Fans of Food, France and Cycling are again in for a treat: La Musette, is back for three nights in July.

Like last year, we will be offering multi-course, prix fixe meals and big-screen viewing of Le Tour de France. Each evening, the dishes, cheeses and wines will be inspired by the regions along the route of this year's Tour. It's a great way to enjoy two Portland favorites: cycling and and dining.

Even if you're not a fan of Le Tour, you'll enjoy the bounty of Oregon summer in six courses of French country cooking . Supplied by local farmers, we'll use our unparalleled ingredients to prepare traditional French dishes. Our menu this year follows the entire 2010 Tour route, from Brussels to Provence. One menu, one weekend, three nights only. We start in the Netherlands, and don't stop until we reach Paris.

This year, La Musette will be held at Grochau Cellars at 2621 NW 30th Ave., Portland, OR 97210. John Grochau, the cyclist/winemaker of Grochau Cellars, will be bringing his years of experience as a vintner and supplier to local dining institutions like Higgins. He'll be choosing wines for us as well as featuring selections from his winery.

To learn more about what we'll be serving, feel free to peruse the menu.

Your hosts are cooks Laura Ohm and Robin Rosenberg and wine maker John Grochau. Laura is well-known in the Portland food scene as the commissary manager of Grand Central Baking. She is one of Portland's best-kept culinary secrets. Robin is a local blogger, advertiser and former cafe owner. She is also a truly great cook. You can learn more about your hosts' foodie credentials in their biographies.

One weekend only: Grochau Cellars at 2621 NW 30th Ave., Portland, OR 97210.

Friday, July 23, 6:45pm

Saturday, July 24, 6:45pm

Sunday, July 25, 5:45pm

Please see the Rates & Reservations page for information on attending this unique event.

*A musette bag is a small satchel of food Tour riders pick up at designated "ravitaillements" (feed stations).
Traditionally, the bags contained simple, wholesome foods like bread and cheese or fruit tarts to refuel the riders on the 100-mile plus stages. Nowadays, the modern musette also contains carbohydrate gels and other high-tech delights. We promise not to serve you any of these.