Africa now knows which two teams will represent it at the world's best-known cooking competition. At the Bocuse d'Or Africa, held from 22 to 24 September 2026 at the Palais des Congrès Les Dunes d'Or in Agadir, Morocco took gold, ahead of Mauritius (silver) and Egypt (bronze). The first two qualify for the grand final in Lyon.
Six delegations took part: Morocco, Mauritius, Egypt, Tunisia, Senegal and Côte d'Ivoire. The winning Moroccan team was led by candidate Abdessamad Dandani, with commis Ahmed El Hilali and coach Issam Rhachi. Mauritius was represented by chef Nitilesh Beharee, commis Parikshit Seegoolam and coach Vikash Coonjan. Tunisia finished fourth.
Senegal had sent a team selected at the national Bocuse d'Or in Saly in April, with Victor Bassène Gassama in charge of the main dish, pastry chefs Mbaye Mousse Diop and Matar Thiam, and coach-chef Youssoupha Diémé, under the slogan "Notre terroir, notre talent, notre fierté".
The same week, Agadir also hosted the African selection for the Pastry World Cup, won by Morocco (1,569 points) just ahead of Mauritius (1,563). The Bocuse d'Or grand final will take place on 24 and 25 January 2027 at Eurexpo Lyon, with 24 teams, for the 40th anniversary of the competition created by Paul Bocuse in 1987.
