Religion Rugby, where gastronomy and its key players meet
Why does Religion Rugby want to talk to you about gastronomy?
Religion Rugby is a ready-to-wear brand inspired by the values of rugby, and it is precisely these values that have naturally led us to gastronomy. Sharing and conviviality, combined with excellence, naturally weave links between rugby and gastronomy, between rugby players and chefs, and all those who work with good food and local products. This blog aims, through our encounters, to help you discover great restaurants, exceptional personalities, incredible places, and products from our passionate rugby-loving artisans, farmers, and producers. All these people share the values of our brand. Many more commonalities unite us than differences separate us.
The idea of this initiation to sharing, this culinary journey that we offer, originated from a project we built a few years ago. In a way, it was this project that sparked the idea for this blog. Let me tell you about the birth of this idea, hoping that you will accompany us on this new adventure that you can follow on our website.
Rugby and gastronomy share the same values
French gastronomy is undeniably one of the jewels of our cultural identity. Our Michelin-starred chefs, or those striving for culinary heights, promote France worldwide. Rugby players appreciate good food, even if today professionalism and the pursuit of ever-greater performance lead to strict dietary programs, the world of rugby remains deeply rooted in its terroir, of which cuisine is always one of the most accomplished expressions. And the world is sometimes in harmony because great chefs also enjoy hosting rugby players at their tables. Why does a nearly passionate bond unite rugby and gastronomy?
Gastronomy is a matter of French tradition, from Guillaume Tirel's medieval banquets, through chef La Varenne in the 17th century, to Auguste Escoffier, the sounds of our kitchens have always resonated worldwide. Thus, it is not surprising that French gastronomy was included in the intangible cultural heritage of humanity in 2008. As for rugby, whose ancestor is the "soule," a typically French sport practiced since the Middle Ages, it quickly became associated with gastronomy. Team spirit and moments of sharing almost instinctively led enthusiasts around beautiful tables where dishes seemed to cement their friendship. Thus, gastronomy and rugby have become a perfect and loyal couple united by many values. The metaphors between rugby and gastronomy are numerous. If I speak to you of a united team, in which everyone has a role, in which the failure of one leads to the failure of the whole, if I speak to you of a captain or a chef who inspires spirit and sets an example, if I speak to you of rigor, discipline but also pride, flamboyance, creativity, demand for results, sharing and conviviality; what do you think of? The French XV, tight and united as one man in the silence of a changing room where the captain's voice is about to crackle, or a large kitchen with many eyes fixed on the chef, solemnly awaiting the famous "coup de feu"? The calm before the storm, but above all a long preparation, the acquisition of rituals, of perfect gestures so that the mastery of technique can eventually allow the liberation of creative instinct. French flair and French touch embrace and vibrate together, united by the pride of the rooster. Tattooed on Paul Bocuse's left shoulder, embroidered over the heart on the French XV's jerseys, the French rooster, which awakened the peasants and refers to Gaul by playing on the Latin word "gallus," is the spearhead of a tricolor identity that transcends us. Its shimmering colors, its pride, its bravery, its "cocorico" make this beautiful and curious animal the symbol of a state of mind.
These values led to the implementation of a charity project and the creation of the "Coqs en Toque" team.
It is around this idea that Religion Rugby, a rugbywear brand, very early on forged natural links with the world of chefs. Thus, in 2018, the brand with fifteen values, through Christelle Brua, voted best pastry chef, proposed the realization of a charity project called "Les coqs en Toque". This communication operation aimed to highlight Sébastien Boueilh's association, "Le colosse au pied d’argile". A magnificent association, founded by a former rugby player, fighting against harassment and sexual crimes against children in sports environments.
Each chef who agreed to participate in the operation chose to embody a value common to gastronomy and rugby. Each value was associated with a color of striped shirt.
Many Michelin-starred chefs, the flagship of French gastronomy, thus associated their reputation with this cause by wearing a rugby striped shirt for a photoshoot.
The connections between rugby and gastronomy are multiplying; for example, Stade Toulousain has launched a section associating a player with a signature dish, and the Rugby World Cup in 2023 also links the event to gastronomy.
Since this photoshoot, Nicolas Isnard, a Michelin-starred chef from Dijon, owner of L'Auberge de la Charme as well as other establishments in Burgundy, has become the official ambassador of Religion Rugby. Symbolizing the value of conviviality, he brings his culture of excellence and sharing to the team.
Religion Rugby dresses restaurant teams; the polo becomes the expression of a value.
Restaurateurs who wish to dress their team with a Religion Rugby product can contact us. Our polo shirts can be customized, and we can even consider making special products from 10 pieces per size. Your staff's attire is a strong indicator; it is both a means of communication and a marker of identity. By associating your establishment with a leading rugbywear brand, you cultivate a positive image with which your team and your customers will love to identify.
Our next blog post will be dedicated to Nicolas Isnard; we will introduce you to his work, his personality, and his establishments.
