Q & A: Getting to know… Sebastien Chaigneau
Sebastien Chaigneau was born and brought up in the ‘flatlands’ of France (La Vienne) and first started running while at school taking part in athletics, but he was soon drawn to the joys of trail and mountain running. He found his natural strength in ultra running and has managed a successful career between his work and home life. Seb gives us a brief insight into his world of running and offers a few suggestions for any first time ultra runners.
My diet is gluten free and lactose free. Therefore, it is very oriented on rice and Japanese food. Previous weeks before a race I eat rice, chicken, eggs, and a lot of fish. During the race I consume energy products developed with Overstim’s, my nutrition partner, which has developed products gluten free and lactose free. After the race I use my partner recovery products and certain types of food in order to do glycogen stocks and recovery very quickly.
I am really fortunate to have The North Face as a partner that develops ultra light products, ultra compact and very resistant. The development of new shoes allows a good compromise between lightness and grip. For textiles such as jackets or over-trousers, the North Face has developed highly breathable membranes, ultra thin and resistant to weather and abrasion.
Sebastian Coe and Steve Cram and more contemporary runners like Haile Gebreselassie or Mo Farah.