Biennial tournament is taking place in mainland Europe for only the second time and French organisers are determined to create a legacy for a golf-indifferent country
You know what they call a quarter pounder with cheese in Paris? Le burger 2018. At least, that is what they call it in the distant little quarter that has been taken over by the Ryder Cup this week. It is, Quentin Tarantino wrote, the little differences. Such as the hot dogs, which are made with Toulouse sausages and, well, that is about it.
This may be the first Ryder Cup in France but it looks and feels like every other, all scaffold grandstands and sponsored marquees. “Inside the fences it’s hard to do anything distinct,” says Pascal Grizot, the vice-president of the French Golf Federation. “But, you know, the French flavour is much more outside the fences.”
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