Where are we? Ending in an unusual place, due to the Olympics.
Monaco: From their tourist site: For 150 years, Monaco has been welcoming the most discerning travellers. Nestling between the sea and the mountains, this unique country has mastered the fine art of constantly reinventing itself, while remaining true to its core DNA. With a comprehensive offering that includes everything from pioneering new concepts to world-famous historic establishments, the Principality is a hallmark of excellence and unique experiences. From incredible food and world-class sporting events, to amazing nightlife, luxury shopping, and soothing spas, you'll find everything your heart could possibly desire packed into Monaco’s two square kilometres. Though modest in size, our little country is home to a world of possibilities. Monaco makes every experience unique. So unique, you won’t find it anywhere else. There’s a reason the Principality has so much to offer: nowhere else has mastered the art of hospitality quite like this. So browse away, be inspired, then write your very own Mediterranean story.
Le Tour specialties: barbagiuan (ravioli)
Christian Prudhomme says: Everyone remembers the last occasion the Tour finished with a time trial, when Greg LeMond stripped the yellow jersey from the shoulders of Laurent Fignon on the Champs-Élysées in 1989, by just eight seconds. Thirty-five years on, we can but dream of a similar duel, involving two or three riders, an authentic athletic confrontation whose outcome would determine the final podium of the 111th edition, and the first to finish far from its familiar Parisian setting, the ultimate finale destined for Place Masséna, just a few pedal-strokes from the Promenade des Anglais.
The stage: This is an unusual end to the race. Not only are we not sprinting down the Champs Elysees, but we are not in Paris at all due to the Olympics. Plus, we are finishing with a time trial, so no ceremonial goodbye for Mark Cavendish and other riders doing their last Tour.
Though one could argue that the past few days have been as much about a farewell as about the suffering for Cav. He even has some very special shoes. I could go on and on, but instead will say that I will miss his riding, interviews and all very much and that I hope retirement in whatever form it takes, is joyful.
🚩 @MarkCavendish has started his last Tour de France stage! Enjoy this one Cav' you deserve it!
— Tour de France™ (@LeTour) July 21, 2024
🚩 @MarkCavendish s'est élancé ! Savoure cette dernière étape sur le Tour de France Mark, tu le mérites !#TDF2024 pic.twitter.com/wF99J5uikX
Lanterne rouge for Cav!
Just one more.
🥹 Some people had messages for the legend @MarkCavendish. We showed them to him, and he wanted to send you a message too. Worth the watch💛
— Tour de France™ (@LeTour) July 21, 2024
🥹 Certaines personnes avaient des messages pour la légende @MarkCavendish. On les lui a montrés, et il a tenu à vous adresser lui aussi… pic.twitter.com/h2haJHTjAq
Lenny Martinez would spend a lot of time in the hot seat at 48:24.
Next in that seat, Tejada at 48:14.
Crash Jorgenson, but he would be back up quickly.
A final Tour ride today for Bardet as well.
And finally, the top 3 were on the road.
Not surprisingly, Evenepoel had the best time at the first time check. But Vingegaard was even better, by 19 seconds.
Next to reach that spot, Pogacar and he was even faster.
Wow, Evenepoel had an amazing time at the next time check, but Vingegaard was again better. But, again, Pogacar was faster.
Briefly into first at the finish, Gee. Jorgenson even faster.
Through the last check and Pogacar was by far the fastest.
46:30 for Evenepoel. For Vingegaard, 46:27. And finally, 45:24 for Pogacar.
The wine: Robert Barbichon Rosé de Saignee from Copake Wine Works
100% pinot noir
When Christy suggests rosé Champagne to finish things off, all I can say is yes.
From an importer: Champagne Robert Barbichon represents four generations worth of work in the Côte des Bar. Recent history has not been kind to this somewhat far flung region of Champagne, although prior to the 19th century the region was a fairly important source of wine. Robert Barbichon is now in the very capable hands of Robert’s two sons, Thomas & Maxime, who after learning viticulture and winemaking from their father took over duties at the family estate. They have since pushed the envelope on farming by quickly converting to organic practices and are since 2005 have been practicing biodynamics in all of the family holdings.
VINEYARDS…
The Barbichons hold a total of 9 hectares of vines across the Côte des Bar, most of which lie in Gyé-sur-Seine along with plots in the neighboring Courteron as well as just up the Seine river in Celles-sur-Ource. A large portion of their vineyards are planted to Pinot Noir, about six and half hectares, the rest is planted to Chardonnay, about 1 hectare, Pinot Meunier, just shy of a hectares worth and about half a hectare of Pinot Blanc. The overall average age of their vineyards are about 30 years.
The food: Barbagiuan
Hello Monaco had a recipe.
For the pastry
200g plain flour
dash salt
50ml olive oil
1 egg, beaten
50ml water
Vegetable oil for deep frying
For the filling
15ml olive oil
30g onion, finely chopped
3og leek (white part only)finely chopped
2 Swiss chard leaves (green parts only), shredded
and chopped
50g fresh spinach, chopped
pinch dried oregano, crumbled
50g ricotta cheese
30g freshly-grated Parmesan cheese
1 egg white, beaten
Sift the flour and salt into a bowl.
Add the olive oil and half the egg white and blend with a fork. Reserve the rest of the egg for the filling.
Add just enough water to bring the pastry together as a firm dough.
Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 5 min).
Wrap in plastic wrap and chill in the fridge for 30 minutes.
Heat the olive oil in a shallow pan over medium heat and add the onion and leek and fry until golden (about 5 minutes).
Add the chard, spinach and oregano and fry until the chard is tender (about 10 minutes).
Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.
Season with salt and pepper and set aside to cool.
Roll the dough out on a lightly floured work surface to about 2mm thick.
Use a floured 6cm round pastry cutter and cut into as many rounds as you can.
Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white.
Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
As you complete each pastry, transfer to a baking tray lined with foil.
Note: at this stage you can freeze the pasties and then thaw before cooking, or you can cook them right away.
Pour vegetable oil into a deep pan (you need at least 4cm) and heat to fry.
Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).
Transfer to a plate lined with kitchen towels using a slotted spoon.
200g plain flour
dash salt
50ml olive oil
1 egg, beaten
50ml water
Vegetable oil for deep frying
For the filling
15ml olive oil
30g onion, finely chopped
3og leek (white part only)finely chopped
2 Swiss chard leaves (green parts only), shredded
and chopped
50g fresh spinach, chopped
pinch dried oregano, crumbled
50g ricotta cheese
30g freshly-grated Parmesan cheese
1 egg white, beaten
Sift the flour and salt into a bowl.
Add the olive oil and half the egg white and blend with a fork. Reserve the rest of the egg for the filling.
Add just enough water to bring the pastry together as a firm dough.
Turn this out onto a lightly-floured surface and knead until smooth and elastic (about 5 min).
Wrap in plastic wrap and chill in the fridge for 30 minutes.
Heat the olive oil in a shallow pan over medium heat and add the onion and leek and fry until golden (about 5 minutes).
Add the chard, spinach and oregano and fry until the chard is tender (about 10 minutes).
Transfer the contents of the skillet to a bowl and then mix in the cheeses and the leftover egg from the pastry.
Season with salt and pepper and set aside to cool.
Roll the dough out on a lightly floured work surface to about 2mm thick.
Use a floured 6cm round pastry cutter and cut into as many rounds as you can.
Gather the scraps, re-roll out and cut again. You should end up with about 20 circles.
Place 1 tsp of the filling in the centre of each pastry round and brush the edges with the egg white.
Fold the dough over to form a semi-circle and press the edges with the ends of a fork to seal.
As you complete each pastry, transfer to a baking tray lined with foil.
Note: at this stage you can freeze the pasties and then thaw before cooking, or you can cook them right away.
Pour vegetable oil into a deep pan (you need at least 4cm) and heat to fry.
Working in batches, add the pasties to the oil and fry until brown and crisp (about 5 minutes).
Transfer to a plate lined with kitchen towels using a slotted spoon.
It’s great to be in a place or going to a place your’re writing about!
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