Where are we? Out of the Pyrenees. Heading from the Landes to Bordeaux.
Mont de Marsan: Let's visit a museum. The local tourism site tells me that Since its opening in 1968 , the Despiau-Wlérick museum has been housed in a set of medieval buildings from the 14th century, located in the historic center of Mont de Marsan. Dominated by the mass of the Lacataye “dungeon” . Organized from the outset around an “open-air museum” , the Despiau-Wlérick museum has two sculpture gardens accessible to the public.
In this heritage space, the Despiau-Wlérick museum presents part of its collection of 20th century sculptures, whose specialization is unique in France.
The collection, now rich in nearly 2,400 sculptures , covers a period from 1850 to the present day . The museum presents works of all sizes, from the most monumental (5m high), to the most fragile preparatory pieces in plaster, earth, wax and plasticine, essential witnesses of the techniques of the sculptor's studio.
The entire museum occupies an area of approximately 2000m² , half of which is dedicated to the presentation of the collections. These bring together nearly 2,400 sculptures, a thousand paintings and a large graphic collection of more than 11,000 works.
Regional Specialties: foie gras from the Landes. Farmhouse duck from the Landes. Armagnac.
Bordeaux: Drink some wine? Sure. But maybe also visit the The "Miroir d'Eau" at less than 20 years old, but located just across from a monument nearly 3 centuries old, it has become one of the city's main attractions. Located across from Place de la Bourse, between Quai de la Douane and Quai Louis XVIII, this spectacular pool, designed by landscape artist Michel Corajoud, alternates a mirror effect and artificial misting in an extraordinary way.
The local tourums site has many more suggestions.
Regional Specialties: Bordeaux wines. Canelé bordelais. Bouchons (chocolates). Sarments du Médoc (chocolates). Entrecote à la bordelaise (sirloin steak). Lamprey à la bordelaise. Médoc wines. Caviar from the Gironde.
Christian Prudhomme says: The visit to the department of Landes doesn’t provide much hope for breakaways, as the profile invites the sprinters’ teams to control the race. The two-kilometre finishing straight along the quayside will allow them to stake their claim for victory in the high-speed dash to the finish line near the Place des Quinconces, hailed by the people of Bordeaux as the biggest in France.
The stage: Time for what will likely be a hectic sprint stage. After the past two days, that will be a relief t o many in the peloton.
The early break of the day ended up with a solo rider, Guglielmi. He would eventually have company.
The finish is reported to be very technical, so the 3 km rule has been extended to 3.6. A reminder that after that point, in the event that a rider or riders suffer a fall, puncture or mechanical incident in the last 3 kilometers and such an incident is duly recognized, the rider or riders involved are credited with the same finishing time of the rider or riders they were with at the time of the incident.🏁 67 KM
— Tour de France™ (@LeTour) July 7, 2023
3️⃣🚴♂️< 55" < 🚴♂️🚴♂️🚴♂️🚴♂️🚗@SimonGuglielmi is joined by @NansPeters and @p_latour and are increasing their lead@SimonGuglielmi est rejoint par @NansPeters et @p_latour et leur avance sur le peloton augmente#TDF2023 pic.twitter.com/lNsEo6TDzm
32 kilometers to go and Peters and Latour had a gap of just over a minute.
And the sprint. A moment of true hope for Cavendish, but Philipsen with the win.
The wine: Closeries Des Moussis Gisele Bordeaux Blanc 2020
From Copake Wine Works
Christy says: Pascale Choime and Laurence Alias founded this micro-winery in 2008. These two friends have created a beautiful anomaly in the land of big Bordeaux: lady run, micro-scale, organic farming integrated with biodynamic principles, and lovely, elegant wines made with a light touch.
This is their Bordeaux Blanc which is heavy on the Muscadelle, the grape that usually plays third fiddle in the white wines from the region. Lees contact gives some texture to the wine without weighing it down. There's a slight oxidative nuttiness to it which compliments the low-key citurs and herbal notes that keep it fresh and vibrant. Great with cream-based dishes, all your stinkiest cheeses, or on its own.
The food: Canele
The internet is full of recipes. This one and this one both had some great comments. I made some a life time ago and found the process somewhat challenging.
But I will be honest and say that I got mine here. No regrets.
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