Bocuse d Or

Convotherm supporting the global finale in 2019, Lyon France

After many months of preparations, 24 of the most promising chefs in the world will experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.


The new theme for the finale 2019 unveiled!

The imposed product of this Finale 2019 will be a grand Classique: suckling veal rack with 5 prime chops (from: France).

Theme on a plate: vegetable Chartreue with shellfish 

The candidates must prepare two Chartreuses with 8 portions for each. These must be identicla, composed of a minimum of 50% vegetal products and stuffed with a stew made using 4 shellfish. The dish will be arranged on a presentationsdish that is supplied by the Bocuse d'Or Organising Team.

The contest is now officially launched. All the teams now know all the challenges they will have to face. They now start to compose the themes on plate and on platter that will delight the jury! 

The new theme for the finale 2019 unveiled!

Insights from Team USA

Plate Online features 8 exclusive Newsletter. Read in the first one what Matt Peters - Head Chef, Team USA 2017 has been up to since the last event and how he's helping Matt K. to prepare for Lyon.

Click here to read the complete article.


Insights from Team Thailand

Convotherm is following and supporting Team Thailand during their preperation for the Finale in Lyon.

Insights from Team UK

Team USA
Team UK

Running order of the
24 Finalist Teams

Running order of the 24 Finalist Teams

More impressions from Bocuse d'Or regional selections 2018

photo credits: Bocuse d'Or Asia-Pacific 2018, photo credits: Studio Julien Bouvier

Find more information on the Convotherm YouTube channel


Convotherm Software Updates

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