Thursday, July 11, 2019

Wine and Food of Le Tour 2019: Stage 6: Mulhouse > La Planche des Belles Filles


Where are we? 
Mulhouse: From LeTour
At the crossroads of France, Switzerland and Germany, Mulhouse invites you to discover a different Alsace.
A picturesque and lively town centre and charming pedestrian streets take visitors along the “red thread”, a 3.8-lm course accessible to people with mobility problems.
The red colour, found in the town blazon, can be found at every step in several shades, and it will guide visitors during their visit. Architectural heritage, cultural equipment, shops, craftsmen and Made in Mulhouse branded designers can be met along the way.
With its colourful facades, place de La Reunion is the historical heart of Mulhouse and also the favourite spot for tourists and visitors alike. Several historical monuments can be found on it and especially the St Etienne Temple with its 14th century stained-glass windows as well as the Renaissance town hall, housing the historical museum. It is an example among several others of the many painted walls scattered around the city.


Specialities: Baeckeoffe (meat and vegetable marinated in white wine), Flammekueche (flambéed tart), Spaetzle (Alsatian pasta), sauerkraut, Sürlawerla (veal liver), Lawerknäpfla (liver quenelles), Kougelhopf (run), Mannala and Schnackala (bread loaves in the shape of men and snails), Schankala (small sweet doughnuts), le Melfor (honey and herbs vinegar), Mulhouse beer


 La Planche des Belles Filles: From LeTour: The site owes its name to the 1636 legend of young women who decided to jump from the mountain into a lake rather than being assaulted and raped by Swedish attackers. Their leader, who had fallen for one of the young women, tried to save her from drowning but only brought back her dead body. He engraved her name on a plank to place on her grave, hence the name of the resort.


Specialities: cancoillotte cheese, Charcenne wine and cheese, Fougerolles AOC kirsch, Villeminfroy water, Grillotines of Fougerolles, myrtles in Belfahy, Montbozon biscuits, Luxeuil lace, Passavant-la-TarbesRochère glass and crystal.

 The stage: What a pretty profile--to watch. This is a stage that most had marked on their list of not-to-miss in this year's race. Why? Well, it should mark the first chance to see how the GC riders are going in this year's race. LeTour has this interesting stat for us:



Our break of the day:



On they went through scenery that had me wanting to plan a trip immediately. 



This might be a good moment to read Will's mountains of the Tour preview. While you are there come join us in a live thread, where you can hear about cows and random monuments along the road and read an occasional limerick as we make our way through each day's stage.
With about 75 kilometers to go, the gap was just under 8 minutes.
I think the facial expression here says it all:



Abandonment of Edet, who had been suffering off the back all day.
Thirty kilometers to go and the gap was still over five minutes.
On they went, with the favorites lagging behind.



Would yellow change hands? Last kilometer and it was Ciccone and Teuns at the front. Our winner: Teuns!
Behind, an attack by Alaphillipe, hoping to keep yellow, followed by Geraint Thomas. That could be valuable time for him later. 

 Stage:





 GC:




 The wine:Leon Boesch Soixante Douze Brut NV 
from Copakewineworks
From an importer: Domaine Leon Boesch is located in the commune of Westhalten, in the heart of the Ballons des Vosges nature reserve. 11 generations of winemakers have upheld the tradition of producing fine Alsace wines, and today Gerard and Matthew (Father and Son) continue to create fantastic award winning wines. The door of woven straw that adorns the wine labels is there to remind them of their roots in the Noble Valley.
The vineyards cover 14.5 hectares of which 2.7 are in the Grand Cru Zinnkoepflé, 1.6 in the Clos Zwingel and 4 in Breitenberg. With all the names and major Alsatian wines covered (Riesling, Muscat, Pinot, Sylvaner, Gewurztraminer and Riesling).

 

The food: Flammekueche From Serious Eats

Ingredients

  • 1 cup fromage blanc (see note)
  • 1/2 cup crème fraîche (see note)
  • Kosher salt and freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1 recipe Basic New York Pizza Dough or 2 pounds store-bought pizza dough, divided into 4 even portions, proofed, and ready to stretch and top
  • Flour, for dusting
  • 1 medium white or yellow onion, very thinly sliced
  • 1/4 pound sliced bacon, cut crosswise into thin strips

Directions


  1. 1.
    Set Baking Steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour.
  2. 2.
    Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season with salt and pepper, Whisk in nutmeg.
  3. 3.
    Working with 1 piece at a time, set dough on a lightly floured work surface. Using your hands and/or a rolling pin, work dough to a thin, roughly 10- by 5- inch oval. Transfer dough to a pizza peel.
  4. 4.
    Switch broiler on to high. Spread one quarter of fromage blanc mixture over dough leaving a 1 centimeter border around the edge. Scatter a small handful of onion all over, followed by a small handful of bacon. Slide pizza onto baking stone and bake until toppings are browned spots and crust is golden brown and puffed, 3 to 5 minutes. Serve immediately, and repeat with remaining dough and toppings.
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