The mechanics have a tower of tubulars waiting to be glued. The directors are here and there, collecting stickers for the cars, making notes for the grand depart on Saturday. It’s one of the biggest sporting events on earth with plans inside of plans, and getting started always seems to be the busiest part. I never see a soigneur not moving. Our chefs and nutritionist compare recipes and notes. If a guy is going to race for three weeks straight, food is one of the most important parts. We’re always tinkering with that. Who wants to eat the same thing for 23 days? The Tour is bustling with life around us, with hundreds of ASO signs on the pavement around the hotel, waiting to be taped to poles, signs, anything. We’re excited to share our lap around France with you.
Ps. Good news. The Grubers are embedded with us at the Tour this year, which means extra gorgeousness, extra access, extra insight. Stay tuned.