So how does a team of French chefs in town for the marathon prepare for the big race? By eating, of course. But we're not talking old-school, spaghetti-dinner carb-loading. No, these guys — sponsored, we kid you not, by the French tripe council — are spending three days wolfing down enough butter and cream to keep us from walking much farther than to the bathroom, let alone running 26 miles. Their full gastro-itinerary? Josh Ozersky's got it at Grub Street.
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