BOOK - XV at the table

Rugby on the field and at the table! Rugby is the only sport that has always combined an assumed roughness on the field and an absolute love for moments of conviviality off it. “Fork”, “casserole”, “roast beef” or “spoon”, these terms demonstrate that cooking and rugby have always gone well together. Christian Etchebest, the famous chef, inventor of bistronomy and Frédéric Viard, renowned sports journalist, invite you to discover the rugby and culinary traditions of around twenty international teams, as well as forty world cuisine recipes, imagined for feast among supporters.