S9 Ep102: Kilometre 0 – From cyclist to sommelier
The Cycling Podcast
The Cycling Podcast
4.7 • 3K Ratings
🗓️ 5 July 2021
⏱️ 29 minutes
🧾️ Download transcript
Summary
Chevrier, who rode for IAM Cycling and then AG2R, retired last year at the age of 28 having completed the Vuelta a España three times and the Giro d'Italia twice.
The transition from the pro peloton to life after cycling can be a difficult one, especially at an age when many riders are just approaching their peak.
But Chevrier has swapped one passion for another and now shares his interest and knowledge of wine with the customers at the smart restaurant overloooking Lake Annecy. Does he miss the peloton? On days like this, when the rain falls persistently all day, his expression says it all.
Thank you to Clément and chef Jean Sulpice for making The Cycling Podcast so welcome at L'Auberge du Père Bise, which you can find in Talloires.
Kilometre 0 by The Cycling Podcast, powered by Supersapiens, the continuous glucose monitoring system that helps you make the right fuelling choices. See supersapiens.com
Transcript
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| 0:00.0 | You are listening to Kilometre Zero by the Cycling Podcast, Power by Super Sapiens. |
| 0:08.6 | Energy Management for Community that Leads and Coaches. |
| 0:12.2 | The French |
| 0:26.5 | France is very posh. |
| 0:28.5 | Yeah, we buy it like I see on the banks of it for real estate. |
| 0:33.8 | It's the most expensive place in France. |
| 0:37.0 | It's more expensive than Paris. |
| 0:39.0 | And Berge de Belbeez is one of the start Michelin restaurants and Michelin hotels in the area. |
| 0:45.5 | So you can imagine it is quite posh. |
| 0:47.7 | Opened in 1903, anything else happened that year? |
| 0:50.4 | 1903, I can't see what he's talking about. |
| 0:52.5 | Well, we're come off the route of the Tour de France today. |
| 0:56.4 | I can see another Tour de France vehicle there, but there aren't many because we've gone off |
| 1:01.0 | piece and we're here to meet a former cyclist who now works here. |
| 1:31.2 | France, why you better tell us what we're here. |
| 1:35.1 | We said, well, actually we're eating a mixture of vegetable, |
| 1:40.8 | sliced vegetable and fruit, which is very, very tasty. |
| 1:44.1 | Well, very tasty to use a famous phrase by the man I know. |
| 1:48.4 | Very nice. |
| 1:49.2 | Very nice as well. |
| 1:50.9 | Well, yeah, it's been amazing because should we try to do the same thing? |
| 1:55.5 | Because that is the same thing. |
... |
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