Bocuse d’Or Mauritius proudly announces the official launch of its third national edition, marking a new chapter in the evolution of culinary excellence in the country. In just a few years, this prestigious competition has become a symbol of gastronomic ambition in Mauritius and continues to elevate the island’s culinary identity on the world stage.
The launch event took place in the presence of Honourable Junior Minister Sydney Pierre, Jennifer Johnson (Head of Marketing, ABSA Mauritius), Jocelyn Kwok (CEO of AHRIM), esteemed chefs, committed partners, and distinguished guests. The occasion served as a reminder of the profound impact the Bocuse d’Or has had both locally and internationally.
Mauritius, though small in size, has displayed grand ambition by qualifying for the Grand Finale in Lyon two years in a row. This exceptional achievement reflects not only the talent of Mauritian chefs but also their discipline, commitment, and relentless drive to represent their country with pride.
Nizam Peeroo, President of Bocuse d’Or Mauritius, shared that this competition is much more than a contest. It is a school of personal development and excellence that helps cultivate a bold, creative, and proud generation of Mauritian chefs. These chefs serve as ambassadors of a refined and ever-evolving cuisine, shaping the future of gastronomy in the country.
Emmanuelle Coquet, Director of Promotion for Bocuse d’Or, highlighted how the competition extends beyond culinary arts. It boosts the hospitality and tourism sectors while serving as a powerful platform to promote Mauritian talent, lifestyle, and rich culinary heritage. This initiative strengthens the image of Mauritius as a top destination for gastronomy, training, and innovation.
2025 National Finalists and Culinary Theme Unveiled
Bocuse d’Or Mauritius is pleased to announce the three national finalist teams who will compete on 9 September 2025 at the Sir Gaëtan Duval Hotel School:
- Team N’JoyChef: Jean MatthieuCommis: Eliany LegrandCoach: Harrish Mungar
- Team O&OChef: Nitilesh BehareeCommis: Orakakishit SeegolamCoach: Vikash Coonjan
- Team Heritage TelfairChef: Vashist KumarCommis: Muhammad MuzzamilCoach: Aviraj Pareeague
Jerry Bastiaan, Programme Director for Bocuse d’Or Mauritius, revealed that the national final will focus on the theme of “New Mauritian Cuisine,” emphasising culinary technique, simplicity, and artistry. Finalists will have 5 hours and 30 minutes to prepare two dishes for twelve guests:
- Platter Theme: A whole deboned and stuffed guinea fowl, accompanied by fresh tamarind, dried mushrooms from official partner Plantin, taro (arouille) from Proxifresh, cauliflower, and watercress, served with a unique sauce.
- Plate Theme:
- Starter: Stuffed dumplings and chayote (chou-chou) in broth, celebrating Mauritius’ multicultural heritage.
- Main: Ombrine fish from Mahébourg Marine Farm and freshwater prawns, reflecting the island’s aquatic roots, served with a Choron sauce (prepared without a siphon) and a handmade seaweed-based sauce by Le Verger Créole.
- Oils and vinegars from official partner Huilerie Beaujolaise will also be featured.
International Recognition and Tribute
This third edition is honoured by the presence of Mr Davy Tissot, President of Bocuse d’Or International and winner of the 2021 edition, who will sit on the jury panel. His attendance signifies Mauritius’ growing prominence in the global culinary scene.
A heartfelt tribute was also paid to Serge Vieira, winner of the 2005 Bocuse d’Or, who held a special affection for Mauritius. Before his passing, he expressed his wish for his foundation, Serge Vieira Forever, to make a donation to the Sir Gaëtan Duval Hotel School to support the development of young chefs on the island. This generous gesture reflects the spirit of solidarity and mentorship that defines the Bocuse d’Or family.
Strong Partnerships and Social Engagement
Bocuse d’Or Mauritius has benefited from the invaluable support of leading culinary teams from France, Norway, and Sweden. Their guidance and encouragement have contributed greatly to the growth of the Mauritian team and its aspirations.
Mauritius placed 19th out of 72 countries during two consecutive Grand Finales, an impressive result for a young team. However, the journey to culinary excellence continues.
Special thanks were extended to ABSA Bank (Mauritius), the Platinum sponsor, for its unwavering support and belief in the vision of the Bocuse d’Or. Gratitude was also shown to the Sir Gaëtan Duval Hotel School and all the partners who have supported this initiative since its inception.
Empowering Youth Through Culinary Education: Cooking with a Purpose
A core aspect of the programme is a partnership between Absa Bank Mauritius, the Bocuse d’Or Academy Mauritius, and ECAL (École Culinaire Aline Leal) under the ANFEN network (Adolescent Non-Formal Education Network). This inclusive initiative promotes culinary excellence and social empowerment through an eight-week training programme based on Paul Bocuse’s principles of Nouvelle Cuisine.
This training aims to:
- Provide nationally recognised hospitality industry skills to students.
- Offer high-quality culinary education to underprivileged youth.
- Preserve and adapt Bocuse’s philosophy to Mauritius’ heritage.
- Empower communities and support sustainable development.
- Inspire and mentor students through masterclasses led by past and present Bocuse d’Or candidates.
As part of this programme, finalist teams will conduct two-hour masterclasses for about 15 ECAL students. These sessions, scheduled for 3 July (Team N’Joy – Veal Blanquette), 10 July (Team St. Geran – Beef Bourguignon), and 17 July (Team Heritage Telfair – Hachis Parmentier), will be evaluated based on pedagogical effectiveness, cultural alignment, student engagement, professionalism, and the quality of materials used.
The 10 Values of the Bocuse d’Or
- Teamwork
- Pride in representing one’s country
- Respect for producers and ingredients
- Creativity and free spirit
- Excellence through knowledge
- No waste, no discard
- Resilience in adversity
- Humility in victory and grace in defeat
- Humanism through cuisine
- Passing on passion to future generations
With continued support and growing momentum, Mauritius aspires to climb even higher at the next Grand Finale in 2027.
Meet Boris, the Official Mascot of Bocuse d’Or Mauritius
Introducing Boris, the official mascot and lucky charm of the team. This adorable dodo plush – a nod to both Bocuse d’Or and Mauritius – accompanied the chefs to the Grand Finale in Lyon. Loved by the public and the media alike, Boris has become a cherished symbol of the team.
ABSA Bank (Mauritius) – Platinum Sponsor of the Bocuse d’Or
Jennifer Johnson, Head of Marketing and Corporate Relations at ABSA Mauritius, expressed pride in supporting the next generation of chefs participating in the national selections. She highlighted the bank’s ongoing commitment to empowering African talent and promoting Mauritius’ rich culinary culture, both locally and internationally.
