Photography by Jodi Hinds for Bocuse d'Or Team UK

Nestle Collaboration with Regis and Jacques Marcon and Adam Bennett

Adam Bennett to cook for the world’s best chefs in the Bocuse d’Or CHEF® restaurant

The three chefs have developed a luncheon menu, using Chef ingredients, to celebrate the spirit of collaboration and partnership shared by professional chefs across Europe, and emblematised by Bocuse d’Or.


Adam Bennett, executive chef at the Michelin-starred Cross in Kenilworth, will be cooking for some of the world’s best chefs when he joins forces with three Michelin starred Régis and Jacques Marcon at the Bocuse d’Or in January 2017.

Régis and his son Jacques run the three Michelin starred “Régis et Jacques Marcon” in St Bonnet le Froid. They were invited by Bocuse d’Or sponsor CHEF® to takeover its pop-up restaurant in 2015 and following its success, it was decided to recreate the concept in 2017.

To celebrate the 30th Anniversary of the Bocuse d’Or, Regis was asked to invite an international chef to work alongside him and his son in 2017. Régis chose Adam Bennett, the UK’s most successful Bocuse d’Or candidate to date who secured a Michelin star within a year of taking over The Cross in Kenilworth. The two had previously worked together when Adam spent time working at “Régis et Jacques Marcon” during his preparation for the competition in 2013.

It will be the first time that a British chef has cooked in the CHEF® restaurant which is located within the Bocuse d’Or Espace des Chefs – the VIP zone where many of the world’s best chefs and industry luminaries will be mingling next January. 

Adam Bennett is delighted to be involved, “To be invited to prepare a menu and work alongside Régis and Jacques Marcon for CHEF® at Bocuse dOr is a great privilege and a hugely exciting way to begin 2017.

Im sure that being around the Bocuse dOr once again will bring back many good memories for myself and Kristian Curtis, my award winning commis in 2013.”

The restaurant will feature two menus which will interchange over the five days of the show and include the following:

Menu 1:

Seared Scottish Scallops, cauliflower, spiced yellow lentils, shellfish and coconut sauce

Fumet de Crustacés CHEF®

Farm chicken with crayfish, baby roots and chicken liver

Fumet de Crustacés CHEF® et Fonds de Volaille CHEF®

Yorkshire Rhubarbe Trifle

Menu 2:

Hot and cold winter vegetables and with herbs, vegetable velouté

Bouillon de Volaille CHEF® et Fonds de Veau CHEF®

Pan fried brill, brown shrimps, sea kale, crushed potatoes, beurre noisette

Fonds de Volaille CHEF®

Composition of Chocolate and citrus from Monsieur Bacchès