Brief description of the contest:
This tenth edition of the Bocuse d’Or took place, as usual, as part of the International Hotel Catering and Food Trade Exhibition. Created by famous French Chef Paul Bocuse, from Lyons, this international contest brought together 24 Chefs from all over the world. During five hours, on January 25th and 26th, these gourmet experts set to work in the kitchens, juggling with utensils, pans and ingredients, in order to prepare, in time and at the right temperature, two dishes: Monkfish (origin Iceland) and Veal (origin Denmark). This high level contest was further complicated by the presence of one thousand fans, cheering on from the stands situated facing the kitchen booths. The candidates had therefore to display excellence in their art, and handle the stress brought on by the competition, whilst at the same time remaining concentrated despite the cheering crowd…

After two day of competition, the results have just been communicated:

The Bocuse d’Or 2005 is awarded to France, Serge Vieira

Who will be presented with the Bocuse d’Or trophy, created by Christine Delessert and bearing the effigy of Paul Bocuse, also 20 000 Euros in prize money.

The Silver Bocuse is awarded to Norway, Tom Victor GAUSDAL

Who will be present with the Silver Bocuse, also 15 000 Euros in prize money.

The Bronze Bocuse is awarded to Danemark, Rasmus KOFOED

Who will be present with the Bronze Bocuse, also 10 000 Euros in prize money.

Special prizes have also been awarded:
- Prize for the best Fish dish: Sweden, Jonas Dahlbom
- Prize for the best Meat dish: Finland, Petteri Luoto
- Prize for the best Poster: China, Haidong Wang
- Prize for the best promotional campaign: Switzerland, Dominic Bucher
- Prize of the best commis (assistant chef): Italy, Elena Sportelli


Who is Serge Vieira?

Since being selected in Paris on 17th March 2004, the French candidate has started out on a marathon whose difficulty he could never have imagined. His first place at the Concours National de Cuisine Artistique was already unbelievable, so what can be said about his presence at the Bocuse d'Or? Serge Vieira is "very proud" to represent France at the "world's greatest culinary competition". He wouldn't give his place up to anyone, even if he freely admits that preparing for the competition has been very hard.

A modest person, Serge Vieira has been taking his new duties very seriously: preparing a budget (his preliminary figures were in the region of 56 000 Euro), finding sponsors, obtaining the ingredients from Iceland and Denmark, deciding on garnishes, trying out the dishes, starting over, submitting the result to specialists, starting over again, changing the recipe, practising again and again… The quest for the Bocuse d’Or is a full-time occupation which often gives rise to sleepless nights.

Happily, his training isn't all pain and suffering. Serge Vieira has been able to rely on some solid support for this unique adventure, notably from Régis Marcon, Bocuse d’Or in 1995. The two-star chef at the Auberge des Cîmes has been helping his protégé at each step along the way. Marie-Aude, Serge Vieira girlfriend, has also been giving unending support. She's been taking care of the financial partners, supporters' club and making sure the champion isn't bothered by all the petty annoyances that might upset his work. In the kitchens, Charles Moncouillou has been fervently seconding the French candidate, and a team of chefs will be tasting Serge Vieira's efforts and giving him advice. Whatever happens, by 26th January next everything should be perfect.

Professional experience:
o Chef de partie (fish) at the Restaurant Bernard Andrieux, Durtol (63)
o Chef de partie (fish) at the Château de Marçay, Marçay (37)
o Chef de partie (meat) at the Restaurant Bernard Andrieux, Durtol (63)
o Chef de partie (fish, then meat) at the restaurant L’Espérance, Saint-Père-Sous-Vézelay (89)
o Second de cuisine at the Auberge des Cîmes, Saint-Bonnet-Le-Froid (43)

Previous titles:
o Winner of the Jean Botid "Auvergne-Québec" competition, 1997
o Winner of the Concours National de Cuisine Artistique, 2004