For this 20th edition, the platter theme honored the competition's founder, Paul Bocuse, who loved local products, refined dishes, and game. The 24 candidates had 5 hours and 30 minutes to showcase their culinary skills.

The Platter – venison, foie gras, and tea

• The main component, back of venison, had to be presented in three pieces with three accompaniments.
• The first garnish was a venison shoulder and foie gras pie, wrapped in crispy pastry, presented whole on the platter. 
• The second warm garnish was fruit-based, featuring a fruit from the candidate's country.
• The third garnish consisted of 16 closed, bi-colored ravioli, served hot with a clarified venison consommé infused with tea, served in two teapots by the Maîtres d’Hôtel during the tasting.

The plate theme – a harmony of the sea

This year, the plate theme celebrated the harmony between celery, Stone bass, and lobster. Over 4 hours and 40 minutes, candidates created a hot dish for 16 people, reflecting their country's culinary traditions.

The Stone bass, enhanced by lobster, was served with a warm lobster jus sabayon, prepared without a siphon and served by the Maîtres d’Hôtel. The celery was presented on the platter before being cut and plated. The celeriac root had to be in two identical whole pieces, while the celery stalk could be prepared as 16 individual garnishes.

After presenting the platter to the jury, chefs had 6 minutes to cut and arrange the celery-based elements on the final plate, featuring the bass and lobster.