They made it, over 776 miles and they rode into the sun drenched town of Nice in the South of France. There were mountains and sprint finishes and of course some breathtaking views. And over the week I cooked the way through the country as they headed south.
Tonight was no different, on the menu tonight was Beef Daube with Mustard, herbs and white wine. Normally Daube is made with red wine, but the white wine gave it a much lighter taste and not the heavy feeling that a Red Wine Daube has. Patricia Wells sure knows what she is doing. Served with a Onion-Parmesan Gratin that was given a very unique flavor with ground cloves.
John now knows when he hears my camera that dinner is ready, that's a little better then the smoke detector going off I guess. (I love the steam coming off the dish in the photo)
As much as I love cooking and researching and creating the menus for this, I am a little relieved to have leftovers tomorrow night,