Manger. Courir. Gagner.

"There’s two Tour de Frances, right? There’s the rider’s tour and there’s the chef’s tour." Sports docuseries are one of the best things produced for TV screens in recent years, and culinary series with charismatic chefs have become a staple. Combining both is a brilliant idea. To watch three weeks of the Tour de France through the behind-the-scenes view of an ambitious team's support vehicle on the sporting side, and through the lens of a "performance chef" and her team that travels and forages for local food. And it works. The first view shows the team strategies, ambitions, the course of the stages, the hardships of the Tour, the tasks of the water carriers and the stars, while the second focuses on the logistical problems of moving a kitchen from hotel to hotel, going to local markets and farmers, preparing food that meets the requirements for regeneration and energy supply, etc. But after three episodes, the next two get bogged down and it's more of the same; and even worse, the last episode is cut off with essentially "how it went" TV coverage, the cooking line goes down the drain, the cooking team doesn't even say goodbye, they're just in one episode and then they're not. The better the concept, the more inconsistent the result. However, I wouldn't be mad at all if there was a second series that addressed the biggest problems, because the potential is immeasurable. (04/05/2021)