Enjoy their following selection of recipes which can be prepared easily for use at any time during your training or racing seasons. From ´special occasions´ meals to energizing pre and post training meals and snacks, we have a very creative group of Chef´s amongst the team. These tasty recipes will surely get your mouth watering and hopefully inspire you to try them at home too!

01. AURÉLIEN - BANANA-COCONUT BREAD

Before the races and for  my "massif des Bauges" project, I liked eating coconut banana bread after every lunch (3 days before the D-day).

• 400ml coconut milk
• 1 banana
• 80g (brown sugar and honey)
• 2 eggs
• 150g rice flour
• Mix all together and bake in the oven at 180° for 40 minutes.

Get to know Aurélien Dunand-Pallaz 

02. HELIO - ROAST LAMB

Roast Lamb: This is a special occasion meal. Something I like to prepare for those extra special moments :)

• Lamb (2.5kg) in the oven in clay casserole
• 3 bay leaves
• 2 whole heads of garlic
• 1 bunch of parsley
• 1 soup spoon of salt
• 1 teaspoon of paprika
• 2 tablespoon olive oil
• 1 tablespoon of pepper paste
• Red wine to cover
• Leave to rest overnight
• Bake in 180º oven with  2h / 2h30

Accompanied with boiled potatoes or baked potatoes. Get to know Helio Fumo.

Lentil stew: I use it as a recovery meal because there are enough proteins (20 g / serving) and carbs (50 g / serving). I love to eat this during tough training weeks or after races too. It’s very easy to cook too!

• 1 onion, finely chopped
• 1 bay leaf
• 2 cloves
• 1 red peperoncino, cut into rings, seeded as desired
• 1 - 2 tablespoons curry
• Butter for steaming
• 200 g carrots, finely diced
• 200 g celery, finely diced
• 200 g fennel, finely diced
• 250 g green lentils
• 8 dl vegetable stock
• 1 bunch chives, finely chopped
•  Salt, pepper
• 100 g crème fraîche

1. Steam onion, bay leaf, cloves, peperoncino and curry in butter. Steam the vegetables. Add the lentils, deglaze with the bouillon and bring to the boil. Cover and cook for 25-30 minutes until just tender.

2. Mix in half of the chives. Divide the lentil stew into preheated plates, garnish with crème fraîche and the rest of the chives.

Get to know Kathrin now

04. GREGOIRE - QUINOA SALAD

Quinoa salad: I love it because it is fresh and light, which allows me to exercise afterwards and I also use it for recovery. Quinoa is very good because it has a lot of carbohydrates almost as much as white rice but it is easier for digestion.

Made using different coloured peppers, cherry tomatoes, feta cheese, coriander, sesame, cucumber and a thyme vinaigrette ..

• 150grams quinoa
• 1 -2 red or green peppers
• 6 cherry tomatoes
• 1-2 cucumbers
• A handful of coriander

For the dressing: 

• 200ml olive oil
• 100ml sherry
• 100ml sesame oil
• Salt and pepper to taste

Get to know Gregoire Cumer now

05. DENIS - CREPES

Crepes: I have been making this since a child. Now I do crêpes every Friday evening since 2007 :)

• 4 eggs,
• 2 big spoons of brown sugar,
• little bit of salt,
• little bit of Rum,
• 250gr of white flower,
• Add 100ml of milk and 50 gr of butter
• Mix everything,
• Add 100 ml of milk, mix X 3 (to have 500 ml of milk)
• Let rest 
• And cook :-)

Get to know Denis Chevrot now !

We hope you like the selection! Feel free to give us feedback, to exchange on what you have seen and to share your favourites as well.