Devising le menu is something that the French are famous for turning into an art form. Société Générale certainly did not disappoint for the France vs England semi-final of the rugby World Cup.
“La banque du rugby” entertained its thousand or so guests to the match with a dinner conceived by chef Hélène Darroze, whose modern take on south-western French food and €350 bills for two lunches (with drinks) are famous.
Darroze’s menu for the Franco-British occasion? Frog legs on an onion tart with cèpes mushrooms with a parsley and hazelnut sauce, followed by tomatoes stuffed with preserved meat and mildly spicy Anglet chillies.
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