From the race director: The journey through Provence will take the riders on the lands of olive trees as they go past Nyons and then to the kingdom of “nougat” in the city of Montélimar. But once in the Rhone Valley, the cycling speciality really is the bunched sprint. At the end of an uphill false-flat road on several kilometres, the one in Privas will concern the finest of specialists.
The favorite of many for the day: Caleb Ewan.
Gap specialties: Tourton du Champsaur (donuts of potatoes and fresh cheese), donkey ears (fresh pasta gratin with spinach), Ravioles du Champsaur, salted goat (goat casserole)
Privas Specialties: chestnut, marrons glacés, crique ardéchoise (potato cake), Picodon (cheese)
The stage: For a change of pace, the peloton stayed together until the sprint point. With Sam Bennett winning, he had ridden himself into virtual green. Of course, with a sprint finish projected, that could all change soon enough.
🇮🇪 ☘️ @Sammmy_Be wins the Intermediate Sprint and the 20 points that go with it. He is now the virtual holder of the green jersey.— Tour de France™ (@LeTour) September 2, 2020
🇮🇪 @Sammmy_Be remporte le sprint intermédiaire et les 20 points qui l’accompagnent. Il est donc virtuellement le nouveau Maillot Vert du #TDF2020 pic.twitter.com/yvLcHMhyhS
After the sprintermediate, they remained together, reminding me that you don't know how much you love a doomed break until it is gone. Back when such things were possible, this is exactly the sort of stage I'd sneak in a spin class during. Now? Well, the scenery was lovely.
Under one hundred kilometers to go and they remained all together.
From Le Tour: A day without an adventurer is rare on the Tour. Since at least 2008, except for several exceptions on the Champs-Élysées (in 2012, 2013 and 2016), all the stages, excluding time-trials obviously, have witnessed a breakaway for a distance of more than ten kilometres. It has not been the case so far today, with Kasper Asgreen and Thomas De Gendt attacking only for several hundred metres each. Two similar occurrences took place in the 1990’s. The 16th stage on the Tour in 1995, between Tarbes and Pau, was neutralised in homage to Fabio Casartelli, who died the day before. Also, the 17th stage on the Tour in 1998, between Albertville and Aix-les-Bains, witnessed a strike by the riders.
Both the tv commentators and those on Podium Cafe found themselves dreaming of echelons. Meanwhile Le Tour is almost poetic: Surrounded by olive trees, the peloton is currently passing through the refreshment zone, as slowly as possible.
Without a challenge, the current polka dot jersey wearer, Benoît Cosnefroy, took the kom points.
Crash for Sepp Kuss, but he would make it back to the bunch. Puncture for Carapaz. He would also make it back, as woulds Mads Pedersen after his mechanical.
Another kom point, another chance for Cosnefroy to add to his lead.
Hey, wind and a big push by Ineos. It was an good two or three minutes of excitement. A split in the peloton even! But all of the main gc contenders made it to the first group.
As promised, lots of road furniture as they closed into the finish.
My fantasy team is very excited by the stage win for Wout Van Aert.
Keeping yellow: Alaphilippe.
And then, news that Alaphilippe has taken an illegal feed. With a 15 second penalty, Yates would now be in yellow.Top-10 on Stage 5 of the Tour de France #TdF2020 pic.twitter.com/yb9XukJE5U— the Inner Ring (@inrng) September 2, 2020
From the importer: Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5-hectares of old and ancient vines—between 50 to 100 years old. He is very fortunate to own two vineyards in the Rhône Valley just opposite the storied hills of Hermitage in Saint Joseph. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites and the southeastern and southern exposures. The domaine is located further into the hills of the Northern Ardeche in the tiny town of Arlebosc, about a 30-minute drive, winding through the hills from St Joseph. The winery is underneath the 16th century “les romaneaux” fortified farm and sits in the middle of the vines that make up the Souteronne, Syrah, and white cuvées.
Hervé works entirely on whole grape bunches and semi-carbonic maceration. His philosophy is to extract a delicate balance of tannins from the grapes, to make a wine with subtlety and finesse. This stands in contrast to many of the storied wines of the Northern Rhone that are made with much more extraction of tannin, where they are designed to be practically undrinkable in their youth, as time is needed for them soften and open up. Hervé prefers to make a wine that is drinkable right away, but we must say his wines have such a fantastic level of purity and acidity, that the older bottles we have tasted have incredible potential to evolve into what we find to be one of the most spectacular natural wines in existence.
The food: Tourton from Marmiton
300 g of flour
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
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