The stage: After some back and forth, the break of the day: Nils Politt, Inanol Erviti, Luisle Sanchez, Max Walscheid, Kasper Asgreen, and Mathieu Burgaudeau with 115 kilometers to go, they had just under two minutes.
Outstanding Raymond Poulidor tribute at the Tour de France today. #couchpeloton pic.twitter.com/dPPbMiuVrD
— Jonathan Tannenwald (@jtannenwald) September 10, 2020
There isn't a single flat section in the final 70km of Stage 12 of #TDF2020 - have a look at the detailed gradients ⤵️#TDFdata | @LeTour pic.twitter.com/MpT2WBWJn3
— letourdata (@letourdata) September 10, 2020
The peloton is passing through former French President Jacques Chirac's home region, and what a homage they've put on!
— Tour de France™ (@LeTour) September 10, 2020
Magnifique fresque réalisée en hommage à l'ancien Président de la République Jacques Chirac, disparu l'année passée. #TDF2020 pic.twitter.com/sT4DFwtyb2
🏆 🇨🇭 @MarcHirschi third time’s a charm! 🏆
— Tour de France™ (@LeTour) September 10, 2020
🏆 La troisième fois est la bonne pour 🇨🇭 @MarcHirschi ! 🏆#TDF2020 #TDFunited pic.twitter.com/zyzRUSP2M8
From Wine & Spirits: Since 1998, Laurent Cazottes has been making what are possibly the most painstakingly crafted liquors you can buy. He begins by growing his fruit biodynamically on his estate in Villeneuve-sur-Vère, in the southeast of Bordeaux. Then the fruit is hand-harvested, peeled, cut and seeded. A portion of the prepared fruit is crushed, fermented and distilled to make an eau-de-vie, while the remaining fruit is steeped in grape eau-de-vie for at least six months. Then the two are blended together to make an incredibly rich, clear snapshot of orchard fruit. The Cédrat (citron or ethrog) is beautifully golden in color, fragrant with sweet and fl oral citrus peel, and redolent of both candied and fresh citrus. The Quince is amazing—tart, bright and pure. These are two liqueurs you’ll want to enjoy simply, on their own.
Douillons aux Pommes du Limousin (Limousin Apples and Foie Gras in Puff Pastry)
Recipe (serves 4) by Charlou Reynal from the book "La Pomme du Limousin"
Ingredients: 4 Limousin apples - 250g duck or goose foie gras (semi-cooked) - 250g pure butter puff pastry - 1 whole egg beaten with 3cl of water – salt and ground white pepper.
Peel and deseed the apples. Make the base straight and stable, then cut a "top hat" of about a quarter of the height of the apple preserving the stalk. Hollow out some of the apple with a vegetable scoop. Season the inside of the apple with salt and pepper. Dice the foie gras into medium-sized pieces, place inside the apple, then place the "top hat" back on. Pre-heat the oven to gas mark7/8 or 425-450°F. On a lightly floured kitchen surface, roll out the puff pastry into four squares measuring 18cm (7in) square. Brush the pastry with egg, then place the apple in the centre of the pastry square. Pull up the pastry corners around the apple and press the corners firmly together with your fingers. Brush the pastry with egg and place in the oven for 25 minutes. Serve hot.
That's quite a recipe. Don't think I'll be making that one soon.
ReplyDelete