It should be renamed the Tour de Food. For the next three days 4,000 cyclists, journalists and VIPs will scoff their way through 4,000 lamb cutlets, 200 lb of venison, 180 lb of fillet beef, and 60 gallons of yoghurt.
Celebrated chef Michael Ryan of Arbutus Lodge in Cork has taken on a gigantic gastronomic challenge. The loaves and the fishes have nothing on it. At the Village Depart - a massive moveable gastrodome in Trinity College - 110 fresh salmon fillets and 50 sides of smoked salmon will be washed down with water and wine.
Mr Ryan was hired by An Bord Bia as official food consultant. "It's my job to make sure the quality is preserved. We are showcasing the best of produce, which goes as far as sourcing the sweetest, freshest baby lettuce leaves and the best of olive oils," he said.
The cooking will be done by 30 chefs from contract catering company Gardner Merchant while 60 waiters, porters and bar staff will be on hand.
Today the Village Depart is camped in the front square of Trinity for the afternoon. There will be a coffee dock and 16 sq ft frying pans on which lamb cutlets and medallions of beef will be sizzling.
Each day the entire set-up - including all 9,000 knives and forks - must be transported - to O'Connell Street tomorrow and Enniscorthy on Monday, involving a 17-ton truck, a fleet of vans and a 100-seater coach for staff.
Gardner Merchant is also responsible for the foods cyclists carry in special packs along the route. When not cycling, the competitors will be consuming almost 6,000 calories a day.