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.
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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!