In 1987, Paul Bocuse imagined a totally new contest, in which a score of chefs, selected from the best kitchens in the world, cooked simultaneously before the public.

"We’re going to set up rows of kitchen cubicles and invite young Chefs from around the world. A jury composed of world famous gastronomic stars will taste and mark the dishes, all this in front of the public comfortably installed in the tribunes." By Paul Bocuse.

Bocuse d'Or was born, a contest after the spirit of “culinary Olympiads”. Everything is performed “live”, a great Cuisine show. The event involves 24 chefs representing 24 countries, pitting their skills against one another in the largest gastronomic arena of the world. More than a thousand supporters attend this unique gourmet show in the course of which 24 candidates transform, live, a fish and a piece meat into culinary chef d’oeuvres.

During the last 20 years, the Bocuse d'Or has been regarded as the most prestigious award for chefs in the world (at least when French food is considered), and is sometimes seen as the unofficial world championship for chefs. The winning country is not allowed to participate in the next championship. Paul Bocuse has received numerous awards throughout his career, among which the medal of Commandeur de la Légion。