Wednesday, July 3, 2024

Tour de France 2024 Stage 5: Saint Jean de Maurienne to Saint-Vulbas


Where are we? In the Savoie and Ain.

Saint Jean de Maurienne:  Knives!: The Opinel family forged metal from the very beginning of the 19th century in the little village of Albiez-le-Vieux, near Saint-Jean-de-Maurienne. But it was Joseph Opinel who, in 1880, designed the knife that would make a fortune and the family’s name, before deciding to dedicate production solely to cutlery. In 1909, the brand and logo name were registered, the latter adorned with the thumb, index and middle fingers of St John the Baptist pointing at a crown – the three fingers were brought to Saint-Jean-de-Maurienne by St Thecla in the sixth century and also appear on the town’s coat of arms. This simple but practical knife, with a fishtail handle cut from beech or birch and stylish carbon steel blade, has been an outstanding success. At the beginning of the Second World War, 20 million of them had been sold. This figure has now increased to 260 million units, most of them fitted the safety catch introduced in 1955 and improved in 2006. In 1973 production moved from Saint-Jean-de-Maurienne to Cognin, near Chambery, then to Chambéry itself. But the town that was the origin of France’s most famous knife retains a museum dedicated to it. One of the most popular in Savoie, the museum now receives more than 55,000 visitors each year. St. Jean de Maurienne also placed a giant Opinel on a roundabout coming into town. For the amateur cyclist, a race known as Montée de l’Opinel, held in August, leads from St. Jean de Maurienne to the village of Albiez where the Opinel saga started.

Le Tour specialties: crozets, diots and pormoniers (Savoy sausages), farcement (potato cake with bacon), Beaufort, Bleu de Bonneval, Termignon (cheeses), Persan (red wine)

Saint Vulbas: I like the idea of this sensory visit, celebrating the town's flowers:  The village is a vast, colorful and green garden. The Rhône is the source of its rich past. Here, along the water, we come to listen to stories, feel the places, share a sensory and personal experience.
They go on to say that Saint-Vulbas, successful osmosis between a deeply rooted rural past and a galloping industrial future. A flowery village, dotted with wooded parks, nature spreads out along the towpath, up to the very pretty Romanesque chapel, on the banks of the Rhône. 

Le Tour specialties: villibadoise tart, sugar tart, salted walnut tart, Bugey wines. Marc du Bugey. Bugey cheeses

Christian Prudhomme says: The race’s temporary exit from the Alps will be made via Chambéry. Soon after, the peloton will be in La Bridoire, where the finish of the Classique des Alpes Juniors is regularly held. That’s a race for climbers, but they won’t get a look-in here as they head for Saint-Vulbas. After the Côte de l’Huis, tackled with 34km remaining, the wide roads beyond will be ideal for keeping a close eye on the breakaway riders. The winner’s bouquet looks destined to go to a sprinter.


The stage:  Another sprint stage? Probably. Doomed break? Likely. Today featuring a duo of Russo and Vercher and some rain. 
The early highlight of the day.

Fifty km to go and the gap was just over a minute. 35 to go and they were all together. Some stress with road furniture and spectators too close to the bunch. Sigh. As opposed to the tradition 3 km "safe zone" for gc riders, word that today, it would be 4 km. Which mainly just seemed confusing.
Oh my god! Apologies to my neighbors, my cats and well, anyone who heard my screams. It would be hard to describe how happy I am right now. 
Yes, indeed. The all time record for Tour de France wins for the well deserving Mark Cavendish.  

The wine:  Mary Taylor Wines (Marine Descombe) Beaujolais-Villages 2021
From the importer: Marine Descombe runs her family winery and bottling business at Vins Descombe in Brouilly. Started in 1905 by her grandfather, Marine now heads up all aspects, still facing headwinds from the local patriarchy. Nothing stops her impressive work-ethic and drive, however. She recently purchased the dilapidated 17th c. Chateau Pougelon in St. Etiennedes-Oullières, expanding her vineyards in Brouilly and has made remarkable progress with the domaine’s 30 hectares under vine with HVE sustainable farming. Her explanation of HVE has 4 tenets: Seldom or no use of phyto-sanitary treatments, preservation of biodiversity in the vineyards, limited use of fertilizer, and reduced use of water in the entire winemaking process.

The food: Farcement, from a regional tourist site
Ingredients : for 6 people


  • 25 thin rashers of smoked streaky bacon
  • 1.3 kg potatoes 
  • 1 handful raisins
  • 10 prunes
  • 10 dried kergnes (pears) 
  • Salt and pepper 
Peel and finely grate the potatoes. Drain them and remove excess moisture with a cloth before placing them in a large bowl. Add the raisins, and then the prunes and dried pears cut into small pieces. Mix the ingredients to obtain a homogenous and consistent paste. Season. Line the mould with rashers of smoked bacon. Fill the mould with the potato mixture and cover. Place the sealed mould in a saucepan full of water and leave to boil for 3 or 4 hours. Empty the mould onto a plate (the farcement should be firm and not collapse). Serve cut into slices.
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