S9 Ep90: Kilometre 0 – Bretagne

The Cycling Podcast

News, Sports, Sports News

4.7 • 3K Ratings

🗓️ 28 June 2021

⏱️ 32 minutes

🔗️ Recording | iTunes | RSS

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Summary

In our first episode of Kilometre 0 from the 2021 Tour de France we look at the region where the race is spending its first few days: Brittany, or Bretagne.

It's France's cycling heartland, with a rich tradition that is still evident with no fewer than ten Bretons riding this year's Tour. We hear from the region's great hope, David Gaudu, as well as from a British rider who rides for a Breton team, Connor Swift.

And we speak to another Breton, perhaps the rider who perhaps best resembles Bernard Hinault, the region's most famous cyclist: Audrey Cordon-Ragot.

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.
0:12.0	In France, when you're holding in front of me, one of the very many items of delicious looking
0:26.2	food on your plate, the buffet here at Mordor Bretagne, and it's a selection of local delicacies,
0:32.9	isn't it? And what's this? Well, this is the emblematic Brotton d'Ige, this is Galette
0:38.1	Sous-Cice. So as you see, there's a little bit of sausage and a little bit of pancake on top of it,
0:43.2	and this is really, really the real stuff. There's even kind of a charter of the right Galette Sous-Cice,
0:50.6	the way you should do it, and it's actually a thing when you go to L'Orient, we'll be in L'Orient,
0:56.9	so I might go back to it in depth about the Galette Sous-Cice recipe, but the L'Orient fans,
1:06.3	food-moclave fans, they have a chance of about Galette Sous-Cice and the way it should be made,
1:12.3	you know, as simple as possible actually, so that's I'm going to taste it, you know, for our listeners now.
1:21.7	So, yum, yum, yum, yum, yum, yum, excellent.
1:25.6	Always a great sound, isn't it, the noise of somebody eating in the unradio. It's a fantastic
1:30.7	thing. I'll take the mic while you polish that off, oh, both of them there, friends, not holding
1:35.7	back, they were, I would mind already, were indeed delicious, and we've been enjoying the food and
1:41.4	drink of Brittany last few days. It's an extended stay in this northwest tip of France, and you know,
1:48.8	when you look at the map, France is a hexagon, but the Brittany really does stick out both geographically,
1:56.2	and you get a sense among the people who are from Brittany as well of their being, in their
2:02.8	minds quite a difference between Brittany and their sense of who they are, the culture, their
2:09.0	identity, and the rest of France. And I suppose I first became aware of that through Bernard
2:13.8	Eno, the archetypal Breton cyclist. It's a region that's got a very rich cycling history.
2:21.5	Louis on Bobby was three time winner in the 1950s, he was a Breton, his brother, Jean-Bubbe
	...

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