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France regained its title as the world’s best haute cuisine chefs when the French team won the prestigious Bocuse d’Or gold medal at the biannual two-day contest in Lyon, France.
Led by 28-year-old chef Paul Marcon, France’s victory was a double celebration as Marcon’s assistant, Camille Pigot, won the award for the best commis chef.
Marcon’s father, Regis, a three-star Michelin chef, also won the Bocuse d’Or competition in 1995.
The contest, known as the Olympics of cooking, was started in 1987 by Lyon chef Paul Bocuse to reward young international culinary talents. 24 teams from across the globe take part in the final contest.
The candidates have four hours and 40 minutes to serve their first dish, which this year had to feature celery, monkfish and lobster. Fifty-five minutes later, they present a platter, which this year consisted of a dish and three garnishes, featuring venison, foie gras and tea.

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