On July 25, thousands of amateur cyclists took part in this year’s L’Étape du Tour, an annual event that allows non-professional riders to experience a full stage of the Tour de France on closed roads. The 170-kilometer course this year replicated Stage 20, known as the Queen Stage, renowned for its difficulty and featuring multiple Hors Catégorie climbs including the Col de la Croix de Fer, Col du Télégraphe, Col du Galibier, and the ascent to Alpe d’Huez via the Col de Sarenne. The route, starting from Le Bourg d’Oisans and finishing at Alpe d’Huez, involved a cumulative elevation gain of 5,400 meters.
Among the 17,000 participants was a cycling writer who set out to test personal limits and gain firsthand insight into the grueling demands of such a challenge. Preparation advice from former Tour stage winner Pierre Rolland emphasized pacing, consistent effort, and timed nutrition, recommending riders consume carbohydrates every 20 to 30 minutes to sustain energy.
The day began under cool conditions. Riders set off at 7:30 a.m., many caught up in the excitement of traversing iconic climbs on quiet roads. The first major test came early with the 24-kilometer ascent of the Col de la Croix de Fer, averaging a 5.2% gradient. While professional cyclists typically crest this climb in just over an hour at speeds approaching 24 km/h, many amateurs found themselves moving significantly slower, some spending close to two hours on this segment. The writer experienced a cautious, steady rhythm, mindful of heart rate and energy consumption, while noting numerous other riders struggling and stopping.
The descent of the Croix de Fer demonstrated the risks inherent in such terrain. Despite cautious riding, an accident occurred when a rider went over a steep drop, reminding participants of the dangers even outside competitive racing. Multiple crashes were reported along this descent alone.
Following a period of respite on flatter valley roads, riders faced successive climbs under increasing heat. The Col du Télégraphe proved taxing, with the midday sun and temperature rise adding to fatigue. Maintaining nutrition became a struggle for many; gastrointestinal issues emerged due to the high intake of energy bars, gels, and electrolyte drinks necessary to fuel such prolonged exertion.
The final major climb, the Col du Galibier, tested riders with its relentless 18 kilometers of ascent at high altitude. Participants reported a significant physical toll, with some seeing their heart rates remain steady despite waning energy and leg strength. Numerous cyclists stopped along the route to rest or recover, and several requested to abandon the course, reflecting the intense demands of the stage. Mental resilience, as well as physical conditioning, was cited as a critical factor in completing the ride.
The event offered amateurs a rare opportunity to engage with the Tour de France’s famed mountain terrain. It highlighted the challenging intersection of physical endurance, nutrition management, technical skills on descents, and psychological determination required at the highest levels of cycling. By completing the stage, participants gained greater appreciation for the professional peloton’s efforts and the risks associated with elite road racing.