French Chefs Prep for Marathon the Way Americans Prep for Heart Failure


The marathoners’ lunch at Nougatine yesterday.Photo: Melissa Hom

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.

French Chefs Prepare for New York Marathon With Eating Marathon [Grub Street]