Team France's path to victory at the Bocuse d'Or 2025

The Team France's journey to victory at the Bocuse d'Or 2025 was marked by hard work, rigorous preparation, and an unwavering passion for gastronomy. For two years, Paul Marcon and his commis, Camille Pigot, gave their all to reach the pinnacle of this prestigious competition, the equivalent of the Olympic Games of gastronomy. Together, they faced increasingly difficult challenges, perfecting their technique, creativity, and ability to perform under intense pressure.

Technical expertise and high-level training

It all began with the national selection, where Paul, already familiar with competitions, impressed the jury with his technical mastery and innovative approach. Camille played an essential role alongside Paul, helping to overcome the difficulties and rise to the challenge with flying colours. Their complicity and teamwork have been decisive elements throughout the preparation. Their training was marked by numerous rehearsals, with high-level technical tests to prepare for the challenges set by the competition. Every detail was meticulously studied: from the recipes to the choice of ingredients, everything had to be perfect. Their commitment never wavered, despite the trials and moments of doubt. They were able to draw on their experience and perseverance to push themselves further.

Borde mushrooms, taste and technicality

The support of quality partners, such as Maison Borde, which supplies the "Les Grandes Origines" wild mushrooms, also played a key role. These exceptional mushrooms were incorporated into their culinary creations, adding a unique touch and depth of flavour that impressed the judges. Paul Marcon's signature duxelle was a refined blend of brown button mushrooms, our frozen porcini, dried porcini from Macedonia and dried Balkan black trumpets from the Les Grandes Origines range. Paul was able to sublimate our mushrooms in perfectly executed dishes, illustrating his philosophy: precise, sincere cooking that respects nature. On the big day, during the grand final of the Bocuse d'Or, the intensity of the competition was at its peak. However, Paul and Camille managed to stay focused, handling the stress with mastery and applying the skills they had developed over the months of preparation. Their performance was flawless, and their victory was applauded not only by the judges but also by the entire gastronomic community.

Much more than a Bocuse d'Or

Camille Pigot won the Best Commis award with her unfailing support for Paul, enabling France to achieve a rare feat: the double of Bocuse d'Or and Best Commis. Her rigour, commitment, and determination, despite the pressure, were key factors in this victory. Congratulations to her for helping France to achieve this exceptional feat. This triumph at the Bocuse d'Or 2025 is not just Paul Marcon's, but that of the Serge Viera promotion and the whole Team France, who succeeded in combining talent, teamwork, and a passion for French gastronomy. This victory crowns Paul’s exceptional journey, thirty years after his father, Régis Marcon, won. It is a testament to the commitment and excellence of an entire team united by the same ambition: to fly the flag of French gastronomy on the international stage. Maison Borde, proud of Paul Marcon and Camille Pigot!

Photo credit: Alexandra Battut - Agence Camille Carlier