The Bocuse D'Or is a worldwide culinary showcase which takes place every two years in Lyon alongside and in conjunction with the International Hotel and Food Trade Exhibition Sirha. The next event will take place on 25 - 26 January 2011.

The Bocuse d'Or has become the most sought after prize for young chefs throughout the world. It provides a professional springboard for young talent in international gastronomy and is a showcase for displaying the diversity of culinary traditions worldwide. For the competition, the chefs will each work according to their national tradition and following their own style. Each contestant, assisted by the commis of their choice, has five hours to prepare a meat dish and a fish dish using ingredients selected by the Bocuse d'Or committee. The competition jury comprises some of the most renowned chefs from each of the 24 countries.

This year, for the first time, the seafood will be provided by Scotland and will be Scottish monkfish, langoustine and crab.

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