Morocco Claims Victory at Bocuse d'Or Africa 2027
Morocco has set the stage for culinary excellence on the journey to the Bocuse d'Or 2027. Following the African continental selection held in Agadir, the Moroccan team secured first place, earning their ticket to the Grand Finale of the Bocuse d'Or, scheduled for January 24 and 25, 2027, at Eurexpo Lyon. Competing against five other delegations from Mauritius, Egypt, Tunisia, Senegal, and Ivory Coast, Team Morocco triumphed in a particularly challenging competition. Mauritius finished in second place, while Egypt took third. Only two African teams could qualify for the Lyon finale; thus, Morocco and Mauritius will proudly represent the continent in January.
The significance of Morocco's performance is underscored by the fact that the Bocuse d'Or competition transcends mere plate creativity. The competition necessitates an exceptionally precise collective preparation, where techniques, station organization, cooking mastery, plating, time management, and adherence to subject constraints are evaluated within an international competitive framework. The African format included both a platter challenge and a plate presentation.
Celebrating Culinary Excellence in Agadir
This victory comes for Morocco in a home setting, as part of the TOC Africa 2026, which took place from September 22 to 24 at the Palais des Congrès Les Dunes d'Or in Agadir. This event brought together African selections for both the Bocuse d'Or and the World Pastry Cup, transforming the city into a continental hub for culinary competition rather than merely a backdrop for a professional gathering.
Team Morocco was led by candidate Abdessamad Dandani, with Ahmed El Hilali serving as commis, Issam Rhachi as coach, and Rachid Maftouh presiding over the delegation. However, the next rendezvous will shift paradigms. In Lyon, Morocco will face off against the best teams from continental selections across Europe, the Americas, Asia-Pacific, the Middle East, and Africa. The Grand Finale 2027 will feature 24 international teams and will commemorate the 40th anniversary of the Bocuse d'Or, which was established in Lyon in 1987 by Paul Bocuse.
Following Agadir, the real challenge begins in Lyon. For Moroccan gastronomy, this continental title will undoubtedly serve as a catalyst for achieving even greater global performance amid fierce competition where every detail—ingredients, cooking, precision, organization, and culinary storytelling—can make a significant difference.
As reported by premiumtravelnews.com.
