Tour de France 2025: Gastronomic Specialties Along the Route

As the peloton winds its way across the French countryside this summer, the 2025 Tour de France promises not only a thrilling competition but also a celebration of French terroir. Each stage passes through regions steeped in culinary heritage, offering a perfect opportunity to discover local cheeses, cured meats, seafood, wines, and desserts. Whether you're a cycling enthusiast or a foodie at heart, the Tour's route offers a delectable map of France’s rich gastronomic landscape. Here's your gourmet guide to the Tour's tastiest stops. 

Moules de bouchot from the North 

The Grand Départ of the Tour de France 2025 takes place in the Hauts-de-France region – home to the iconic moules de bouchot. These tender mussels are cultivated on wooden poles along the coast and are the star of moules marinières, simmered in white wine, fennel, and lemon. 

While cyclists pedal past coastal winds and cobbled roads, fans can explore other northern flavors like the bright orange mimolette or pungent maroilles cheese. This region delivers bold, rustic fare fit for fueling a champion’s appetite. 
 

Camembert from Normandy 

As the Tour progresses westward, Normandy welcomes riders with undulating green pastures and quiet apple orchards. It's here that the famed Camembert de Normandie was born – a soft-rind cheese made from raw cow’s milk. Baked Camembert, served warm and oozing, is a simple yet indulgent dish. 

Normandy is also home to rich Isigny Crème Fraîche and butter, integral to both sweet and savory dishes. The mild, buttery Pont-l’Évêque cheese adds a rustic note to gratins and tarts, while Calvados, an aged apple-based spirit, elevates sauces or serves as a digestif after a hearty meal. Pair a cheese board with cider or apple jelly for a true Norman experience. 

Salted Butter Caramel from Brittany 

When the Tour de France hits Brittany – likely in stage 7 – riders will navigate rugged coastlines and maritime landscapes. While the terrain can be unforgiving, the local cuisine offers pure comfort. Brittany’s most beloved sweet, salted butter caramel, strikes a perfect balance between silky richness and saline intensity. 

Equally famous are buckwheat galettes, savory crepes made from locally grown blé noir. Often stuffed with cheese, ham, or egg, they pair beautifully with a glass of Breton cider. For the adventurous palate, the smoky andouille de Guémené, a traditional tripe sausage, offers a taste of old-world craftsmanship. Seasonal cauliflower from the region adds freshness and crunch to the plate. 

Puy Lentils from Auvergne 

For the national holiday of July 14, cyclists will reach the enchanting mountainous area of the Auvergne Volcanoes Regional Nature Park. A haven for cheese lovers and hikers alike, the region produces the prized Puy lentils – small, slate-green pulses with a distinctive peppery flavor and firm bite. 

These lentils shine in warm or cold salads, especially when paired with blue cheeses like Fourme d’Ambert or Bleu d’Auvergne. 

Cassoulet from the Southwest 

As the race shifts to the sun-soaked landscapes of the Southwest – especially Occitanie and Nouvelle-Aquitaine – expect deep flavors and ancient recipes. Here, cassoulet reigns supreme: a slow-simmered dish of white beans, duck confit, and sausage, named for the earthenware cassole in which it’s traditionally cooked. 

Local fare also includes Cavaillon melon, refreshingly sweet and perfectly matched with ribbons of Bayonne ham for a delicious salad. To finish, sip on a glass of Armagnac, the region’s celebrated brandy, or enjoy a slice of Ossau-Iraty, a sheep’s milk cheese from the Basque mountains. 

Côtes du Rhône from Provence 

The final week of racing includes a dramatic passage through Provence and the Rhône Valley, where vineyards stretch across sun-drenched hillsides. The region is famed for its Côtes du Rhône wines – powerful reds, delicate whites, and vibrant rosés that express the Mediterranean terroir. 

These wines pair beautifully with Picodon, a small, tangy goat cheese, and Nyons black olives, sweet and rich in flavor. To finish, a bite of Nougat de Montélimar, a tender candy filled with toasted almonds and honey, makes a perfect post-ride pick-me-up. 

Cheese Fondue from the Alps 

The final Alpine climbs are grueling for riders but rewarding for food lovers. In Savoie, where Tour stages scale legendary summits, make sure to taste the cheese fondue savoyarde, a molten blend of Beaufort, Comté, and Emmental, served in a communal pot with cubes of bread. This dish encapsulates mountain living – simple, rich and convivial. 

Beaufort, known as the “prince of Gruyères,” is also a must-have, which offers nutty depth and smooth meltability. Wash it down with a crisp white from nearby vineyards or a local herbal liqueur. 

Feeling inspired to taste these specialties for yourself? 

Now that we’ve cycled through the gourmet highlights of the 2025 Tour de France, why not plan your own culinary adventure? Whether by bike, train, or car, exploring France’s diverse regions is the best way to experience their rich heritage and unforgettable flavors firsthand. 

👉 Discover our Gourmet Traveller's Guides for more regional insights and recipe ideas!