The 181.5km route from Blagnac to Rodez looks to start gently enough however once the sprint point is passed, the profile goes from lumpy to more zig-zaggy which should keep things interesting. The French will be fired up after two victories in a row. Tony Gallopin’s name has been mentioned for this stage, as has Lilian Calmejane’s, but perhaps we should skip national pride and stick with the initial prediction for the stage: Greg van Avermaet, who won in Rodez in 2015. If this happens, we might finally get Mah Nà Mah Nà from TrollDJ.
According to French Entree, the Aveyron is the biggest meat producer in the south of France, with veau de l’Aveyron being a particular specialty. The breeds used in the production of this veal are Limousin and Blonde d’Aquitaine, and the calves graze on outdoor pasture. Hopefully this means we will see some this stage.
The Tour website tells me that the folk in these parts are partial to a bit of cheese soup. Cheese soup! Why not, when there are some good regional cheeses to be had.
Tradition has it in the Aveyron that this soup is taken to newly wed couples in their bedroom. On this occasion it is cooked in a chamber pot reserved for them that has an eye painted in the bottom!
This recipe uses either Lagioule or Cantal cheese, but I think substituting a tomme is just fine. Perhaps don’t cook it in a chamber pot? You might need to use your powers of interpretation a bit with the recipe… or find somewhere that sells it in a jar.