2023-10-01 05:29:00
On the occasion of the Rugby World Cup, chef Yves Camdeborde released Ovalix published by Albin Michel. In this work, the pioneer of bistronomy remembers great moments shared with the XV of France, notably during the post-match banquets. This lover of the oval ball looks back on the similarities between rugby and gastronomy, the evolution of his two passions and the Blues to make a great recipe.
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Sunday interview. Yves Camdeborde: “The rugby approach is close to that of gastronomy”
