Sunday, July 22, 2018

Wine and Food of the Tour de France 2018: Stage 15: Millau to Carcassonne

Where are we?
Millau:The town as it is today has its origins in the eleventh century through the viscounts of Millau  but its growth really started in the late twelfth century when King Alfonso II of Aragon built the tower overlooking the city.
From 1562, Millau became a southern stronghold of Calvinism: the ideas of the Reformation had seduced the notables of the city by 1558.
In the eighteenth century, carrying the ideals of freedom,  the French Revolution allowed the return of Protestant exiles to Millau. Manufacturing of leather and gloves developed making Millau an international center of  glove-making by the mid-twentieth century. 

The "Pont Vieux":  This is one of the oldest bridges in the Rouergue, probably built prior to 1156. It is mentioned for the first time by the Count of Barcelona and his nephew, the Earl of Millau, who granted toll rights to the abbot of Sylvanès.
Although characteristic of medieval bridges in style, all that is left of the work are two stacks of sandstone and tuff, from  its original 17 arches, starting from the left bank of the Tarn and protected by  triangular cutwater piles. A mill, of relatively recent construction balances atop the structure, a memory of the industrial heritage of the city.

LeTour specialties:Gastronomy : Tripoux trenèls (pork-stuffed tripe), farçous (French chard fritters), fouasse (brioche), cheese (Roquefort, pérail, Causses blue)

Carcassonne:The local tourist site tells me: The oldest traces of man - 6th century B.C.- were found on the promontory where the Cité lies. Around 300 B.C., the Volques Tectosages brought the Iberians of Languedoc to submission. In 122 B.C., the Romans conquered the Provence and the Languedoc. They fortified the oppidum which took the name of Carcaso, and occupied our region until the middle of the 5th century. The Visigoths then became the masters of Spain and the Languedoc. The Cité remained in their hands from 460 to 725 A.D. In the spring of 725, the Saracens took the Cité. They were driven away in 759 by Pépin le Bref, king of the Franks. After the death of Charlemagne, the dismembering of the Empire gave birth to the feudal system. It was under the dynasty of the Trencavels, from 1082 to 1209, that the town began to gain tremendous influence.
The Crusade: During this prosperous period, Catharism grew rapidly. Raymond Roger Trencavel, vicomte of Carcassonne (1194-1209) both tolerated and protected the heretics on his own lands. He suffered the first impact of the crusade preached by Pope Innocent III and on August 15th, 1209, after a two-week siege, it was all over. The Cité and the lands of Trencavel were first handed to the military commander of the crusade, Simon de Montfort, then to the King of France in 1224.
Destroyed and rebuilt: As the Cité made its entry into the Royal Estate, its destiny took a new turn. Under the successive reigns of Louis IX, Philippe Le Hardi and Philippe Le Bel, it grew its modern-day shape. A new borough was born on the left bank in 1262: La Bastide Saint-Louis. Set on fire by the Black Prince in 1355, it was immediately rebuilt. While this new town was bustling with activity, the Cité consolidated its role as a royal fortress.
The end of the stronghold: But due to the use of new war techniques (gunpowder, cannon) and above all to the recession of the Franco-Spanish border in 1659 after the Peace of the Pyrénées, it was gradually abandoned. In the 18th century, the Cité was little more than slum, a poverty-stricken, outlying area in a town made wealthy by the wine trade and the cloth manufacturing industry. Only through the joint efforts of Jean-Pierre Cros-Mayrevieille, a historian and a citizen of Carcassonne, of Mérimée and the famous architect Viollet-le-Duc was it saved from demolition. Thousands of people today are able to see and admire the most accomplished fortified town in Europe.
LeTour specialties: 
Castelnaudary cassoulet, Limoux fricassée, rice from Lake Marseillette, Leucate oysters, lucques (olives), écu du Pays Cathare (cheese), Argent Double valley cherries, La Belle Aude ice cream, Ciutat beer, Aude wines (7 AOP including Blanquette de Limoux)




 

The stage:  A stage for the breakaway or will we see some gc actin before our second rest day? Indeed, it was a challenge to establish the break.
Eventually though, we had Barguil, Yates, and Muehlberger getting a small gap with numerous chasers. Already in trouble off the back, one of the few remaining sprinters, Demare.
Thirty five kilometers into the stage and that front trio had been brought back under the impetus of Quick Step, who were concerned about Barguil's challenge to Alaphilippe's polka dot jersey. Time for another group to try and almost fifty kilometers into the stage, they were still trying.
Eventually, a break of 29 riders made it away:
Daniel Martínez (EF Education First), Silvan Dillier (Ag2r La Mondiale), Nikias Arndt (Team Sunweb), Amäel Moinard and Florian Vachon (Fortuneo - Samsic), Sonny Colbrelli, Ion Izaguirre and Domenico Pozzovivo (Bahrain - Merida), Damian Howson and Daryl Impey (Mitchelton - Scott), Daniele Bennati, Imanol Erviti and Marc Soler (Movistar Team), Greg van Avermaet (BMC Racing Team), Niki Terpstra (Quick-Step Floors), Peter Sagan, Rafal Majka and Pawel Poljanski (Bora - Hansgrohe), Magnus Cort and Michael Valgren (Astana Pro Team), Serge Pauwels (Team Dimension Data), Arthur Vichot (Groupama - FDJ), Lilian Calmejane, Fabian Grellier and Romain Sicard (Direct Energie), Bauke Mollema, Julien Bernard and Toms Skujins (Trek - Segafredo) and Jesús Herrada (Cofidis).
Meanwhile, way behind:



 

Surging from that break: Calmejane.



 

Back into the back, surprisingly, Demare. I wasn't expecting that. 
Ahead, with 102 kilometers to go, Calmejane had been caught by his breakmates. They had about 6:30 over the peloton.
Soon, that break would start to to attack each other.
Fifty five kilometers to go and Bernard and Grellier had 1:28 over their former beakaway companions and 11:54 over the main peloton.



 

Clearly, it was time for the many groups on the road part of the stage, as some riders from the break attacked as others fell off the back.



 

Behind, apparently Dan Martin had attacked from the main peloton and had about a minute gap, but he would be realled back in. Ahead, Majka would lead, solo. Twenty five kilometers to go and his gap had dropped to around twenty seconds. Nearing fifteen kilometers to go and the catch was imminent leaving eight riders at the front: Majka, Calmejane, Valgren, Mollema, Pozzovivo, Izaguirre, Nielsen and Skujins. With the peloton over twelve minutes back, the winner would come from that group. As they made their way towards the line, there would be attacks. Just under six kilometers to go and Mollema, Nielsen and Izaguirre had a small gap. The fastest of that three was Nielsen.
Three kilometers to go and they had :35. 
As predicted, Nielsen took the win!




Hey, look, the peloton. They were cruising along kilometers behind. Tomorrow, they rest before tackling the Pyrenees.

Stage:



GC:
1 THOMAS GeraintTeam Sky
2 FROOME ChristopherTeam Sky1:39
3 DUMOULIN TomTeam Sunweb 1:50
4 ROGLIC PrimozTeam LottoNL-Jumbo2:38
5 BARDET RomainAG2R La Mondiale3:21
6 LANDA MikelMovistar Team3:42
7 KRUIJSWIJK StevenTeam LottoNL-Jumbo3:57
8 QUINTANA NairoMovistar Team4:23
9 FUGLSANG JakobAstana Pro Team6:14
10 MARTIN DanielUAE-Team Emirates6:54



The wine: Julie Benau Libero 2015
From CopakeWineWorks
Christy says: - the barrel is aged
underwater, in a shallow oyster bed. I’m sure there was some alcohol involved in this decisions, but it works and they have now done it for years! Somehow, it has a more honied, richer, character. 




 





Food: Fricassee of Limoux
Here is the recipe for Fricassee de Limoux , a truly traditional dish where pork and white beans are served separately.
Ingredients (for 8 people):
- 1.5 kg of lean pork
- 150 g of pork liver
- 2 pork kidneys
- 250 g of country ham
- 250 g of pork rind
- 1 onion
- 6 cloves of garlic
- 15 cl of dry white wine
- 7.5 cl of wine vinegar
- 1 small can of tomato paste
- parsley, thyme, bay leaf, olive oil
- 500 g dry white beans (preferably Ingots of Cathar Country)
Preparation of the recipe :
The day before, do not forget to soak the white beans, very important. Rinse and cook for 1 hour with rinds. Add a minced garlic and parsley.
Cut the meat into small pieces of 1.5 cm, then return to low heat in olive oil. Add ham in small pieces, chopped onion and sauté. Stir in liver and kidneys into pieces and persillade and continue to fry. When everything is golden, add the tomato coulis and vinegar while stirring. Sprinkle with a tablespoon of flour and mix well to melt
Season with salt and pepper to taste. Let evaporate slightly. Add 10 cl of water, the white wine, the thyme, and simmer gently for a good hour or more to allow the aromas to develop.
Allow about 30 minutes for preparation and one to two hours for cooking.

Saturday, July 21, 2018

Wine and Food of the Tour de France 2018 Stage 14: Saint-Paul-Trois-Châteaux to Mende

Where are we?
Saint-Paul-Trois-Châteaux: The tourist website tells me that:  Saint-Paul-Trois-Chateaux is a town in the Drôme next to Suze-la-Rousse and Pierrelatte. Belonging to the Rhône Alpes region, it is situated on the left bank of the Rhône River. The main economic activity there is linked to the Tricastin nuclear power plant and a majority of the town's 9241 inhabitants work there.
Saint-Paul-Trois-Chateaux enjoys a privileged environment and geographic situation.
You absolutely must visit the House of the Truffle and the Tricastin as well as the Tricastin Archaeological Museum.
Amongst the events and festivities not to be missed are the Musicales en Tricastin music festival, the farmers' market that takes place on the 1st and 3rd Sundays of each month and the truffle market open from mid-December to mid-March where, in addition to buying the most beautiful truffles, you can enjoy truffle ravioli accompanied by the region's famous wines." 

LeTour specialties: Black Tricastin truffle, olives and olive oil, omelette with truffles, picodon (goat’s milk cheese), Grignan-les-Adhémar AOC wine

Mende: The official French travel site tells me that:  Situated between le Puy en Velay and Conques, the sacred heritage of Mende offers visitors important contemporary pilgrims sites, architecture, history, heritage and traditions that beg to be shared. Converted to Christianity very early on, Mende owes its rapid expansion to the pilgrimage tradition that developed around the place where Saint Privat was martyred. It then became the seat of the bishops of Gévaudan, who from the 12th century held a great deal of temporal power. In the 14th century, on the initiative of Pope Urban V, the current cathedral was built on the tomb of Saint Privat. From Saint Privat to Urban V, including a whole population whose lives were structured by ancient cultural practices, and in particular the white penitents who were the most striking example of these traditions, a number of men left their holy mark on the city. Oratories, crosses and black Madonnas line the streets of the town.
LeTour specialties: croquantes de mende (almond biscuits), aligot (cheese blended mashed potato), cheese, honey



 

The stage:  Early echelcon excitement on Belgium's national day!


They would come back together, but a scary moment for a few riders.
The next break of the day: Calmejane, Alaphilippe, Fraile, DeGendt, Cousin,  and Amador. However, they would be caught by a very large chasing group leaving 32 riders up the road. With 160 kilometers to go, they had over three minutes on the main peloton. 
The complete group: Dani Martinez and Pierre Rolland (EF), Simon Geschke (Sunweb), Gorka Izagirre and Kristjian Koren (Bahrain-Merida), Michael Hepburn and Daryl Impey (Mitchelton-Scott), Andrey Amador (Movistar), Damiano Caruso, Stefan Küng and Greg Van Avermaet (BMC), Julian Alaphilippe, Philippe Gilbert and Yves Lampaert (Quick Step), Peter Sagan and Maciej Bodnar (Bora-Hansgrohe), Omar Fraile (Astana), Tom-Jelte Slagter and Julien Vermote (Dimension Data), Thomas De Gendt (Lotto-Soudal), Lilian Calmejane, Jérôme Cousin, Thomas Boudat, Sylvain Chavanel and Damien Gaudin (Direct Energie), Michael Gogl and Jasper Stuyven (Trek-Segafredo), Christophe Laporte, Nicolas Edet, Anthony Perez and Anthony Turgis (Cofidis), Thomas Degand (Wanty-Groupe Gobert).
The highest ranked on GC is Damiano Caruso, 25th at 39:18, which means that the break is of little concern to Sky. Indeed with 135 kilometers to go, the gap had grown to five minutes.


Ninety five to go and it was a seven minute gap. We had reached the will they or won't they survive until the finish point of the stage.


The truth though was that the suspense was dropping as with under seventy kilometers to go, the gap was over nine minutes. The main question would be: when would the break split apart? The first to try was Gorka Izaguirre and he would get a small gap.
Abandonment: Patrick Bevin.


With forty kilometers to go Stuyven, Izagirre and Slagter had  a 1:15 lead over Daniel Martínez, Pierre Rolland (EF Education First), Simon Geschke (Team Sunweb), Daryl Impey (Mitchelton - Scott), Andrey Amador (Movistar Team), Damiano Caruso, Stefan Küng, Greg van Avermaet (BMC Racing Team), Julian Alaphilippe, Philippe Gilbert, Yves Lampaert (Quick-Step Floors), Peter Sagan (Bora - Hansgrohe), Omar Fraile (Astana Pro Team), Thomas de Gendt (Lotto - Soudal), Lilian Calmejane (Direct Energie), Nicolas Edet, Anthony Pérez (Cofidis), Thomas Degand (Wanty - Groupe Gobert). The peloton was fifteen minutes behind.
And then it was time for the official groups all over the road portion of the stage.
With 30 kilometers to go, Stuyven was :40 ahead of Izagirre and Slagter and 1:15 ahead of the Alaphilippe group.


Twelve kilometers to go and he had 1:48. With the climb ahead, his possible win was still in doubt.


Three kilometers to go and Fraile was closing in on Stuyven. Could he make the catch? Finally, the expected attack from Alaphilippe.
Ahead, Fraile caught and passed Stuyven.


And Fraile would hold on.


 

Now the long wait for the gc group.

Stage:

 

That gc group had grown small, with under thirty riders left. Dumoulin looked far from strong at the back of the group, but he was holding on, barely. Just as he looked to truly being suffering, he would pull to the front, covered quickly by Thomas, Quintana, and Froome. Dropping from them Quintana as they chased Roglic at the front. The big loser on the day: Dan Martin, with an ill timed puncture.

GC:


 


The wine: Domaine Romaneaux-Destezet (Herve Souhaut) Souteronne 2016
From CopakeWineWorks
Rhone Gamay and very much a treat!

From the importer: Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5-hectares of old and ancient vines—between 50 to 100 years old. He is very fortunate to own two vineyards in the Rhône Valley just opposite the storied hills of Hermitage in Saint Joseph. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites and the southeastern and southern exposures. The domaine is located further into the hills of the Northern Ardeche in the tiny town of Arlebosc, about a 30-minute drive, winding through the hills from St Joseph. The winery is underneath the 16th century “les romaneaux” fortified farm and sits in the middle of the vines that make up the Souteronne, Syrah, and white cuvées.
Hervé works entirely on whole grape bunches and semi-carbonic maceration. His philosophy is to extract a delicate balance of tannins from the grapes, to make a wine with subtlety and finesse. This stands in contrast to many of the storied wines of the Northern Rhone that are made with much more extraction of tannin, where they are designed to be practically undrinkable in their youth, as time is needed for them soften and open up. Hervé prefers to make a wine that is drinkable right away, but we must say his wines have such a fantastic level of purity and acidity, that the older bottles we have tasted have incredible potential to evolve into what we find to be one of the most spectacular natural wines in existence.




Food: Croquantes de Mende from Marmiton, with some entertianing help from Google Translate

Ingredients

  • 4 egg (3 whole + 1 yellow)
  • 200 g of powdered sugar
  • 200 g whole almonds not pruned
  • 400 g flour
  • 2 tablespoon of orange blossom

Preparation

total time: 55 min
Preparation: 10 min
Cooking time: 45 min
  1. Step 1

    Beat the 3 eggs with the sugar .
  2. 2nd step

    Add the orange blossom, the almonds and the flour.
  3. Step 3

    Finish kneading with your hands and make 2 rolls a little flattened.
  4. Step 4

    Brush with diluted egg yolk with a little water.
  5. Step 5

    Bake in the oven at 200 ° (th.7) for 40 minutes and take out of the oven.
  6. Step 6

    While it is still soft, cut the sausages in slices about 1cm and iron in the oven for 5 minutes to dry the cakes. 
Situated between le Puy en Velay and Conques, the sacred heritage of Mende offers visitors important contemporary pilgrims sites, architecture, history, heritage and traditions that beg to be shared. Converted to Christianity very early on, Mende owes its rapid expansion to the pilgrimage tradition that developed around the place where Saint Privat was martyred. It then became the seat of the bishops of Gévaudan, who from the 12th century held a great deal of temporal power. In the 14th century, on the initiative of Pope Urban V, the current cathedral was built on the tomb of Saint Privat. From Saint Privat to Urban V, including a whole population whose lives were structured by ancient cultural practices, and in particular the white penitents who were the most striking example of these traditions, a number of men left their holy mark on the city. Oratories, crosses and black Madonnas line the streets of the town.

Read more at: http://us.france.fr/en/discover/mende-0
Situated between le Puy en Velay and Conques, the sacred heritage of Mende offers visitors important contemporary pilgrims sites, architecture, history, heritage and traditions that beg to be shared. Converted to Christianity very early on, Mende owes its rapid expansion to the pilgrimage tradition that developed around the place where Saint Privat was martyred. It then became the seat of the bishops of Gévaudan, who from the 12th century held a great deal of temporal power. In the 14th century, on the initiative of Pope Urban V, the current cathedral was built on the tomb of Saint Privat. From Saint Privat to Urban V, including a whole population whose lives were structured by ancient cultural practices, and in particular the white penitents who were the most striking example of these traditions, a number of men left their holy mark on the city. Oratories, crosses and black Madonnas line the streets of the town.

Read more at: http://us.france.fr/en/discover/mende-0
Situated between le Puy en Velay and Conques, the sacred heritage of Mende offers visitors important contemporary pilgrims sites, architecture, history, heritage and traditions that beg to be shared. Converted to Christianity very early on, Mende owes its rapid expansion to the pilgrimage tradition that developed around the place where Saint Privat was martyred. It then became the seat of the bishops of Gévaudan, who from the 12th century held a great deal of temporal power. In the 14th century, on the initiative of Pope Urban V, the current cathedral was built on the tomb of Saint Privat. From Saint Privat to Urban V, including a whole population whose lives were structured by ancient cultural practices, and in particular the white penitents who were the most striking example of these traditions, a number of men left their holy mark on the city. Oratories, crosses and black Madonnas line the streets of the town.

Read more at: http://us.france.fr/en/discover/mende-0

Friday, July 20, 2018

Wine and Food of the Tour de France 2018 Stage 13: Bourg d'Oisans to Valence

Where are we?
Bourg d'Oisans: LeTour tells me that: A famous destination for nature lovers, at the foot of world famous ski resorts and legendary cycling mountain passes like the ascent to l’Alpe d’Huez, Bourg l’Oisans and the whole of the Oisans area have applied to become a Valley Space (Espace Valéen). The appellation regroups 30 territories of the French Alps and aims at valorising and promoting the natural and cultural heritage of those areas in order to attract more tourists. The programme is supported by the European Fund for Regional Development. At the crossroads of six valleys (Romanche, Eau d’Olle, Lignarre, Sarenne, Ferrand and Vénéon), Bourg d’Oisans is the ideal spot to discover countless activities linked to nature and health. In the summer, the commune becomes the most important tourist resort in Isere as cyclists come from around the world to test their strength on the classic climbs of the Tour de France. The village is home to big cycling events or granfondos like La Marmotte and almost each week a sports event is taking place on its roads (trails, triathlons, raids). Nature lovers come to Bourg d’Oisans for trekking, mountain biking, climbing, angling or canoeing. Or they make the best of the equipment dedicated to motocross or family activities (swimming pool, cinema, markets, visits to farms and local producers). In the winter, the village is close to the ski resorts of l’Ape d’Huez, Les Deux Alpes, Oz, Vaujany, Villars-Reculas, Auris en Oisans, Ornon. Every development project is now planned to enhance green tourism while respecting the exceptional environment of the commune. Green ways, urban planning and the fight against noise, everything is done to provide the best environment to tourists and locals alike. The bid to become a Valley Space is part of this overall vision to make Bourg d’Oisans the perfect choice for nature loving tourists.

LeTour specialties: Farcis de l’Oisans (stuffed pork), crozets (Savoie pasta), génépi (liqueur)

Valence: LeTour tells me that: The town of Valence created the “Mon Coeur Valence” (My heart Valence) brand to promote the city the way several other towns in the world did it since the famous “I love New York” logo. A steel structure, 9.5 meters in length and 3 metres in height was installed on the Champ de Mars square in December and locals as well as visitors are welcome to take pictures of themselves on it and post them on the social networks.
The “Mon Coeur Valence” brand vows to unite under its banner all those who love and are proud of their town and are keen on telling so and become its ambassadors.  “Mon coeur Valence” obviously emulates the “I love…” series but is proud to use French for its motto – also avoiding any confusion with Spain’s Valencia – while making its slogan understandable worldwide thanks to the heart symbol. During the Tour de France, a huge human chain will reproduce the logo.

LeTour specialties: Caillette (pork pâté), pogne (crown-shaped pastry), ravioles (cheese- and parsley-stuffed ravioli), black truffle, Suisse de Valence (biscuit), AOC Côtes-du-Rhône wines




 

The stage:  Having said goodbye to the Alps, we have a sprint stage for the remaining sprinters or perhaps a day for the breakaway? Time will tell.
The big news out after yesterday's stage finish was the withdrawal of Vincenzo Nibali, who suffered a fractured vertebra in that late crash. You can see shaky fan videos and join me in my belief that the race needs to do a better job of protecting riders, whether it be from fans or motos. Also, people with flares are awful.
 

Our early break of the day: DeGendt and Scully. 



At 135 to go, the quarttets lead was 2:31. The peloton, working for that potential bunch sprint, would not let the lead grow very much.

Some trivia for the day:



105 kilometers go go and the gap was 1:24. After the drama of the last few days, the peloton was probably happy with the much more straight forward stage today. For the viewer, it was a bit sleepy.
In other trivia, this is the first break of this year's Tour without a French rider. 



55 kilometers to go and the gap had dropped under 1 minute.
The requisite sunflowers:



More trivia:
152 riders took the start of stage 13 this morning. The last time there were fewer riders in the bunch was on Bastille Day in 2000 from Avignon to Draguignan: 151 out 180 starters at Futuroscope. This year, 176 riders lined up in Vendée. Now part of that is the smaller teams, but it has also been a brutal past few days.
I think the social media team at LeTour may be bored:




Average speed on the stage so far: 44.06km/h.
Thirty kilometers to go and the gap was about 30 seconds.
Soon enough, with 23 kilometers to go, de Gendt sat up, likely saving himself for another break attempt tomorrow. Almost all of his other breakmates would be reeled in as well.


 

They would let him dangle for a long time. Inside ten kilometers and he was still dangling, but with a very small gap. Under six kilometers to go and it was all together. 
Three kilometers to go and the gc riders are safe.
So strange to not see the Quick Step leadout. Just as I type, Gilbert attack! He'd be swamped by the sprinters.
Sagan!

Stage:



 


GC: 
1 GERAINT THOMAS 8 TEAM SKY 53h 10' 38'' -

2 CHRIS FROOME 1 TEAM SKY 53h 12' 17'' + 00h 01' 39''

3 TOM DUMOULIN 32 TEAM SUNWEB 53h 12' 28'' + 00h 01' 50''

4 PRIMOŽ ROGLIC 166 TEAM LOTTO NL - JUMBO 53h 13' 24'' + 00h 02' 46''

5 ROMAIN BARDET 21 AG2R LA MONDIALE 53h 13' 45'' + 00h 03' 07''

6 MIKEL LANDA MEANA 75 MOVISTAR TEAM 53h 13' 51'' + 00h 03' 13''

7 STEVEN KRUIJSWIJK 161 TEAM LOTTO NL - JUMBO 53h 14' 21'' + 00h 03' 43''

8 NAIRO QUINTANA 71 MOVISTAR TEAM 53h 14' 51'' + 00h 04' 13''

9 DANIEL MARTIN 91 UAE TEAM EMIRATES 53h 15' 49'' + 00h 05' 11''

10 JAKOB FUGLSANG 121 ASTANA PRO TEAM 53h 16' 23'' + 00h 05' 45''



The wine: Mickaël Bourg St Peray 2014
From CopakeWineWorks 

From an importerMickaël Bourg's grandfather was a mason at Cornas, and Mickaël decided to go into wine after two years of working as a mechanic. He rents a few vines from Matthieu Barret, where he has worked, and made his first wine in 2006. He has grown his Cornas vineyard from 0.5 to 1.5 hectares.
Whole bunch fermentation on the reds.
Mika produced between 2 to 3 barriques of Cornas and St Peray.






Food: Suisse de Valence from Marmiton

ingredients

  • 1 kg of flour
  • 6 egg + 1 yellow
  • 500 g sugar
  • 250 g of butter
  • 1 baking powder
  • 1 lemon
  • Orange blossom water (2 tablespoons)
  • Rum (optional)
Preparation 
total time: 35 min
Preparation: 15 min
Cooking time: 20 min
  1. Step 1

    Put the flour in wells with the yeast, add the sugar , the melted butter , the eggs , the zest and the lemon juice, the orange blossom water. Mix well.
  2. 2nd step

    On a plate, model a man (or another character), well flatten (about 1 cm thick). Brush with egg yolk.
  3. Step 3

    Garnish with raisins , candied fruit pieces or smarties.
  4. Step 4

    Cook for 20-30 min at 180 ° C. The Swiss must be well browned.