The general tone of the twitter commentary after yesterday’s stage seemed to be “all over, nothing more to see here, two weeks of Sky steamrolling into Paris”. Apart from the fact that we’ll still enjoy cow spotting, Troll DJ-ing and general banter, this would be dull. Race organisers are obviously keen to dispel these thoughts:
This pair was first and second on day one in the high mountains and they are the dominant duo of the peloton but it need not translate to a repeat scenario in stage nine.
They seem careful to contain the statement to predictions for stage nine, though, not Paris!
This stage is still in the Pyrenees, but it is by no means a replica of stage eight. There are five categorised climbs in this 168.5km stage, and an approximately 30km descent into the finish. None of the climbs are HC, but the first is Cat 2 and the remaining four are Cat 1. Will Quintana have another crack at the peaks, knowing that the rest day and some rolling stages follow? How will BMC, the Shack and Saxo-Bank react to the losses their leaders suffered in stage eight? Will we get more gurning from Tommy V, or will he keep some facial contortions in the bank for Ventoux?
To the cows, and this was an obvious gimme. The Aure et Saint-Girons is indigenous to the region but – and this is key – as we’ve noted before it is severely endangered. Extra bonus points for spotting one, then. Here’s what to look for:
Image: La Casta
The above image is from a restaurant website, which has a lovely piece on the history of the breed (use Google translate if, like me, your French is limited to “deux bières, s’il vous plaît” or you just enjoy the eccentric poetry of computer translations).
Pending more lucky days, the proud, the great horned cow and graceful, is the Pyrenean mountain pasture ringing his cowbell, chestnut on the Blue Mountains. It can not long be satisfied with castles in Spain.
As we’ve mentioned before, the local cow’s milk cheese is Bethmale but it’s unlikely you’ll be able to track some down. I know it’s cold in the southern hemisphere right now and I wouldn’t be at all judgemental if you decided to go with another specialty of the region – confit. You don’t have to stick to duck or goose for confit (although I’m sceptical when I see things like “confit tomato” on menus, marked with V for vegetarian). Why not try confit beef?
There’s always a slight chance that we’ll spot the rare Lourdais in these parts… will this be our lucky Tour?