2020 Tour de France Menu
Follow Tour de France with your tastebuds at Bistro Rex.
Each of the five main regions of 2020 Tour de France are represented with a dish, created by our co-head chefs Jo Ward & Matt Green. Matched with a glass of wine from the same region, selected by our sommelier.
August 29 – September 2: Fougasse (Southern French pastie) stuffed w/ peppers, anchovies and olives.
2016 Salettes Rose – Bandol.
Cheer on the cyclists as they set out from their scenic starting line on the French Riviera.
September 3 – 6: Stuffed lamb breast w/ noix de jambon with baby carrots.
2017 Chateau du Cedre – Cahors.
Shoot down to the Pyrenees just in time to glimpse the cyclists’ race through mountain towns.
September 7 – 13: Red wine braised Wagyu w/ potato puree.
2015 Chateau Picoron – Bordeaux.
Catch a glimpse of the cyclists winding their way through Bordeaux.
September 14 – 17: Comte custard w/ wild mushrooms.
2012 Jean Bourdy Chardonnay – Jura.
Watch on, as your favourite breaks away from the peleton for the Alps ascent.
September 18 – 19: Seared scallops w/ Champagne sabayon and finger limes.
NV Perrier Jouet Grand Brut.
Finally, see the yellow jersey sprint up the Champs to the finish line in Paris to Champagne & Cheers!
Toast the race during your visit to Bistro Rex with a Grand Colombier cocktail. It may be named after one of the most challenging climbs on the tour, but we assure you it’s an easy elixir to throw back. With passionfruit and yellow chartreuse this cocktail is a welcome start to a lovely long dining experience – No leg cramps guaranteed!
The Grand Colombier will be available for the entire time of Le Tour.