While many are familiar with the history of the red telephone, a direct line established in the 1960s between the White House and the Kremlin to defuse conflict situations, Guillaume Gomez evokes the existence of a blue telephone. This former chef at the Élysée has served four French presidents: from Chirac to Sarkozy via Holland and Macron.
At the microphone of Yves Calvi, the author of the book The Chefs Club of Chefs answered the question “Does gastro-diplomacy exist?“. His answer: “Yes, it exists. From Talleyrand (Editor’s note: Charles-Maurice de Talleyrand-Périgord, Minister of Foreign Affairs in the 19th century) we have in place the blue telephone which allows you to call the heads of heads of state.”
The one who is best worker in France recounts having prepared french ribs, French pork chops for Donald Trump on the advice of the head of the White House. “The first thing he said to reporters on leaving was that the lunch was delicious“, he says with pride. It is not a question of knowing the food prohibitions of the political representatives who are communicated beforehand, but really to know “what would make them happy“.