Feigl also says the team’s soigneurs only prepare nine musettes each day – one for each rider. “We don’t need to prepare any more as we rarely manage to deliver all of them to the riders,” she says.

After jumping in the car at the start and racing to get ahead of the peloton, Feigl and her colleague Blache managed to deliver three of the nine bags at the feed station during our visit. The other six bags are deposited in the team cars as they pass.

Although staying well fed during the race is vital, taking on enough fluids – especially during the heat of the Tour de France – is the most important thing, Feigl says. On a really hot day, it is not uncommon for the soigneurs to prepare 150 bottles for nine riders, and they are put them in cool boxes in the eight team cars spread across the course, ready to be handed out.

And if they run out, it will be up to the soigneurs at the feed station to hastily make more, either handing them to the team cars or directly to the riders as they continue the race towards Paris.