Stage town for the 9th time
Prefecture of Indre-et-Loire (37)
Population: 136,463 (Tourangelles, Tourangeaux)
Personalities: René Descartes, Honoré de Balzac, Georges Courteline, Yves Bonnefoy, Paul Nizan (writers), Pierre de Ronsard (poet), Jacques Villeret, Jean-Hugues Anglade, Bernard Campan (actors), Patrice Leconte (filmmaker), Luz (cartoonist), Gérard Blanchard, Amel Bent, Sinclair, Zaz (singers), Bernard Lama, Xavier Gravelaine, Abdou Diallo (football), Jean-Pierre Danguillaume, Florent Brard, Jérémy Roy, Cyril Lemoine, Jonathan Hivert (cycling).
Specialities: Loire wines (Vouvray, Montlouis, Bourgueil, etc.), rillettes, rillons, andouillettes, goat cheese, Touraine truffles, Nougat de Tours...
Sport: Tours Volley Ball (8 times French champion, winner of the European Cup in 2017)
Events : Tours Marathon, Paris-Tours
Festivals: Désir...Désirs Festival (cinema, January), Vitiloire (oenology, gastronomy), Foire à l'ail et au basilic (July), Fêtes Musicales en Touraine (classical music, November), Aucard de Tours (amplified music, June), Tours sur Loire (guinguette, beach, etc.), Braderie de Tours (September)
Labels: Cities and Countries of Art and History / Land of the Games 2024 / International City of Gastronomy
Websites / FB / Twitter / Insta: www.tours.fr / www.tours-tourisme.fr / www.tours-metropole.fr / www.touraine.fr / www.facebook.com/tours.fr / twitter.com/villedetours / www.instagram.com/villedetours/ / www.youtube.com/user/villeTours
Tours, the garden of France
Due to its geographical location, the city of Tours is a historic centre and the ideal starting point for a unique itinerary in the land of castles (Amboise, Chenonceau, Chambord ...). The city is located in the heart of Europe, one hour from Paris by TGV, but also in the heart of a world heritage site that is the Loire Valley. Situated between the Loire and the Cher, the city's preserved and living heritage is reflected in their waters. The islands and banks are the ideal backdrop for bike rides.The city of Tours was awarded the title of "International City of Gastronomy" in 2013. Reflecting the whole of French cuisine, the city is committed to food that favours short food supply chains, the quality of products and respect for producers.Tours is a city of excellence in many fields (European Grand Prize for flowering, Golden Guidon, discovery of the Hepatitis B vaccine, 8 times French champion for Tours Volleyball, etc.). Deeply rooted in its time, it intends to reaffirm a sustainable, ecological, social and supportive quality of life, compatible with a dynamic economy, innovation, research, training and tourist appeal. Tours knows how to reconcile tradition and modernity, heritage and innovation, culture and sport as a means of development, a city of the present, proud of its history and looking to the future.
TOURS AND CYCLING
Somewhat forgotten today, Jean Brankart opened the list of stage victories in Tours in 1955, when the Belgian finished second in the Tour behind Louison Bobet. He was 10th again in 1959 and best climber in the Giro d'Italia in 1958.Just as Paris-Tours doesn't necessarily end with a bunch sprint in October, the finishes in Tours are also equally divided between finishers and aggressive riders. In the last three stages that ended in the prefecture of Indre-et-Loire, Tom Boonen had his only success on the Avenue de Grammont in 2005, whereas Leon Van Bon had victoriously wrapped up a breakaway in 2000. In 2013, the Fougères-Tours stage again ended in a bunch sprint dominated by Marcel Kittel. Among the many cyclists born in Tours are Jérémy Roy, the 2011 Tour super-combatif, who took part in nine editions, Cyril Lemoine, who rode in six Tours de France between 2009 and 2017, or Philippe Mauduit, the sports director of the Groupama-FDJ team.
The first cathedral, Saint-Maurice, was built between 337 and 371, burnt down in 561, restored by Gregory of Tours and dedicated in 590. The Tours cathedral was rebuilt in the second quarter of the 12th century and then burnt down again in 1166 during the fighting between Louis VII of France and Henry II of England. The current cathedral replaces the Romanesque building. The façade has lost the large statues on the pedestals, destroyed by the Protestants during the Wars of Religion. But it remains one of the most extraordinary creations of the flamboyant gothic style at its most baroque.
It dates from the 11th century. Until the year 2000, the royal castle of Tours was an aquarium where you could see about 1500 fish representing 200 species. It has been listed as a historical monument since August 1913. Today, it houses contemporary exhibitions (Joan Miró, Daniel Buren, Nadar...) and the Touraine History Workshop presents archaeological and historical documents, models and audio-visual montages about the history of the city.
The church of Saint-Julien de Tours is a former Benedictine abbey whose origins date back to the 6th century and whose abbatial church dates mainly from the 13th century. The church was destroyed and rebuilt over five centuries and was rebuilt in its present form in 1224.The bombings of the Second World War destroyed a large part of the town centre. Miraculously, Saint-Julien remained standing.
The Tours City Hall was built between 1896 and 1904 by Touraine architect Victor Laloux, who also designed the Saint-Martin Basilica and the city centre railway station. The monumental building, disproportionately large compared to the Place Jean Jaurès and the Palais de Justice, was intended to reflect republican virtues and municipal authority. The Town Hall and the Place Jean Jaurès evoke a Parisian layout.
Rillette of Tours
Tours people are proud of their charcuterie. In particular the rillette and the rillons. It was in the 15th century that the rillette appeared in Touraine. It consists of meat, most often pork, cooked for a long time in its fat. The meat is then crushed by hand and seasoned with salt and pepper. It looks like a stringy "pâté" and is often eaten on toast. It can be found in jars with a thin layer of fat on top or cut up in delicatessens.As for rillons, they are cubes of pork belly that are streaky, browned and candied whole in their cooking fat.