Where are we? Pont du Gard: Hey, I've been here. Nothing like a start at a Roman aqueduct. A bit of detail: Pont du Gard, the highest Roman aqueduct bridge in the world, was listed by UNESCO as a World Heritage site in 1985. The natural and archaeological site in which it stands is also protected as a remarkable site to be preserved at all costs for future generations. Its Mediterranean landscape covered with garrigue on the banks of a lovely river enhances the beauty of the building itself. The perfect combination of stone, water and blue skies make Pont-du-Gard a unique, coherent and subtle spot. Built by the Romans around 50 BC, Pont du Gard is the main element and the most prestigious vestige of the Nimes to Uze aqueduct, conceived to bring water from the Eure spring, near Uzes, towards Nimes. The aqueduct ran across land for 50 km before reaching Nimes, where its water fed fountains, thermal baths, gardens and private estates in the Gallo-Roman city. The aqueduct worked for nearly 500 years, mainly in the 3rd and 4th centuries when it conveyed 35,000 m3 of fresh water daily. Poorly looked after and polluted by deposits, it was abandoned in the early 6th century. Pont du Gard, 48-metres high and 360-metres long, is made of three bridges topping each other, composed with six, 11 and 35 arcades respectively. Its main arch crosses the Gardon thanks to a 24.5 metres opening. It is the only such building to have survived the test of time. A road bridge, built between 1743 and 1747, was added to the façade by engineer Henri Pitot. The site is home to several cultural events around the year, mainly around the themes of water; stone and the Mediterranean (theatre, circus, cinema and contemporary art). Some events are annual like Garrigue en Fête, Les Fééries du Pont. On summer nights, the bridge is floodlit.
Gap is now the main town in the Southern Alps, and also bishop and prefecture of the Hautes-Alpes, where the Christian life is closely linked to the nearby Shrine of Notre-Dame du Laus.
Above the village of Saint-Étienne-le-Laus, in May 1664, the Virgin Mary appeared to a shepherd. May 4, 2008, was proclaimed the official recognition of the Marian apparitions of Notre-Dame du Laus, in the presence of thirty cardinals and bishops from around the world, marking the importance of this event for the Church.
Specialties: Tourton du Champsaur (donuts of potatoes and fresh cheese), donkey ears (fresh pasta gratin with spinach), Ravioles du Champsaur, salted goat (goat casserole)
The stage:Predicted today: a break, as the gc teams try to have as much energy for the next three stages as possible. Also, extreme heat along the route may cause issues. Hello giant break: Daniel Oss and Lukas Pöstlberger (Bora-Hansgrohe), Kasper Asgreen
(Deceuninck-Quick Step), Alexis Gougeard (Ag2r La Mondiale), Dylan Teuns
(Bahrain-Merida), Nelson Oliveira (Movistar), Omar Fraile, Gorka
Izagirre and Magnus Cort Nielsen (Astana), Simon Clarke and Tom Scully
(EF Education First), Chris Juul-Jensen and Matteo Trentin
(Mitchelton-Scott), Greg van Avermaet and Michael Schär (CCC), Sven Erik
Bystrom, Rui Costa, Sergio Henao and Vegard Stake Laengen (UAE Team
Emirates), Bauke Mollema, Thomas Skujins and Jasper Stuyven
(Trek-Segafredo), Nicolas Roche (Sunweb), Natnael Berhane, Jesús
Herrada, Anthony Pérez and Pierre-Luc Périchon (Cofidis), Thomas de
Gendt and Jens Keukeleire (Lotto-Soudal), Nils Politt (Katusha-Alpecin),
Xandro Meurisse and Andrea Pasqualon (Wanty-Groupe Gobert), Edvald
Boasson Hagen and Ben King (Dimension Data) had a 45'' lead after 18 kilometers of
racing. The highest ranking of the group is Xandro Meurisse (Wanty-Groupe Gobert). At the start of the day he was 19th at 28'25''.
With 100 kilometers to go, the gap was 10:20.
Brief rainstorm on the break, eventually reaching the peloton, which may very well have been welcome in this heat.
Stage:
GC:
With 100 kilometers to go, the gap was 10:20.
Brief rainstorm on the break, eventually reaching the peloton, which may very well have been welcome in this heat.
🌧 Heavy rain on the route ! The riders are now completely drenched!
🌧 Grosse averse sur la route du Tour ! Les coureurs sont complètement trempés !#TDF2019 pic.twitter.com/eiKjWrCcAT— Tour de France™ (@LeTour) July 24, 2019
Seventy kilometers to go and the gap was around 13 minutes.Some news on the day: Only one Movistar rider (Nelson Oliveira) was part of the breakaway while
runner up Trek-Segafredo had three. If the difference would reach
15'23'', the Spanish team would lose the lead in the teams
classification. Fifty kilometers to go and the gap was over 14 minutes.🏁 40 KM
⏱️ The peloton trails the breakaway by 14'40".
⏱️ Le peloton compte 14'40" de retard sur l'échappée.#TDF2019 pic.twitter.com/ev9Jbhl1mx— Tour de France™ (@LeTour) July 24, 2019
💨 14 kilometres to go and 🇮🇹 @MATTEOTRENTIN decides to go solo !
💨 A 14 kilomètres de l'arrivée, 🇮🇹 Matteo Trentin décide de s'en aller en solo ! #TDF2019 pic.twitter.com/F5lJrgORJP— Tour de France™ (@LeTour) July 24, 2019
Next on the road Asgreen and Perichon.Trentin would hold on! Great move for him to win the stage.Stage:
Top-10 on Stage 17 #TDF2019 pic.twitter.com/j0SiB4Dxch— the Inner Ring (@inrng) July 24, 2019
GC:
| 1 | JULIAN ALAPHILIPPE | 21 | DECEUNINCK - QUICK - STEP | 69H 39' 16'' | - | B : 30'' | - |
| 2 | GERAINT THOMAS | 1 | TEAM INEOS | 69H 40' 51'' | + 00H 01' 35'' | - | - |
| 3 | STEVEN KRUIJSWIJK | 81 | TEAM JUMBO - VISMA | 69H 41' 03'' | + 00H 01' 47'' | B : 4'' | - |
| 4 | THIBAUT PINOT | 51 | GROUPAMA - FDJ | 69H 41' 06'' | + 00H 01' 50'' | B : 24'' | - |
| 5 | EGAN BERNAL | 2 | TEAM INEOS | 69H 41' 18'' | + 00H 02' 02'' | - | - |
| 6 | EMANUEL BUCHMANN | 12 | BORA - HANSGROHE | 69H 41' 30'' | + 00H 02' 14'' | - | - |
| 7 | MIKEL LANDA MEANA | 65 | MOVISTAR TEAM | 69H 44' 10'' | + 00H 04' 54'' | B : 4'' | - |
| 8 | ALEJANDRO VALVERDE | 62 | MOVISTAR TEAM | 69H 44' 16'' | + 00H 05' 00'' | - | - |
| 9 | RIGOBERTO URAN | 91 | EF EDUCATION FIRST | 69H 44' 49'' | + 00H 05' 33'' | - | - |
| 10 | RICHIE PORTE | 131 | TREK - SEGAFREDO | 69H 45' 46'' | + 00H 06' 30'' |
The wine: Domaine Hauvette Les Baux
From the importer: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines.
When striving to make wine as naturally as possible, a focus on growing the healthiest and most perfect grapes is an absolute necessity. Dominique’s conversion to biodynamics starting in 2000 added rigor to her intuitive organic practices, and coupled with her magical terroir she has found an exciting recipe for success. In the cellar, she takes a decisively non-interventionist stance and is very low-tech, yet she is not afraid to experiment as is evidenced by her being one of the first winemakers to use concrete fermentation eggs. Like Didier Barral and Catherine and Pierre Breton, Dominique is a trailblazer in the natural wine movement, each year pushing the quality of her wines higher and higher with uncompromising standards. Her range of wines provides much to be excited about: the “Petra” rosé completes its malolactic fermentation in concrete eggs, the “Jaspe” Roussanne is probably the most delicious pure varietal Roussanne you’ll ever taste, the “Cornaline” Rouge is like a blend of Trévallon, Tempier, and Vieux Télégraphe, and the “Amethyste” Cinsault has finesse to rival many Burgundies. Bienvenue Dominique.
From the importer: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines.
When striving to make wine as naturally as possible, a focus on growing the healthiest and most perfect grapes is an absolute necessity. Dominique’s conversion to biodynamics starting in 2000 added rigor to her intuitive organic practices, and coupled with her magical terroir she has found an exciting recipe for success. In the cellar, she takes a decisively non-interventionist stance and is very low-tech, yet she is not afraid to experiment as is evidenced by her being one of the first winemakers to use concrete fermentation eggs. Like Didier Barral and Catherine and Pierre Breton, Dominique is a trailblazer in the natural wine movement, each year pushing the quality of her wines higher and higher with uncompromising standards. Her range of wines provides much to be excited about: the “Petra” rosé completes its malolactic fermentation in concrete eggs, the “Jaspe” Roussanne is probably the most delicious pure varietal Roussanne you’ll ever taste, the “Cornaline” Rouge is like a blend of Trévallon, Tempier, and Vieux Télégraphe, and the “Amethyste” Cinsault has finesse to rival many Burgundies. Bienvenue Dominique.
The food: Tourton from Marmiton
300 g of flour
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
Author's note: Serve with green salad and country ham.
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
Author's note: Serve with green salad and country ham.
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