Rest day for the riders, doesn’t mean rest day for the chefs – three meals in a day plus the chance to get some extra stuff done due to no transfer.
Jonathan an I had groceries delivered from the hotel in the morning, lots of really nice quality stuff that I had ordered from home – it took a few hours to fit that in and prep what ever we had left from the last shopping trip. In the afternoon we had the Australian TV station Fox sports visiting. A different style of interview I must say – Scott Sunderland, the host helped me prep and cook for the dinner of the night. So a very laid back form of interview ending with a glass of wine and a chat about the book. The camera guy was awesome, I asked in on all his equipment and especially his little GoPro camera, that he had put on the wall to film everything above. I got super inspired and now I own one of my own, so stay tuned for the dailystews videos coming up from the tour.
We served dinner and the menu was the following:
- pan seared green asparagus with balsamic strawberries
- baby salad leaves, peaches and goats cheese
- Sea bass with lime and garlic salsa verde
- Chicken in tomato cauce with paprika and cumin – served with baked cherry tomatoes and parsley
- fresh green peas with lemon zest
- fresh mixed berries with yoghurt and honey
- pasta and rice.
For lunch the guys had a light serving with coleslaw chicken salad and af tuna salad with cucumber, apple and mozzarella with fresly baked bread.
This is all for know :)
Don’t forget to follow the Grand Tour Cookbook page.
Also check out saxocycling.com for lot’s of Videos of the TDF riders – don’t forget to sign up to win VIP tickets to the Saxo Tinkoff party.