fter five and a half hours of competition, it was Morocco’s team that won the African continental selection of the Bocuse d’Or on September 24, in Taghazout Bay, Agadir, ahead of Mauritius and Egypt.
It was led by chef Abdessamad Dandani, with his commis Ahmed El Hilali and coach Issam Rhachi. The day before, Morocco had already won the African selection of the Pastry World Cup.
Morocco and Mauritius will represent Africa at the Bocuse d’Or Grand Final, in January 2027 in Lyon, as part of the Sirha trade show. Created in 1987 by Paul Bocuse, the contest has become one of the most demanding stages in haute cuisine.
In Lyon, it will be a matter of defending Moroccan know-how against the best-drilled kitchen brigades in the world.
Photo: Thesurvived99, CC BY-SA 3.0.
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