Time to head back inland, 167.5 flat kilometers from Châtelaillon-Plage to Poitiers.
From the race director: The Tour bids farewell to the ocean. The 2020 Tour leaves the coast and enters the deeper French territory through the marshlands of Poitou. The scene is set for a bunched sprint in Poitiers with a final 1.5-km straight that could suit Arnaud Démare, winner in that town of his for French National champion’s jersey back in 2014.
Châtelaillon-Plage specialties: oysters, mussels, shell, grillon (pâté), gigourit (lard sauce), milas charentais (cake)
Poitiers specialties: chabichou (cheese), farci poitevin, broyé of Poitou, cheese cake, AOC wine of Poitou.
The stage: Long stage, headwind, predicted sprint finish. Our solo break of the day consisted of Matthieu Ladagnou and it kind of felt like he was taking one for the team.
Since we had some time, I browsed Le Tour's excellent along the road section and found that at kilometer 61 they would pass: Coulon (Pop: 2,260) "Coulon is considered the capital of Green Venice. Located on the northern shore of the Gulf of Pictons, between plain and marsh, this former Gallo-Roman colonial estate exploited by coloni (free agricultural workers, but linked to the land) became in the 11th century a large rural village anchored along the Sèvre Niortaise, whose port activity was intense from the Middle Ages to the 19th century between Niort and the ocean. The seigniorial castle protects the river cabotage connecting the villages on the banks of the Sèvre and the four fiefs of Coulon. In the 16th century, these possessions were acquired by Lord Pelot, who thus carved out an almost autonomous domain inside the age-old chatellenie of Benet. The arm of the original Sèvre, called the Dyve, was channeled in the 19th century, thus moving the river away from the town. To allow farms to keep direct access to water, residents dug ditches. But for reasons of hygiene, they were replaced by alleys and new districts were built up to the front of Sèvre. The history of this picturesque city and that of the marsh are presented in the old customs house (taxation of the transport of goods up the river under the Old Regime)."
Speaking of the road, after 55 kilometers, Ladagnou had a three minute gap and was fast approaching Coulon. Eighty two kilometers left and he had 2:30.
At the sprintermediate, Bennett easily took the maximum points from the field.
Just under 43 kilometers to go and there was the catch.
Abandonment, Muhlberger, looking rather ill.
Crash as they went through town. Ion Izagirre looked very likely to abandon. Indeed, that was announced quickly.
Twenty kilometers to go and they remained all together.
An attack! At last there was a hint of excitement on the stage. Jungels, Asgreen and Pöstlberger took off with about five kilometers to go.
They would be caught, but at least it was excitement.
Some bumping on the sprint by Sagan. It will be interesting to see what the race jury says. The stage winner, Ewan. That was clear. The rest, to come.
#TDF2020 Great overhead look at the sprint finish. The bike throw from Ewan sealed it. I’m not so sure that move from Sagan was legal, especially because he pushed van Aert towards Bennet, but we’ll see. pic.twitter.com/G9IcUDG4E1
— The Spoked Wheel (@SpokedWheel) September 9, 2020
And that relegation would come, making him last in the peloton for the stage.
From Copake Wine Works
Young winemaker Pierre Menard works only 2 hectares at this point, but his family owns a good 20 hectares and Pierre is looking towards expanding his own label in coming years. The wines he has made so far are nothing short of spectacular, and the few cases we are able to get are sold out before they land. The Quart de Noels, made from vines planted in 1920, is a wine of incredible depth, minerality and fruit expression. In the nose wet stone, candied pear and salinity mingle with intense focus and persistence.
I say: just lovely. A treat, especially during our San Francisco heat wave.
6 to 8 people
200 g of corn flour
150 g of wheat flour
1 pinch of salt
3 eggs
200 g caster sugar
125 g butter, diced
1 liter of fresh whole milk
2 tbsp. to s. of cognac
The preparation
Preheat the oven to 180 ° C. In a bowl, combine the flour and salt. Bring the milk to a boil, melt the butter in it, let cool. Beat the eggs with the sugar until the mixture whitens a little. Gradually pour the warmed milk-butter mixture over the egg-sugar mixture, without stopping whipping. Incorporate the liquid mixture into the flour, until you obtain a smooth and creamy paste, without lumps. Add the cognac and mix well.
The cooking
Pour the preparation into a buttered gratin dish, bake for 40 minutes. Un mould hot and enjoy warm or cold.
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