Elena, what motivated you to sign up for this particular race?

I love participating in sports events right on my doorstep. Doing local activities makes me feel more connected to the place where I live. Plus, I don’t have to worry about transport or accommodation. I can sleep at home and leave the house with all my gear on!

How have you prepared for this race?

I usually start running in February. From March onward, I follow a training plan and run between 5 and 10 hours per week. I make sure to test my gear in all possible conditions. On race day, it can be very warm, very cold, or very wet — so I have to be prepared for everything. In extreme heat, I dip my cap (and sometimes my head) in fountains. The one from Terrex works really well because it gets wet but doesn’t feel heavy! In case of cold rain, I use a very light wind jacket from Terrex — it keeps me a bit warm and a bit dry(-er), and it doesn’t get soaked. It’s not about staying completely dry, but about staying warm enough without creating a tropical climate underneath the jacket! As for shoes, good grip is essential, so they need to be trail-specific. Most running brands offer trail models — I use the Terrex Agravic Speed.

What part of the course do you find most challenging or intimidating?

Definitely the climb up to Pierre Avoi. Since I’m doing the short course this year, the pace will be very fast, which means I also need to be quick on technical terrain—something that’s mentally demanding.

What do you carry in your pack for a race like this?

Food is a very important topic when running, and since I don’t like gels or bars, I usually carry small sandwiches made with local bread and cheese—or sometimes peanut butter (not local) and homemade jam from fruits I picked with the kids. Of course, I also carry the mandatory race items, like an emergency blanket and an additional warm layer. I’ll pack a pair of Terrex leggings—they're light to carry but keep you warm when you wear them. And of course, I bring a running vest with two flasks filled with water or syrup.

What’s your nutrition and hydration strategy during the race?

About 200 kcal per hour when racing. About 5 dl of liquid per hour (or more if it’s very hot), with roughly half being water and the other half syrup or a sports drink. I mostly take solid food, like the mini sandwiches I mentioned, as well as nuts, dried fruits, bananas, bread, and chocolate. So basically, I’m chewing small pieces all the time, haha! However, on short races, I tend to eat less (but not drink less).

How do you mentally prepare for such a long and demanding event?

I check the itinerary and break it down into small sections. Then I come up with a mantra or something to look forward to for each part—for example, my family waiting at a specific spot (with a refill of cheese sandwiches), reaching a pass or summit with a great view, running on a nice and flowy section, or sweating and swearing on a steep, sunny, never-ending ascent while asking myself why I signed up.

What role does the scenery and environment play in your trail running experience?

It’s everything. Running in the mountains makes you feel one with nature. With the endorphins and that sense of happiness inside you, the surroundings appear even more beautiful. When it’s foggy, it might seem a bit dull at first, but the encounter with yourself becomes even more real—there’s no escape with the views, just you and the kilometers. And sometimes, the fog gives everything a mysterious, misty atmosphere.

Have you participated in other UTMB World Series races before?

Yes, I have done the Trail du Verbier St Bernard in the past two years, but no other races in the series.

What advice would you give to someone dreaming of running the Trail Verbier St Bernard by UTMB one day?

Sign up as soon as registrations open (about 8–10 months in advance) to secure a bib. Get a training plan (from a personal trainer or an online source). Train. Fall. Doubt. Visit the pain cave. Stand up and keep going. Do the race. Be proud of your achievement.