French Ski Teams National Centre Completed in 2016, it is a comprehensive 3,260 m2 sports compound on three levels, in which athletes can train in optimal conditions (gyms, recuperation halls, cryotherapy, bodybuilding, cardio-training, stretching, running track…)
Specialties: diots (sausages), polenta. Beaufort cheese region, Bauges tome, Savoy wines from Albertville vines (white & red).
Val Thorens: Time to ski: Val Thorens was voted best ski resort in the world for the fifth time in November 2018, a distinction received at the World Ski Awards held in Kitzbühel. With 1.8 million votes, it beat other world famous resorts like Kitzbühel or Verbier. Val Thorens was also voted best French resort for the sixth time in a row.
A pioneer in innovation and customer service, Val Thorens offers new experiences every year in the ski area, new places to live, accommodation and restaurants. The resort plans to further improve its offer with new projects expected to be completed by 2025.
The construction of a new sports and cultural center should be completed for the winter of 2021. Eventually it will be available in any season for any type of event: concert, Christmas village, ice rink, outdoor cinema ...Val Thorens aims to bring a unique and remarkable experience of the high mountains on Cime Caron. Pedestrians and skiers will be able to enjoy outstanding services and activities at 3,200 meters above sea level
Specialties: rissoles and serac cheese from Pepe Nicolas (bread with thick crust), Beaufort, goat cheese Tomme and sheep, blueberry tart valthorinoises, sweet farçon (applesauce), ), Génépi.
The stage: Hello shortened stage. To be precise:
After taking off
from Albertville, the stage will go on the N90 road to head directly to
Moutiers and then go on the initial end of stage at the N90 – D915
roundabout, 36kms from the finish.
The start will be given in
Albertville at 14:30 for a total distance of 59kms.
—
Tour de France™ (@LeTour) July
26, 2019
Hoping we have some racing rather than weather excitement today.
Our early break: Dylan Teuns (Bahrain-Merida), Magnus Cort (Astana), Rui Costa (UAE Team Emirates), Alberto Bettiol (EF Education First), Kevin Van Melsen (Wanty-Groupe Gobert) and Lilian Calmejane (Total Direct Energie). They were followed by a much larger group: Elia Viviani (Deceuninck-Quick Step), Tony Gallopin (AG2R-La Mondiale), Vincenzo Nibali (Bahrain-Merida), Sébastien Reichenbach (Groupama-FDJ), Nelson Oliveira (Movistar), Omar Fraile and Gorka Izagirre (Astana), Michael Woods (EF Education First), Daryl Impey (Mitchelton-Scott), Joey Rosskopf (CCC), Vegard Stake Laengen (UAE Team Emirates), Jasper Stuyven (Trek-Segafredo), Nicolas Roche (Sunweb), Pierre-Luc Périchon (Cofidis), Jens Keukeleire (Lotto-Soudal), Niccolo Bonifazio and Anthony Turgis (Total Direct Energie), Ilnur Zakarin and Nils Politt (Katusha-Alpecin), Frederik Backaert (Wanty-Groupe Gobert), Stephen Cummings and Ben King (Dimension Data), Maxime Bouet (Arkéa-Samsic).
At kilometer 19, those groups would merge. They had 2'30'' over the peloton.
With 29km to go: Nibali, Gallopin, Zakarin and Woods were in the lead. They would be joined by Perichon. With 24 kilometers to go the peloton led by Jumbo-Visma was 1'55'' behind Zakarin, Nibali, Gallopin, Woods and Périchon.
As they continued on, many riders dropped from the yellow jersey group, including Porte and Dan Martin.
My heart was breaking as we watched Alaphilippe struggling with 13 kilometers to go.
At the front, Nibali had attacked solo.
⛰ This last long
climb of the #TDF2019
is too hard for Julian Alaphilippe. The Frenchman is dropped with 13
kilometres to go.
⛰ Cette ascension est trop dure
pour @alafpolak1.
Le Français est lâché à 13 kilomètres de l'arrivée. pic.twitter.com/Qv5quLOxYJ
—
Tour de France™ (@LeTour) July
27, 2019
Sigh. A Nibali win would help with my mood. With nine kilometers to go, he had 1:05.
Behind, attacks had started in the yellow jersey group.
Five kilometers to go and the yellow jersey group was 35'' behind Nibali with only Marc Soler in between.
🏁 3.5
KM
Nibali
⏱️ Soler +40"
⏱️
Yellow Jersey group / Groupe Maillot Jaune + 50"#TDF2019
pic.twitter.com/KcW24mGc8h
—
Tour de France™ (@LeTour) July
27, 2019
Stage:
Top-10 on Stage
20 #TDF2019
pic.twitter.com/V8GeAcHDgz
—
the Inner Ring (@inrng) July
27, 2019
GC:
—
the Inner Ring (@inrng) July
27, 2019
The wine: Domaine Dupasquier Rousette de Savoie Altesse
Hey, didn't we just have a wine from these guys? Indeed, but as I said yesterday, I'm a fan.
So let's learn about the grape. Janic Robinson tells me that it is another name for Savoie's Roussette. And Rousette, well, she says: Fine Savoie speciality producing lively, crisp but scented wines. Roussette de Savoie has its own appellation in four communes, most notably Frangy. If followed by the name of a commune on the label the wine will be made exclusively of Roussette; if not, Chardonnay may constitute up to 50% of the wine.
The food: Food: Beaufort Cheese
Fromages.com tells me that: Beaufort has been celebrated since the Roman era. It takes about 500 litres (130 gallons) of milk to make a 40-45 kg wheel of Beaufort. The cheese is made from the milk given by the mahogany-coloured Beaufort cows, called the Tarines or Tarentaises. This ancient mountain breed originally came from the Indo-Asian continent. Beaufort cheeses come in three versions, Beaufort, Beaufort d'été (summer Beaufort),and Beaufort d'Alpage which is made in the mountain chalets and is the most tasty. Ripening takes at least four months in humid (92%) cellars with the temperature below 15° . The cheeses are constantly wiped and rubbed with brine. Young cheeses have a mild fruity, sweet taste then the taste become stronger and complex. The pate of the winter cheese is white, whereas the summer cheeses are a pale yellow, due to the cows munching on the alpine flowers.
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