We have 214.5km of Pyrénéan climbing ahead of us! Will we see the French riders battle it out, or will they save their legs for tomorrow’s Bastille Day stage? ¿Por que no lo dos?
We are really in cassoulet country – think duck and goose confit, with beans and pork sausages, however there is a tradition of raising veal in these parts. The race guide tells me that the Lauragais veal is a specialty of the Haute-Garonne. The breeds used for producing this meat are the Limousin, Blonde d’Aquitaine, Montbéliarde and French Brown.
Image: Le Veau Fermier du Lauragais
The veal farmers have helpfully collected some recipes for their produce. If you feel the Tour Snacks to date have been wreaking havoc on your cholesterol levels, we are in a region famed for its beans, so something beany might offset some of the excesses. I’m not exactly sure that this garbure is the answer, but it sounds mighty appealing.