Stage 21: Evry > Paris Champs-Elysées

It’s the final stage. The procession into Paris. Clinking champagne glasses for our jersey wearers and, no doubt, for Jens Voigt as he says goodbye to this race. All that  remains in doubt is who will take the final stage victory and who will still be watching to see it happen live. You see, last year’s “dusk” finish was such a success, they’ve decided to do it again. Coverage here doesn’t start until 11.00pm AEST and even the earliest estimated finish time would have us hitting our pillows after 3.00am. TrollDJ has been collecting votes for our favourite clips to play tonight, but I don’t think even that is going to keep me awake beyond midnight, despite how lovely it will be to see Péraud and Pinot flanking Nibali on the podium.

Nor is there a prospect of vaches riches to keep us tuned in. We’re in a region where, according to the Tourist Attractions page on the official website, the economy is based on “pharmaceutical products, office machines, computers, research” and a local speciality is “lark pâté”.  Maybe its Sherliggett’s frequent references to the Ministry of Silly Faces, but I just can’t take stop sniggering at the lark pâté.

HolyCowOpera

 Image: Paris Daily Photo

Ile de France is not a complete vaches-lovers desert, it’s just that we are more likely to taste them than see them. Grab yourself a bit of creamy soft cheese to go with your champagne; either some Brie de Meaux or Coulommiers will be perfect to represent the region. M Vache has picked up hanger steak but has voted against Café de Paris butter and is instead going back to Gascony with a recipe that includes bone marrow, veal stock and butter. We are seeing out this race in vache-tastic style!

Stage 20: Bergerac > Perigueux

It’s the Race of Truth and it could be quite the unpalatable truth given that Valverde could well out-race at least one of his rivals for the podium. Hopefully the home crowd will give Pinot just the lift he needs to ride the time trial of his life. At least Nibali seems secure in the yellow jersey, unless he has a catastrophic crash or decides to try his luck on a penny farthing. I shall be spending most of the stage wishing Fabs was still in the race. I’m also hoping that Astana have returned to the shiny skin suits of 2011.

As far as cows go, we’re in the Dorgogne and cowrespondent Geert (who calls these parts his second home) assures me that there are vaches to be seen.

 

We are fairly close to the birthplace of the Bazadais, a breed that was developed to work in the vineyards around Bordeaux. No wonder it goes so well with wine! It’s also a good choice for tonight, as I’m sure “strong calves” are key to TT success. Naturally, it is the choice for a steak with bordelaise sauce, which I remember fondly from our stay in the region last year. [If your browser is as tricksy as mine, you might need to refresh to get it to play nice with Instagram.]

 

Of course, we might also see some Limousin, which gives me the opportunity to post one of my favourite photos, from DiscoverVin.

Limousin near Limoges from DiscoverVin

 

What are we eating? Well, we’re a stage behind, having decided that a Saturday would be better to whip the recipe DiscoverVin suggested for Stage 19 – a slow-cooked dish of beef cheeks in red wine. It’ll be too late for you to do the same, but if you have a truffle on hand we’re certainly in the right place for that!

Stage 19: Maubourguet Pays du Val d’Adour > Bergerac

The end is in sight. We’ve turned north and are heading towards Paris. There’s just this fairly flat 208.5km and the time trial tomorrow before the final stage into Paris. There are points on offer for the climb of the Côte de Monbazillac but it’s only a Cat 4, so Majka’s coronation as King of the Mountains will happen as long as he makes it to Paris. Sagan has control over the green jersey, but is yet to cross the finish line first in it so that might motivate him tonight.

The really big question, though, is “Have we seen enough cows to warrant Cows with Guns?”.  I’m hoping that we have, but we are running out of time to add some more to the showreel if the compilation is looking a bit thin. Perhaps tonight will help.

We start in the region of the Blonde d’Aquitaine and finish close to Limousin territory. These are the third- and second-most popular breeds in France respectively, after the Charolais. Let’s hope France TV gives Sherliggett a break from enthusing about aerials and mines and gives them some lovely cattle to wax lyrical over.

1024px-Blonde_Aquitaine

Blonde d’Aquitaine

Image: Myrabella

Limousin

Limousin

Image: jacme31

Despite the fact that our two local breeds are beef cattle, it’s duck and pig that feature more heavily in the cuisine of the region (not that there’s anything wrong with that). I was tossing up with suggesting steak tartare to round off the week, but that’s not going to warm anybody’s cockles. This dish – Boeuf Cyrano – comes from Tarn, which is 150km east of our route today, but it stipulates prunes from Agen, a mere 24 km from Feugarolles. I’m confident that most of you keep a “tin of mousse de foie gras” in the pantry and you’ll have prunes left over from Gaté’s tart last night, so you should be able to whip this up in time for dinner. Ooh la la!

Stage 18: Pau > Hautacam

Another climbing stage today and another HC summit finish! What more could we ask for? Well, *ahem* vaches, that’s what. Don’t be distracted by the fact that the first marker on the stage profile is Nay, or that Peter Warren has tweeted pictures of moutons, we are climbing Tourmooooolet, goddammit, and we know there are cows in these parts.

Holly's cows 2Image: Agrifoglio

If we catch a glimpse of a local breed today, it will be the Gascon.

1024px-Gasconnes_Antignac_(11)Image: Père Igor

This is a hardy mountain breed that is well adapted to the harsh Pyrenean environment. They usually spend winters in the lowlands, but are found in the highlands during summer. Let’s hope the local farmers let them out to play. Béarnaise sauce is a speciality of the region – ignore the advice to spoon it over poached eggs or roasted fish. A steak is obviously the way to go.

Who to watch? Nibali will no doubt be up there, and – if he keeps his full-pois promise, Majka will want to show off the kit. Doubtless Valverde will give us a chance to hiss and Nico Roche will allow the Ps another chance to reminisce. I’ll be looking out for the French Siamese twins…

 

 

Stage 17: Saint-Gaudens > Pla d’Adet

From the longest stage of the tour we go straight to the shortest. Short (124.5km) but with four sharp climbs. First off there’s the Cat 1 Col du Portillon which starts about 18km after the sprint points for the stage will have been decided. This most likely gives the fast men no incentive to do anything other than get together in a gruppetto, make the calculations, and do what they have to do to survive. Following the Pordillon, there’s the Col de Peyresourde, the Col de Val Louron-Azet and then the HC finish at Saint-Lary Pla d’Adet. Last time the race climbed the Col de Peyresourde, Valverde won the stage. Hmmmm. I hope Troll DJ has “History Never Repeats” lined up for tonight. Majka took the points jersey after yesterday’s stage and I’d enjoy seeing the dots cross the line on a summit finish in first place, so there’s my tip.

To the cows!

This gives me hope:

 

As does this:

 

Upward curving horns? Tick. Pyrenees? Tick. Creamy white? Tick. Could this be a Lourdais? We’re in the right place…

What are we eating? With M Vache away, I paid homage to Ji Cheng with some Chinese takeaway. Probably not regionally appropriate, but for the first time ever it’s at least linked to the race in some way. The specialities of the region, according to the official website, are porky and as we’ve found in past years, a lot of the cheese of the Pyrenees is made of sheep and/or goats milk. Follow Rusty’s lead from last night and get stuck into some Tomme.

Stage 15: Tallard > Nîmes

A long transitional stage the day before a rest day? Hmmmm, I’m already starting to nod off… What we can expect from today is an ulimately-doomed breakaway and a sprint finish. I’m hoping Sagan gets over the line first as I’m getting twitchy about a stage-victory-less green jersey winner.

Sadly, my tip-of-evil for yesterday’s stage failed to have the desired effect; Valverde remains in second position overall. Nibali has continued to extend his lead and will no doubt be looking to stay safe, maintain his advantage and conserve energy as much as possible. Yesterday’s stage winner, Majka, has the same number of KoM points as Rodriguez, who retains the polka dot jersey. With no points on offer today, we can enjoy the colour coordination until at least Wednesday.

The last couple of stages have been tough going for vache fans. We’ve made do with Taste le Tour cattle and bison but I do have a positive feeling about today. I’m sure my sighting of a gorgeous Highland bull this morning was a good omen. We probably won’t spot any of those – we are in Camargue country!

Stage 6Image: M Vache

Last year some of these cattle featured in the stage from Aix-en-Provence to Montpelier, and in 2012 Paul Sherwen gave us a positive ID of a group in the stage from Saint-Paul-Trois-Châteaux to Le Cap d’Agde. What to eat? Well, you really can’t go past the Gardiane la Camargue, which is also known as Gardiane le Taureau as it’s traditionally meat from the bull that is used. This stew is perfect for a winter’s night! Follow with any leftover alpine cheeses as when we return after the rest day it’s the Pyrenees.

 

 

Stage 14: Grenoble > Risoul

A fabulous mountain stage is ahead of us tonight. We can look forward to three big climbs over the 177km route and an early (8:30pm AEST) start to the broadcast. First, there’s the Cat 1 Col de Lautaret, then the HC Col d’Izoard and the finish is at the ski station at Risoul, another Cat 1 climb. Nibali is looking really strong, but I’d like to see Mooooooollema have a crack tonight. I have demonstrated my complete lack of tipping ability (sorry, Richie!) , so in the interests of using my Kiss of Death for good and not evil, I’m going to tip Valverde for the stage tonight.

On to the cows!
risoul-fermechagne-913-5556

 

Chagne Farm

I have no idea what breed of cattle they keep at La Ferme de Chagne, or what types of fromage de vache they make from the milk, but I think this is the most excited I’ve been when researching cattle of Le Tour:

Every Tuesday at 5.30 pm.
Visit the Chagne Farm  in Risoul Village and
help milk the cows.

Meet up at the farm at 5.30 pm :, 3€ per person.
1 litre of milk offered per family.

Risoul Tourism

I want to be there now. Well, on Tuesday at 5.30, to be precise…

More breed-specifically, we are near Villard-de-Lans territory, which means our cheese is the Bleu du Vercors-Sassenage. The people of the region take their cheese very seriously and dress up for their get-togethers to celebrate their produce. They’re not too serious for a cute logo, though…

Screen Shot 2014-07-18 at 7.27.41 pm

 

Have a look at this page for a description of the cheese-making process (in French), as well as pictures.

 

Stage 13: Saint-Etienne > Chamrousse

Stage 13 contains the first HC climb of this year’s Tour de France, with the ascent to the finish at Chamrousse. Although the stage profile looks relatively passive for the first 134km with “only” a Cat 3 climb at the 24th kilometre, we could hear the phrase “false flat” fairly frequently. The second climb, the Col de Palaquit, starts at around the 138km mark and has some challenging 10+% sections. This climb hasn’t featured in the Tour before, which always makes me happy as it means no tedious comparisons to certain performances by certain past riders. There’s a descent into Grenoble, and then the climb to Chamrousse. Let’s see what Richie Porte can do tonight!

As far as vache-spotting goes, we could see some more Montbéliarde – in fact, I know we will. Last night’s Gaté preview primed us for the Taste le Tour segment featuring this breed. 

IMG_4324

Image: Injera

There is also a mystery beast that seems to come from this region. I can find nothing about it beyond a mention on the Isère Specialities page under “Livestock”, so I’d go ahead and identify any breed you don’t recognise as Chambarans.

Maybe the lucky bovines of Ferme des 13 fontaines are Chambarans cattle?

Have you ever heard of cows listening to the radio? Well, they do just that at the ‘ferme des 13 fontaines’ in Brézins! It is an ultra-modern educational farm where the cows decide when they are ready to be milked while having a snack. Stress? They do not know the meaning of the word and there is nothing they enjoy more than parading in front of the many visitors who go to this unusual milk farm. Would you like to find other milk producers ?

vache-brézins

Tourisme Bievrevalloire

What to eat? Well, Saint Marcellin is the local cheese we’re looking at today and by “looking at” I mean there was a tour group six deep outside my favourite cheese shop at the market, so I wasn’t even able to see if there was any available. A pity, because I do enjoy this cheese.

St. Marcellin is a delicate little cheese that requires protection from the world—so much so that it arrives at your home in a tiny terra cotta crock, sheltered from the bumps and bruises of commercial life. And for good reason, too. The rind of this cheese is almost non-existent at room temperature, and once warmed, even the gentlest prod of a cracker causes it to burst forth a fountain of sensuously unctuous cream.

Stephanie Stiavetti

Unctuous!

Gabriel Gaté uses this cheese, along with some crème fraiche and a terch of berter for tonight’s recipe, a zucchini flan.

If you are in need of a stage-appropriate winter warmer, reach for some Chartreuse. You won’t be sorry, unless you don’t like Chartreuse…

Stage 12: Bourg-en-Bresse > Saint-Etienne

Assuming that Talansky makes a start today, the peloton is at 179 riders. Nibali is looking comfortable in yellow, with Rodriguez rocking the red-knicks-polka-dots combo and Sagan holding on to the green. Richie Porte starts today in second place and Valverde is in third. This 185.5km stage takes us through the Beaujolais mountains with four categorised climbs, but it’s feeling distinctly Glühwein in these parts. Is this a sign? Will Marcel Kittel bring it home for the cattle? Will we even see what’s happening at the front of the race or will we get the derrière of the peloton again tonight?

The cow forecast should be looking fairly rosy. We are approaching Charolais country and Beth noted these blond beasts at the top of the second climb.

stuckinoregon_2014-Jul-17Sure, it’s possible that they’re sheep… but let’s go with cows.

We might even catch a glimpse of the Ferrandaise. This is not the first time we’ve tried and we haven’t been successful in the past, but perhaps we will be lucky this time.

Ferrandaise16

Image: Jean Colas

In 2011 we discovered that the breed was endangered, having dwindled from an early 20th century population of over 70,000 to a mere 700 or so but last year we found signs that its popularity – or, at least, its marketability – might be increasing. According to the folk at EuReCa, it is trending upwards!

What should we be eating and drinking tonight? Anything to stay warm and awake. I heartily recommend a chipotle hot chocolate but it’s  neither geographically appropriate nor a good food match. Same can be said for glühwein, I guess…  It’s probably to late to hit the cheesemonger for a Bleu de Bresse, but clearly this is the cheese pick for tonight. If you have any “rich and buttery” blue cheese, you are in the ballpark.

 

Stage 11: Besançon > Oyonnax

We have a rest day under our belts and a 187.5km stage to shake off any cobwebs. Unfortunately my computer has decided that one day isn’t enough of a break and it’s giving me grief, so in short:

  • Cow-themed rider picks of the day are The Cow that Won’t Quit, Simon (Simmental) Gerrans and Tom (the butcher) Slagter
  • The cow to watch is the Montbéliarde
  • Cheese of the stage is the Comté

699px-Vache_montbéliarde_jurassienne_têteImage: PRA