Sheltered from the Wind: Alexis Renard

I started out playing football at a very young age. It was my main sport until I injured my cruciate ligaments. That injury forced me to stop high-impact sports for a year. At that point, I had two options for rehabilitation: swimming or cycling. I chose cycling around the age of 14 and started competing in the "Minime 2" category.

Not at all. Initially, I just wanted to get back in shape. I bought a bike for a year—a basic one—and started that way. What I liked at first was precisely the individual aspect. When you achieve a result, it belongs solely to you. It was very different from football, which is a team sport.

No, absolutely not. No one around me cycled. I just followed the Tour de France in the summer, like a lot of people. My start was quite unconventional: I used to ride with much older cyclists sometimes covering 70 or 80 km right from the very first outings wearing toe clips and a soccer tracksuit... I would finish completely exhausted.

Quite soon after that, I found a club in Plancoët, and that’s where I started riding with people my own age. I still remember my first training session in the dead of winter, wearing cycling shorts and a short-sleeved jersey. It was freezing, but that didn’t put me off.

Winning the French Championship as an amateur was a significant moment for me. As a professional, the Tour de France inevitably stands out as a unique experience. It is a defining milestone in a career, regardless of your level of experience.

Yes. I had the opportunity to spend time with Chris Froome during training camps, particularly in small groups. Seeing his work ethic and high standards up close was very inspiring. I was also teammates with André Greipel. These are riders who have left their mark on the history of cycling.

Not really in cycling. I forged my own path. However, I’ve always admired Cristiano Ronaldo. I’ve followed his entire career, his professionalism, and his longevity.

Yes, even though I don’t follow it as closely as I used to. I still check the results, and naturally, living in Rennes, I keep an eye on Stade Rennais even from a distance.

Yes, cooking. I really enjoy cooking. Every winter, I take a cooking class. Last year, it was at Pierre Sang’s restaurant, and this year, with Christophe Lerouy. For example, we made a butternut squash velouté, a fish risotto, and a dessert something like rice pudding. It’s accessible and very enjoyable to do.

Cooking, rather. Pastry-making requires too much precision. In cooking, you can make adjustments and improvise; in pastry-making, the slightest change completely alters the result.

I turned professional in 2020 with Israel Start-Up Nation. Before that, I was with Côte d’Armor, which served as a feeder team. There was a pathway to the pro squad, thanks in particular to Lionel Marie and Mickaël Leveau. I spent two years abroad a deliberate choice to develop as a rider and learn English. In 2022, I joined Cofidis, where I remain today.

It’s not easy. We’re away for about 200 to 250 days a year. You have to learn to switch off when you’re home so you can head back out feeling mentally fresh. There’s no magic formula, but over time, you get used to it.

Yes, absolutely. When I get my new bike at the start of the season—when everything is ready and spotless, just like the first day of school—I always feel that same excitement. The day that motivation fades, you have to know when to stop. This job is too demanding to keep doing it without the desire.

Cap Fréhel. It is magnificent, pleasant, and very inspiring, even when the weather is less than ideal.