WEEKEND RECAP: The Masterclass in Heat & Hydration Management

The shores of Lake Annecy cooked under extreme, unyielding heat for this year's events. With a blistering forecast on the horizon, the weekend wasn’t just a test of fitness, it was an all-out battle of strategic nutrition to unlockmaxi performance. Working alongside performance nutritionist Jocelyn, our elite squad dialed in high-sodium barriers, customized dilutions, and deep in-race troubleshooting to conquer the brutal conditions.

Toni’s Terrex Maxi-Race (100K): Adaptability & In-Race Troubleshooting

Toni took on the gruelingMaxi-Race (100K) with a highly detailed section-by-section plan, ultimately crossing the finish line at Marquisats in an impressive11 hours and 25 minutes. However, as every ultra-runner knows, race day always brings its own complex variables.

"I dont think I executed my nutrition plan well at all, and maybe it needed to be more nuanced with the section at night. I was also in a pre-period hormone state, so I dont think that helped either. I’ve never had stomach cramps like that..." — Toni

• The Total Intake: Despite the intense physical hurdles, Toni managed to consume an impressive650g of total carbohydrates, averaging out to±56g/h over the entire course.

• The Night Section Hardships: Nutrition during the dark hours proved difficult. After hitting a brutal cramp at the bottom of Col de la Forclaz, Toni had to quickly adapt. While she didn't experience nausea, the intense stomach cramping made further intake intimidating because she was scared it would make the pain worse.

• The Sodium Shield Pivot: Realizing she needed a heavy electrolyte intervention, she collected a bottle of carbs fortified withan extra 500mg of sodium and a flask of electrolytes (1000mg sodium) at Doussard to aggressively combat the cramping on her way up Col de Bornette.

• The Final Stretch Focus: On the brutal climb up Semnoz, she relied on the refreshing properties of aBOOST™ Ice Mint Gel, before finishing the final 10km with aBOOST™ Salted Lemon Gel to keep her muscles firing through the final technical descents.

Simon Paccard: Tactical Dilution & The Ice-Mint Effect

• The Result: 1st Place Overall —Shokz Demi-Tour du Lac (60K)

Simon entered the Demi-Tour du Lac managing lingering digestive issues that had flared up during heavy training blocks following Ventoux. Facing extreme heat, he opted for a conservative, gut-safe strategy rather than pushing an aggressive carb limit, proving that smart fueling dictatesmaxi performance.

• The Strategic Lowering: Simon dialed back his carbohydrate targets to a safe zone of84g/h(down from his usual 90-100g/h) to completely protect his stomach under pressure.

• Climb-Only Fueling: Gels were strategically consumedonly at the bottom or mid-way through climbs. Fueling on heavy, high-impact descents was strictly avoided to limit mechanical jarring of the stomach.

• The 1-Liter Flush: To offset massive sweat losses confirmed by his latest sweat tests, Simon crushed1L of fluid per hour, alternating between water and sodium-dense mixes like the Salted Cucumber and a high-performance Peach prototype.

• The Cooling Strategy: He relied heavily onBOOST™ Salted Lemon Gels early on, before pivoting toBOOST™ Ice Mint Gels during the hottest final hours to activate a chemical cooling effect in the mouth, resetting his palate and keeping his focus sharp.

Louise Serban Penhoat: From Gastric Distress to 60K Glory

• The Result: 2nd Place Overall —Shokz Demi-Tour du Lac (60K)

Following a brutal experience at Tarawera where intense heat and humidity triggered severe gastric issues, Louise made it her mission to completely reinvent her approach for the Demi-Tour du Lac. Knowing her sweat contains high concentrations of sodium, she and Jocelyn crafted a bulletproof heat protocol to ensuremaxi performance without the drop-offs.

• The Numbers: Held a precise minimum target of80g of carbohydrates and500mg of sodium per hour.

• The Dilution Trick: To combat the intense sweetness that often triggers late-race nausea, Louise dropped her flask concentration down to40g of carbs per 500mL flask (instead of her usual 60g).

• The In-Race Pivot: When the midday baking sun made swallowing solid gels difficult, she shifted her focus to fluid intake, utilizing a specialized coconut drink mix and regular stops at almost every single water point to stay perfectly hydrated.

• The Salt Defense:She relied onBOOST™ Salted Lemon Gels to hit her high sodium goals, crossing the finish line completely cramp-free and with a happy gut.

Annecy Nutrition Breakdown