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CYCLING-TOUR/GASTRONOMY
RTX11102
June 26, 2013
A man in a cafe looks out of the window at a pack of riders making their way through the 230-km (143-mile)...
Lyon, France
File photo of a man in a cafe looking out of the window at a pack of riders participating in the Tour...
A man in a cafe looks out of the window at a pack of riders making their way through the 230-km (143-mile) sixth stage of the Tour de France cycling race between Nevers and Lyon in this July 11, 2003 file photo. Like most things French, the Tour de France starts and ends around a lunch or a dinner table. Food is, and always has been, a vital part of the race. Decisions are made over a glass of wine at dinner or a cup of coffee at breakfast. Gastronomy is such a part of the way of life in France that a tour of the country's regions has to reflect the diversity of the cuisine. Every morning at the Village Depart, riders in their racing gear, VIPS in their best suits and journalists in shorts and tee-shirts gather around huge buffets for a taste of the local specialties and wines, from the strong cheese of Corsica to the oysters of Cancale, the foie gras of the Pyrenees or the fondue of the Alps. And every evening, when the race is over, the whole Tour crew - known as suiveurs or "followers" - stage their own race to make it to the best local restaurants before closing time. To match story CYCLING-TOUR /GASTRONOMY REUTERS/Vincent Kessler/Files (FRANCE - Tags: SPORT CYCLING FOOD SOCIETY TRAVEL)
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