Paul Hennequin
– 21 years old
– Lives in Nice
– Born in Bordeaux
– Took up club cycling at 6, started racing at 14
– Pro cyclist with Nice Métropole Côte d’Azur
– Best results: 1st place overall in the Tour d’Algérie and 5th in Stage 3 of the Route d’Occitanie 2023
What are your thoughts on the Café du Cycliste Gravel Team?
It’s a good project with a nice feeling around it, a good companion to my road riding. Café du Cycliste is a great brand, it’s a pleasure to ride for them, there’s a really cool spirit there.
What’s your best racing memory?
When I helped one of my teammates win a race. We got into the break together, took turns, and I did a lot of work so he could save himself as much as possible; then, when he attacked, I tried to protect him from the others.
Gravel goals in 2024:
Go racing, get out there with my friends to chase results, represent the brand and get as much out of every moment as possible.
How do road and gravel combine?
I really think they’re complementary. We’re going to plan the season together so everything goes well. Gravel is a discipline close to that of road cycling – physically I think I’m in pretty good shape this year for both. I’m hoping for good things!
How is gravel evolving?
It’s really in vogue at the moment, a lot of people are doing it and there’s more and more coverage. It’s booming, and it could become a leading discipline in cycling
What is gravel to you?
Gravel is in between road and mountain biking, and it’s the best of both worlds. It’s quite playful, but also hard.
Favourite meal the night before a race?
Pasta with tomato sauce.
