Eymet: Eymet is in the Perigord region of the south-west Dordogne, about 20 km south of Bergerac. The town in its current form dates from 1270, founded by Alphonse de Poitiers.
The town has a layout that is very typical of the other bastide towns in the region, with an open central square and a surrounding grid of straight roads.
Specialities: Foie gras, pâté, Galant d'Eymet (hazelnut cake)
Pau: Here we are in the Pyrenees. A stage city for the 69th time. From Michelin: 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.
Specialities: Garbure (meat and cabbage stew), poule au pot (chicken stew), honey, coucougnettes du Vert Galant (almond, raspberry and chocolate sweets), Verdier chocolates, Francis Miot jams, “Russe” (almond and praline cream cake)
The stage: Christian Prudhomme's comment
The Tour gets closer to its Pyrenean base but mountain specialists will still be preserving their energy. Going through the areas of Les Landes and Gers, the command of the pack will probably be left to the teams of sprinters. The escapees having made the effort to take off will, why not, have the opportunity to make a prayer at the Notre-Dame-des-Cyclistes Chapel, situated in Labastide-d'Armagnac.
Live: Predicted to be another quiet day today. Our break of the day: Marcato, Bodnar and Backaert. With 130 kilometers to go, they had about 2:30.
At least the sunrise out my back window was pretty.
NBCSN has taken the opportunity to show Andre Greipel's Go Gorilla video. I admit it, I kind of love his videos.
— Le Tour de France (@LeTour) July 12, 2017
Crash at the feed zone. Looked like perhaps a bidon in someone's wheel, Cataldo and Degenkolb involved. Cataldo looks to have perhaps broken his wrist and would abandon.
Field art update:
Why all the helicopter shots of clocks this year? Because it's the theme chose by the FNSEA, the French farmers union, for this year's Tour pic.twitter.com/uvHH8eR8qO— the Inner Ring (@inrng) July 12, 2017
Like this one:
ANIMATED TRACTOR HOURGLASS!!!!! pic.twitter.com/pKlcqQR7C0— nyvelocity (@nyvelocity) July 12, 2017
Field sprint won by Kristoff and another small crash, with Bardet held up.
Another crash for Contador:
#ICYMI: @albertocontador chute à 22 km de l'arrivée / Contador crashed with 22 km to go #TDF2017 pic.twitter.com/o23DFs2fjF— Le Tour de France (@LeTour) July 12, 2017
Bodnar would end up alone in front:
Two kilometers and ten seconds. He would be overtaken in the last kilometer. Another bunch sprint, another Kittel win.
Wine: Lassolle Le Blanc Qui Tente
From Copake Wine
RawWine tells me that: Lassolle is a small 8ha estate in south west france; between the sauternes and the graves vineyards in bordeaux. Stephanie's vineyards are made up of old vines; some of them over 100 years old. The domaine is driven biodynamically since 2004; certified demeter from 2014.
Low yields on a typical south west france terroir (petites graves rouges) command longer ageing and maturing but the will to make thirst quenching terroir wines without added sulfites allows stephanie to let 2 different style of wines and winemaking live alongside each other in her winery.
Food: Petit Basque Cheese
From Janet Fletcher in The San Francisco Chronicle:
"The cheese debuted only in 1997, created by the French dairy giant Lactalis, and its enormous success -- most cheese counters stock it -- testifies to its broad appeal. Lactalis exports about 400,000 pounds a year of P'tit Basque, half of that to the United States. . . .
As its name implies, P'tit Basque is a diminutive cheese, much smaller than most wheels of aged sheep's milk cheese. The petite cylinder stands about 3 inches tall and weighs about 1 1/4 pounds. It's made with pasteurized sheep's milk and aged about 70 days, whereas Manchego, weighing perhaps 6 pounds, might be aged six months or longer."