When I can, I drink the local wine and eat the regional cusine of each stage, whether I'm in France or not.
Last year I posted an entire tour menu:
This year I'm building a house and leaving for a bike trip in Canada soon, but I'll post a few. Here's a starter:
Monaco is really close to Italy. Anyone who cooks, serves, or for
that matter, does any kind of work there is Italian. If we were in
Monaco we'd be crazy to eat some faux French thing when there is
perfectly good Italian food available.
I like this quote:
“Monoco has, so far as I know, added nothing to the Riviera repertoire, in spite of the fact that a couple of not very exceptional soups bear the name of Monaco…
At least Monte Carlo has several rather good restaurants.”
The Food of France
Waverly Root, 1958
STAGE 2 Momaco -Brignoles:
Now this stage is one I can get excited about. We try to go to a small town just north of Brignoles every fall They race right around the Lac de Carces, one of our favorite routes.
I'll serve this with a Rose' from Chateau Miraval, a winery just north of the finish line, Brad and Angelina rent the Chateau there, and they closed the tasting room but they still sell the wine. Their kids go to a school in Brignoles, right on the finish line. Look for Cavandish to win in a sprint.
Here's what we're cooking, an English and a French version:
Bundles of Rabbit Brignolaise
Lapins en Paquests Brigonles
3 tablespoons olive oil
salt and pepper
Cut up the rabbit, and free the leg tendons if the butcher has not already done so. Wrap each piece around with strips of bacon, tucking a sliver of garlic into each.
Separately, peel, seed, and crush the tomatoes. Put them into a skillet with 3 tablespoons of olive oil, salt, and pepper. Cook over medium heat until the tomatoes are about half done, then transfer them, with their juices, to a baking dish. Place the rabbit bundles on top and bake, covered, at 350° for 30 minutes, then lower the heat to 325° and bake for another 30 minutes, uncovering the disch fro the last 10 minutes of cooking.
The Wonderful Food of Provence
Jean Noël escudier and Peta J. Fuller
Ballotins de lapin brignolais
1 lapin de 1,5 kg
autant de bardes de lard que de morceaux de lapin
4 gousses d'ail
1 kg de tomates
3 c. à soupe d'huile d'olive
quelques brins de romarin
Sur chaque barde de lard, étaler 3 brins de romarin, 3 lamelles d'ail,
et un morceau de lapin.
Ficelez chaque barde en formant un petit paquet.
Faites revenir dans de l'huile chaude les tomates pelées et épépinées.
A mi-cuisson, salez, poivrez, et versez-les dans un plat à gratin
assez profond. Posez dessus tous les ballotins de lapin.
Cuire 45 mn à four moyen.
Servez avec des pommes de terre rôties ou des haricots verts.
Informations complémentaires :
Pour 6 personnes
20 mn de préparation
1 heure de cuisson