Muret: A suburb of Toulouse. Le Tour has a park for us to visit: Clément Ader Park
Created on the initiative of Vincent Auriol, then mayor of Muret in 1925, the park is a tribute to Clément Ader, Muret-born pioneer of aviation and inventor of the first flying machine, the Eole. It is a testimony to aviation, whether national or international, as evidenced by the commemorative steles that adorn the park. It has been listed as a Historical Monument since 1999.
The Envolée d'Icare statue dominates the Clément Ader park. In this park there are also other sculpted works: The stele of peace, Crossing the Atlantic and Crossing the Mediterranean... These aerosteles were built in honour of Louis Blériot, who crossed the English Channel, Roland Garros who flew over the Mediterranean, Nungesser, Coli and Lindbergh who attempted, with or without success, to cross the Atlantic Ocean
Saint Lary Soulal Col du Portet: Le Tour has a suggestion I would not be able to resist: House of the bear The House of the bear invites you to discover the history of the most fascinating symbol of Pyrenean wildlife and heritage. An animated exhibition (audio spots) and a game of footprint discovery are offered to families. You start by learning to recognise the footprints of the different animals of the Pyrenees. Then we move on to practical work in order to create footprint casts. The highlight of the visit is the Bingo bear in its den.
Le Tour specialties:
Muret: Le Tour lists none
Saint Lary Soulal Col du Portet: Black Bigorre pork, spit cake, garbure, etc
A reminder of the breakaway:
— Tour de France™ (@LeTour) July 14, 2021
Un rappel de l'échappée :
🇦🇹 @Poesti_92
🇫🇷 @DorianGodon
🇫🇷 @PerezAnthony1
🇳🇱 @Dannyvanpoppel
🇫🇷 @AnthonyTurgis
🇫🇷 @maxxxchr #TDF2021 pic.twitter.com/vEzbIv3Mla
🏁 81KM
— Tour de France™ (@LeTour) July 14, 2021
⏱ The break is 7'54" ahead.
⏱ 7'54" d'avance pour l'échappée.
➡️ Coming up / prochaines échéances :
💚 Sprint Bagnères-de-Luchon
🏔 Col de Peyresourde
🏔 Col de Val Louron-Azet
🏔 Col du Portet 🏁#TDF2021 pic.twitter.com/NFH7kp3wdf
As they continues, both the peloton and the break grew smaller, with only Perez, Turgis and Godon remaining in the front group.🤩 Le Col de Peyresourde
— Tour de France™ (@LeTour) July 14, 2021
⛰ Stunning scenery!
⛰ Magnifique paysage !#TDF2021 pic.twitter.com/ovaYvFpwX7
On the road:Le Coqs out in full force for #BastilleDay 🐔👽#couchpeloton #sbstdf #TDF2021 pic.twitter.com/GoXkbNb6iL
— CyclingCentral (@CyclingCentral) July 14, 2021
On the col du Portet, the lead group continued to shrink. Remaining were: Tadej Pogacar, Rafal Majka (UAE Team Emirates), Sepp Kuss, Jonas Vingegaard (Jumbo-Visma), Richard Carapaz, Jonathan Castroviejo (Ineos Grenadiers), Michael Woods (Israel Start-Up Nation), Wilco Kelderman (Bora-Hansgrohe), David Gaudu (Groupama-FDJ), Sergio Higuita, Rigoberto Urán (EF Education-Nippo), Ben O’Connor (Ag2r-Citröen), Alexey Lutsenko (Astana), Dylan Teuns, Pello Bilbao (Bahrain Victorious). It would grow smaller as they continued to climb.🇫🇷 @PerezAnthony1 is the first at the summit as he leads the race solo! 🇫🇷 @DorianGodon is not far behind with the peloton trailing by 3'53"
— Tour de France™ (@LeTour) July 14, 2021
🇫🇷 Anthony Perez passe seul en tête au Col de Val Louron-Azet, mais Dorian Godon n'a pas abdiqué ! Le peloton est à 3'53''.#TDF2021 pic.twitter.com/11EzIVUeeH
🏁 5KM
— Tour de France™ (@LeTour) July 14, 2021
5km remain and what a battle we have on our hands with 🇩🇰 Jonas Vingegaard, 🇪🇨 @RichardCarapazM and 🇸🇮 @TamauPogi.
Toujours 3 hommes en tête dans ce final ! 🇸🇮 @TamauPogi, 🇩🇰 Jonas Vingegaard et 🇪🇨 @RichardCarapazM se livrent une grosse bataille! #TDF2021 pic.twitter.com/KAYBH6MNQ4
🏆
— Tour de France™ (@LeTour) July 14, 2021
🇸🇮 @TamauPogi wins at Saint-Lary-Soulan Col du Portet!
🇸🇮 @TamauPogi s’impose à Saint-Lary-Soulan Col du Portet !#TDF2021 pic.twitter.com/iwKNYpH64l
The wine: Domaine de Souch Jurancon Cuvee de Joe Dressner 2010
(serves 120 people)
Ingredients:120 eggs 3kg sugar 3kg flour 3kg butter 2 litres rum2 cups Ricard While the fire is being prepared, mix the egg yolks with half the sugar. Add the rum and Ricard, and then fold in the flour. Stir in the melted butter. Separately, beat the egg whites, adding the remaining sugar once soft peaks form. Continue beating until they look like ‘snow’, and then combine with the yolk-sugar mixture until a deep yellow dough is formed.Cover the big, conical-shaped wooden mould with baking paper and place it on a spit in front of the fire, turning it constantly. After about an hour, begin gently pouring the dough on it. Continue adding the dough and turning the spit for about five hours.
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