You are listening to Kilometre 0 by the cycling podcast. Power by Zwift, the fitness app

where fun is fast.

Where are we, Lionel?

We're at Lusang Corn Nurf Restaurant, the 59th restaurant.

We just had a very nice Amuse-Bouche, which was a reverse egg.

It looked like it was a gaspacho with a white foam on the top. Delicious, very light, very fresh.

Really quite warm here in Exelabone for mid-September. It feels almost toward the France-like.

I thought you meant it was a 59th restaurant of the tour. It feels like it. It might be. I don't know.

But we're on the eve of the second rest, they aren't we?

And we are recharging our batteries here in Exelabone for a couple of nights.

And we're bringing you in this episode of Kilometre 0, powered by Zwift.

Another installment of our rider diaries. We lost the rider, of course, Sam Buley.

That leaves us with only one beard among our audio diaries.

Unless you count Tom Sovem as well. Tom Sovem's got something approaching a beard.

Simon Gesschka though has a very legurian beard, doesn't he?

It's an incredible beard. It's so well-manicured.

How does he have time to keep it in such good neck during the Tour de France?

Perhaps we should ask him that for one of our final installments of the Tour de France rider diaries.

Just as you mentioned with there, we're going to go for a ride around the lake at Exelabone tomorrow.

That would make a fantastic Zwift course, I think. It's a really nice ride around the lake.

But enough of that. Let's hear from our Tour de France diaries.

Simon Gesschka, CCC team.

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