Lyon - Event

The world-renowned chef Paul Bocuse cooked up the World Cuisine Contest in 1987 to seek out young talent. The Bocuse d'Or at the Eurexpo in Lyon is a major gastronomic award, drawing wannabe chefs from five continents.

The competition takes place every two years. There is no let up of tension in the interim, when winners are selected first on a regional and then on a national level, in preparation for the international championship.

For the national finalist, the work has just begun. From now on, the winning recipe must be repeated again and again, to perfect the flavour, presentation and originality of the dish. Then there's the psychological preparation for the five-hour competition. Taking part in the Bocuse d'Or is a once in a lifetime experience.

Close to 25 countries usually take part in the event - including France, Japan, Brazil, Australia, South Africa and England - and as such, the Bocuse d'Or provides an insight into the great gastronomic traditions of the world.

The competition kicks off on the 27 January. Each candidate has just five hours to prepare one meat dish and one fish dish. The 22-member jury, comprising some of the finest chefs in the world, splits into two groups: 11 taste meat dishes and 11 deliberate over the best fish dish. Points are awarded for taste, originality and presentation.

The winner receives the prestigious Bocuse d'Or award and along with a neat little sum.

Note: Attendance is limited to trade professionals only.