Gloucester Rugby players eat frogs' legs

​Rugby star and restaurateur Olivier Azam treated his team mates to a special meal.

The Gloucester players were treated to an afternoon of French fine dining at Armagnac, in Cheltenham.

Head chef Dan Richards cooked up a storm including snails and frogs’ legs as part of a special bonding session organised by the hooker.

Main course was a choice of braised pig cheek with pomme puree and winter vegetables, or chicken stuffed with pine nuts, pancetta and basil with fondant potato.

Dessert was either classic creme brulee or a selection of French regional cheeses.

Olivier said: “It went very well. It was supposed to be a traditional bonding session between team mates and a chance for us to do something away from the training pitch.

“Some of them, especially the younger ones, had never tried snails or frogs’ legs before.

“I think most of them quite liked it, which was good.

“It was good to relax and enjoy ourselves. I think everyone had a good time.”

Olivier grew up on a farm close to the Pyrenees in France and this has influenced the type of food and produce used in his Montpellier-based restaurant.

Katie Azam, Olivier’s wife, said: “It’s great for them to come together like this. We thought it would be really nice for them to try some food they may not have had before.”