Bon vivants will love this book. In “Ovalix” (published by Albin Michel), Yves Camdeborde and Olivier Margot, two oval ball enthusiasts, tell the delicious story of rugby. “In this work, we find 32 menus,” explains chef Yves Camdeborde. We went looking for old menus that marked post-match banquets from 1,800 to the present day. » Readers will also be able to discover rare or previously unpublished archive images as well as gourmet recipes to make yourself.
For the quarter-finals of the Rugby World Cup, it was only natural that we asked Yves Camdeborde to select a recipe reflecting the shock encounter between France and South Africa. “Springboks are pure. We are therefore going to make a raw recipe” analyzes the chef: “It will be a duck breast in carpaccio. »
To find out more about the chef’s recipe, his video can be found in the video at the top of this article.