It’s the final day of the tour, and the first time in history the race has finished outside Paris. Guillaume takes full advantage of his day in Nice by getting a cooking lesson at Chez Theresa, an iconic local restaurant. Chez Theresa has been baking a wood fired flatbread called socca since 1925, in the oldest oven in the city. Excited by the traditional cuisine of Nice, Guillaume makes tourte aux blette, a tart made with silverbeet (Swiss chard).