It's almost time to slide into the action at Roland Garros, so preparations for Paris' major tournament must be made. Not only does that mean hitting your local clay court (red or green) to work on your tennis, but eating like a champion, too. Fuel up for the next round of play—and celebrate your most recent match win or hitting session—by cooking these nine ace recipes, served up by legendary chef Wolfgang Puck.
Before Puck created his now-acclaimed, worldwide brand, he began his career at 14, working in some of France's greatest restaurants. Like a tennis prodigy, the Austrian blended innate talent with opportunity, and grew into a renowned chef with spectacular dishes at Maxim’s in Paris, the Hotel de Paris in Monaco, and the Michelin-starred L’Oustau de Baumanière in Provence, just to name a few.
Puck's restaurant empire stretches from Los Angeles to Las Vegas, Dubai to Hawaii—and even inside Stadium 1 at Indian Wells—but Paris will always have a special place in his heart. With the French Grand Slam kicking off on May 30, he is now sharing some his most treasured recipes with you. They pair perfectly with watching the top players square off on terre batture—and perhaps a nice glass of French wine, too.