Sunday, July 28, 2019

Wine & Food of LeTour 2019 Stage 21: Rambouillet > Paris Champs-Élysées

Where are we? Rambouillet: We had horses earlier, so why not sheep? In 1840 the Ile-de-France sheep breed was created by crossing merinos and dishleys. The experimentation of the breeding of new animals also began under Louis XVI with Swiss cows, North African sheep, angora goats, mouflons and continued under Napoleon I who brought buffaloes from Italy for traction, Belgian, Norman and Arab horses. Agronomic experimentation began at the same time, with 275 hectares of crops and meadows in what was once the hunting domain. The national rural establishment became imperial in 1840 with the construction of the first imperial sheepfolds, then royal from 1815 to 1848, and again imperial from 1853 to 1870 under the second Empire, with the construction of the second imperial sheepfolds. 
In the heart of the Domain of Rambouillet, the National Sheepfold is a large agricultural estate with two hundred years of history, listed as a historical monument. It is also a vast exploitation of 230 hectares. Today, the farm keeps no less than 600 sheep including 200 ewes and 50 merino rams , 80 cows, 10 draft horses, 15 goats, 4 donkeys, 4000 chickens 20 rabbits and 1 pig.
The National Sheepfold has a transformation and marketing department. It produces around 350,000 litres of milk a year. A "gourmet shop" has been created where you can find products made on site or from other agricultural schools (charcuterie, prepared meals, honey, etc. ...) the National Sheepfold receives about 110 000 visitors each year.
Showcase of sustainable agriculture in perfect harmony with the agricultural policies of the Ministry of Agriculture, the Ile-de-France Region and Europe, exploitation has been reconsidered for ten years to redirect its productions and educate the public and professionals on the issues of sustainable development and food. The farm today ensures the food autonomy of herds, the drastic reduction of plant protection products and chemical fertilizers ... Finally innovative in terms of ecological maintenance and green spaces, the farm uses animal traction to cleaning and mowing. The National Sheepfold is also a training centre adapted to various audiences (teachers, elected representatives, development agents, local officials) in the fields related to the major problems of today's agriculture and the local economy.
Specialties: Rambolitan (pastry made from macaroon paste and praline mousse), beers from La Reine breweries, products from the national sheep-farm (terrines, cheese, Merino sheep wool), pheasant terrine (pheasant-based) of the plain of Rambouillet.

 Paris: For 44 years since the Tour de France ended on the Champs-Élysées, the last stage has become a showcase event most often concluded by a prestigious victory for sprinters. Until 2012, the course of the Paris parade remained the same (with the notable exception of the time trial of 1989), but the 100th edition of the event, in 2013, was an opportunity to add historical value to this grandiose curtain drop. That year, the final stage started from the Palace of Versailles and ended at dusk with several laps around the Arc de Triomphe, which the race had until then only seen from a distance. In 2003, already, the prologue of the Tour of the centenary had allowed the race to pay tribute to the most famous building of Paris, the Eiffel Tower. Two years ago, the peloton rode through Grand Palais, making a stop at Petit Palais, which has always served as a gateway onto the Champs-Elysées. Last year, the peloton made a detour by Avenue Montaigne and its luxury boutiques. This year, the Louvre and its iconic pyramid will be visited by the peloton. The riders will indeed cross the Cour Carrée of the Louvre before making it into the Napoleon courtyard by a ramp and ride along the pyramid from its Seine side. Much criticised on its inauguration in 1989, the p Louvre pyramid celebrates its thirty years this year and is now unanimously accepted as a landmark in the Parisian landscape. The metal structure that supports the glass cladding is made of steel and aluminium and weighs 200 tons; the pyramid stands at 21.64 meters on a square base of 35.42 meters. It is covered with 603 diamonds and 70 glass triangles and was the first major construction to use laminated glass. Its architect, Ieoh Minh Peng, died on May 16.
Specialties: French gastronomy, more than 13,500 breweries and restaurants



  

The stage: Here we go on the annual parade to Paris followed by an intense sprint. If you have been here before, you will know that this is basically an all visual day on the Tour for this blog.
As we finish, this will be the picture of the race for me:



And the annual drinking of the Champagne:

  

This is not shocking at all:

 



Glad to hear that he would indeed be on the podium in Paris.
This was very cool:

  



And then:


 

  And time for our doomed break of the day:


 


 
 
 



I admit as we get ready for the sprint, that in my dreams Alaphilippe would be launched for a win here. In reality, the team would be working for Viviani.
Yikes, bike change for Matthews, as we see Colbrelli brought back to the pack by Nibali.
Final lap!
Wow, Caleb Ewan with a late burst of speed.

 Stage:
1
 3h 04' 08''
2
 + 00' 00''
3
 + 00' 00''
4
 + 00' 00''
5
 + 00' 00''
6
 + 00' 00''
7
 + 00' 00''
8
 + 00' 00''
9
 + 00' 00''
10


GC:
 

The wine: Pierre Paillard Les Parcelles Bouzy Grand Cru 
The importer tells me that:  Pierre Paillard is a small grower‐producer of Champagnes located in the Grand Cru village of Bouzy. Since Antoine Paillard bought vineyards there in 1768, the Paillard family has been cultivating vines in this prestigious village, and today, Antoine and Quentin Paillard represent the eighth generation in the family and the fourth generation to produce, and bottle the wines under their family name. 
Bouzy is one of the 17 villages in the Champagne region that has been classified as Grand Cru, the highest classification that can be awarded. It is renowned for producing some of the finest Pinot Noir in all of Champagne as its situation on the south‐facing side of the Montagne de Reims is ideal for the difficult to ripen Pinot Noir grape. The wines of Bouzy tend to be more rich and powerful with expressive noses, and as Antoine Paillard says, the challenge for them in Bouzy is not achieving ripeness as is the case in much of the Champagne region, but rather maintaining balance and freshness.

 The food: It has been a long Tour. Why not do as we did and go out and treat yourself to a perfect soufflé? In our case at Cafe Jacqueline.

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