Every two years, Lyon hosts the SIRHA trade fair, a key event for gastronomy enthusiasts and catering professionals. The fair features the Bocuse d’Or, a prestigious culinary competition that has been celebrating excellence in cuisine for over 35 years. Named after the legendary chef Paul Bocuse, the competition challenges promising chefs to excel in gastronomy.
The Bocuse d’Or involves 60 national selections worldwide, four continental selections, and culminates with 24 countries competing in the Grand Final in Lyon. This year’s finalists had 5 hours and 30 minutes to demonstrate their creativity through two main events: a platter event showcasing terroir richness and an evolved plate event requiring an initial presentation on a platter.
In a significant moment for this year’s edition, Paul Marcon, alongside his commis Camille Pigot, secured the gold medal at the Bocuse d’Or. This victory is particularly meaningful as Paul Marcon follows in the footsteps of his father Régis Marcon, who won the same award 30 years ago.
Servair expressed pride in supporting Team France during this journey and contributing to French cuisine’s international reputation. The company noted that its Studio Culinaire includes three previous winners of this prestigious award: François Adamski, Michel Roth, and Régis Marcon.
Paul Marcon reflected on his achievement by stating: “A lot of pride, a lot of emotion, the reward for two years’ work, and even more. […] It’s all the experience of previous competitions, the experience of life, of a career, of being a chef that pays off today.”
