Run, eat and repeat: the food runners phenomenon that is revolutionizing urban gastronomy

It all started almost by chance, when a Parisian student thought that running to a different bakery every time was a good way to motivate himself. That impulse, simple and charming, grew out of control when he shared the idea on social networks. Soon his brother, his friends, then acquaintances joined him... and today, the Running Flan Club gathers more than a hundred people per appointment, while the Food Runners Club, its more ambitious cousin, multiplies followers and weekly calls.

Behind the success there is no marketing strategy or great promises of sporting performance. What there is is community, curiosity and pleasure. And flan, of course. Creamy, with shortcrust pastry or flaky base, according to taste, because even in that there is debate. Pastry shops that until recently were barely full on weekends, now sell out after the passage of these groups that combine shoes and spoon with a naturalness that surprises.

The mechanics could not be simpler. A meeting is published on networks or on a local app, a starting point is set in front of a bakery, restaurant or café, and the route, time and specialty to be tasted are announced. Often, the locals are delighted to collaborate: the event gives them visibility, new customers and an organic diffusion that is worth more than any campaign. In many cases, they even design a special recipe for the occasion.

Some compare it to an alternative to the classic 'afterwork'. Others, more daring, call it the new Tinder: friendships and couples have been born in the middle of the shared jogging and waiting for dessert. But the truth is that the success does not lie in the possibility of flirting, but in the possibility of rediscovering the city and its gastronomy at a friendly pace, accompanied by strangers who, in a matter of kilometers, cease to be strangers.

And then comes that moment that justifies everything: the after run. A long table, a terrace or a corner of the park. Slippers loosened, cheeks still flushed and a tempting portion in your hands. After the effort, the consolation... and what a consolation. Because running without pressure and eating without guilt is, perhaps, the perfect balance between body and pleasure.

Food running fever is not limited to Paris. Lyon, Toulouse, Bordeaux and Marseille also have their own groups. Even London and New York have joined in with similar initiatives. In Spain, the trend is still in its infancy, but there are already cafés in Madrid and Barcelona that have already created their own brunch and running clubs for a community eager for healthy plans with a final reward.

Regardless of fads, what this movement reveals is a need to connect, to have fun, to promote exercise and to celebrate the pleasure of eating in good company. Exercise without pressure. Eating for the pure joy of it. Meeting people without screens. And do it all with the excuse of a good recipe, a new flavor, a new place that ends up being your favorite. Running for a pizza, a pistachio pie or an artisan sandwich may sound frivolous at first glance. But, if you think about it, it makes more sense than many of the routines we assume to be "healthy." Because the real luxury is not always in counting calories, but in sharing them.

Would you sign up for a race with a happy ending in the form of brunch? Does it seem like an extravagance or an idea that makes perfect sense? Do you know anyone who already combines slippers and fork?

Tell us if you are tempted by the idea, if you can imagine celebrating the end of a route with a well-deserved Serrano ham sandwich or a coffee with carrot cake in good company. What snack would you enjoy after running? We read you.