With France meeting Germany in tonight's semi-final, star chef Gérald Passédat has rustled up a Franco-German delight – the latest in an ongoing Twitter series for UEFA EURO 2016.
What do you get when you mix French cuisine with the cream of German culinary fare? As the two nations prepare to meet in the UEFA EURO 2016 semi-finals, one of the world's most decorated chefs has fired up his stove to find out.
Owner of the Michelin three-star restaurant Le Petit Nice in Marseille – venue for tonight's heavyweight showdown – Gérald Passédat is the latest in a series of top cuisiniers to attempt a blend of national dishes involving UEFA EURO 2016 sides on Twitter.
Combining the best of both countries' traditions in the lead-up to games, the chefs have been adding their own spice to the finals. And although France and Germany rarely see eye to eye when it comes to food – or football, for that matter – Passédat has rustled up an ingenious treat.
Best known for his Mediterranean fish dishes, Passédat has gone for a traditional German speciality with a twist – a Swabian-style ravioli known as Maultasche, but with a galette of pig's trotters as filling. The reason? A cheeky hope that the Mannschaft "play with pig's feet" against the hosts at the Stade Vélodrome.
Previous highlights from the tournament include Guy Martin's Swedish pizza ahead of the Group E encounter between the Blågult and Italy, and Pierre Gagnaire's scrambled eggs with Gruyère cheese before Les Bleus tackled Switzerland in Group A.
For Wednesday's last-four tie, meanwhile, Paul Bocuse served up a delicious plate of Welsh cakes with Portuguese-style figs. And with Michelin three-star chef Éric Fréchon set to concoct the final dish on Sunday, the culinary adventure is far from finished yet. Bonne dégustation!