Chef Rasmus Koefoed won the competition and the grand prize of €20k after cooking for five hours and forty-five minutes to create a meat platter using Scotch Lamb, and a fish platter using Scottish monkfish, crab and langoustine.
British entrant Simon Hulstone finished 13th.
Hulstone's menu, which he created with commis chef Jordan Bailey and coach Nick Vadis, consisted of:
Loin of Scotland's finest Lamb with Sweetbreads; 'Spiral of shoulder; Textures of beetroot; Cous Cous 'Domino' with cucumber ketchup and watermelon; Charlotte of asparagus and pea, foie gras Bon Bon; Madeira jus; Spy Shepherds Pie.
Dashi poached Scottish monkfish loin with wild fennel pollen; Bombe au crabe; Langoustine and caviar 'buttons'; Lemon infused salsify with smoked salmon; 'Medusa' Monkfish liver and crispy shirazu; Royale of Jerusalem artichoke, truffle and pea; Verjus and spring onion butter; Trawlermans pie.
Twenty four chefs competed in the final held at trade show Sirha at Eurexpo over a two day period, while a judging panel of 27 presidents including Paul Bocuse himself viewed, tasted and critiqued the dishes.
The result comes after britain finished fourth at the European final held in Geneva last September, when they were beaten only by Norway, Denmark and France.
Geir Skeie, Jury President and Norwegian winner of the Bocuse d'Or 2009, said: "I'm glad I'm not a contestant anymore and that I'm a judge because there's a lot of good countries. It was nice to see the standard had become more even this year."
Hulstone will now retire from representing Britain at the Bocuse d'Or, and will concentrate on running his Michelin-starred restaurant The Elephant in Torquay.
A British entrant is yet to be finalised for the next competition to be held in 2013.
The prizes awarded at today's competition are:
- Bocuse d'Or - Denmark
- Bocuse d'Argent - Sweden
- Bocuse Bronze - Norway
- Best commis - Japan miko
- Best promotion - Guatemala
- Best poster - Spain
- Special fish prize - Switzerland
- Special meat prize - France