The final of the prestigious Bocuse d'Or international cookery competition took place on 24 and 25 January 2017 in Lyon; the Michelin-starred American chef Mathew Peters and Harrison Turone (commis) from New York claimed victory over 23 competitors with the winning dish of "Poulet de Bresse aux Crustacés"; Norway's Christopher William Davidsen and Havard Werkland (commis) came second, with Icelandic head chef Viktor Andrésson and Hinrik Larusson (commis) taking the bronze medal.

Once again this year, Villeroy & Boch provided the official competition plate and collector's plate. Thanks to its size and simple shape, the strikingly designed round plate gave the finalists lots of scope to showcase their creations. As well as the current competition plates, there was also a limited edition Villeroy & Boch Bocuse d'Or collector's plate for all participants in the competition as well as guests at the final. The special pattern is traditionally created by the French artist and designer Alain Vavro, who worked with his wife Dominique to develop a design based on warm pastel shades to mark the thirtieth anniversary of the competition.

This was the twelfth time that Villeroy & Boch had been a "Membre associé du Bocuse d’Or" and the company has produced the popular Bocuse d'Or event plate for many years.