Fans of Food, France and Cycling are again in for a treat.
Our "cycling/dining club," 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 the Tour is passing through that day. It's a great way to enjoy two of Portland's favorite things: cycling and and dining.

Even if you're not a fan of Le Tour, you'll enjoy a delightful gastronomic journey through the great food and wine regions of France. Supplied by local farmers, we'll use fresh, organic ingredients to prepare traditional French dishes. Our menu this year is a special celebration of le seigneur cochon. We have procured a whole hog from Champoeg Farm, and are excited to pay homage to the art of French pork cuisine.

This year we're especially excited to announce we'll be working with John Grochau, the cyclist/winemaker of Grochau Cellars. John will be bring his years of experience as a vintner and 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 menus.

Your hosts are cook Laura Ohm and her husband, Fred Lifton. 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. You can see her foodie credentials in her biography. Fred likes to ride his bike and his mom is French.

Saturday, July 11, Stage 8: Andorre-la-Vieille to Saint-Girons (The Pyrennees)

Saturday, July 18, Stage 14: Colmar to Besançon (Alsace/Franche Comté) SOLD OUT (wait list available)

Saturday, July 25, Stage 20: Montélimar to Mont Ventoux (Alpine Provence) SOLD OUT (wait list available)

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.