Tour de France restaurants will offer a beer-laden tour de sausage October 20-30

Tour de France Restaurant Group
Multiple locations
October 20-30
www.tourdefrancenyc.com

You might usually associate beer and sausage with German cuisine, but the Tour de France restaurant group is going to try to change you mind at their annual Sausage & Beer Festival, which begins on October 20, consisting of eleven days of special pairings of sausage dishes and beers poured from glass magnums (instead of taps or regular cans or bottles), selected by sommelier Gianni Cavicchi. Nice Matin will be serving seafood sausage with butter-braised savoy cabbage, fingerling potatoes, and lobster cream with Loriette Biere de Blanche; Marseilles will be preparing a sausage tart with crispy sweetbreads and sherry vinegar sauce accompanied by Trois Monts Golden Ale; and L’Express will be presenting pig in a blanket and spiced apple sauce with Cider DuPont. Among the other sausage offerings are Le Monde’s puff pastry filled with mini-duck sausages and spinach in a Perigourdine sauce, Maison’s braised Boudin blanc braised in Castel Cru Beer with roasted red potato salad and Dijon mustard sauce, Pigalle’s charcuterie of prosciutto, Paris ham, smoked beef shoulder, hazelnut salami, Double K garlic sauce, and house-made pate with frisée salad, cornichons, and tomato jam, French Roast’s goat cheese and merguez sausage tart, and Café D’Alsace’s petite choucroute garnie. And don’t let the name fool you; this is a culinary tour de france that has nothing to do with the famous bicycle race, which perhaps would not be mired in such controversy if the riders filled themselves with beer and sausage instead of various illegal and unethical substances.