Many cycling tourists have noted the simplicity of the long distance bicycle journey: eat, sleep, cycle, repeat! To this ultra sequence I would add: observe (with insight) and witness (the new and the wonderful). We are after all tourists on bicycles, reaching destinations often after intense planning and mental preparation, not to mention sore muscles and physical exhaustion.
For our 2017 Quebec tour, Martine and I decided to balance cycling with observing and witnessing. For the first five days of our trip we bicycled every day with a different overnight destination each day. Although we planned to spend three days in Quebec City, the immediate experience was more about eating, sleeping and cycling – the essentials.
We are particularly partial to breakfast, and so most of the BnB’s and inns we selected included a real breakfast. A great way to begin a day of cycling along unknown routes. Worst case, dry snacks would sustain us until the next decent meal.
Nevertheless while cycling along the rural routes and through the small towns of Quebec, eating was often prominent on my mind. Bicycle touring being a physically demanding sport, energy snacks are essential. We prefer dried fruit and nuts, fresh fruit when we can carry it, and stopping at many local eateries, where available. On this route, they were not always available!
What’s on the menu? Salty foods like frites or French fries, and Fish-and-Chips, items I would never choose at home. And local farmers markets are the best. Even better is coming upon a café early in the morning (or in desperation, mid-afternoon) and selecting an espresso alonge or Americano. And very rarely, finding soy milk for the coffee.
When all else fails, or if I just want a caffeine boost, I turbocharge a standard cup of joe with Starbucks VIA Instant.
Wine lover? Martine says you need to know about this fabulous packable camping-hiking wine container, great for carrying a partial bottle of wine for an evening glass or two.
But one cannot be too picky on a trip like this. A fresh supply of fruit is excellent, but not always available. Sometimes finding an eatery with pleasant outdoor seating and orange-aide (Crush soda) will do just fine. One day we got really lucky and happened upon a Sunday town fair and scored a loaf of olive bread. Outstanding!
And then there is chocolate. While we reasonably limit sweets, dark chocolate is our obsession. It must be at least 64% cocoa, and some exceptional varieties are smooth and creamy even at 70% to 80% cocoa. And while we usually bring some chocolate along, we are always on the look out for great new varieties. On this trip we discovered Erico, a chocolatier based in Quebec City, and my personal favorite “Ouganda” 80% chocolat noir, smokey with hints of sour cocoa flavors. No bike tour is complete without a new fine chocolate discovery.
Is there a general rule for food while bicycle touring? Mine is simple: choose carefully what you carry, but be not as picky when stopping to refuel. Bon appetite!
Velo Spirits 