edition of Bocuse d’Or Europe, held for the very first time in France as part of Sirha Méditerranée at Parc Chanot.

Bocuse d’Or Europe 2026: A Historic Edition in Marseille

Marseille now joins the prestigious list of host cities alongside Turin (2018), Tallinn (2020), Budapest (2022) and Trondheim (2024). This landmark edition stood out for its intensity, creativity and emotional impact.

Bocuse d’Or Europe 2026 Podium

🥇 Denmark
🥈 Norway
🥉 Italy

🎖️ Special Awards

• Land & Sea Theme → Sweden
• Mediterranean Flavors → Finland
• Best Commis → Hanna Korvald (Norway)

A Strong Performance by France

France secured 5th place, allowing Maxence Baruffaldi to qualify for the Bocuse d’Or World Final 2027 in Lyon. A major milestone and a powerful source of motivation as the team continues its preparation toward the global finals.

Bocuse Europe crédit photo studiovingtrois / photo GL crédit photo Nicolas Reynaud

Team France’s Platter: A Powerful Tribute to Provence

Among the three challenges of Bocuse d’Or Europe 2026, the platter created by Maxence Baruffaldi, Arthur Fauriel and Édouard Loubet made a lasting impression on the jury. Presented last Sunday, this key element played a decisive role in France’s qualification for the world final.

Designed as a true homage to Provence, the platter blends architectural references, maritime heritage and strong culinary identity. Conceived as a sensory journey, it draws inspiration from the traditional girellier and incorporates iconic regional landmarks — from Palais Longchamp to Mucem — in a composition that is simultaneously technical, artistic and deeply rooted in terroir.

Key Elements of the Platter

Rouget Grondin (Red Mullet)
Presented as a wild shoal and cooked whole to preserve its pearly flesh, enhanced by delicately golden wings.

Sea Urchin
Paired with a tomato velouté infused with olive oil, offering a refined iodized balance between marine depth and Provençal sweetness.

Barigoule Artichoke
Turned on a lathe like a craftsman’s object, serving both as container and content — a symbol of local savoir-faire.

Chickpea
Between calisson and navette, its carved striations evoke Provençal stone and the raw strength of the land.

Team France Bocuse d’Or 2026: Three Profiles, One Ambition

Team France Bocuse d’Or is built around three key figures of the French culinary scene for the Bocuse d’Or World Final 2027 in Lyon. Leading the team is Maxence Baruffaldi, winner of Bocuse d’Or France 2025, representing France as the official candidate. By his side, Arthur Fauriel, awarded Best Commis at the last national competition, provides essential technical support. Guiding the team is Édouard Loubet, an experienced chef and dedicated coach whose competition expertise structures every stage of preparation.

Together, they form a strong, complementary and highly focused Team France — fully prepared to face one of the most demanding culinary competitions in the world.