Morocco Competes for the 2025 Bocuse d’Or in Lyon: A New Culinary Milestone
Following the remarkable performances of the national teams at the Caterers World Cup and the Pastry World Cup during the Sirha Exhibition in Lyon (January 23-27), the Moroccan “gastronomy” team will take center stage this Sunday for the third major culinary finale of this edition, aiming to secure the prestigious Bocuse d’Or 2025.
Often compared to the “Olympic Games” for chefs, this competition features Moroccan culinary art represented by Chef Yassine Bogdad, accompanied by his assistant Youssef Lamghani, and coached by Ahmed Bem Semlali. Together, they aim to showcase Moroccan local products to enchant and impress the international jury.
Since day one of the competition in Box 3 of the Sirha Lyon 2025 contest space, the Moroccan trio has been presenting culinary creations inspired by the richness of Morocco’s terroir, while meeting international standards. “As in previous rounds, we strive to highlight Moroccan heritage, particularly emphasizing local products such as saffron and preserved lemons,” stated Kamal Rahal Essoulami, president of the Moroccan teams and Africa ambassador for the World Pastry Cup.
The three Moroccan teams qualifying for this competition emerged from the continental selections of the Official Chefs Tournament (TOC Africa) held in September 2024 in Marrakech, under the High Patronage of His Majesty King Mohammed VI. Further qualification rounds for upcoming editions will also take place in Marrakech, with national selections scheduled for May and continental selections planned for 2026.
Kamal Rahal Essoulami, organizer of the qualification round in Marrakech, expressed pride in the progress of Moroccan chefs, who have developed increasing professionalism and now represent Morocco and Africa with dignity at this significant culinary event. For him, the national cultural heritage remains an essential source of inspiration for the participants.
At the Bocuse d’Or final in Lyon, Morocco qualified in first place alongside Mauritius after an outstanding performance against talented African chefs. In total, 24 countries will participate in this prestigious final, showcasing the evolution of global cuisine and the rise of new generations of chefs.
The Bocuse d’Or, a pinnacle of global culinary art, brings together the world’s top chefs every two years, challenging their creativity, technical skills, and ability to elevate products. The 2025 edition is expected to be rich in innovation, reflecting societal trends in step with the evolution of gastronomy, according to the organizers, who emphasize that this culinary competition continues to evolve to remain a laboratory of excellence and inspiration for the future of the restaurant industry.
Founded in 1987 by renowned French chef Paul Bocuse, the competition takes place biennially at Sirha Lyon, a key event in the restaurant, hospitality, and food sectors. In the previous edition, the exhibition attracted nearly 210,000 professionals from 152 countries, alongside 4,700 exhibitors spread over 140,000 square meters.
