On January 27, 2025, during the final of the Bocuse d’Or in Lyon, French chef Paul Marcon and his commis Camille Pigot won the two most prestigious awards of the competition. This is the first time that the same team has received both the Bocuse d’Or and the Best Commis Prize, highlighting their exceptional collaboration and remarkable talent.
Impressive dishes at Bocuse d’Or 2025
The 24 finalist teams of the Bocuse d’Or had 5 hours and 30 minutes to distinguish themselves through two key challenges. The platter challenge celebrated local cuisine, featuring venison, foie gras, and tea. The plate challenge, initially presented on a platter, evolved to highlight the characteristic flavors of the participants’ countries and celebrated a unique harmony between celery (stalk and root), meagre, and lobster.
Team France impressed the jury with a roasted saddle of venison stuffed with foie gras and a butter-poached stone bass, elevated by a champagne lobster sabayon.
Bocuse d’Or 2025 Podium
Gold: Team France with Paul Marcon
Silver: Team Denmark with Sebastian Holbgerg Svendsgaard
Bronze: Team Sweden with Gustav Leonhardt
The Social Commitment Award was jointly won by New Zealand, represented by William Mordido, and Chile, represented by Roberto Vallejos.
The Best Commis Prize was awarded to Camille Pigot, assistant for Team France.
The Special Plate Theme Prize was won by Norway.
The Special Platter Theme Prize was won by Hungary.
It was a tremendous honor to support Team France in their challenges. A big congratulations also to Christophe Quantin, Meilleur Ouvrier de France 1994, and all the members of Team France.
