- LA MAISON
- LA VIE
The best afterwork in the world. The best after work in the world is organized in August, at the end of another hot day on the Cote d’Azur. A quick spin around places only locals know, just long enough to gird the loins.
The Best Fondue Savoyarde in the World. The best fondue Savoyarde in the world is tasted during the Tour de France, at the top of an Alpine pass after a long day waiting to see the peloton whizz past.
The Best Brasucade in the World. A meal at the end of exploring the Camargue, home to flamboyant flamingoes and brooding bulls. Fresh Mediterranean mussels from the local fishing port, with a sauce made of olive oil, herbs and Pastis.
The Best Aligot in the World. Aligot must be worked for a long time to obtain its very elastic texture. It is served with a sausage from pigs raised in the surrounding farmland of the Massif Central.
The Best Tortilla in the World is found at the end of a hard day spent riding with friends on ancient Galician roads.
The Best Ice Cream in the World is stacked with fresh fruit, produced by hand and eaten in a shady spot on a blazing hot day. It's found in the south of France and is the perfect full stop to a ride.
The best tourte aux blettes in the world is a sweet delight found nestled in the Var valley. To be enjoyed hot or cold, it's the perfect pick me up for hard days spent in the saddle.
The Best Pan Bagnat In The World is a niçois speciality and a king of sandwiches. Earned after a midday ride on the gravel up to Col d’Èze and enjoyed beside the water on Nice’s Old Port, lunch doesn’t get much better than this.
The best crêpe in the world is found in France. Obviously. A specific part of France, the place where it was invented. The rugged, coastal and rural Bretagne.
The best socca in the world can only come from Nissa la Bella. A niche local speciality, best enjoyed after a starter of Cols Eze and Madone, it's more niçois than Nice itself.
The best charcuterie in the world is ironically found in a tiny fishing village. In the only restaurant, in the only auberge open in the off season in Porto Centuri, Corsica.
The best daube de sanglier in the world can only be from France. More specifically from the south and more particularly from our own home of Provence.