Saturday, September 12, 2020

Wine and Food of Le Tour 2020 Stage 14

From the race director: As required in the tradition of the “bouchons lyonnais” (typical Lyon restaurants), the menu will be dense and promises a battle between the breakaway specialists, the climbers and the sprinters. First on the Monts du Forez where the riders will have to go up to the Col du Béal, and then mainly on the urban course of close to 15 kilometres in Lyon including three climbs: the Côte de la Duchère, followed by the Montée de l’Observance and finally the Côte de la Croix-Rousse just five kilometres before reaching the finish line.

Clermont Ferrand Specialties:pâtes de fruit (fruit jelly), Le Lautrec chocolate, aligot, truffade auvergnate, potée auvergnate, tripoux (tripes), potato pâté, bacon with lentils, apple pump (bun). Cheese: Saint Nectaire, Fourme d’Ambert, Bleu d’Auvergne, Cantal.  Volvic water. Vineyards: côtes d’Auvergne.

Lyon Specialties:rosette, hot saucisson, quenelles (dumplings), tablier de sapeur (tripes), cervelles de canut (cheese), praline tart, wines of beaujolais Beaujolais.



The stage: I find myself curious that Le Tour has classified this as a flat stage. The break of the day: Küng and Theuns.
With the sprintermediate coming up early day, there was a significant battle for points with Bora pushing hard to position Sagan properly. It paid off. Our Le Tour trivia of the day: Romain Bardet was the 18th rider to pull out since the Grand Départ in Nice. In the past 20 years, only six times there were less than 10% withdrawals at the start of stage 14. The 2020 Tour de France is in the low average of abandons at this stage.
On the road, the with 142 kilometers to go, the duo up front had a four minute gap.
Also, news about tomorrow's stage:

125 kilometers to go and Küng was solo in the lead. 
Abandonment Pierre LaTour.
110 kilometers to go and Theuns was back in the bunch. Küng was at two minutes.
In the peloton, Bora was continuing to keep the pace high, as Bennett was two minutes back with 90 kilometers to go. 
85 kilometers to go and the gap was only thirty seconds to our lone leader.

Behind, Deceuninck-Quick Step stopped pulling the second group, conceding that Bennett would not get back on. 
Some more LeTour trivia: Italians won the only two stages that finished in Lyon in the XXIst century: Alessandro Petacchi in 2003 for the 100th anniversary of the Tour de France and Matteo Trentin in 2013 on the occasion of the 100th edition.
There came the attacks. Benoot got a very small gap, but would be caught. Kämna next. DeGendt taking a shot as well. Alaphilippe! 
They would be caught. Hirschi chased by Sagan. This was very fun. 
Three kilometers to go and Andersen had a very small gap.
He would hold on. A shocker!
After all the work by his team, only fourth for Sagan.



The wine: Bernard Vallette Rosé 2019 - Beaujolais Rose from Copake Wine Works
If you've been following the news, you now that our air is, well, frightful. Which means that a charming rosé was just about perfect. From the importer: Domaine Bernard Vallette, comprised of 7 hectares of vineyards, is situated in the village of Lachassagne in the Beaujolais wine region between Lyon and Mâcon.  Historically part of Burgundy, the vineyards were acquired by Bernard Vallette’s forbears 150 years ago from the Marquis de La Guiche.
There is no more committed and passionate practitioner of biodynamie than Bernard Vallette. He is demonstrably attuned to the holistic rhythms of the universe, as evidenced by his business card that portrays representations of the seven chakras as well as a graceful spiral form evocative of the golden ratio.

The food: The local tourist site suggests:  Eggs in meurette sauce:
6 eggs
100g of smoked bacon
50g of butter
2 shallots, 1 carrot
Bunch of herbs “bouquet garni” (almost always includes, a bay leaf, some parsley stalks and thyme)
1 tablespoon of flour
25cl of chicken broth
75cl of Bourgogne red wine
1 garlic clove, salt and pepper
 
Recipe :
Cook the smoked bacon, chopped beforehand into little pieces, with hot butter, until browned. Remove.
Peel and chop the shallots finely, chop the carrots into cubes. Cook the vegetables in the cooking juice of the smoked bacon with the bunch of herbs “bouquet garni”. Fry them and sprinkle with flour, let them fry until brown, stirring with a wooden spoon. Mix this brown roux with the chicken broth and the red wine. Add the crushed clove of garlic.
Season with salt and pepper. Cook for 45 to 50 minutes on a low heat, to avoid boiling. When the sauce thickens, strain it through a sieve and distribute it, as well as, the smoked bacon, in the 6 ramekins (little recipients). Crack delicately the eggs and put one on top of each recipient. Place the recipients in a large dish of hot water that covers them just up to middle. Put them in the hot oven and cook for 3 minutes. Serve immediately.
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