2023-09-08 09:00:00
The XV of gastronomy, which brings together big names in French gastronomy around captain Yves Camdeborde, is also ready for this World Cup in France.
By Malo Comor French chef Yves Camdeborde in one of his restaurants in Paris. © LEWIS JOLY/JDD/SIPA / SIPA / LEWIS JOLY/JDD/SIPA Published on 09/08/2023 at 9:00 a.m.
For four years now, an innovative project has emerged in France, combining a passion for rugby with that of gastronomy. The idea behind the XV of gastronomy came from Claude Atcher, former general director of the Rugby World Cup, whose mandate ended on October 11, after the opening of an investigation by the public prosecutor’s office. Paris against him.
This XV of gastronomy is made up of a real dream team culinary and counts among its members renowned personalities such as Yves Camdeborde, the captain of the team, as well as Pierre Augé, Christelle Brua, Frédéric Bau, Amandine Chaignot, Christian Constant, Christopher Coutanceau, Julien Duboué, Alain Ducasse, Alain Dutournier , Christian Etchebest, Charles Fontès, Alexandre Gauthier, Guillaume Gomez, Gilles Goujon, Stéphane Jégo, Stéphanie Le Quellec, Éric Ospital, Jean-François Piège, Franck Putelat, Michel Sarran, Guy Savoy and Mathieu Viannay.
READ ALSORugby World Cup: Abdelatif Benazzi reacts to the Chalureau affairThe objective of this audacious project is to instill a real gastronomic state of mind within the Rugby World Cup which takes place in France between September 8 and October 28, 2023. “The main idea is to make so that spectators, whether they are foreign tourists or French people traveling across the country, can taste local products and rediscover the culinary identity specific to each region,” explains the team captain.
The best caterers in each region
To carry out this project, a call for tenders was launched nationally to attract the best caterers from each region of France. Many responded to this call, and one or two were chosen for each stage. “The conditions were the use of seasonal products mainly from the respective region of each stadium,” explains chef Camdeborde.
READ ALSOYves Camdeborde: “Bistronomy is in an artificial coma” The specifications are clear: favor local and traditional recipes, such as focaccia and bouillabaisse in Marseille for example, rather than importing dishes from other regions. “We don’t want maroilles in Marseille, that would make no sense,” declares the chef in a humorous tone. The chefs of the XV of gastronomy will play a central role as referents in the different stadiums, ensuring that excellence is there.
We don’t want maroilles in Marseille, that would make no sense.Yves Camdeborde
A country marketn at the Stade de France
In order to offer an authentic and accessible experience to all, a farmers’ market has been created near the Stade de France, highlighting French artisans. This initiative aims to satisfy spectators who occupy less privileged seats, ensuring that gastronomic quality is within everyone’s reach. Then, gourmet meals will be served in the boxes and lounges, a notable example being the Friday evening dinner at the Stade de France, where 1,500 place settings will be prepared for an exceptional seated meal.
READ ALSORugby World Cup: on which channels to watch the competitionThe history between gastronomy and rugby in France is deeply rooted. “Before and after the matches, banquets have always been a tradition,” recalls chef captain Yves Camdeborde. The link between gastronomy and sport is based on a true human relationship, where the table becomes equal ground. Rugby shares the same values as French cuisine: team cohesion, values, state of mind, and collective service. “In cooking, unity is essential, it is well known that the best brigades are those which are the most united, where everyone is like brothers,” he explains.
the table becomes a level playing field.
France, the country of gastronomy par excellence, sees gastronomy here at the heart of a major global sporting event, thus affirming that cooking is much more than an art, it is an essential part of French culture , like rugby.
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