Stuart Lancaster came from Ireland and Leinster with his usual early bird habits, bringing forward the press conferences at the Plessis-Robinson training center to 8.30am.
But even if he is early in the morning, the English manager of Racing 92 must have difficulty fighting in this area with another employee of the club.
In Hauts-de-Seine, Benjamin Niquet attacks at 6 a.m. every day.
“There are deliveries of products to receive, and we have to start the day quickly,” he slips.
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At the end of the morning, the story of his early mornings creates a bit of an echo in a Racing Café still empty of its customers.
The Ciel et Blanc restaurant, located right next to the field where Gaël Fickou, Siya Kolisi and their partners work on a daily basis, welcomed the young 27-year-old chef almost three years ago.
We listen to him unfold his CV.
His diploma from CFA Médéric, a Parisian hotel school.
His specialization in pastry, preparing plated desserts.
His previous job in a hotel.
His arrival, first as second and for a year as chef, in the kitchens of Racing 92.
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