Europe’s 5 most epic cycling climbs

DATE : May 14, 2017

COMMENTS : 6,257 Comments

Europe’s 5 most epic cycling climbs 2nd November 2016
Cyclist and photographer Michael Blann shares his top 5 epic cycling climbs in Europe – and his incredible photos

1: Mont Ventoux, France
Mont Ventoux: limestone scree offers little protection from the intense summer heat (Michael Blann)
All climbs are different but nothing compares to the ‘Beast of Provence’, which looms above the Vauclause region in France. It gets its other nickname, the Bald Mountain, due to the absence of trees or any vegetation on its upper slopes. The revealing craggy limestone scree is reminiscent of a lunar landscape and makes a fitting location for the 1960s weather station, which sits perched on the top, like a space rocket waiting to blast off.
For cyclists, the mountain has a reputation for being extreme and potentially deadly; it’s where Tommy Simpson, one of England’s greatest cyclists, died from exhaustion in 1967. The lower wooded slopes lull cyclists into a false sense of security. It’s not u..


Ladurée Quai des Bergues, Geneva, Switzerland

DATE : December 30, 2016

COMMENTS : 8,044 Comments

The French luxury bakery Ladurée was founded in Paris in 1862 by Louis Ernest Ladurée.
Today, the name is synonymous with the double-decker macaroon of which Ladurée stores around the world sell more than 15,000 per day. The brand now includes five segments from macaroons and chocolates to beauty, bath and body products.

Paris-based designer India Mahdavi has recently completed an entire Ladurée environment in the Four Seasons Hotel at the Quai des Bergues in Geneva in the hotel building that can trace its history back to 1834.

The patisserie, restaurant and tea room have a delicately appointed ambiance with their slightly faded hues of cold pink and moss green.

The checkered floor and white accents anchor the spaces and help them avoid the pitfalls of overly prissy and fussy. The round shape repeats itself in the furniture, lighting and corners echoing the softness and roundness of the macaroon. Tuija Seipell.