Survival:
handling a 12h competition at 35°C

The danger thermometer

Not all heat is equal. But on an open-air pétanque ground, exposure is at its maximum: ground reflecting heat upward, metal boules heating up in your hand, no shade between ends. The perceived temperature is systematically higher than the shaded temperature.

At 35°C ambient, the white gravel ground reaches 45 to 50°C at the surface. Heat rises from bottom to top in addition to coming down from the sun. The pétanque player is literally caught in a thermal sandwich. That's why heatstroke symptoms arrive faster than you'd anticipate.

Hydration: survival rule no.1

It's the simplest and most often neglected rule. Dehydration alters concentration, motor precision and emotion management — the three pillars of good play — well before it triggers visible physical symptoms.

• 💧Start drinking before you're thirsty — the sensation of thirst appears when dehydration is already at 1–2%. By then, the precision of your throwing motion is already affected. Drink preventively, not curatively.
• ⏱️One glass every 20 minutes — without waiting. Not one big glass at once — small regular sips. The stomach absorbs fractional intake better than large gulps.
• 🧂Add electrolytes after 3 hours — water alone isn't enough after several hours of sweating. A pinch of salt and a banana every 3 hours, or a sachet of electrolytes in your bottle. Otherwise risk of hyponatraemia (excess water without salt).
• 🚫Avoid drinks that dehydrate — coffee, alcohol, very sugary sodas accelerate water loss. A beer doesn't hydrate, it slightly dehydrates. Save that for afterwards.
• 🌡️Cool water, not iced — water that's too cold creates thermal shock and can cause stomach cramps. Between 12°C and 16°C is ideal. An insulated bottle keeps this temperature for several hours.

Nutrition: what to eat (and what to avoid)

The nutrition for a 12-hour competition isn't that of an office day. The goal is to maintain a stable energy level throughout the day, without the glycaemic spikes and crashes that sabotage concentration from 3pm.

Anti-cramp potassium, slow sugars, easy digestion, easy to carry. Eat a banana every 3-4 hours. It's the competition food par excellence.

Dense and lasting energy, magnesium, easy to snack on between ends. Almonds, cashews, dried apricots: within reach in your bag.

No heavy meal at noon — it weighs you down and diverts blood to digestion. A ham, fresh cheese or tuna sandwich, no greasy sauce.

Magnesium, quick energy if you flag, and a useful psychological pleasure. Avoid milk chocolate, which melts in the heat and produces a short glycaemic spike.

90% water, natural sugars, a refreshing effect. Watermelon is the perfect anti-heatwave snack — it hydrates and feeds you at the same time.

Practical and non-perishable in the heat (unlike sandwiches). Choose oat-based or whole-grain bars, not too sweet.

The big lunch at the restaurant with the opposing team's mates — full main course, cheese and dessert — is your worst enemy at 3pm. Digestion monopolises blood flow and leaves you in a drowsy state precisely when the most important games begin. Eat light at noon and make up for it with regular snacks throughout the day.

Body protection: sun, heat, circulation

Apply at the start, then every 2 hours. Don't forget the ears, the back of the neck, the hands (in constant contact with the metal boules) and the lips.

Wide-brimmed hat, bucket hat or cap with neck protection. The head is the fastest overheating point. A light straw hat is more effective than a thick fabric cap.

White or light colours that reflect the heat. Linen or light cotton, no synthetics that create a thermal greenhouse against the skin. Light sleeves rather than bare arms (sun protection).

A mist spray on the face and back of the neck drops the perceived temperature by 2 to 3°C instantly. A cold damp towel on the back of the neck during breaks: an immediate effect on lucidity.

The ground at 48°C rises into your feet. Shoes with a thick insulating sole, breathable technical socks. Hot feet accelerate the rise in temperature of your whole body.

Even 3 minutes in the shade between two games makes a measurable difference. Don't stand in the sun “to watch” when you're not playing. The shade is your recovery zone.

Keep your boules in the bag or in the shade between ends rather than in your hand or in the sun. Boules at 60°C in your hand disrupt the tactile feel of the throw and burn your skin over long games. The closed bag keeps the boules at a bearable temperature.

Mental management: keeping your head when your body overheats

The body suffers — that's well known. But heat also attacks the head: irritability, impatience, hasty decisions, conflicts within the team... These are signs of dehydration and mental as well as physical overheating.

• 🧠Accept that your play will be less precise late in the day — everyone is in the same state at 5pm. The one who wins is the one who best manages the shared fatigue. Lower your standards for yourself and your partners after the 8th hour.
• 🔇Reduce exchanges during ends — heat amplifies tension. What would be an innocuous comment at 20°C can become an argument at 35°C. Talk less, play more. Post-end analysis: afterwards, not during.
• ⏸️Use downtime — between games, isolate yourself for 5 minutes if needed. Non-stop social continuity for 12h is mentally exhausting. A player who closes their eyes for 5 minutes in the shade isn't lazy, they're preparing for the next one.
• 🎯Simplify your play intentions late in the day — when fatigue sets in, complex shots miss. Go back to fundamentals: point behind, tight shooting. Avoid the bold plays you'd attempt fresh and ready at 9am.
• 🤝Keep an eye on your partner's state — heat makes self-assessment difficult. Watch the others: excessive redness, a blurry look, unusual irritability are warning signs. Proactively offer water and shade.