Thursday, July 26, 2018

Wine and Food of the Tour de France Stage 18: Trie-sur-Baïse to Pau

Where are we?
Trie-sur-Baïse : Trie-sur-Baïse is a commune in the Hautes-Pyrénées department in south-western France. It is the administrative center in a canton comprising 22 villages. It is famous for its annual pig festival known as La Pourcailhade.
LeTour tells me that: The main vestige of the eventful history of Trie-sur-Baise, marked by the Hundred Years War and the wars or religion, can be found in… New York. On a bank of the Hudson, close to the Bronx, lies The Cloisters, a branch of the Metropolitan Museum of Arts sheltering four medieval cloisters from abbeys in France and Spain. And among those features the old monastery of Trie-sur-Baise, destroyed by the Protestant troops of Montgomery and by the French Revolution. The original cloister comprised more than 80 capitals and the St Sever Abbey acquired 48, now visible in the gardens of the Massey Park in Tarbes. The rest were dispersed after the demolition of the monastery in the 18th century and were almost entirely recovered before WWI by American arts collector George Grey Barnard. The y can now be admired in The Cloisters, one of the most astonishing museums in New York.
LeTour specialties: Garbure (meat and vegetable stew), Tarbes beans, foie gras, Bigorre black pork, Astarac-Bigorre black chicken, Barèges- Gavarnie AOP sheep, gâteau à la broche (spit-baked cake), Trébons onions, tome des Pyrénées (cheese), AOC Madiran Pacherenc-de- Vic-Bihl wine

 Pau: The 70th time the Tour has been here! Michelin tells me that: Pau is the birthplace of Henri IV and wears its royal past in a discreet and refined manner, as shown by this château. Located at the gates to the Pyrenees, it is steeped in nature, which lend life here its pleasant quality, as sought by the English in the 19C. Their contribution to the city was a love of horses and the sumptuous villas of the Trespoey neighbourhood. Today, with its "Horizons Palois" project, Pau is set to play its trump card and distinguish itself with dynamism. 

 LeTour specialties:  Garbure (meat and vegetable stew), poule au pot (boiled chicken), le Russe (almond cake), Jurançon wines

 


The stage:  A sprint stage! Which is kind of amusing given how few sprinters remain. But the ones that do have today and Sunday to shine. That said, that lack of sprinters also means that it could be a day for the break, so from the moment the flag dropped there was a fight to get into the break.


Getting back to yesterday, there was a bit of drama post-stage as Chris Froome was tackled by a gendarme as he descended the from the stage finish. Apparently the course was still closed and the gendarme failed to recognize him, which seems rather unlikely, but so be it.
With 125 kilometers to go, the gap to the break was only 1:30, so perhaps there would actually be a sprint.


 
Just as we were enjoying a quiet day, a crash in the peloton. Down Quintana, Yates, among others.

 
Everyone would be back up riding.
With 91 kilometers to go the gap was 1:50.  Mechanical incident for Hayman, but he would make it back to the break.
69 kilometers to go and the gap was 1:40.
Fifty kilometers to go and the gap was still over one minute.


 


 
That gap would continue to drop with attacks from the peloton on the côte of the day. They would not get any space though.


Just over sixteen kilometers to go and the break was absorbed.
A question that was likely on the mind of many in the peloton: after his crash yesterday, how was Sagan feeling? He had said he would not sprint today, but was lurking towards the front of the peloton.
I was dreaming of a Taylor Phinney win.
Demare! After barely making it over the mountains, he takes the stage win. Great work by his team today.



 Stage:


 
GC: No change
The wine: Vignobles Arbeau Negrette On l Appelle 2015
From CopakeWineWorks
Back to Negrette!
Just north of Toulouse in southern France, north of the Pyrenees one finds the appellation of Fronton. In Fronton the principle grape is Negrette, and the appellation’s decree is that each Fronton wine be at least 50% of the variety. 
This was bright cherry and kind of gulpable. Plus, a really appealing label, which lists all the names Négrette is known by, concluding: "et ici, chez elle, à toulouse, on l'appelle négrette" (and here, in its home, in Toulouse, we call it Négrette).


 The food: le Ruuse recipe from Meilleurduchef

Ingredients for 6-8:

  • For the Russe biscuit:
  • 125g tant pour tant
  • 25g flour
  • 40g milk
  • 5 egg whites
  • 25g sugar
1 Before starting this Russe recipe, make sure you have organised all the necessary ingredients.
2 Combine the tant pour tant, milk and flour together with a wooden spatula.
3 The preparation should have a soft consistency.
4 Beat the egg whites with a pinch of salt, until stiff peaks form.
5 When stiff...
6 ... add the castor sugar...
7 ... and continue whipping for 10 minutes.
8 Add 1/5 of the egg whites to the soft preparation...
9 ... to make it more liquid and homogeneous.
10 Pour the liquid preparation over the rest of the beaten egg whites...
11 ... and combine gently, using a rubber spatula.
12 Pour the preparation on a baking sheet (40 x 30cm), slightly greased...
13 ... and lined with baking parchment, slightly greased as well. Spread the preparation with a cranked spatula.
14 Sprinkle the whole surface with icing sugar.
15 Preheat the oven to 180°C (gas 4) and bake for 10 minutes.
16 The biscuit should rise a little and remain soft. Make sure you do not overcook the biscuit.
17 When cooked, remove from the oven. Cut the biscuit in two identical parts.
18 For an easier assembly operation, you can use an expandable frame Set the frame to the dimensions of one biscuit half.
19 Using a pastry scraper, scoop the crème au beurre. The amount of praliné used will vary according to the desired intensity.
20 Spread the crème au beurre into a thin, even layer.
21 Place the second biscuit half on top.
22 Gently press with your hands to make the layers more compact.
23 Leave in the fridge to set for a couple of hours.
24 Once the cream has set, remove the frame (slide the blade of a knife between the frame and the cake if necessary).
25 Using a serrated knife, trim the edges...
26 ... to create a perfectly neat rectangle.
27 Sprinkle the whole surface...
28 ... with icing sugar. Place in a nice serving dish and refrigerate until ready to serve.
The famous Boulevard des Pyrénées, a 1.8km-long avenue with a majestic view of the Pyrenees mountain range ; The National Museum of the Castle of Pau, birthplace and château of Henri IV : at once a veritable medieval fortress, a Renaissance palace and royal residence, it is one of France's most visited national museums ; The Pau Museum of Fine Arts, one of Aquitaine's biggest museums, is home to old and contemporary masterpieces from the 15th to 20th centuries, including a famous painting by Degas ; The birthplace and home of Bernadotte houses, a museum retracing the life and journey of Jean-Baptiste Bernadotte, who was Marshal of the French Empire before becoming King of Sweden and Norway ; The Pau-Gelos National Stud Farm, created in 1808 by Napoleon I in Gelos, just south of Pau, has draft, sport and blood stallions, notably regional thoroughbreds. One of the farm's distinctive features is a collection of 19th century horse-drawn carriages.

 Read more at: http://us.france.fr/en/discover/pau-0
Capital of the Béarn department in the Aquitaine region, Pau is an old royal city beautifully set between the mountains and the ocean, at the extreme southwest tip of France. It is heir to a rich tradition of tourism dating back to the 19th century, when it was a prestigious resort for aristocrats from around the world. City of Art and History, Pau has managed to preserve its heritage and boasts magnificent buildings scattered throughout its territory : the national stud farm, different palaces, villas, museums, and a castle. It is also a very green city, with more than 750 acres of green space, many rare and exotic species. An Inspiring Natural Environment Today Pau is a destination that is accessible to all. Located not far from the Basque and Landes coast and only 45 minutes from the Pyrenees and its ski resorts, the area is conducive to many sport and leisure activities : hiking, climbing, skiing, surfing, diving, sailing, golfing, spa relaxation... It is also surrounded by a wealth of quality vineyards, like the Jurançon. Do not miss The famous Boulevard des Pyrénées, a 1.8km-long avenue with a majestic view of the Pyrenees mountain range ; The National Museum of the Castle of Pau, birthplace and château of Henri IV : at once a veritable medieval fortress, a Renaissance palace and royal residence, it is one of France's most visited national museums ; The Pau Museum of Fine Arts, one of Aquitaine's biggest museums, is home to old and contemporary masterpieces from the 15th to 20th centuries, including a famous painting by Degas ; The birthplace and home of Bernadotte houses, a museum retracing the life and journey of Jean-Baptiste Bernadotte, who was Marshal of the French Empire before becoming King of Sweden and Norway ; The Pau-Gelos National Stud Farm, created in 1808 by Napoleon I in Gelos, just south of Pau, has draft, sport and blood stallions, notably regional thoroughbreds. One of the farm's distinctive features is a collection of 19th century horse-drawn carriages.

 Read more at: http://us.france.fr/en/discover/pau-0
Capital of the Béarn department in the Aquitaine region, Pau is an old royal city beautifully set between the mountains and the ocean, at the extreme southwest tip of France. It is heir to a rich tradition of tourism dating back to the 19th century, when it was a prestigious resort for aristocrats from around the world. City of Art and History, Pau has managed to preserve its heritage and boasts magnificent buildings scattered throughout its territory : the national stud farm, different palaces, villas, museums, and a castle. It is also a very green city, with more than 750 acres of green space, many rare and exotic species. An Inspiring Natural Environment Today Pau is a destination that is accessible to all. Located not far from the Basque and Landes coast and only 45 minutes from the Pyrenees and its ski resorts, the area is conducive to many sport and leisure activities : hiking, climbing, skiing, surfing, diving, sailing, golfing, spa relaxation... It is also surrounded by a wealth of quality vineyards, like the Jurançon. Do not miss The famous Boulevard des Pyrénées, a 1.8km-long avenue with a majestic view of the Pyrenees mountain range ; The National Museum of the Castle of Pau, birthplace and château of Henri IV : at once a veritable medieval fortress, a Renaissance palace and royal residence, it is one of France's most visited national museums ; The Pau Museum of Fine Arts, one of Aquitaine's biggest museums, is home to old and contemporary masterpieces from the 15th to 20th centuries, including a famous painting by Degas ; The birthplace and home of Bernadotte houses, a museum retracing the life and journey of Jean-Baptiste Bernadotte, who was Marshal of the French Empire before becoming King of Sweden and Norway ; The Pau-Gelos National Stud Farm, created in 1808 by Napoleon I in Gelos, just south of Pau, has draft, sport and blood stallions, notably regional thoroughbreds. One of the farm's distinctive features is a collection of 19th century horse-drawn carriages.

 Read more at: http://us.france.fr/en/discover/pau-0
Capital of the Béarn department in the Aquitaine region, Pau is an old royal city beautifully set between the mountains and the ocean, at the extreme southwest tip of France. It is heir to a rich tradition of tourism dating back to the 19th century, when it was a prestigious resort for aristocrats from around the world. City of Art and History, Pau has managed to preserve its heritage and boasts magnificent buildings scattered throughout its territory : the national stud farm, different palaces, villas, museums, and a castle. It is also a very green city, with more than 750 acres of green space, many rare and exotic species. An Inspiring Natural Environment Today Pau is a destination that is accessible to all. Located not far from the Basque and Landes coast and only 45 minutes from the Pyrenees and its ski resorts, the area is conducive to many sport and leisure activities : hiking, climbing, skiing, surfing, diving, sailing, golfing, spa relaxation... It is also surrounded by a wealth of quality vineyards, like the Jurançon. Do not miss The famous Boulevard des Pyrénées, a 1.8km-long avenue with a majestic view of the Pyrenees mountain range ; The National Museum of the Castle of Pau, birthplace and château of Henri IV : at once a veritable medieval fortress, a Renaissance palace and royal residence, it is one of France's most visited national museums ; The Pau Museum of Fine Arts, one of Aquitaine's biggest museums, is home to old and contemporary masterpieces from the 15th to 20th centuries, including a famous painting by Degas ; The birthplace and home of Bernadotte houses, a museum retracing the life and journey of Jean-Baptiste Bernadotte, who was Marshal of the French Empire before becoming King of Sweden and Norway ; The Pau-Gelos National Stud Farm, created in 1808 by Napoleon I in Gelos, just south of Pau, has draft, sport and blood stallions, notably regional thoroughbreds. One of the farm's distinctive features is a collection of 19th century horse-drawn carriages.

 Read more at: http://us.france.fr/en/discover/pau-0
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Wednesday, July 25, 2018

Wine and Food of the Tour de France 2018 Stage 17: Bagnères-de-Luchon to Saint-Lary-Soulan

Where are we?
Saint-Lary-Soulan: The local tourist site tells me that: Find in Saint-Lary the authentic Pyrenees village. Ideally located in the heart of Aure Valley with pleasant weather and sun, the village of Saint-Lary is also dominate by the ski resort which overlooks it at 830 meters. Pic Lumière cable car (built in 1957 and modernized since for our visitors) and Vignec cableway (only open in winter) allowed to reach to the slopes. In 2010, these two ski lifts allowed to expand the transport capacity to the slopes sixfold, and to decrease the sportsmen waiting time.
In accommodation terms, the essential of the housing provided is located in the village in small structures limited to less than 3 floors. Always animate, Saint-Lary Street and particularly its main street (the Vincent Mir Street, resort founder) propose a lot of shops, services, restaurants etc.
Located to less than 20km of Spain, Saint-Lary and the stone and half-timbered facades increase the village authenticity. People enjoy festive evenings which mix Iberian and French Southwest atmospheres.
LeTour specialties: Bigorre black pork (appellation AOC and AOP, its main centre is located in Vignec at the foot of the Col du Portet pass), garbure (meat and vegetable stew), cheese, gâteau à la broche (spit-baked cake), flocon pyrénéen (chocolate)




 

The stage:  This is quite an experimental stage for the Tour. Short, likely very fast and with a grid statrt. Apparently if I were a car racing fan I'd be very familiar with this grid start concept. But I'm not so LeTour can explain:




 A note on yesterday: Gilbert suffered a fractured patella in his crash. He finished the stage, but will not start today.
Hmm. . .



 
That was a bit, well, anti-climactic. Dropped instantly, Demare, who to my surprise survived yesterday's stage. He was likely to have company today as this short, fast stage would likely leave many off the back.
At the front almost instantly Kangert followed by Edet. They were chased by a large group: Martinez, Rolland, Geschke, G. Izagirre, Pellizotti, Yates, Soler, Valverde, Durasek, Alaphilippe, Majka, Mühlberger, Fraile, Vichot, De Gendt, Calmejane, Mollema, Herrada, Sicard, and Navarro. That group would split up fairly quickly.
The 7 Team Sky riders (Luke Rowe, who had expected to spend the day at the back, included) lead the peloton 1:15 back.



 
At the front of that chase group, Alaphilippe, who was very determined to hang onto the polka dot jersey. It has been a joy to watch him try.
Mechanical for Quintana. He would get a new wheel, slowly, from his teammate Amador. He would stop a second time as the team car came up to provide aid.

At the top of  Montée de Peyragudes Kangert followed by Alaphilippe, Durasek, Herrada, Majka, Soler, with the peloton at 3:25.
Not surprisingly, Alaphilippe and Durasek would catch Kangert on the descent.



 
35 kilometers to go and the trip had 1:14 over a chase group of 12 and 3:28 to the shrinking peloton, which for a change, was led by AG2R. They were trying hard to get Bardet away, but making little progress.
Thirty kilometers to go and the front trio had 51 seconds over the Valverde led chase group and 2:23 over the gc group.



On the downhill, a crash for Sagan, but with no cameras on him, there was little information. Information was very slow to come in, but eventually word that he was back riding. 
Up ahead, Alaphilippe sat up, his work collecting dots apparently done for the day. With 15 kilometers to go, Kangert was alone in the lead.



It was time for the attacks to start from the gc group: Quintana was making some progress.



Sky seemed unconcerned. Next up: Roglic. He was followed quickly by Froome. Pulling the peloton behind, Dumoulin with Thomas on his wheel. He would close that gap.
Ahead, Quintana had reached his teammate Valverde.
There were nine riders left in the yellow jersey group: Thomas, Froome, Bernal, Poels (Sky), Roglic, Kruijswijk (Jumbo), Bardet (AG2R), Dumoulin (Sunweb) and Landa (Movistar).



 
At the front, with under nine kilometers to go, Kangert looked like he was truly struggling. Indeed, he would be caught and passed by Quintana and Majka.  
Eight kilometers to go and the duo had 1:05 over the yellow jersey group with Dan Martin in between. 



As they continued to climb, at just over six kilometers to go, Quintana would drop Majka. 
Behind, Bardet dropped from the yellow jersey group. 



 
Attack by Roglic, shadowed by Thomas. Not looking great behind was Froome.  
Finally, an attack from Dumoulin and he was followed by Thomas. Froome was gapped, but had Bernal to help him.



 
Ahead, with less than a kilometer to go, it looked good for a stage win for Quintana. Indeed, he would hold on. Great day for him.
Second the Martin and a very impressive third, with a time bonus for Thomas.



 
Stage:



GC:  
The wine: Ebellium Garnacha 2014
From CopakeWineWorks

Since the riders did it yesterday on their bikes, dipping a toe into Spain for this earthy and fruity wine. Is this a wine I will remember years from now? Probably not. Is it affordable, easy to drink and perfect for this stage of the race? Yes.

 Garnacha, by the way, is simply the Spanish word for Grenache.  

From the producer: Bodegas Sierra de Guara, a family owned winery, sits atop of the de Guara plateau in Aragon, Spain, west of Barcelona and east of Pampalona. The Pyreneese mountains, just to the north, help provide the plateau with it time-honored and unique climate, soil and slope which are ideal for cultivating wine grapes.

 The food: Garbure, from Food52
Serves: 6 to 8
  • 2 cups dried white beans
  • 2 pounds smoked ham hock
  • 1/4 cup rendered duck fat, or extra-virgin olive oil, or unsalted butter (4 tablespoons)
  • 6 carrots, halved crosswise and cut into 1 1/2-inch (4-centimeter) sticks
  • 5 leeks, white and pale green parts, coarsely chopped
  • 4 onions, quartered
  • 5 garlic cloves, halved
  • 1 medium Savoy cabbage, cut into 8 wedges
  • Fine sea salt and freshly ground black pepper
  • 1 pig's tail, optional
  • 6 small to medium russet potatoes
  1. Put the beans in a medium bowl and add enough cold water to cover them by at least 2 inches (5 centimeters). Let soak overnight in a cool place. In a separate bowl, cover the ham hock with water and let soak overnight in the refrigerator.
  2. The next day, heat the duck fat in a very large pot, over medium heat. Add the carrots, leeks, onions, garlic, and cabbage and cook until slightly softened, 3 to 4 minutes. Season with salt and pepper. Drain the ham hock and add to the pot, along with the pig’s tail, if using. Cover with water and bring to a low boil, then cover, lower the heat, and simmer until the ham hock meat is very tender, about 3 hours.
  3. Drain the beans and add to the pot, along with the potatoes. Simmer until the beans and potatoes are cooked and tender, about 1 hour longer. Transfer the ham hock and pig’s tail, if you have it, to a cutting board. Remove the meat, discarding the skin and bones. Shred the meat into the soup and serve.
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Tuesday, July 24, 2018

Wine and Food of the Tour de France 2018: Stage 16: Carcassonne to Bagnères-de-Luchon

Where are we?
Bagnères-de-Luchon: The regional tourist site tells me that:
The theme of water will be omnipresent throughout your trip to Luchon, with its central Pyrenees location. Water from snow, water from the streams coursing down the mountainside, water from thermal baths renowned since Antiquity and water from Luchon’s Fitness and Well-being Centre, which offers you a guaranteed relaxation experience. Luchon sees the world in blue, the colour of its waters, which will not fail to enchant visitors to this small and pretty spa and sporting town.
Luchon, an authentic mountain town in the Pyrenees at the southern most point of the Haute-Garonne Department, stands at the heart of a majestic mountain setting, where the Pyrenees work their magic. It is surrounded by the mountain range’s 13 most famous peaks, including Aneto, which ist he highest peak in the Pyrenees (3,404m). This lively holiday destination attracts hikers, spa-goers, skiers, white water sports enthusiasts, mountain-bikers and bicycle tourists throughout the year.
Luchon was already renowned for its baths in the Gallo-Roman period and became a very popular destination among high society from the 18th century onwards. The town has played host to a long list of distinguished guests, ranging from Richelieu to Napoleon III, and including Alexandre Dumas, Gustave Flaubert and Sacha Guitry, the famous French actor.
The thermal baths are a must, with their ultra-modern fitness and well-being centre. Their main attraction is the vaporarium, a huge natural steam bath, the only one of its kind in Europe!
Luchon's vaporarium consists of a network of underground galleries, which were developed at the end of the 1960s and renovated in 2010. The thermal water comes from the depths of the mountains, filtering through the rock walls and releasing steam at a temperature of between 38°C and 40°C. The galleries lead to a warm thermal water pool where the temperature 30°C.
LeTour specialties:  water, Pyrenean gastronomy, Peteram (dish made with mutton guts), Pistachio (cassoulet variant), spit cake (family holiday cake), Oo organic trout, Dardenne chocolates (artisans since 1897), Abellio handmade soap.





The stage:  The Pyrenees! Some early drama as the race is due to a due to a farmer protest, who used hay bails to block the road. Police use of pepper spray added to the incident as numerous riders had to seek treatment:









And then, a new break: Barguil, Alaphilippe, Impey, Politt, Bernard, Muhlberger, Molard and Valgren. Alaphilippe is clearly determined to keep the polka dot jersey. They would however be reabsorbed by the peloton.
At the top of the côte de Pamier, another very large breakaway group. That group also would not stay away. DNF: Tim De Clercq. Already off the back:
Kristoff and Démare. It is going to be a difficult few days for the sprinters.
100 kilometers to go and another large escape group. This time, 44 riders. Maybe they would finally let them go?
105 kilometers to go and they had over 4 minutes over the main peloton. Plus, they had been joined by a few chasers, making it a group of 47. The riders are:
Simon Clarke (EF Education First), Silvan Dillier, Matthias Fränk and Pierre Latour (AG2R-La Mondiale), Simon Geschke, Soren Kragh and Edward Theuns (Team Sunweb), Warren Barguil, Maxime Bouet, Romain Hardy, Amäel Moinard and Laurent Pichon (Fortuneo-Samsic), Gorka Izagirre, Ion Izagirre and Domenico Pozzovivo (Bahrain-Merida), Adam Yates and Matthew Hayman (Mitchelton-Scott), Andrey Amador, Daniele Bennati and Marc Soler (Movistar Team), Damiano Caruso, Greg van Avermaet and Tejay Van Garderen (BMC Racing Team), Kristijan Durasek (UAE Team Emirates), Julian Alaphilippe and Philippe Gilbert (Quick-Step Floors), Marcus Burghardt and Gregor Mühlberger (Bora-Hansgrohe), Magnus Cort and Michael Valgren (Astana), Edvald Boasson Hagen, Tom-Jelte Slagter and Julien Vermote (Team Dimension Data), Nils Politt (Katusha-Alpecin), Rudy Molard (Groupama-FDJ), Robert Gesink (LottoNL-Jumbo), Jelle Vanendert (Lotto-Soudal), Thomas Boudat (Direct Energie), Bauke Mollema, Julien Bernand, Koek de Kort and Jasper Stuyven (Trek-Segafredo), Christophe Laporte, Nicolas Edet and Dani Navarro (Cofidis), Marco Minaard and Guillaume Martin (Wanty-Groupe Gobert).



 
The first to attack out of that break: Gilbert at around 68 kilometers to go.
Meanwhile, way behind:



63 kilometers to go and Gilbert had one minute over the chase. Jumping from the break behind him, Alaphilippe for more polka dot jersey points. Crash and over the wall for Gilbert, with about 58 kilometers to go. That was scary to see. Wow: he would give a thumbs up to the tv camera, get back on his bike and continue on.



Back on the road, Caruso and Gesink were in the lead up the col de Menté. Behind, small groups were forming. Coming up, with company, to take the kom points was Alaphilippe. I will admit that his polka dot jersey quest has been a Tour highlight for me.
Word that at the finish, a storm had moved away. But would the roads dry before the riders arrived?



Twenty seven kilometers to go and there were 17 in the lead: Matthias Fränk, Pierre Latour (Ag2r La Mondiale), Warren Barguil (Fortuneo - Samsic), Robert Gesink (LottoNL - Jumbo), Damiano Caruso (BMC Racing Team), Pierre Latour (Ag2r La Mondiale), Gorka Izagirre, Domenico Pozzovivo (Bahrain - Merida), Adam Yates (Mitchelton - Scott), Andrey Amador, Marc Soler (Movistar Team), Julian Alaphilippe (Quick-Step Floors), Gregor Mühlberger (Bora - Hansgrohe), Michael Valgren (Astana Pro Team), Rudy Molard (Groupama - FDJ), Jelle Vanendert (Lotto - Soudal), Bauke Mollema (Trek - Segafredo), Guillaume Martin (Wanty - Groupe Gobert).
Way back, Demare was apparently 31 minutes behind.
Fifteen kilometers to go and the main peloton was 11 minutes back.
With the descent to the finish, the riders would need to get some distance from Alaphilippe. Attacking as they neared the summit: Yates.


Chasing was Alaphilippe. He was within 20 seconds at the top of the climb.
Behind, no reaction from Sky as Fuglsang attacked.
Yates crashed, was back up riding quickly, but was passed by Alaphilippe. Five kilometers to go and Alaphilppe had a small gap. His frequent looks back were making me very anxious.
Coming across to Yates, Gorka Izaguirre.
Great ride from Alaphilippe to tale the stage.
Once again, we would wait a long while for the peloton.


Meanwhile, behind, the main gc contenders would come down together, under the escort of Sky.




Rank Rider

Times Gap

1 GERAINT THOMAS

68h 12' 01'' -

2 CHRIS FROOME

68h 13' 40'' + 00h 01' 39''

3 TOM DUMOULIN

68h 13' 51'' + 00h 01' 50''

4 PRIMOŽ ROGLIC

68h 14' 39'' + 00h 02' 38''

5 ROMAIN BARDET

68h 15' 22'' + 00h 03' 21''

6 MIKEL LANDA MEANA

68h 15' 43'' + 00h 03' 42''

7 STEVEN KRUIJSWIJK

68h 15' 58'' + 00h 03' 57''

8 NAIRO QUINTANA

68h 16' 24'' + 00h 04' 23''

9 JAKOB FUGLSANG

68h 18' 15'' + 00h 06' 14''

10 DANIEL MARTIN

68h 18' 55'' + 00h 06' 54''





The wine:  Les Foulards Rouges Glaneurs 2016
From CopakeWineWorks
"Glaneurs" is made from Jean-François Nicq's plot of 40 year old vines planted in the foothills of the eastern Pyrénées. 100% Grenache on granite, vinified in carbonic maceration for four weeks in three-year old oak barrels, then bottled at the end of spring with no added SO2.
Food: Peteram from LeTour
Peteram is a recipe made of mutton tripe typical of the Luchon region.
After carefully washing them with water and vinegar, briefly fry the tripe and mutton feet as well as a calf ruffle for 4 to 5 minutes and cut them in small pieces. Briefly fry onions and carrots in lard. In a pressure cooker, put two ham bones, the tripe, the ruffle, the feet, onions and carrots. Cover with water, add lots of pepper, spice with thyme, parsley and cloves. Cook for two hours and add potatoes. Cook again for an hour.
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