The Ultra-Trail du Mont-Blanc (UTMB) World Series Finals kick off on August 26 and run through September 1. The annual finale is made up of three races: the Ultra Trail du Mont Blanc Orsières-Champex-Chamonix (50K), the Ultra Trail du Mont Blanc Courmayeur-Champex-Chamonix (100K), and the classic UTMB (100M), across France, Italy, and Switzerland.
Sure, crowds come for the world-class athletes and spectacular views of the Alps, but, some might argue, another big draw is the food—and even the race participants get a taste on the course. Much of the fuel at aid stations are sourced from nearby communities, who bring their best. Think: locally made croissants, bread, cheese, and prosciutto.
But for those of us who haven’t had the pleasure of running by tents filled with freshly baked French baguettes on our long runs, here’s the weird, the specific, and the sometimes gross on how we fuel our adventures.
The Food Outside Editors Eat for Ultramarathons
Birthday Cake
On a 13-hour, nearly 10,000-vertical foot ridge scramble/romp through the high peaks in New Mexico a few years ago, I fueled with the food of the gods:…
