The two-day event concluded Wednesday in the east-central French city of Lyon with Orjan Johannessen of Norway awarded the top prize, a gold statue and a cash prize of 20,000 euros (around C$28,000).
Philip Tessier of the U.S. nabbed the silver and 15,000 euros (about C$22,000) while Tommy Myllymaki of Sweden won the bronze Bocuse and 10,000 euros (about C$14,000).
It was the first time a team from North America was able to stand on the podium. Canadian chef Robert Sulatycky, who was Canada's Bocuse d'Or 1999 representative, had been the continent's highest finisher before this year, placing fourth.
The Montreal-based Godbout placed 21st among the chefs from 24 countries who faced off in the biennial contest.
The 43-year-old chef owns Chez L'Epicier Restaurant in Montreal and is opening another restaurant with the same name this year in Palm Beach, Fla.
The chefs had five hours and 35 minutes to cook a meat and a fish dish. This time, they were assigned free-range guinea fowl and fario trout. They also had to come up with three garnishes, including one representing their home country.
Finland won the meat prize while the team from Japan won for their fish creation.
The event was founded by Lyonnais chef Paul Bocuse and Albert Romain, organizer of the International Food Trade Exhibition, who sought to create a contest to bring the greatest chefs onto the world stage. It has been held every two years since 1987.Suggest a correction