Cluses: Le Tour tells me that: The Silicon Valley of screw-cutting and mechatronics In the 18th century, watchmaking was introduced into the valley to supply the firms in Geneva. Know-how developed, including in the mountain villages, and the Royal School of Watchmaking was created in Cluses in 1848 (now the Charles Poncet High School). Faced with the needs of industry, the manufacture of small micromechanical parts in series developed: screw-cutting was born. This activity consists of manufacturing turned metal parts from metal bars or wire. The outlets are mainly the automobile industry, aeronautics and dental equipment. Cluses and the Arve Valley have thus become the economic lung of Haute-Savoie, with world leader companies in their activity, one of the most famous of which is SOMFY (Société d'Outillage et Mécanique du Faucigny), whose headquarters are in Cluses. 8,000 screw-cutting professionals and 40,000 indirect jobs. The capital of Faucigny is also the headquarters of the Mont Blanc Industrie cluster (screw-cutting and mechatronics) which brings together companies with a total turnover of nearly 6 billion.
Tignes: From the local tourist site: Center of family life, the Tignarde house takes up a way of living that can be found in Val d'Isère but also in Haute Maurienne.
With a thick wall, small windows and a wide larch door, it often has a floor, part of which is occupied by the barn and the other by the bedroom. This bedroom gives access to a balcony which is usually located above the main door.
We find in these houses both Tignards and domestic animals which constitute a source of heat.The arrangements are often similar from house to house. Thus, part of the ground floor separated by a partition which rises halfway up, is reserved for animals. The cows look at the wall and have only gone out twice a day to go to the watering hole, while any hens present enjoy greater freedom of movement and have their perch above the space reserved for the cows. Nearby is the hay cupboard supplied twice a day and which is used to feed the animals.
The main part reserved for the inhabitants (lo boôu) has a dining and kitchen area in which we find the four-pot stove (ooûla) and the large larch table. The bedroom is made up of fold-away beds which are fairly high beds, fixed and closed with a curtain. Under these beds, there is a space for the sheep, which eat arsenal once a day. As a manger, the arsenal also serves as a bench and plays an extremely important role in family life: it is on it that we take a nap and it is around it that the evenings are organized.
From the outside, we access the boôu by a corridor where on each side are the kitchen and the summer living room, and on the other hand, the gynoeceum, room reserved for the girls of the family who can sometimes accommodate sick people or mothers in childbirth. The floor is also divided into two parts: on one side, a bedroom containing several beds often facing south, and on the other, the barn with a space arranged for the grain to be threshed. Sometimes the house has an annex where it is possible to store equipment and accommodate more rustic animals with a stronger smell (mule, goat, billy goat and pig). A small attic occupies the first floor where food is stored (cereals, flour, rice, bread, ham, carcasses).
Le Tour Specialties
Cluses: the Clusiflette
Tignes: persillé de Tignes (cheese), Dentelle
Christian Prudhomme says:We had promised that we would rapidly return to Tignes to erase the frustration of the missed rendez-vous of 2019. The Tour will respect its word by going up the Col du Pré for the second time and of course the majestic Cormet de Roselend before heading up the long final ascent that sneaks up under the dam all the way to the Val Claret.
2. Michael Woods (Israel Start-Up Nation), 29
3. Nairo Quintana (Arkéa-Samsic), 24
4. Matej Mohoric (Bahrain Victorious), 11
5. Dylan Teuns (Bahrain Victorious), 10
🐄The cows are standing...
— Tour de France™ (@LeTour) July 4, 2021
As any weather expert knows, the rain should now stop.
🐄 Les vaches sont debout, la pluie devrait cesser.#TDF2021 pic.twitter.com/OqFXrSQeLm
Alaphilippe stopt even om nieuwe handschoenen en droge kleren aan te doen. #tdf2021 pic.twitter.com/ARr0WbOvWX
— Sporza 🚴 (@sporza_koers) July 4, 2021
💛There we go!
— Tour de France™ (@LeTour) July 4, 2021
🇦🇺 @ben_oconnor95 is the virtual Yellow Jersey as he increases his lead to 8'23" alongside 🇨🇴 @HiguitSergio and 🇨🇴 @NairoQuinCo!#TDF2021 https://t.co/EiUKUt9QED
It's time for the final climb of the day - 21km with an average gradient of 5.6%!#TDF2021 #TDFdata pic.twitter.com/g05zpm1pCv
— letourdata (@letourdata) July 4, 2021
Remaining in the yellow jersey group were: Tadej Pogacar, Rui Costa, Davide Formolo, Rafal Majka (UAE Team Emirates), Jonas Vingegaard (Jumbo-Visma), Geraint Thomas, Richard Carapaz, Jonathan Castroviejo (Ineos Grenadiers), Enric Mas (Movistar Team), Jasper Stuyven (Trek-Segafredo), Wilco Kelderman (Bora-Hansgrohe), David Gaudu, Valentin Madouas (Groupama-FDJ), Rigoberto Urán, Jonas Rutsch (EF Education-Nippo), Benoît Cosnefroy, Aurélien Paret Peintre (Ag2r-Citröen), Pello Bilbao, Dylan Teuns (Bahrain Victorious), Alexey Lutsenko, Ion Izagirre (Astana).The gruppetto with 💚@MarkCavendish enters the final 30km with a gap of 25' to the front of the race after a speedy downhill from Cormet de Roselend.#TDF2021 #TDFdata pic.twitter.com/EAhU2P5bOz
— letourdata (@letourdata) July 4, 2021
The 💚@MarkCavendish gruppetto was 11.3km from the finish when @ben_oconnor95 crossed the line. He needs to maintain an average of 18.7km/h over that stretch to finish within the time cut-off of 37'21'' ⏱️#TDF2021 #TDFdata pic.twitter.com/RQQKt5DKOs
— letourdata (@letourdata) July 4, 2021
The food: Could I find this? No. Am i really curious? Yes.
Appreciated by Charlemagne, who is said to have discovered it at the bishop's in Moutiers and brought it back to Aachen, the "persillé de Tignes" is a cheese made from goat's and cow's milk which almost disappeared, since only one farm still produces it today. It is cylindrical in shape, about ten centimetres high, with a brown rind. Its chalky, white texture is a tribute to goat's milk, which unlike cow's milk, does not russet.
Today, with its hundred or so goats and fifteen or so cows, only one producer, Paulette Marmottan, continues the tradition. The cheese was almost drowned with the village of Tignes when the hydroelectric dam was built.
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