April 17, 2024

A Ricard at age 12, a funny habit in rugby

One of today’s most renowned chefs, and not just because of his participation in 2014, Julien Duboué was on the front line throughout the Rugby World Cup as one of the chefs in charge of gastronomy in the stadiums hosting the matches, from sandwiches to meals in the dressing rooms. His love of rugby goes back to his earliest childhood. What could be more natural than that?is shar…

One of today’s most renowned chefs, and not just because of his participation in 2014, Julien Duboué was on the front line throughout the Rugby World Cup as one of the chefs in charge of gastronomy in the stadiums hosting the matches, from sandwiches to meals in the dressing rooms. His love of rugby goes back to his earliest childhood. What could be more natural than that?is shared an anecdote from his rugby days. Peyrehorade’s successes led him to drink his first Ricard when he was in the minimes, i.e. aged between 12 and 13. The tradition established by the coach, a friend of his father, was for the players to drink pastis from the cup they won at tournaments.

This anecdote is reminiscent of Matt Giteau’s discovery of pastis during his time at Toulon. Fred served me this drink. He said, ‘You’ll see, it’s good. After 3 glasses, I was dead. It was horrib