Artisan Noodles & Complex Carbs: The Cyclist's Fuel

Why cyclists love complex carbohydrates

Cycling runs on carbohydrates. But not just any carbs: complex carbohydrates— the kind that digest slowly — provide sustained, stable energy without blood sugar spikes followed by a bonk. That's the difference between completing 4 laps around Martigny and fading on the third.

The mechanism is straightforward: complex carbohydrates are gradually broken down into glucose, then stored as glycogen in muscles and the liver. It's this glycogen that fuels muscle contractions during prolonged effort. A professional cyclist can store up to 500 g of glycogen — but at high intensity, those reserves run out in 90 to 120 minutes without external intake. Hence the importance of a well-timed meal the night before.

Champions like Tadej Pogačar work with precise nutritionists on their diet: before effort, during, and after. Pasta is a classic — but not all pasta is equal.

Fresh noodles vs. dried industrial pasta

Dried industrial pasta is made to last: it's dried at high temperature, which partially denatures the proteins and alters the starch structure. The result: a higher glycaemic index and less refined digestibility.

Our wheat noodles are extruded to order— the dough goes directly from the machine to your bowl. The starch hasn't been denatured. The texture is denser, chewier, and digestion is more gradual. That's exactly what a cyclist wants before sustained effort.

Fresh noodles also contain natural water (around 30–35%), which contributes to hydration and mechanically slows the rate of carbohydrate absorption. What sports nutritionists call the effective glycaemic load of a portion is lower for the same amount of carbohydrates — meaning more stable energy over time.

Carb-loading the Rêve Saveur way

Our DanDan Mian combine the energy power of fresh noodles with a balanced sauce — not too fatty, not too heavy. A preparation meal the evening before a stage, or recovery food after the effort.

And if you're watching the race on April 29, it's also the perfect meal between two laps: quick to prepare, filling, flavourful.

When to eat your noodles

The evening before a stage, professional teams prioritise a meal rich in complex carbohydrates — to maximise glycogen storage overnight. On race morning, a light meal 3 hours before the start. After the effort, carbohydrates enable rapid glycogen resynthesis within the metabolic window (30 to 60 minutes after the finish).

For spectators on April 29 in Martigny, the logic is simpler: a bowl of DanDan Mian between two peloton passes will keep you going to the final finish, without a mid-afternoon energy slump.

Explore our full menu or check our spectator's guide for April 29 — with circuit map and best viewing spots.