Where are we? From the Loiret to the Cher.
Orleans: The local tourist site has a Joan of Arc itinerary for us: When you think of Orleans, you probably think of Joan of Arc. After all, the history of the capital of the Loire region is inextricably entwined with the history of the young woman who turned the tide of the Hundred Years’ War.
After entering the city on 29 April 1429, Joan of Arc and the French troops forced the English to withdraw from the Siege of Orleans on 8 May 1429. Orleans has faithfully preserved the memory of this heroic figure, nicknamed the Maid of Orleans, ever since. Indeed, she’s impossible to miss!
Highlights include: MAISON DE JEANNE D’ARC The house of Joan of Arc is where the young woman stayed for a short time in April-May 1429. A multimedia room on the ground floor shows a film about the history of the national heroine. Upstairs is the research and archive room housing just under 37,000 documents all about Joan of Arc.
Le Tour Specialties: andouilles de Jargeau, Orléans mustard, coteaux du Giennois wines. Orléans vinegar, Cotignac d'Orléans.
Saint Amand Montrond: Let's go see a fortress: The Montrond fortress, in Saint-Amand-Montrond (Cher) is the only bastioned fortification built in central France. Located on an isolated limestone hillock, at the confluence of two rivers, the first fortified enclosure, with a large circular keep, dates back to the beginning of the 13th century. Heavily remodeled, the castle was enlarged, then transformed into a fortress by Henri II de Bourbon-Condé, father of the "Grand Condé" in 1621. The latter had a powerful network of bastioned fortifications built. Guided tours of the fortress in July and August from Tuesday to Sunday at 10 am, 2 pm, 3 pm and 4 pm Reservation recommended. Open all year round for groups by appointment.
Le Tour specialties: sanciaux (thick pancake filled with apples), poirat (Berrich pear pie), Châteaumeillant and Venesmes wines, sucrine of Berry, Berry pâté, truffiat
Christian Prudhomme says: Heading through the Sologne forest, it’ll be difficult to predict the outcome of this stage, as the weather may play a significant role. After leaving Issoudun, the riders will find themselves on roads exposed to the crosswinds that scattered the peloton a decade ago. With three changes of direction in the last 30 kilometres, there’s a real chance of echelons forming.
The stage: The producers were amused.
🦢 Swan lake 🤣#TDF2024 pic.twitter.com/9pS7DPoVnK
— Tour de France™ (@LeTour) July 9, 2024
Not the most compelling stage, for kilometer after kilometer. Clearly, it was setting up for a bunch sprint.
To be honest, I had a dentist appointment and missed the finish. But, for the record.
The wine:
Domaine Philippe Gilbert Menetou Salon Rose 2022
from Copake Wine Works
From Chisty: Menetou Salon - it's a very well-kept secret. Like roses from the Sancerre region, Mentou-Salon roses are made from pinot noir. Unlike the Sancerre region, which has become a bit of a brand name, you've never heard of the place, so it offers very good value. The best producers (and this is one of the best) make wines with a subtle complexity that comes from their underlying minerality. But for those who aren't concerned with complexity in their pink bottles, they are also lovely, elegant, and very drinkable. For the vintage-minded, you may be thinking: but this is the 2022… shouldn’t we be drinking 2023 at this point? Isn’t there some rule about “for rosé, only drink the youngest vintage”? I’m here to assure you, that rule is just not true. For very good rosés (like this one) the little bit of extra age is a very good thing. It let’s acidity and fruit settle into each other and allows the wine to show just a bit more depth and complexity.
The food: Sanciaux
Ingredients
- 60 G OF FLOUR
- 12 CL OF MILK
- 1 EGG
- 1 PINCH OF SALT
- 2 SWEET APPLES (ROYAL GALA, PIPPIN)
- 20 G OF BUTTER
- 1 TEASPOON OF LIQUEUR (OR PEAR ALCOHOL)
- POWDERED SUGAR
Mix the flour, salt, make a well in the center, add the beaten egg and incorporate it into the flour while pouring in the milk to obtain a pancake batter.
Wash and peel the apples.
Cut them in half lengthwise, hollow them out and slice them into half-moons 5mm thick.
Brown them in a pan with the butter.
When they are golden, add the pear alcohol and flambé.
Add the crepe batter, mix gently and cook for 5 to 6 minutes over low heat.
Place a plate on the pan and flip the pancake.
Slide the uncooked side of the crepe into the pan, then cook for another 3 minutes.
Sprinkle it with sugar and enjoy it hot.
- 12 CL OF MILK
- 1 EGG
- 1 PINCH OF SALT
- 2 SWEET APPLES (ROYAL GALA, PIPPIN)
- 20 G OF BUTTER
- 1 TEASPOON OF LIQUEUR (OR PEAR ALCOHOL)
- POWDERED SUGAR
Mix the flour, salt, make a well in the center, add the beaten egg and incorporate it into the flour while pouring in the milk to obtain a pancake batter.
Wash and peel the apples.
Cut them in half lengthwise, hollow them out and slice them into half-moons 5mm thick.
Brown them in a pan with the butter.
When they are golden, add the pear alcohol and flambé.
Add the crepe batter, mix gently and cook for 5 to 6 minutes over low heat.
Place a plate on the pan and flip the pancake.
Slide the uncooked side of the crepe into the pan, then cook for another 3 minutes.
Sprinkle it with sugar and enjoy it hot.
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