Riders react differently in the heat. Some need to drink up to 50 per cent more water than others, with sweat levels playing a significant role. Before Thursday’s race, some use a pre-hydration plan to top up on their sodium levels.
“We study not just their sweat rate, but also their sweat composition,” says Carceller. “And we have a concrete prescription that is quite different for each rider. Since November, we’ve studied riders through all the temperatures they can face in the Tour, so we know how to support them.”
“The heat doesn’t really change what we provide,” adds team doctor David Hulse. “The contents are exactly the same, but we will do things like freezing gels, which almost create a slushy. By getting directly into your stomach as slush, it absorbs a lot of heat energy as it melts, which is a good way of cooling their cores.
“You’ll also often see them with ice socks down the back of their neck — that doesn’t actually produce any temperature change in terms of cooling, but it does create a psychological effect, like a kind of placebo.”
During hot races, the team also cool their bottles using portable coolers, but one of the riders’ favourite tricks is new in the past two years — a special cup, purchased by the team from the TikTok shop. If the cup has been pre-frozen, it instantly turns pineapple juice into a slushy with one twist. They inhale it before stages.
The peloton has left the start town of Bayeux less than an hour earlier, and 39km up the road, an EF support van pulls over in a lay-by. Feeds are a major part of the day — an opportunity to provide riders with bidons (water bottles) and musettes (bags filled with gels and food).
Soso, standing first, is carrying an energy drink, while Hulse, at the back, has water. They always stand in that order, so the riders know which product is which.
There have been major changes to feed zones this year, with rules introduced by the UCI, cycling’s world governing body, to stop major teams from saturating the route with support, putting smaller squads at a disadvantage. The number of feeds each day is mandated — there are five today, plus one from the race directors’ car — with team staff told exactly where they need to stand, and warned they cannot move more than a metre into the road.
Teams have complained to race organisers that some feed locations raise the risk of crashes — for example, the stops on the way to the intermediate sprint or at the end of a long descent — especially because riders will often work their way across the peloton to grab their drink.
Over half the peloton want to get in today’s break, which will have a strong chance of reaching the race finish in Vire Normandie. But it has been difficult for any of EF’s three favoured riders to get away — Healy has already attacked and just been brought back.
It means the peloton is particularly fast as it approaches the Côte du Mont Pinçon, where EF’s bottles are waiting. As Michael Valgren, their Danish rider, approaches at high speed, there is an audible thump as he takes his bidon. Hulse is knocked back almost two metres. “Boom,” he shouts in exhilaration, after successfully handing it off.
In some ways, breakfast is where EF’s nutrition plan starts — 380g of rice porridge with berries, banana and maple syrup, six slices of white bread, and a three egg omelette — but in others, it is more useful to go back to last November, when the team first arrived at training camp.
Each cyclist has different concrete needs — the heavier riders require almost 7,500 calories each day, while others burn only 5,900. For context, most guidelines suggest the average man should consume 2,500 calories per day. The team’s nutritionists have a dashboard where they design the make-up and calorie content of each meal for each rider, which the team can then access on their phone. They then log everything they’ve eaten, which tells them how close they are to hitting their nutrient goals.
For example, on stage six, Healy’s breakfast demands are to consume 1,103 calories, including 225g of carbohydrate, 24g of protein, and 14g of fat. Breakfast is everything that happens before the race, lunch is the immediate post-race meal, plus snack, and dinner is their final meal at around 9pm. He hits every goal — and can be forgiven for exceeding his lunchtime fat target by one gram.
At the race, EF has a team chef, Owen, who is based in a mobile kitchen at each hotel, allowing the setup to be standardised. Before the Tour, he designs each day’s menu based on the stage profiles.
How invested are the riders? “Some will be very keen to understand all the reasons why they do what they do,” says Hulse. “Others are happier not to use the mental energy. But Valgren says that this system is easier because it takes out the guesswork — they know they’re doing the right thing, not hoping they are.”
In many ways, meals are the easy bit, taken in a relaxed atmosphere where brains are working at full capacity. The real challenge comes during the race, where riders must keep eating while on their physical limit, sometimes moving over 60 kilometers per hour, and while navigating 176 other riders in the bunch.
“We have two different kinds of gels made by AMACX, each with different flavours,” explains Carceller. They live in neatly ordered rows in the middle of the team bus. “Then we have two different flavours of two different types of bar. Then there are Rice Krispies cakes, and two more products that the soigneurs prepare. So we have nine or 10 options for the riders, depending on their needs.”
Back at the team bus in Vire-Normandie, awaiting the arrival of the riders, one of those Rice Krispies cakes is handed out. This one is Oreo flavour (Biscoff is the most popular), and it tastes cold, dense, and intensely of chocolate.
By this point, with 100km of the stage remaining, Healy is finally away, one of nine escapees in a strong group. Also in the breakaway are Mathieu van der Poel,
one of cycling’s 'Big Four',
Giro d’Italia champion Simon Yates, and American champion Quinn Simmons. With the pace having averaged 45.8kph up to this point, over rolling hills, this was a tough stage — the previous day’s flat 33km time trial was less than 10kph quicker.
“Maybe I spent a bit too much energy to get in the break,” Healy said afterwards. “But that’s just the way I do it. It was just on the pedals all day.”
It meant that his nutrition strategy had to keep up. Across the day, he would consume 6,300 calories.
“In the break, you start thinking about how to win the race,” explains Southam. “What terrain’s left and how to manage your fueling, because doing that in the first part when it’s very busy with attacks is quite difficult. So getting enough in while you’re jumping left and right… often, you need to catch up a little bit once you actually make the break.”
Typically, riders will aim for between 90 to 120 grams of carbohydrate per hour — for reference, the UK medical guidelines for an adult male is around 275g for the entire day. But for elite athletes, getting through over 180km of cycling each day, their bodies have become optimised for maximal intake. In recent years, the amount of carbohydrates that some riders can consume has rocketed.
“Some guys are now training their guts to handle up to 200g/hour,” says Hulse. “We’ve been aware of up to 220g/hour being tolerated. Now that takes training — in the same way that you train your muscles and your cardiovascular system, you’re training your gut as well. But if you can absorb it, you can burn it.”