2027 edition
Lyon, the capital of French gastronomy, is home to the International Product Competition.
Each year, with the support of renowned partners such as the Toques Blanches Lyonnaises, the Association des Sommeliers Lyonnais et Rhône-Alpes, the city of Lyon, Only Lyon and the Region Auvergne-Rhône-Alpes, the competition tastes thousands of products from multiple countries and awards the world’s best wines, beers and spirits, as well as the best cheese, dairy products and charcuteries from everywhere in the world.
In 2026, the competition organised the tasting of 10,355 samples from 58 countries. Since its creation the competition has showcased millions of bottles with its famous medals.
The Competition’s commitments
Jurors’ expertise
Communication on all fronts
Influential, committed partners
Famous honorary Presidents
Official validation and verifications
Communication tools
Professionals in the field guarantee conformity of the sample,
while enlightened amateurs represent consumer tastes.
Key figures
Average increase in the price of a product with a gold medal*
Average age of tasters
Women tasters at the most recent edition
Mentions in one year
Samples tasted at the most recent edition
Lyon award-winner product sold every second somewhere in the world
countries participating for the past 3 years
Nationalities represented in the tasters’ ranks for the past 3 years
Communication on all fronts
The competition does not stop with the tasting.
Our communications department makes sure that journalists, national and international decision-makers and buyers all hear about the products that are awarded a medal and are aware of the competition’s major events. Results are transmitted to:
- Mainstream print media: Publications in several French news magazines – Le Nouvel Obs, Le Parisien, Le Figaro, Le Progrès, Cuisine et Vins de France, etc.
- Specialised print media: Publications in La Vigne, Rayon Boissons, Mon Viti, Annuaire Professionnel de la Brasserie de Robert Dutin, etc.
- International press: 6,700 journalists are informed of the results as soon as they are published (mainstream journalists, wine writers and critics, magazines and newspapers, etc.)
- Buyers: 6,400 receive the list of award winners, as do wine bars, supermarket buyers, sommeliers associations, etc.
- Export: 5,200 agents and importers also receive the results.
- Distribution networks: The information is sent to various emanations of the wine industry such as professional associations, winegrowers associations, cooperatives, etc.
- The Internet: The competition has partnership agreements with influential wine websites, tasting clubs, blogs, etc.
.png "BFM_logo"){kind=logo}
Partnership with Le Progrès
The daily newspaper Le Progrès is associated for the publication of a special supplement dedicated to the Lyon International Competition and its award-winning products.
The supplement will go online before the summer with information on the competition, but also on the wine, beer and spirits sector, the cheese and dairy product sector, key market figures, complete list of Trophies, descriptions of award-winners and a complete report on this edition!
Born in 1859 in Lyon, Le Progrès has 263 journalists, 1,800 local correspondents and 850,000 readers each day!
Influential, committed partners
After the tasting, competition partners take charge of relaying results.
Les Toques Blanches: Great chefs from Lyon who are members of this association are on the competition’s juries.
Association des Sommeliers Lyonnais et Rhône–Alpes: this association actively supports the competition. Many sommeliers are present on the day of the tasting.
ONLYLYON: Tourism and gastronomy are part and parcel of Lyon. So the Concours International de Lyon is naturally in the limelight in Lyon and surrounding areas, as are the competition’s award-winning products.
Famous honorary Presidents
Each year the selection of an honorary president draws the attention of the press and puts the competition in the limelight.
Jérémie Crauser
2027 - Cheese, dairy products and charcuteries competition
Jérémie Crauser is the son and grandson of charcutiers and grew up alongside his father, learning the ropes of the trade at a very young age—a craft he has been practicing for 15 years. After earning a CAP in butchery and a CAP in charcuterie, he worked as a head charcutier in Lille before becoming a charcuterie consultant, a journey that took him all the way to Russia. In 2020, along with his business partner Frédéric Bello, he founded Maison Crauser-Bello in Lyon.
His specialty, pâté-croûte, is the result of many months of research, subtly combining the art of preparing gravies and jellies with traditional charcuterie expertise. This commitment to excellence earned him the title of world runner-up in pâté-croûte in 2022 and 2023. Dedicated to upholding traditions, Jérémie Crauser embodies a level of dedication and passion that does credit to his craft.
Marc Janin
2027 - Cheese, dairy products and charcuteries competition
Marc Janin is a cheese maker and ripener in Champagnole, in the Jura region, where his family has been practising this trade for five generations, dating back to 1885. As a child, he grew up in the family cheese dairy alongside his father Michel, from whom he inherited a passion for the trade, a meticulous approach and a sense of curiosity. After completing a BTS at ENIL in Mamirolle and spending three years at the Sancey-Richard cheese dairy in Métabief, he embarked on a tour of France’s leading cheesemakers and ripeners, training under iconic figures such as Laurent Dubois, Bruno Collet, Hervé Mons and the Sterchi cheese house. In 2008, he took over the family shop in Champagnole and continued the work of his predecessors. In 2015, he was awarded the title of ‘Meilleur Ouvrier de France Fromager’ (Best Cheesemaker of France), a distinction that recognises not only his own career but also the commitment of an entire family and a passion passed down for nearly 140 years. He remains the sole holder of this title in Bourgogne-Franche-Comté today.
Official validation and verifications
Validated by the DGCCRF
Only medals from wine competitions on the DGCCRF’s list can be shown on wine labels. The Concours International de Lyon is on this list.It solemnly agrees to strictly apply the rules governing beers and spirits and their tasting.
Supervised by an independent inspector
An independent inspector is appointed to guarantee compliance with regulations on the day of the tasting. A number of checkpoints are agreed upon with the general commissioner, tasting president and assessors.
Certified ISO 9001
This certification demonstrates to producers the involvement of the Competition in showcasing their work. Consumers, for their part, will see it as a sign of rigorous selection, high quality and a competition worthy of their trust. More information
Verifications in shops
Throughout the year, inspectors visit sales points in France and abroad (supermarkets, wine merchants, retailer and contact online stores). They verify and take samples to guarantee conformity with the products that were tasted and awarded.
HACCP approach and hygiene control
Participants’ products are accounted for and controlled in the framework of the Competition’s HACCP approach.
HACCP is used to identify, assess, and manage significant dangers related to food security. Based on solid principles, it is set up by following a logical sequence of procedures that includes analysing dangers and determining points critical to their management.
Jurors’ expertise
Tasters are the mainstay of the competition.
Producers who send their products to be tasted put their trust in the Competition, which is responsible for the quality of the tasting. That’s why the Concours International de Lyon has set up a multiple-phase process for recruiting and approving tasters.
Validation by the commissioner
The competition commissioner contacts all newly registered tasters to assess their experience and make sure they have the capacities required for tasting. If necessary, a training session is suggested.
Juror training is a priority.
Since we are very attentive to the quality of juries, we offer a training session in tasting that includes notions of how to mark wines at a competition.
A specially-designed, efficient marking scale
To make marking simpler and more homogeneous, a 100-point marking scale is used in the Concours International de Lyon, as it is in all international competitions. The scale allows tasters to decode every aspect of a sample, and then calculate the final score. Tasters receive copies of the marking scale before the tasting so that they can become familiar with it.
Mixed juries to guarantee a range of opinions
The samples are tasted by professionals and amateurs, because let's not forget that most future buyers are amateurs!
We have decided to mix knowledgeable amateurs and professionals in the field at each table, so producers are guaranteed a range of opinions from tasters.
Communication tools
Medals
The competition awards two distinctions: Gold and Silver medals.
Thanks to the competition’s international fame, products bearing its medals are prized by restaurant owners, buyers and importers from across the world.
We have kept the cost of medals low to avoid increasing the bottle’s cost price.
From €10 per thousand.
Metal plates
Metal plates are wonderful marketing tools, enabling to show consumers that your products have won medals and that they are recognized as among the best in their categories.
Put them on the tasting room wall and display them on your stand at trade fairs!
Trophies
Trophy: show your success
The Trophy awards the the competition's best wines by country across all categories. Along with the medals and metal plates, the Trophy is identifiable by the consumer and serves as a guarantee of quality and trust.
It can be displayed at points of sale or on trade fair stands.
Diploma
Each award-winner is given a diploma to guarantee traceability of the award-winning batch.
It certifies that the sample was judged in its category and awarded on the basis of its organoleptic qualities.
Website referencing
The list of award-winners is displayed on the competition’s website for all to see.
Throughout the year a web team uses SEO (Search Engine Optimization) to make sure web pages on the award-winning products are well-placed. The goal is to improve their rank in results returned by search engines such as Google, Yahoo and Bing.
A product that is well-referenced in search engines helps make producers better known and can rapidly bring new contacts.
Organoleptic analysis
After the tasting, you receive a complete organoleptic analysis of your sample (appearance, aroma, taste, harmony) along with competition averages, to evaluate your sample’s position with regard to competitors.
Sommeliers’ Prize
Sommeliers’ Prize
The Concours International de Lyon has created a special prize for sommellerie students.
The prize is intended to help a pair of students discover a European wine-growing country through the study of a specific designation of origin or region, and in a very hands-on way: by funding a trip.
Highlighting on social networks
The Concours International de Lyon is present on the major social networking platforms: Facebook, Instagram, Twitter and also LinkedIn. In addition to providing news on the competition, the Competition turns the spotlight on award-winning wines, beers, spirits, cheese and dairy products, all year round. Another showcase for the greatest products presented at the Competition!