A day of eating at the Tour de France Stage 17 | EF Pro Cycling – RaceTV

Here at RaceTV we have a few truths to ring true every year (not an exhaustive or even sufficiently researched list):
1. You’re not gunna sleep much during the tour.
2. A spring classics EP always takes longer to finish than you think.
3. Hotels with bad wifi also tend to have bad AC.
4. Everyone loves Chef Owen and his cooking content.
5. Wins are good for views.

So, today, we bring you a video inspired by #4. Join Owen for a day with the team. Let’s go!

More Recipes from Oatly: https://www.youtube.com/playlist?list=PLWDKOMvyuUltmNAC6rJjqSHajYgTrsbpS

Watch more RaceTV: https://youtube.com/playlist?list=PLSpqFb_mCwQGLJAxd-1ozrhDL2Aj-YsTm&si=do9rhT6qES3cnB9Z

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[Music] It’s Wednesday uh stage 17 and this morning we ran up that little uh spot up there. [Music] Now we’re making breakfast for the guys. It’s a really late start today, so no rush really. Pudding, rice, sugar, salt, only racing fuel today. Long old stage. [Music] Oats used to be the breakfast go-to and now rice porridge is getting more and more requested. For me, I do the same breakfast pretty much every day to keep it simple, keep it consistent. I figure that they kind of want a consistent breakfast in that everyone’s a bit sleepy, everyone’s tired, they just want to get their race fuel down. So, dinner, we have a bit more fun. Usually have a bit more time as well. I love the pancakes though. Doing like 20 pancakes a day at least. Can you flip one? I’m going to flip it once just so it cooks a bit. Then I’ll [Music] Today’s transfer is from Provence just after Vonu stage to the Alps. My favorite place, the mountains. Grenob. Grenob. Grenobé. Grenob. Gr. Grenob. And yeah, nice little Ibis hotel and then two big mountain stages. I love it. How long is our transfer today? It was 2 hours and we have 13 minutes left. Transfer. What is a normal day in the car for you? Yeah, I’d say minimum 2 hours. Some days, although we had a 20-minute transfer, excuse me. We had a 20-minute transfer like on day four, which was fantastic. Mostly two hours, especially towards the end of the race, and then a long one before Paris. But we’re in party mode there, so we’re happy. Contemplation time in your truck, singing along, swinging about the highway. Hello electricity under the two buffalo grill. Buffalo. You have to do that with your heart and uh the chief paint. Exactly. Do it again. Buffalo grill. Exactly. Perfecto. So you you can park where is this van? We’re going to move it. Okay. And uh electricity and water is there underneath. And the good news for you, it’s the restaurant. It has the first floor. So this door, we’re going to we’re going to move it and then we can Okay. I mean, electricity is essential, but we have a generator, so there’s a backup, but water is Yeah. also essential with no backup. They’re a bit dangly. I don’t love the the dangle, but this this moves. This gate moves. So, it’s got to be over and not under. So, first thing first, connect everything up, but not the biggest fan of the dingle dangle. And make sure the fridges are on, the freezer’s on, everything’s cold, everything’s set up, and then we can start to plan out our day. Dinner. Papaya salad. Not sure that’s how you spell it. Spell check. Pasta. Puta or pesto. Sourdough. Bread. Crumb. Cod. Phillips aka a fish and chips. Green pea puree to go with the fish and chips. So these guys are going to work together. Goodbye sauce. Tata sauce. That’s a good joke, isn’t it? Tata sauce there. It’s going to be into play. Yeah, that does not say landmines. That says lamb mints. Looks like landmines. My favorite place. I mean, not this particular branch, not the Grenobyl bar branch of Gray, but this shop is just exquisite. It just has everything in good quality and good abundance. And it’s never busy. It’s never busy. [Music] [Music] What’s in store for us today? Probably 160k full gas racing start to finish. Do you reckon these Aussies want a photo out here? Yeah, the one with the beast water. Yeah, for sure. They came They even said uh good luck Harry to camera. Did I? Yeah. Unprompted. We might get them little for I got a little present for you. the picture you just had on that. First things first, [Music] uh I want to say thank you to the you guys for yesterday. Uh just from me personally about how well you adapted to the change that we made in the tactic. No, cuz I build a whole story and I sell you the story and then I jump on the bus 20 minutes before the start and say no. And for me that shows some trust from you guys towards me and I really that means something to me and I’m also glad that it worked out right. So today we’re going to release the hunting dogs on this side of their house. should be a sprint on paper, but I’m pretty skeptical about their ability to control this kind of pellet, right? I mean, pretty unstable, right? And in any case, a sprint is of no interest to us, so we’re going to get in amongst them. So, it will be a physical battle, but it’ll also be a mental battle. But who gets a bee in their bonnet and who gets upset and starts waving their arms at this one and that one and who stays cool, right? And what we did good yesterday also with Ben in front when there were seven people down the road is that we stayed cool. And we need to do that again today. Okay. So, Casper, Michael, Alba, Neielson, Harry, we’re on. Time to go racing. Thank you. Good luck. We’re up. Let’s give it a go, guys. Release the dogs. Release the hunting dogs. Come on, baby. [Applause] [Music] Your four riders were of a mind to test the Pelaton’s control. Group’s Kon Pashe, Matthew Burgado of Total Energy, Stage 11 winner Jonas Abramson, as well as EF Education’s Venzo Albaness. Yeah. All right, Owen, what’s some of your favorite stuff to cook for the riders? Fish. Uh, mushrooms. Love cooking mushrooms. Because mushrooms are really very good for cyclists. There’s no negative side to mush mushrooms. Whereas vegetables are good, but they have a bit of fiber. So they try to avoid them. But mushrooms fantastic. So making mushroom rsotto and some beautiful girol oyster mushrooms. I’m just going to stir fry. So this is the base to the rosato. Just shellots, oregano, and then these guys, lovely French mushrooms, oysters, girles. Just going to stir fry them in the walk. Hit them hard with oil and salt. That’s it. If it’s a mountain stage, try and reduce the fiber, maybe a lean protein. And tomorrow is basically the queen stage. So, we got some really nice fish, which I need to finish up. You can be my guest and have a look. I’ve Here’s something I did earlier. I come from the land of fish and chips. This is sourdough breadcrumbmed cod fillets. So, I’ve dusted them in flour, seasoned flour. They’re going to dip them in an egg drench. And then I roasted off some used leftover sourdough. Tiny bit of oil, a bit of seasoning that goes on the fish. And then we bake them in the oven. That’ll be really nice. Really nice and crunchy. Fish has been portioned, deboned, de-kinned, and just in the fridge so it firms up a bit. And then just dusting it with the breadcrumbs. And then that that’ll be ready to bake. Nice and easy. Here’s my number one food critic. Here he is. What we tasted? There you go. You can have some breadrumbs. Incredible. They’re amazing. There we go. Some might say this is actually better than batter. Say that fast. It’s better than batter for Benji because you get extra crunch. Batter is oily, fatty. This is going to be crunchy. Lovely. Especially with that pea puree, it’s going to really sing. Sure. What would you say is one of the best parts about being a chef or a Wolf Gro? It’s being part of the team really. You know, it’s having that access for the riders. It’s seeing the emotions, feeling the victories, feeling the the almost victories and, you know, feeling feeling the pain of coming second on two. You know, we were all willing then to deliver it and seeing the emotion at the dining table, providing something to help them get over it and fuel them for the next day. That’s, you know, so yeah, I think being part of the team, living and breathing it with the seven or eight guys who are racing. Caught with 34 km left, the Pelaton upping the ante in pursuit. Rainfall certainly added further uncertainty to proceedings. All set up now for a final splash. [Applause] Yeah. Uh so we had the left hand side of the bus on uh on attack duty today. Um and it went pretty quickly. We expected a bit more of a fight. It was a smallish group which obviously suited the sprinters teams and there were small roads at the start which allowed them to kind of block the road a bit. Even with that group we weren’t too like upset um because Alvin Hson’s so strong and Alvin Haz was having a good day. So, um, we knew they would go very, very far. Um, it just depended how tired the sprint teams got. Good day, the guys were really well. Everything behind like they had, which is great. And where are you coming from? Uh, my name is Steven Noy and I’m from Dublin, Ireland. We live in Kundan and a big support for cycling. Absolutely love it. And especially the fact that Ben Healey is doing so well this year. We came over especially to see him and take we brought the weather with us, but he’s doing us proud. The whole country is doing us proud. We’re absolutely loving it. We’re all behind them. Charlie, how are you? Good, thank you. Hello, Race TV. Risotto, some uh codon breadcrumb cod. Come up. Come up for a late table reservation last minute. All right, so last little bits. Browning off the brock. Go over here. Pasta water’s good. Pasta’s weighed out. Putin’s there. Fish is done. So, we’re just plating up now. Let’s drop this. We’re going to test the little fishy. [Music] juicy. I think we need a little bit longer actually. So, mushroom rsotto. The key is to cook it slightly under and then put it on the hot plate upstairs and cover it and it will just steam through. All right, follow me. I was talking about mushrooms earlier. Look at these badges. Look at these guys. Let’s pick a nice one. Look at that. That texture. So, what you got here is that texture, the soft fish, the crunchy outside, and then you’ve also got the lovely broccoli below. Every good English fish and chip place will have mushy peas. We don’t have mushy peas, but what we do have is a pea puree, which is just pee and mint. A little bit of olive oil to bring it together. And this is just going to be really nice. Just dolloped in. And then of course some cornons. Boom. service. Oh, yeah. That’s me. That was tonight’s dinner. Thanks for watching. Guys are tucking in now and we go again tomorrow morning. In three, two, one, go. [Music] I’ll just hold him here for a minute.