Bocuse d’Or Vietnam competed at global contest in Lyon, France
The 20th Bocuse d’Or competition in 2025 welcomed 24 candidates from various nationalities to Lyon. This prestigious World Culinary Championship features a demanding cooking challenge lasting five and a half hours. Competitors are tasked with presenting two themed dishes: the first features roe deer with ravioli, while the second combines meagre, celeriac, and lobster. Both are served as a platter and a plated dish.
This year marks the first time Vietnam’s team has reached the final round after winning the Bocuse d’Or Asia-Pacific competition with a creative dish inspired by the Vietnamese folklore of Lac Long Quan and Au Co.
On Monday, January 27th, the first-place prize was officially awarded to the French team, led by Chef Paul Marcon, followed by Denmark in second place and Sweden in third. This year’s contest placed a strong emphasis on local ingredients.
Vietnam’s team underwent 9 intense training days at MM’s Kitchen Studio, utilizing more than 50 premium ingredients from MMVN’s private label and direct imports for their preparations. MMVN is proud to have been one of the sponsors supporting this incredible journey.
Congratulations to Chef Vu Xuan Truong and Commis Chef Nguyen Quang Tam!
