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THE FIRST CHALLENGE IS HERE! The first competition theme for the Bocuse d’Or Grand Finale 2027 in Lyon has officially been revealed! As Bocuse d’Or celebrates its 40th anniversary, the competition returns to its gastronomic roots, combining classical culinary craftsmanship with creativity and national identity. The Platter Theme features three key elements: Bresse Chicken – Three whole chickens, with all edible parts used, accompanied by a hot jus. Vol-au-vent – A tribute to each country's culinary heritage, featuring a plant-based filling inspired by local ingredients and traditions. Potato Jewel – 16 elegant and precisely crafted individual potato garnishes. A challenge where tradition meets innovation, and every country has the opportunity to showcase its unique culinary identity. Now the creative work begins for Ludwig and Team Sweden as we prepare for Lyon, January 24–25, 2027! #BocusedOr #BocusedOrSweden #RoadToLyon2027 #TeamSweden #BocusedOr2027 Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

@Bocuse d'Or Sweden

THE FIRST CHALLENGE IS HERE! The first competition theme for the Bocuse d’Or Grand Finale 2027 in Lyon has officially been revealed! As Bocuse d’Or celebrates its 40th anniversary, the competition returns to its gastronomic roots, combining classical culinary craftsmanship with creativity and national identity. The Platter Theme features three key elements: Bresse Chicken – Three whole chickens, with all edible parts used, accompanied by a hot jus. Vol-au-vent – A tribute to each country's culinary heritage, featuring a plant-based filling inspired by local ingredients and traditions. Potato Jewel – 16 elegant and precisely crafted individual potato garnishes. A challenge where tradition meets innovation, and every country has the opportunity to showcase its unique culinary identity. Now the creative work begins for Ludwig and Team Sweden as we prepare for Lyon, January 24–25, 2027! #BocusedOr #BocusedOrSweden #RoadToLyon2027 #TeamSweden #BocusedOr2027 Candidate: @ltjornemo Commis: @emilia_bjorklund_ Coach: @jimmi_e Jury: @adam_dahlberg President @tommymyllymaki Partners @menigofoodservice @arlaprosweden @massrestaurangersthlm @visitasverige @perfecta_storkok @sundqvist.se @segersfabriker @haglundindustri @provinumvinhandel @oscarnordic_food @bridor_fr @wernersgourmetservice @hoglundsbil @lurstacasriron

bocusedor_sweden

Bonjour Paris! 🇫🇷 This time, it’s not about competing, but about bringing Swedish gastronomy to the table at the Swedish Embassy in Paris! Team Sweden is in Paris to prepare a special dinner, showcasing Swedish food and our journey towards Bocuse d’Or. A perfect opportunity to represent Sweden and share Swedish gastronomy on the international stage. 🇸🇪 Thank you @suedeenfrance @visitsweden #BocusedOrSweden #TeamSweden #BocusedOr #SwedishGastronomy @ltjornemo @emilia_bjorklund_ @petersweeter

bocusedor_sweden

Happy Birthday, Emilia @emilia_bjorklund_ ! 🎉 Today, our commis Emilia turns 20! To compete as a commis in the Bocuse d’Or Grand Final in Lyon, you must not have turned 22 during the competition. At 20, Emilia is well within the age limit, with plenty of experience already under her belt. Throughout this year, Emilia has impressed us with her skill, creativity and incredible eye for detail. A very happy 20th birthday from the entire Team Sweden! Foto: @gustaf_bjorlin @foodoffice.se Sebastian Pettersson and NicolasReynaud

bocusedor_sweden

Happy Birthday, Emilia @emilia_bjorklund_ ! 🎉 Today, our commis Emilia turns 20! To compete as a commis in the Bocuse d’Or Grand Final in Lyon, you must not have turned 22 during the competition. At 20, Emilia is well within the age limit, with plenty of experience already under her belt. Throughout this year, Emilia has impressed us with her skill, creativity and incredible eye for detail. A very happy 20th birthday from the entire Team Sweden! Foto: @gustaf_bjorlin @foodoffice.se Sebastian Pettersson and NicolasReynaud

@Bocuse d'Or Sweden

Today we had some special guests in our training kitchen as the six finalists of Årets Kock 2026 joined us for lunch. On the menu was our interpretation of the platter dish we presented at Bocuse d’Or Europe in Marseille earlier this year, a chance to revisit the flavours and ideas from the competition in a slightly different setting. Thank you all for coming! It was a pleasure having you with us, and we wish all six finalists the very best of luck in the Årets Kock final on October 1. @ltjornemo @emilia_bjorklund_ @jimmi_e @ravaran @chefmichaelandersson @menigofoodservice @aretskock @jlagers @henricherbertsson @karlesplund @williambrittsj @evelina_anggren @gastronomibychris

@Bocuse d'Or Sweden
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