The biennial world chef competition founded by Paul Bocuse is the Bocuse d'Or.
The competition began in Lyon, France, in January 1987. Paul Bocuse conceived it as a live culinary performance, allowing audiences to watch chefs prepare elaborate dishes under strict time limits. It takes place during SIRHA, the major international hospitality and food-service exhibition.
The Bocuse d'Or is sometimes compared with the Olympic Games of gastronomy, although it is distinct from the four-year Culinary Olympics. Teams qualify through national and continental competitions before reaching the world final, where chefs compete for gold, silver, and bronze awards.
A common mix-up is the Coupe du Monde de la Pâtisserie, another prestigious competition held alongside SIRHA. That event focuses specifically on pastry, chocolate, and frozen desserts, while the Bocuse d'Or is a broader chef championship named for its founder.