Paris-Roubaix 2025:- Compiègne - Roubaix 259,2 km.
Last year, Mathieu van der Poel won Paris-Roubaix for the second time in a row with a long solo ride. A week after his victory in the Tour of Flanders, his Alpecin-Deceuninck team split the race early, then the World champion went solo with 60 kilometres to go. This year, he faces another man who thinks nothing of riding 60Kms on his own, at the end of a monumental performance: Tadej Pogacar.
Start: Sunday, April 13th at 11:30am
Finish: around 17:00-17:30
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Map
Cobbled Sectors
The route of Paris-Roubaix 2025 has a few minor changes. This year, there are thirty cobblestone sections, one more than last year, and there are a few new sections, early in the race. The cobblestone section of Saint-Python is making its return after a year’s absence. The start in Compiègne has been the tradition since 1977. After 259.2 kilometres, the finish is on the Roubaix velodrome.
The new approach to the Trouée d'Arenberg
To increase safety, the approach has been changed again. Last year, a chicane was added to the route, so that the peloton would hit the cobbles of the Trouée d’Arenberg at a lower speed.
The first part of the route is on asphalt roads, until the first cobbles come after 95.8 kilometres. The first section is from Troisvilles to Inchy and has three stars. The cobbles from Quiévy to Saint-Python has four stars, and could be the first crucial passage. The early part has also been made a bit more difficult thanks to a detour near Quérénaing.
The two new Artres section are not very difficult, but they start five sections, quickly one after another. These sections should thin out the peloton before the Arenberg, the first five-star section of the day.
The final should then kick in. Then there are eighteen cobbled sections to go, two of which are five stars. Mons-en-Pévèle comes with 48.6 kilometres to go and in the final, the Carrefour de l’Arbre, 17.1 kilometres from the velodrome. These are the toughest sections, but it is the accumulation of punishment that ends a rider’s hopes. After the Carrefour de l’Arbre, the toughest part of the race is behind them , although the sections of Gruson, Hem and Roubaix are still to follow, before the torture ends on the velodrome de Roubaix. The riders then have a lap and a half on the Vélodrome before the finish line.
The Startlist.
https://www.procyclingstats.com/race/paris-roubaix/2025/startlist/startlist
Mimolette
Visually reminiscent of a dusty cannonball,
mimolette is a semi-hard French cheese originating from the area around Lille, which is the reason why it’s also known as
boule de Lille. Made from cow’s milk, it’s left to age anywhere from 2 months to 2 years.
The cheese is characterized by its orange color (coming from annatto), fruity aroma, and chewy texture, while the flavor is nutty, salty, and buttery with a fudgy finish. Mimolette’s rind is infamously hard and tough to crack, and its appearance is the result of cheese mites which have been intentionally introduced in order to add flavor to the cheese as they burrow through it.
