Chef Paul Marcon has won the competition to represent the France in prestigious gastronomy competition the Bocuse d’or. 

Marcon was one of six chefs to battle it out at the Grand Palais Ephémère, in Paris, to win the chance to represent their country at the world-class culinary contest set to take place in Lyon in 2025. 

Trout was chosen as the highlight ingredient at the qualifying contest in Paris, in which the chefs had four hours in which to prepare an appetiser and tray for 12 people. Marcon combined the trout with ingredients such as cauliflower, citrus marmalade, lovage, fermented carrot and fennel. 

The 28-year-old works at the family-run Restaurant Marcon in Saint-Bonnet-le-Froid in the Haute-Loire, alongside his brother, Jacques, and his father, the three-star chef Régis Marcon, who was himself the winner of the Bocuse d’Or in 1995. 

Jérôme Jaegle and Edouard Loubet were chosen as runners-up by the jury of eight, which included culinary greats such as Pascal Barbot and Jessica Préalpato, and was headed by Naïs Pirollet, who represented France at this year’s Bocuse d’or.  

Founded in Lyon in 1987 by the legendary Lyon chef Paul Bocuse, the biennial Bocuse d’Or is one of the most prestigious culinary competitions in the world.  

Marcon’s next challenge is to perform well at the Bocuse d’Or Europe, which will take place in March 2024 in Trondheim, Norway.

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