Where are we? The Haute Savoie
Passy: The local tourist site has a hike for us: Departing from Sixt Fer à Cheval or Passy, discover the Tour des Fiz!
Between Vallée du Giffre and Mont-Blanc, the Fiz chain considers itself a magical site in terms of landscapes and nature. The diversity of natural environments therefore offers hikers a different opportunity each time to marvel at the beauty offered by the mountains. Circuits to compose yourself, from 2 to 4 days of walking , from the “family” circuit to the “sporty hiker” circuit…
A unique setting, with Mont-Blanc as a backdrop and a diversity of breathtaking landscapes that crosses the nature reserves of Sixt, Passy , and the classified site of the Desert of Platé. This preserved space where man and nature meet requires the greatest care. Thus specific regulations apply in terms of fauna, flora, camping, dogs, traffic, etc. Moreover, do not hesitate to consult the information relating to these regulations on the ASTERS website. The hiking route is punctuated by 9 refuges which are spaced out for a maximum of 4 hours of walking and often less. Generally open from June to September, they offer single nights, half board and full board. Get ready to have your eyes full! In order to be well prepared: Consult the map of the route
Regional Specialties: fondue, raclette, polenta, croziflette, farcement
Combloux: We just hiked, so let's go swimming: Fancy a refreshing break in an exceptional natural setting? Nestled in the heart of the Alps, the biotope lake of Combloux is a preserved oasis combining refreshing swimming, relaxation, biodiversity and respect for the environment. Designed in an ecological way, this innovative site is distinguished by its layout that respects natural balances, favoring a rich and diversified ecosystem. Take advantage of the 1750m² pool, whose water quality is ensured by more than 10 aquatic plants. Due to natural water treatment, the number of people per day is limited.
Regional Specialties: fondue, raclette, polenta, croziflette, farcement, péla. Reblochon, tomme from Haute-Savoie.
Christian Prudhomme says: The only time trial of the 2023 race is characterised by its short distance and a profile that will suit those climbers who feel comfortable in this solo discipline. The famous Domancy climb is on the programme. At the same time, it provides an opportunity for the rider who’s in yellow to assert his superiority or for his rivals to begin a fightback that could last a whole week.
The stage: Individual time trial time. The early excitement would be about times and which rider was currently in the hot seat. And there would be good times, but today it is all about the final two riders and the times they can muster.
🏁 Après 105 coureurs à l'arrivée :
— Maillot Jaune LCL (@MaillotjauneLCL) July 18, 2023
1️⃣ 🇫🇷@remicav (35’42’’, 37,6 km/h)
2️⃣ 🇩🇰@Mads__Pedersen, +25''
3️⃣ 🇩🇰@k_asgreen, +35''
4️⃣ 🇫🇷@p_latour, +51''
5️⃣ 🇨🇭@stefankueng, +52''#TDF2023 pic.twitter.com/Mf8Jp4Ue43
One of the questions of the day: was a bike change necessary and/or beneficial Before the top GC riders started, it was Van Aert in with the best time of the day at 35:27.
On the road, Pogacar seemed to be losing time and a lot of it. But it is always hard to tell until the finish, as he could have gone out too fast.
On the road, Pogacar seemed to be losing time and a lot of it. But it is always hard to tell until the finish, as he could have gone out too fast.
Pogacar bike change. Vingegaard seemed to not be changing bikes.
At the third time check, he had over a minute. Remarkable to see and really unexpected. It is almost hard to know what to say, though Van Aert's tip of the hat from the hot seat seemed pretty right. In all, 1:38 over Pogacar.
Stage:
GC:
The wine: Domaine Jean Vullien Vin de Savoie Jacquere Blanc 2021
From Copake Wine Works
Christy says: Alpine wine to make you yodel. It's crisp and minerally - like a bracing breeze from the top of a mountain (or a very high hill) but with a bit of body to round it out. Chill it down and think of it as liquid air conditioning.
You can learn more about the grape here.
I did enjoy the list of synonyms from Wikipedia: Altesse de Saint-Chef, Blanc des Ecoutoux, Buisserate, Cherche, Coufe Chien, yCugnete, Cugnette, Cugniette, Jacquère Blanche, Jacquèrre, Jacquière, Martin Cot, Martin Cot Blanc, Molette de Montmelian, Patois Rossette, Plant de Myans, Plant des Abymes, Redin, Robinet, Rossettin, Roussette, Roussette de Montmelia
The food: Farcement
Le Tour tells me that Farcement (stuffing) is a traditional Savoy sweet and sour dish dating back to the Middle Ages that can be served as a dish or a dessert. It has many variants depending on the valleys and villages, although there is a common base to all recipes. Its characteristic feature is the presence of dried fruit (mainly prunes, raisins and figs) in a savoury base, as well as the fact that, since the introduction of the potato, it has generally been the main ingredient. The recipe for farcement in the Passy region, cooked in a bain-marie in a special mould, has become the most widespread.
Recipe from the local tourist site:
1.5kg potatoes
25 thinly sliced streaky bacon rashers
50g raisins
A dozen stoned prunes
A dozen dried pears
2 eggs
10cl sour cream
salt and pepper
METHOD
Peel and finely grate the potatoes. Wash the grated potato and dry it in a tea towel, before placing it in a mixing bowl. Add the raisins, prunes and pears cut up into small pieces, the eggs and the sour cream, stirring well to obtain a smooth mixture. Add salt and pepper to taste.
Lie the rashers of bacon around the farcement tin (this is a special high-sided tin with a tube in the middle). Then, pour the mixture into the tin and press it down gently. Cover the tin and place it in the oven in a double boiler. Leave it to cook for around 3.5 hours, gas mark 4 (180°C).
Turn the Savoie farcement out onto a dish and slice it ready to serve.
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