Christian Prudhomme says: The Champs-Élysées, the traditional finishing point for the final stage of the Tour de France since 1975, will be the setting for an unprecedented double-bill, hosting not only the prestigious finale of the men’s race but also the start an historic women’s event. Prior to the Tour’s grand sprinting finale, the first stage of the first edition of the Women’s Tour de France with Zwift will be held on the final circuit in the heart of Paris.
🇧🇪 He has made it to Paris for his last Tour de France : congrats on a wonderful career @PhilippeGilbert!— Tour de France™ (@LeTour) July 24, 2022
🇧🇪 Il boucle à 40 ans son dernier Tour de France : bravo pour ta magnifique carrière @PhilippeGilbert !#TDF2022 pic.twitter.com/S2URQYTUh0
🤩 Team work makes the dream work 🤩@JumboVismaRoad riders don't forget their 3 friends who didn't make it to Paris.— Tour de France™ (@LeTour) July 24, 2022
Les coureurs @JumboVismaRoad n'oublient pas leurs 3 équipiers qui n'ont pas rejoint Paris. #TDF2022 pic.twitter.com/lymqEgnHVh
An exhaustive survey was carried out for each plot of land that constitutes my heritage. Each year, with the collaboration of their son Emmanuel, Claude and Lydia Bourguignon from the French soil analysis laboratory LAMS, select vine plots to conduct a detailed land analysis. I truly think that the organic element is my basic work tool and is therefore extremely valuable. Vine grows thanks to the energy found in soil and air. Brought to maturity, the greatly expected grapes will be picked in profusion at a precise moment.
Oak barrels and tuns are used for the wine making process, perpetrating my grandfather’s legacy in the wine and spirit store. I have added an ovoid concrete tun and locust tree barrels in the historical part of the store. The use of wood an earthy natural material, allows the micro-oxygenation process our the wine barrels. Besides, I like to use enamelled tuns for some of our non-vintage wine year.
Thanks to a long aging process, wine feeds on its own organic material during a six to nine-month period. Each year, conditions and production quality define the use of either poor or rich lees. Nowadays, natural yeast is partly used for fermentation of the grapes. In the future and for a first period of time, we are planning on using only our own natural yeast on selected land plots. As for the malolactic fermenting process, it is a natural and time consuming action of the wine itself that needs to be regulated for certain wines and in very specific cases. Finally, wine bottling takes place only when longer and sunnier days come closer again at the Suenen Champagne vineyards.
The food: I turn to Le Tour for this final stage and their choice is perhaps unexpected? Champignon de Paris (Button Mushroom)Its real name is bispore agaric, and it was first cultivated under Louis XIV in Versailles and then under Napoleon in the catacombs of Paris. Hence its given name in France. But it was only at the end of the 19th century that its cultivation developed, not in Paris, but in Touraine and the Saumur region. As the bispore agaric is the easiest mushroom to grow in a mushroom house, it quickly conquered the whole planet and is nowadays produced mainly in China and the United States.