2025 Bocuse d’Or Grand Final

This edition will be marked by the evolution of the theme on plate which honours celery, SIraj Lyon

This 2025 edition will be marked by the evolution of the theme on plate, which honours celery @ Photo Berre

The 24 candidates for the Bocuse d’Or Grand Final, which will take place on January 26th and 27th 2025 during Sirha Lyon, will have 5 hours and 30 minutes to compete around the two iconic tests of the Bocuse d’Or and showcase both their talents and their national taste markers. While this year the platter theme is dedicated to local gastronomy, the theme on a plate is evolving and will first be presented on a platter.

This 2025 edition will be marked by the evolution of the theme on plate, which honours celery (root and stalks with leaves), meagre and lobster, products provided by METRO. The candidates will have to prepare a warm dish for 16 people, representative of their respective country, within 4 hours and 40 minutes.

The meagre, presented on a plate, will be enhanced by the lobster thanks to a warm sabayon made from lobster juice, without a siphon, and served in 2 sauce boats.

For the first time, celery will be presented on a platter before being cut up and served on the plate. The celeriac must be offered in two identical whole pieces, while the celery stalks will be served in 16 identical individual fillings. Once the platter is presented to the jury, chefs and their commis have a maximum of 6 minutes to cut and arrange celery-based elements into the final plates with the meagre and lobster.

Bocuse d'Or Grand Final Schedule — Bocuse d’Or Grand Final Schedule

Résumé en Français
Vingt-quatre candidats s’affronteront lors de la finale du Bocuse d’Or (26-27 janvier 2025 à Sirha Lyon), disposant de 5h30 pour réaliser deux épreuves emblématiques. Le plateau met à l’honneur la gastronomie locale ; l’assiette, évolutive, sera d’abord présentée sur un plateau.

Cette édition 2025, sponsorisée par METRO, privilégie le céleri (racine, branche et feuilles), le maigre et le homard. Les candidats prépareront en 4h40 un plat chaud pour 16 personnes, représentatif de leur pays.

Le maigre, en assiette, sera sublimé par un sabayon chaud au jus de homard (sans siphon), servi en deux saucières. Le céleri, présenté entier sur le plateau, sera ensuite découpé (2 morceaux identiques de céleri-rave, 16 garnitures de branche). Les candidats auront 6 minutes pour dresser les assiettes.