RWC 2023

Authentic local sandwiches for all, thanks to the XV de la Gastronomie©

Twenty-three renowned French chefs with a passion for rugby have put their culinary excellence at the service of Rugby World Cup 2023 by forming a team: the XV de la Gastronomie©.

In addition to the menus that will be served in the Rugby World Cup 2023 Official Hospitalities, the XV de la Gastronomie© has created nine original sandwiches, with the ingredients sourced locally across France’s regions, and now on offer to the public in the tournament’s host stadiums (see list below).

A TRIBUTE TO LOCAL TRADITIONS AND FRENCH GASTRONOMY

By making these sandwiches available to the general public, Rugby World Cup 2023 wishes to honour French gastronomy, and highlight local recipes and products, in order to display the very best of France.

The chefs of the XV de la Gastronomie© have created the recipes for these sandwiches by interpreting and adapting specialty produce from local distribution circuits, a guarantee of quality, freshness and respect for the environment. Available from €6 to €10, exclusively in the tournament’s stadiums, these sandwiches will be affordable by all.

Keeping in mind the spirit of conviviality and togetherness dear to rugby, these sandwiches are part of France 2023's ambition to promote sustainable and local food. This commitment is expressed through the use of local products but also in the fight against food waste through the set-up of channels for the redistribution of uneaten products, in collaboration with the Fédération Française des Banques Alimentaires.

THE XV OF GASTRONOMY© SANDWICHES

BORDEAUX: Croq’Canard
(Toasted brioche, onion confit with Bordeaux red wine, ewe's milk cheese, shredded duck confit)

LILLE: Croque Welsh
(Sandwich bread, ham, cheese, beer)

LYON: Sandwich rosette
(Rustic bread, rosette, butter, pickles)

Sandwich andouillette
(Pita bread, andouillette gratin from Bobosse charcuterie, fried onions)

MARSEILLE: Focaccia di Mare
(Focaccia bread, mayonnaise, candied tomatoes, arugula, cuttlefish in oil marinade)

NANTES: Le Nantais
(Baguette bread, chicken, spicy sauce, Curé nantais cheese, Nantes salad)

NICE: Bagnat niçois
(Round bread, tomatoes, hard-boiled egg, black olives, tuna, bell pepper, radish, onion, garlic, olive oil)

SAINT-DENIS: Le Parisien
(Traditional bread, Paris white ham, Pavé de Rambouillet, pepper mayonnaise)

SAINT-ÉTIENNE: Galette Forezienne
(Wheat tortilla, grated potatoes, Fourme de Montbrison, straw onion, cream cheese)

TOULOUSE: Le Toulousain
(Fresh hot dog bread from Saint Georges bakery, Toulouse confit sausage from Maison Garcia, violet mustard)