In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest. Replicating the codes of major sporting events, he imagined a true show placing the emphasis on cooking and on the chefs.

The idea: to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare superb dishes within 5 hours 35 minutes, live before an enthusiastic audience. To decide between them: a jury composed of the most illustrious chefs of the planet

Beyond a mere cooking contest, the Bocuse d'Or is a show that receives extraordinary media coverage. Many talented chefs have made a name for themselves by winning the contest, like the winner of the Bocuse d'Or 2011, Danish chef Rasmus Kofoed - restaurant Geranium (Copenhagen) - who successively won the Bronze Bocuse, Silver Bocuse, and Gold Bocuse.