Get ready, lovers of seafood and authentic Provençal flavors! The World Bouillabaisse Championship took place on Sunday, March 15, 2026. This unprecedented competition was held during Sirha Méditerranée in Marseille, and the title was won by Marseille-based chef Benjamin Mathieu. A historic victory for this iconic Mediterranean dish and for Marseille’s culinary scene.
A first-of-its-kind championship at Sirha Méditerranée
The event took place on Sunday, March 15, at Sirha Méditerranée. Marseille’s Parc Chanot hosted the first edition of the trade show. A true celebration of Mediterranean cuisine, it brought together key players from the restaurant and hospitality industries. Blending new trends with tradition, the 290 exhibitors welcomed visitors in a friendly atmosphere. It was in this special setting that the competition for the world’s best bouillabaisse took place.
To decide between the contestants, the organizers assembled a high-caliber jury. Michelin-starred chefs, Meilleurs Ouvriers de France, and key local figures took on this delicious task. Personalities such as Guillaume Gomez, Dominique Frérard, and Sylvain Robert carefully examined every dish. Far from being a simple tasting, the evaluation was based on four fundamental pillars:authenticity, technical mastery,balance of flavors, and respect for Marseille tradition.
Benjamin Mathieu’s bouillabaisse, voted the best in the world
Having already been crowned French Champion last December, the chef of L’Esplaï du Grand Bar des Goudes had secured his direct ticket to the World Championship. There, he represented France against chefs from culinary capitals around the world. The bouillabaisse created by Marseille-based chef Benjamin Mathieu, known for his commitment to tradition, won over the jury with its authenticity and technical mastery. His victory makes him the World Bouillabaisse Champion. A double triumph for the city of Marseille.
Marseille, the capital of Mediterraneanflavor?
Beyond the competition, this victory at Sirha Méditerranée reinforces Marseille’s position as a stronghold of global gastronomy. The Phocaean city thus reminds us that bouillabaisse is not just a postcard dish, but a living art form—technical and demanding. Could this also be another step toward its inclusion on UNESCO’s Intangible Cultural Heritage list?
