A Note from the Chef: I am really excited about all three menus. I've procured a whole hog frm Champoeg Farm, and will lovingly turn it into the various patés, roasts and charcuterie you see in the menus. This promises to be an especially delicious pig, and I hope to do it proud in these great, rustic French dishes.
My aim is to echo the style and spirit of French country cooking: using the best seasonal, local vegetables, the ripest fruits, and excellent fats. I hope you enjoy eating it as much as I enjoy preparing it.

First Evening: Saturday, July 11, Stage 8: Andorre-la-Vieille to Saint-Girons (The Pyrennees). Major climbs in the heart of the Basque country will establish the GC.

Wine: Blanquette de Limoux

First: Rillettes served with traditional Pyrennean grilled onions and house-pickles.
White Beans with roasted peppers

Wine: 2007 Domain des Terrises Gaillac Blanc

Second: Toasted Brioche with cèpes custard and sautéed wild mushrooms

Third: Salad of Haricots Verts, fennel, house greens and walnuts with a walnut vinaigrette

Wine: 2007 Grochau Cellars Willamette Valley Pinot Noir

Fourth: Fresh ham roasted with wine, shallots and crispy pork belly. Served with sautéed greens and pommes Sardalaise.

Fifth: Regional cheese (Abbaye de Belloc) with fresh cherries and quince gelée

Sixth: Gateau Basque with framboise à la rose sorbet

Second Evening: Saturday, July 18, Stage 14: Colmar to Besançon (Alsace/Franche Comté). A long stage through the wine country of Alsace. Watch for Jens Voigt in a breakaway.

First: Paté de Campagne, Rillettes and Crudités (rustic pork terrine with shallots, cognac and whole roasted hazelnuts, pulled-pork paté, assorted radishes with salt and butter, carrot salad with celery granité, haricots verts en gelée).

Second: Tarte Flambée (a crisp, yeasted tart topped with crème fraiche, lardon and onion)

Third: Seasonal Salade Maison(baby lettuces with fresh beets served with walnut-tarragon vinaigrette)

Fourth: Choucroute Garnie (Braised sauerkraut with small new pototoes and house charcuterie: smoked sausages, pork spareribs and pork shoulder, served with mustard and house pickles.)

Fifth: Le Petit Munster and Comté. Served with mara des bois strawberries.

Sixth: Babas au Rhum with plum jelly, candied almonds and crème anglaise de noyaux.

Third Evening: Saturday, July 25, Stage 20: Montélimar to Mont Ventoux (Alpine Provence). The notorious climb of Mount Ventoux may well decide The Tour. Get well soon, Jens!

First: Brandade, Eggplant Caviar and Jambon Perseillade (gratineéd salt cod and potato, roasted eggplant with lemon, garlic and olive oil, ham and parsley in aspic)

Second: Small tomatoes stuffed with a sunny egg and baked, served with pistou

Third: Aioli Platter (raw and poached vegetables served with aioli)

Fourth: Pork Loin Provençal (grilled wrapped in thyme, rosemary and bacon). Served with Lillet-braised fennel and Socca, a Niçoise chickpea crépe..

Fifth: Crottin Mâitre Seguin goat's milk cheese and Münster cow's milk cheese with chestnut honey.

Sixth: Abricot à la Montelimar (Roasted apricots with lemon glacée and almond-pistachio brittle)

Menus subject to last minute changes due to availability and chef's whim.

Beverages: mineral water, french press, espresso and tea.

Wines: Selected pairings by John Grochau of Grochau Cellars.

We can happily accomodate vegetarians, but need 24 hours notice. Sorry, we cannot accomodate vegans.

Please see the Rates & Reservations page for information on attending this unique event. Tipping the waitstaff is perfectly acceptable, but hardly expected.