Randolicious Haute cuisine is not typically associated with long distance riding. None of the stars in the All-Star Special at Waffle House or on the Hardee’s sign refer to Michelin. Randonneurs seek fast, inexpensive and voluminous calories. Some long-distance riders can fuel themselves on powdered drinks and gels but I am not one of those. Early on I learned that my engine runs cleanest on real food. During PBP 2003 I had attempted to fuel myself with powdered maltodextrin, and gels but by the end of the day one my gastrointestinal tract had revolted. A rookie experimentation that nearly ended my ride but fortunately I was in France. The food offered at the controls had not been chosen at random. The menu had been cultivated from over 100 years of trial and error. I was grazing at the buffet of Audax savoring the terroir of long miles in the saddle. Slowly I recovered, fueling with mashed potatoes bolognese, riz au lait, pasta and pockets of endless jambon baguettes. I certai