France celebrated a significant achievement on Tuesday at the Bocuse d’Or, the world’s foremost international culinary competition, following substantial investments aimed at reclaiming its national culinary reputation.
Paul Marcon, the son of former champion Regis Marcon, secured the prestigious title late Monday in Lyon, the gastronomic heart of France, three decades after his father’s celebrated victory.
This biennial competition, established in 1987 by the renowned French chef Paul Bocuse, features a lively audience that adds to the event’s excitement.
After a decade of dominance by Scandinavian countries, France’s culinary team has enhanced its professionalism and garnered support from both public and private sectors, underscoring the title’s significance to national pride.
“It’s a dream I’ve had since childhood. It fills me with pride to elevate France once more,” said a visibly moved Marcon, 29, as he was celebrated by his colleagues in his chef’s attire.
“I hope today inspires all current and future chefs in France,” he remarked.
In the 2025 edition, 24 nations participated, with Denmark, the previous champions, earning the silver medal and Sweden taking home bronze.
Marcon and his team impressed the judges with a dish featuring deer braised in red wine, foie gras, and wild mushrooms, served with celery and a dessert of apple infused with the French liqueur Chartreuse.
The culinary excellence showcased at the Bocuse d’Or is perceived to improve annually, as countries invest in their teams for national promotion and to highlight their culinary heritage.
In the past decade, France has secured only one medal—gold in 2021 by Davy Tissot—while Scandinavian nations have consistently dominated the top ranks with their precise, minimalist, and eco-conscious culinary approaches.
Until Marcon’s victory on Monday, the United States—whose cuisine has often been disparaged by the French—had outperformed France in medal counts over the past decade.
“France was focused on itself,” Tissot remarked to AFP recently, “while others around us were advancing.”
Olivia Gregoire, who served as France’s trade and tourism minister, acknowledged last year that the nation had been “surpassed by the achievements and influence of other countries.”
Recognizing the need for improvement, Team France leader Romuald Fassenet began seeking new funding and resources upon his appointment in 2019, finding support in President Emmanuel Macron, who made history as the first French president to attend the Bocuse d’Or.
This year, approximately 600,000 euros ($630,000) were secured for Marcon’s French team from private contributors and the Auvergne-Rhône-Alpes region, led by the ambitious conservative politician Laurent Wauquiez.
In January, the Paul Bocuse Institute, a national center for culinary excellence, was officially inaugurated in Lyon to prepare chefs for international cooking contests.
Additionally, Macron established the position of “ambassador for French gastronomy,” appointing former presidential chef Guillaume Gomez to this role last year.
About The Author
