Winners - The podium dishes

From the start, the goal of Paul Bocuse and the contest’s organising team was to present an ARTISTIC cuisine while allowing the public to watch the competitors work. This was something very new in 1987. There was no Top Chef programme and no Internet at the time! The visual aspect has always been an integral part of the Bocuse d’Or DNA. Only jury members have the privilege of tasting the dishes made by competitors. However, the visual feast is accessible to all. The photos of the podium dishes reflect how gastronomic cuisine has evolved over the years… and likewise for culinary photography. Really interesting!

Gold
- 2025
- France

Stone bass baked in butter infused with the fish bones. Stuffed with spicy lobster claws, lobster “médaillon”. Celeriac “tourné” with mushrooms and celeriac jelly. Celery flavoured with lovage and Chartreuse, citrus and green apple. Lobster sabayon made with champagne, roti and fermented celeriac jus with “Cazette” oil.

Gold
- 2025
- France

Venison saddle roasted “à la broche” and glazed with spices. Tenderloins in mushroom scales. Crispy “tourte” of red wine braised shoulder, foie gras and wild mushrooms. Spirit of “Tarte Tatin”, sour “Mundi” apple and quince with a touch of citrus. Mushrooms and almond raviole served with a black tea infused consommé.

Silver
- 2025
- Denmark

Marbled Stone Bass “Crouton” with lobster, citrus herbs & Danish seaweed. Lobster sabayon with champagne & piment d’Espelette. Mushroom with pickled onion and sauce. Celeriac oven-roasted whole, lightly smoked & glazed with pickled forest seeds, mushrooms with old sherry & pickled onions. Celery “Surprise” with fennel pollen, green apple, algae & horseradish

Silver
- 2025
- Denmark

Tourte with braised venison, foie gras, wild mushrooms & onions with apple vinegar. Tenderloin “Crouton” with citrus herbs. Venison oven-roasted on the bone with foie gras, burnt juniper & aromatic herbs. Danish pear “Doyenne de Comice” and Danish Ingrid Marie apples with black currant & creamy walnut. Ravioli with Danish aged cheese & pickled vegetables served with venison consommé infused with Assam tea.

Bronze
- 2025
- Sweden

Stone Bass & lobster ’lacque’ with kelp oil. Kombu confit Celeriac & lemon verbena. Celery salad with garden greens & coriander. Lobster sabayon with ginger & citrus leaves.

Bronze
- 2025
- Sweden

Stuffed & roasted saddle of venison with morels ’farci’. Pepper blackened tenderloins. Open venison pie with braised shoulder, fried foie gras, savoy cabbage & black trumpet mushroom. Hey smoked Swedish apple & currant. ’Sauce au poivre vert & foie gras’. Consommé of venison, ’parfumé de thé Oolong’, cep mushroom ravioli & winter harvest.

Honoris Causa
- 2023
- Sweden

Pumpkin Nordic “Ceviche” with sea buckthorn & Espelette, roasted cabbage bouillon & marinated cabbage, cilantro & ginger. Soft crystal tartelette made of Swedish vinegar “ättika”. The milk skin egg, filled with baked egg & horseradish emulsion. Crispy pumpkin ring stuffed with chantarelles and caramelized onion & topped with browned butter cèpe foam served with a beurre blanc flavored with star anise, funnel chantarelle and vinegar. Pumpkin spice cake served warm with my childhood memories, caramel apples & pumpkin compote, passionfruit gel and vanilla ice cream.

Honoris Causa
- 2023
- Sweden

Monkfish seasoned with mild juniper smoke & bergamot. Champagne sauce with browned butter & citrus. Sunchoke & cèpe. Cucumber, celery & salicorn “en gelée”. Grilled mussel ragout with lupin and sea buckthorn. Crouton ravioli with garlic and herbs.

Bronze
- 1999
- Belgium

Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.

Winners - The podium dishes

Stone Bass & lobster ’lacque’ with kelp oil. Kombu confit Celeriac & lemon verbena. Celery salad with garden greens & coriander. Lobster sabayon with ginger & citrus leaves.

Monkfish seasoned with mild juniper smoke & bergamot. Champagne sauce with browned butter & citrus. Sunchoke & cèpe. Cucumber, celery & salicorn “en gelée”. Grilled mussel ragout with lupin and sea buckthorn. Crouton ravioli with garlic and herbs.

Harlequin pigeon checkerboard. Pigeon stuffed with pig’s foot and asparagus. Artichoke hearts with celery root mousseline with salsifies. Courgette and chicken cake, buckwheat tuile with parmesan asparagus and mushroom charlotte.

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