Aculinary tribute to the Tour de France is being promoted at the Marco Polo Hotel, which is serving speciality dishes from regions along the 3,835-kilometre route. Menus will be changed daily to include dishes representing the areas that riders cross during the race. Marc Paul Penneneach, food and beverage manager at the hotel in Harbour City, said: 'We have the official press kit from France and updated results are printed on the menu every day. We also keep a scrapbook of press cuttings on the race so guests can read about it.' To ensure that diners are left in no doubt about the promotion - which runs until the tour ends in Paris on July 21 - a cyclist mannequin stands at the entrance to La Brasserie restaurant next to a giant map of the route. The culinary tour started in Holland on June 29 and has since meandered through Belgium and Paris to the Alps. Today, as the 22 teams and surviving riders from a starting grid of 198 depart from Besse in the Rhone Valley towards the Pyrenees, La Brasserie is serving the local speciality - sweet-breads (neck glands). As riders ascend the mountains from Lourdes later this week, lamb will be served. The tour then speeds across the Spanish border to Pamplona, birthplace of Miguel Indurain, who is attempting to win the tour for the sixth year running - a feat never achieved in the event's 83-year history. 'The local speciality there is codfish,' executive chef Angelo McDonnell said. 'On the route back into Hendaye in southwest France it is Bayonne ham and prune tart with the regional liqueur, armagnac.' Powering towards the finish through Bordeaux, wine dominates the menu - with veal steak bordelaise in red wine sauce. When the riders arrive in St Emilion next Saturday, duck confitte is being served at La Brasserie. And for the final leg to the Champs Elysees in Paris next Sunday, when the winner will collect $3.5 million from total prize money of $19 million, La Brasserie is serving a Tour de France speciality - a pastry stuffed with cream in the shape of a bicycle wheel, complete with spokes, invented more than a century ago to commemorate the first cycle race between Paris and Brest. Guests at the Marco Polo have also been encouraged to enter a lucky draw (to win a champagne dinner for two) by trying to pick the winner, although another lottery will be required if Indurain wins, because he has been the choice of so many already. Not everyone, however, has banked on Indurain. 'A lot of people have picked riders from their home villages or countries, although some of them clearly have no chance,' Mr Penneneach said. La Brasserie's Tour de France lunches cost $130 for three courses and $145 for four courses, both served with a glass of wine. Four-course dinners start at $325.