Bocuse d’Or 2025: A Taste of Australian Passion

Bocuse d’or

The pinnacle of culinary competition

The Bocuse d’Or is the most prestigious culinary competition, often referred to as the "culinary Olympics." Created in 1987 and named after the legendary French chef Paul Bocuse, this event has become a benchmark for culinary mastery.

Held every two years in Lyon, France, the competition brings together top chefs from around the world to showcase their skills, creativity, and precision in a high-pressure environment.

The Bocuse d’Or follows a unique format in which chefs must create a three-course menu, typically including both a meat and a fish dish, using a set of specific ingredients.

The dishes are then presented to a panel of esteemed judges, who evaluate them based on taste, creativity, and overall execution. It is a celebration of both traditional techniques and modern innovation, pushing culinary boundaries and setting new standards in the industry.

True to M. Bocuse’s vision of a cooking event like a sporting final, the Bocuse d’Or takes place in a stadium-like atmosphere, with supporters from each of the 24 participating countries loudly rooting for their team.

Winning the Bocuse d’Or is considered one of the highest honours a chef can achieve, cementing their place in the global culinary elite. The competition serves not only as a platform for showcasing talent but also as a catalyst for culinary trends and advancement across the globe.

Team Australia

Chasing excellence

Australia has a proud history of participation in the Bocuse d’Or, with celebrated chefs such as George Calombaris, Scott Pickett, and Shannon Kellam representing the nation over the years. This legacy continued in the Bocuse d’Or Grand Final, which took place on 26-27 January 2025 in Lyon, France.

This year, Australia secured its spot in the Grand Final by placing among the top five teams in the Asia Pacific region, alongside Japan, Singapore, New Zealand, and Vietnam.

Meet Our Formidable Team Australia 2025

- Chef Candidate Dan Arnold – Owner of Brisbane’s acclaimed Restaurant Dan Arnold, Pneuma, and La Cache à Vin. Dan previously achieved Australia’s best result at the competition, placing 8th in 2017. He is also a proud ambassador of Sturia Caviar.

- Commis Chef Chris Milligan – Currently honing his craft at Melbourne’s Society restaurant.

- Coach Philippe Mouchel – A protégé of Paul Bocuse and a key figure in Australia’s involvement in the competition for over 35 years.

- Jury Member Scott Pickett – Renowned chef and owner of multiple establishments in Victoria, Scott represented Australia on the Tasting Jury, judging dishes from all 24 teams across Europe, Asia Pacific, Africa, and the Americas on both days of the contest.

Competition theme

A Test of Skill and Adaptability

The first challenge in the 2025 Bocuse d'Or was the 'plate theme,' where chefs had four hours and forty minutes to present their dish. The mandatory ingredients were celeriac, celery, stone bass, and lobster. However, these ingredients presented a unique challenge for our Australia team, as celeriac was out of season, European stone bass was unavailable, and the lobster provided was a different species from what they typically used.

The second challenge was the ‘platter theme,’ where chefs had to use mandatory ingredients—venison saddle from roe deer, foie gras, and either black, oolong, or smoked tea. Each platter also featured a ‘national tribute,’ showcasing a native fruit. This challenge paid tribute to Paul Bocuse’s passion for hunting and exceptional ingredients.

The Australian team fought hard at the Bocuse d’Or Grand Finale, securing 16th place in a highly competitive field.

That year’s competition once again showcased the incredible talent and dedication of chefs from around the world. While the podium eluded Australia that time, their performance demonstrated skill, passion, and resilience on the world stage. Congratulations to France’s team, who took home the top prize, led by Chef Paul Marcon.

Eustralis Food Support

A Test of Skill and Adaptability

Rougié, a historic sponsor of the Bocuse d'Or, represents culinary excellence by providing premium foie gras and duck products. At Eustralis Food, we are proud to be Rougié's exclusive distributor in Australia, ensuring our chefs have access to the finest French ingredients.

Locally, we supported Team Australia by collaborating on charity events and supplying Rougié Foie Gras and Sturia Caviar for select occasions. These efforts reflected our commitment to empowering Australian chefs to perform at their best on the world stage.

For more details on the Bocuse d’Or 2025 and Australia’s journey, visit the official Bocuse d’Or website or follow their updates on social media.