Where are we? Heading from the Aquitaine to the Auvergne.
Evaux Les Bains: Perhaps time for a soak.
The local spa tells me that:
Two hot water springs (60°C) spring up in Évaux-les-Bains: the César source and the Rocher source. Their hyperthermal waters contain a wide variety of minerals and trace elements as well as gas in significant quantities. Their constant flow makes it possible to treat 400 spa guests per day.
These thermo-mineral sources are the result of the infiltration of meteoric waters on the gneissic* plateaus to the east of the city. By their penetration and their journey to great depth, they acquire their thermality, their mineralization in contact with the rocks crossed.
Furthermore , the gases contained in the thermal water cause significant ionization of the atmosphere surrounding the thermal center, also promoting relaxation and sleep
Le Tour specialities: thermal waters, cabossé du Limousin (a pâté made from different meats), baguette la Limousette, pastries (le Creusois, le Thermal, le Trépaïs), gâteau creusois, fondu creusois, apple pâté, Charroux mustard.
Le Lioran: A ski resort. You knew we'd have at least one. But, it is not the ski seaosn, so let's go mountain biking, which they call The queen discipline in Lioran. Several developed trails allow safe downhill mountain biking . In total, more than 15 km await thrill-seekers , whether beginners, experienced or even professionals. These areas are easily accessible thanks to the Plomb du Cantal cable car and the Remberter chairlift. More enduro? Two routes allow you to reach the station from the summit: l'Aiguillon (5.2kms - 530mD-) and Le Rocher du Cerf (4.3kms - 530mD-).
Le Tour specialties: truffade (potatoes and cheese), Salers meat, pounti (pâté), pachade (thick, crispy pancake), 5 Auvergne PDO cheeses
Christian Prudhomme says: There’s only one stage across the rugged Massif Central, but what a stage it is! With 4,350 metres of vertical gain, the riders will have to be on their mettle at all times, and particularly in the final 50 kilometres, when the degree of difficulty rises a level with a series of very challenging obstacles: the climb to the Col de Néronne, then to the Puy Mary Pas de Peyrol with its fearsome final two kilometres, then continuing on to the Col de Pertus, the Col de Font de Cère and the ascent to Le Lioran. They provide all manner of opportunities for eager climbers to attack.
The stage: In contrast to yesterday, lots of action from the start today.
Just over 100 km to go and there was a group of 10 with 2:32 over the main bunch. That group: Richard Carapaz, Mattéo Vercher, Ben Healy, Oier Lazkano, Oscar Onley, Paul Lapeira, Romain Grégoire, Julian Bernard, Guillaume Martin and Bruno Armirail. They would not be given a large gap.
Eventually, as expected, we would have a gc battle from a peloton which by that time was very reduced. A Pogacar attack? Sure. Not a surprise.
Vingegaard would continue to chase hard with Roglic and Evenepoel, who had been dropped, further behind. Evenepoel would rejoin Roglic as they climbed.💥 BOOM! @TamauPogi attacks with 31 km to go!
— Tour de France™ (@LeTour) July 10, 2024
💥 BOOM ! @TamauPogi attaque à 31 km de l'arrivée !#TDF2024 pic.twitter.com/LVXHXjHhtH
Vingegaard would catch Pogacar! What a ride.
With about 5 km to go, Pogacar and Vingegaard had about 35 seconds over the duo behind. Not that he is focusing on it, but Pogacar has apparently taken the lead in the king of the mountain competition with his ride today.
Behind, a crash for Roglic, but he would be back up quickly, as he appeared to slide on the wet road.
Vingegaard with the stage win! Behind, nice work by Evenepoel to limit his damage.
The wine: Domaine Grosbot-Barbara Saint-Pourcain Brut 0 2021
From Copake Wine Works
From an importer: The appellation of Saint-Pourçain is situated in the center of France, in the Allier department and is considered part of the Centre-Loire. This region is better known to wine professionals for its forests of prized oak trees used in barrel production than for its wines. The appellation, ranging approximately 5 kilometers in width and 30 kilometers in length, spreads throughout 19 communes with vineyards planted on a series of hillsides to the west of the Allier River. The history of vineyards in this area dates back before the Romans, when the Phoenicians settled here and planted vines. In fact, they claimed to have civilized the barbarians with wine. During the 13th and 14th centuries the wines of Saint-Pourçain were highly esteemed. They traveled up to Paris via the Allier and Loire rivers and were favored by Popes, royalty and the aristocracy alike. By the end of the 18th century the vineyards of Saint-Pourçain covered more than 8,000 hectares. Today the vineyards total 600 hectares. The appellation received AOC status in 2009.
The food: Creuse Cake
Le Tour shares this: Legend has it that the recipe comes from a 15th-century parchment discovered during work in 1969 in the former Grandmont monastery in the commune of La Mazière-aux-Bons-Hommes, in the canton of Crocq. Written in Old French, it was later translated. In particular, the cake was said to be "cuit en tuile creuse" ("baked in a hollow tile"), an expression that gave it its name. A facsimile of this parchment can now be seen at the tourist office in Crocq. The Creuse confectioners' union came up with the idea of reviving the cake and making it a speciality of the department. Today, the exact recipe is known only to the 31 confectioners belonging to the "Le Creusois" association, the only ones authorised to make this pure butter hazelnut cake sold with this label. For a homemade recipe, you'll need equal parts sugar, flour, butter, hazelnut powder, egg whites and a sachet of vanilla sugar.
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