A scrum of French chefs, retired rugby stars, journalists and
meat industry representatives battled it out at a rugby tournament
with a difference at Paris' La Faisanderie stadium - home of the
Stade Français rugby football club.
Rugby playing chefs Olivier Bellin, Alexandre Gauthier, Balthazar Delaborde, David Etcheverry, Frédéric Coursol, Sébastien Delaborde, Sylvain Guillemot and in the foreground Rémi Fourrier, manager of MLC France.
Half a dozen seven-a-side teams took part in the event on Monday,
October 1, with one sponsored by the English Beef and Lamb Executive
The EBLEX team members sported the colours of the Quality Standard
Mark emblazoned across their chests. However they rumbled home
last, probably because the proportion of star chefs to rugby stars
in the team was a bit too high!
Some 250 industry guests cheered on the teams and then went on
to enjoy a dinner at the new Paris restaurant "SYDR" owned
in partnership by celebrity chef Alain Dutournier and former French
national team rugby captain Philippe Sella.
The central piece of the dinner was British beef, using part of
blade, and prepared by the celebrity chef and rugby fanatic Alain
EBLEX Head of Marketing Andrew Garvey said: "France is a
very important market for British beef and though exports can't
take place before October 12 we have been working to make our presence
felt and to maintain a high profile with our key customers.
"This has proved effective in the past, in helping us regain
sales once export restrictions are lifted."
Yorkshire Select Beef in Guide des Gourmands
Promotional Push for Autumn Lamb
the British Livestock Flag this Autumn