France at World Cup 2026 in Boston: team meals overseen by chef Patrice Martineau and strategic lineup decisions

The French national football team’s World Cup 2026 campaign in Boston includes a dedicated culinary operation at the Four Seasons hotel. Chef Patrice Martineau, originally from Troyes, directs a brigade that prepares daily meals for the squad, adhering to strict nutritional guidelines and incorporating local Massachusetts produce to support players’ performance, recovery and endurance.

Ahead of the group-stage match against Norway at Gillette Stadium, coach Guy Stéphan will lead the on‑field coaching duties while Didier Deschamps remains the head coach from France following a personal bereavement. The coaching staff is weighing squad rotation, with William Saliba out due to a back issue and Maxence Lacroix called up, while Kylian Mbappé and Aurélien Tchouaméni are expected to start. Logistics such as travel distances across North‑America and match timing are also influencing tactical choices, as the team seeks to maintain its lead in the group while managing player fatigue.