All candidates will be vying for the Bocuse d’Or (Gold) as the top prize. Second and third place winners will receive the Bocuse d’Argent (Silver) and the Bocuse de Bronze respectively. Each winner will receive a specially designed trophy and a cash prize.
The winner of the Bocuse d’Or World Final is presented with a trophy and €20,000 in prize money. However, the prestige of winning the competition brings a level of recognition that most chefs can only dream about. The winner of the first ever Bocuse d’Or, Jacky Freon, said the avalanche of media that followed him in the two months after his win led to a 40% increase in his restaurant’s turnover. Not only that, he also placed his country at the forefront of global culinary excellence.
For competitors who do not meet the requirements for first, second and third prizes, there are also separate prizes for best ‘Fish’ and best ‘Meat’ dishes, Best Assistant Chef, Best Promotional Campaign and an award for the Best Poster.
The day following the competition, Chef Bocuse also hosts a breakfast at his Michelin 3-star restaurant in Collonges, which includes a ceremony to honour the top three teams by installing a plaque engraved with their names and countries on the walkway into the restaurant.