Where are we? In the Haute Alps and Alpes de Haute-Provence
Gap: A tourist website tells me that: Gap is located in Provence-Alpes-Côte d'Azur in the midst of rich and unspoiled nature, at the southwest end of the Ecrins National Park. Gap in the Middle Ages was an important trading center, at the intersection of several channels of communication. It was also a stop for pilgrims to Santiago arriving from Italy and joining Arles.
Above the village of Saint-Étienne-le-Laus, in May 1664, the Virgin Mary appeared to a shepherd. May 4, 2008, was proclaimed the official recognition of the Marian apparitions of Notre-Dame du Laus, in the presence of thirty cardinals and bishops from around the world, marking the importance of this event for the Church.
Le Tour specialties: Tourton du Champsaur (potato and fromage frais fritters), Oreilles d'âne (fresh pasta and spinach gratin), Ravioles of Champsaur, chèvre salée (goat's cheese stew).
Barcelonnette: The regional tourist site tells me that this is rhe most Mexican of French towns. It introduces that taste of being abroad that you are sure to enjoy when discovering Barcelonnette. Allow yourself be surprised by its atypical villas, its lively squares full of charm and its historic centre full of warm, welcoming colours.
You are sure to love its pedestrianised centre, which is full of good restaurants, its varied shops and, of course, the surprising "Mexican" villas, a legacy of an era that has left an indelible mark on the town. Barcelonnette welcomes you and encourages you to stroll around and discover its past.
The history of Barcelonnette is closely linked to the Americas: in the 19th century, several thousand residents left for the adventures of Mexico. The town has preserved its impressive architectural heritage dating from that period and this is clearly evidenced in the numerous villas. These beautiful bourgeois residences were commissioned by the emigrants who returned to their homeland once their fortune was made, and they are testament to the deep-running links that Barcelonnette continues to have with Mexico.The city has a Mexican air around it, which is both surprising and instantly seductive. Barcelonnette will take you on a journey through its unusual architecture. It hums and vibrates to the rhythm of events that sees it decked out in Mexican colours and offers the opportunity to savour various gastronomic specialities reminiscent of previous times in Barcelonnette.
Le Tour specialties: Ubaye ravioles, tourtons, cheeses. Donkey's ears. Genepi.
Christian Prudhomme says: Apparently he had nothing to say about this stage.
The stage: A day for the break? Maybe, so it was another hard start to thing.
Eventually, another large break that would get a very large gap. The main gc group was more than 10 minutes behind, so it was clear that the winner would come from the break. That led to a lot of attacking within that bunch as ther road up and down.
Plus, scenery
Personally, I was hoping for Kwiatkowski. As they closed in, he was at the front.🤩 The stunning lac de Serre-Ponçon, and the bridge of Savines-le-Lac.
— Tour de France™ (@LeTour) July 18, 2024
🤩 Le magnifique lac de Serre-Ponçon, et le pont de Savines-le-Lac.#TDF2024 pic.twitter.com/FzVYPLPKTY
In fact, the leading trio of Kwiatkowski, Campenaerts and Vercher was starting to look better and better. Under 20 kms to go and they had 30 seconds.
At the end, it would be Campenaerts. A nice win for him, though I was disappointed.
Then it would be time for the long wait for the GC group.
The wine: Domaine Hauvette Les Baux de Provence Rose Petra 2021
From Copake Wine Works
From the importer: Not far from Saint-Rémy-de-Provence, a tourist town known for Roman ruins and as the place where Van Gogh painted “The Starry Night,” you’ll find Domaine Hauvette. Nestled among the foothills of Les Alpilles, the vines are surrounded by a rocky and wild landscape—the clay and limestone soil retains moisture for the arid summer months, the Mistral blows half the year, and garrigue is seemingly everywhere. It is here that in the early 1980s Dominique Hauvette, seeking more sunshine, left her job as a lawyer in the Savoie, re-discovered her passion for raising horses, and began studying oenology. Thirty-some years later and Dominique now has 17 hectares of vines and an international reputation for making benchmark natural wines.
The food: Tourton from Marmiton
300 g of flour
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
3 eggs
50 g melted butter
3 tablespoons of oil
50 g of fresh tomme (or Gervais square)
750 g potatoes cooked in water
150 g thinly sliced white leeks
25 g shallots (or onions)
Pepper
Salt
Step 1
Knead flour, eggs, a little oil, melted butter , salt to obtain a dough neither too soft (add flour) nor too hard (add water). Let the dough rest in a ball.
2nd step
Sauté the leeks on low heat with the shallots and butter.
Step 3
Crush the potatoes land in puree , salt and pepper, to taste a little oil. Add leeks and shallots. Sprinkle over the tomme cool and knead everything to make a homogeneous stuffing.
Step 4
Spread the dough with the roll (quite finely). Cut it into squares of 6 or 7 cm side, arrange on half of the squares of stuffing then cover with another square of dough. Weld the edges well, if necessary by lightly moistening them.
Step 5
Fry on both sides with deep frying. The oil should not be too hot.
Step 6
Serve immediately.
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